Recipe - Vegetable Corn Cakes

1 cup Yellow cornmeal
2 One half teaspoon Baking powder
1 cup Soy milk
1 tablespoon Light miso
1 teaspoon Canola oil
6 ounce Firm tofu
Cut into 1/4inch dice
1/3 cup Chopped red bell pepper
One half cup Corn kernels
1 Green onion; thinly cut or sliced up

6 SERVINGS DAIRYFREE

Executive editor Suzanne Gerber serves these delicate corn cakes topped
with a black bean salsa.

In medium bowl, combine cornmeal and baking powder. Add soy milk, miso and
oil; mix well. Fold in tofu and vegetables.

Heat a nonstick skillet over medium heat. When hot, drop batter by 1/2
cupfuls into hot pan. Cook until browned, I to 2 minutes per side. Transfer
corn cakes to clean cloth napkin or dish towel and wrap it around them to
keep warm while cooking remaining batter.

Per 2cake serving: 337 CAL.; 16G PROT.; 8G TOTAL FAT (1G SAT. FAT); 53G
CARB.; 0 CHOL.; 660MG SOD.; 6G FIBER

Recipe by: Vegetarian Times Magazine, February 1999, page 60

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