Corn and Polenta Pancakes with Salsa Crudi

Incredibly easy to make, just like other pancakes really. This is a modified version from one of my favorite cookbooks 'Homestyle Vegetarian' by Murdoch Books. I usually make it for breakfast, but then I have something left over and will eat it again for lunch or dinner the next day. These pancakes stave off hunger for hours, so it's a perfect breakfast before a long bike ride or a hike, or just a long afternoon of shopping the fleamarkets. This recipe serves 4.

Salsa

2 tomatoes, diced

1 cup frozen soy beans, blanched

2 tbs chopped fresh basil

4'' piece of cucumber, diced

2 cloves garlic, crushed

2 tbs balsamic vinegar

1/2 tbs olive oil

Add all the ingredients of the salsa together and allow marinade itself in the juices, vinegar and oil.

Pancakes

1 cup flour

1 cup polenta

1 tsp baking powder

1/2 tsp salt

1 cup milk

1/2 cup corn kernels, frozen or canned

olive oil (for frying)

1.) Mix all the dry ingredients together.
2.) Slowly mix in the milk until the batter is a thick but pour-able consistency.
3.) Add the corn kernels and mix well.
4.) Heat a small amount of olive oil in a skillet and pour about 2 tbs of the batter into the skillet per pancake. Depending on the size of the skillet, you can fry about 2-3 pancakes at a time.
5.) Flip the pancakes after about 2 minutes, or when the underside becomes golden brown. Cook another 2 minutes. Add olive oil when necessary, using all of the batter.

Veggie Burritos

I make burritos like this whenever I have a few tortilla shells and a few fresh bell peppers. The other ingredients are things I always have in the pantry: kidney beans, textured soy, beef bullion and spices. The recipe can be modified to what you have on hand, but I use 'Soya Rouhe' (or soy grains) to make a 'beefy' consistency.

1 cup textured soy

1 cup boiling water

1 cube beef bullion (lihaliemi)

1 tbs vegetable oil

1 red bell pepper

1 green bell pepper

1 tsb chilli powder (or more if you like it spicy)

1 tbs paprika (optional)

1/2 cup pre-cooked, drained beans (kidney or black beans work well)

4 flour tortilla shells

2-3 tbs tomato paste

white cheese, like Manchego or Jack (optional)

1.) Preheat the oven to 175C.

2.) Bring to a boil the water, add the buillion cube and dissolve. Add the soy and combine well. Allow the soy to soak and absorb all the water. Adding water or soy as needed until the consistency is like that of cooked ground beef.

3.) Heat the oil in a skillet on medium heat. Add the peppers and some chopped garlic and onion if you like. Heat through until soft, but not brown. Add the spices.

4.) Add the vegetables, 1 tbs tomato paste and beans to the soy mixture. Mix well, and season with salt and pepper to taste.

5.) Roll 1/4 of the mixture into each tortilla shell and place in a greased casserole dish.

6.) Mix the remaining 2 tbs tomato paste with 2 tbs water and drizzle or brush the tops of the burritos with this sauce. Sprinkle the grated cheese if using.

7.) Bake uncovered for about 30 minutes.

Serve with salsa and avocados, sweet potato hash, or anything else that you like. Remember, this can be modified and customized to your preferences. Sometimes I like to throw in some frozen corn, extra garlic, cilantro, or whatever extra stuff I have around.

Easy Salsa

Cinco de Mayo is upon us. Ok so this is aparently a holiday only celebrated in the US even though it commemorates the victory of the Mexicans over the French at the battle of La Pueblo on this day in 1862. I'm always cheering for the underdogs (though the Orioles' losing streak is getting a little old), and I can't say I'm anti-France (although I should be making my own 'freedom fries' soon), but hey, go Mexico!

Thanks for giving us another random holiday to excuse getting drunk on a weeknight. And with tequila no less! Arriba!

Nevermind that it's snowing in Helsinki today- I may need to ease up on the drinking, after a long Vappu weekend, so instead of posting a recipe for the perfect margherita, here's some salsa for ya :)

2 pints cherry tomatoes, quartered

3 cloves garlic, crushed

1/2 red onion, diced finely

a handful of fresh coriander

1 tsp chilli powder

1 tbs lemon juice

1 tbs olive oil

salt and pepper to taste

I just combined all these ingredients in a dish and left in the refridgerator over night to marinate. I'll probably be making some quesadillas to go with since nothing will stop me from finding an excuse to melt some cheese :)

Yerbamate

Feel the good energy! Yerbmate was introduced to me by my friends X and S, who met and married in Paraguay before moving to Helsinki (and briefly, Vaasa *sour face* haha). They were so generous to share a bit of culture from Paraguay at X's Carnival style birthday party, in which the attendees represented over 8 countries!

Yerbamate is a product popular throughout parts of South America, made with the leaves of a certain holly bush. There are known properties of caffeine in this drink, so it rivals other types of drinks, like tea and coffee. Traditionally, the Yerbamate (or 'herb cup' as an indirect translation), is enjoyed from a guampa with a bombilla. The guampa can be made from a hollowed gourd, or in this case from the special green wood of native trees. The bombilla, also shown in the picture above, is a small metal straw with a sieve at the end. That's convenient, because the sieve eliminates the need for tea bags or a tea ball.

After a little sharing and dancing (and dress up and face painting), we were also treated to some veggies pastries and kim chee sauce (a Korean version made by our Scottish friend, P) and numerous candies from the UK and US.

Buen Provecho! Y Feliz Cumpleanos, y Feliz Carnival :)