Zucchini corn fritters

by Corina 

(inspired by https://www.sweeterthanoats.com/how-to-make-vegan-zucchini-corn-fritters/ and https://veganhuggs.com/fritters/)

Fritters topped with fresh avocado slices (left),
salsa (middle), and sweet chili sauce (right)

Makes about 12 fritters

1 zucchini (grated)

1 red bell pepper (diced)

1 can sweet corn

3/4 C flour (can use corn flour)

1T coriander powder

1T pepper 

1t salt

1t chili flakes

1t baking powder

1/4 C milk

• Saute zucchini and bell pepper in oil. 
• Mix the rest of the ingredients in a bowl, then add the saute mix when it is relatively dry. 
• Put in the freezer to cool for at least 15 min (makes it easier to fry). 
• Add oil to frying pan and heat. Drop spoonfuls on of the batter into the pan and pat down. Cook each fritter for 3 min on each side until light brown. 

Serve with one or more dips: salsa, avocados, guacamole, sweet chili sauce

If using corn flour...it requires boiling water/milk to get it to stick together. I used the 1/4C cold milk and then about 1/2C boiling water and it worked, so this kind of flour seems to require more liquid. Also, pack the dough down in the container before putting it into the freezer. HOWEVER, they are still really crumbly with only corn flour so maybe a mix of flours would work?

Linda's 5 minute fudge

transcribed by Kathy 50 years ago from aunt Linda's recipe that she probably got from a Nestle chocolate chip bag, modified by Corina in 2022 to be vegan

2/3 C Oatley cream or coconut cream

1 2/3 C sugar

2T margarine

Combine in a pan and boil for 4 min and then add...

2 C vegan marshmallows

and stir until melted

Remove from heat and add...

1 1/2 C chocolate chips

1t vanilla

Stir until uniformly brown and mixed. Put into an 8x8 inch baking pan and press down to make it an even height. Wait a few minutes so it can harden a bit, then cut into squares

Kathy's original transcription is still going strong!

Watermelon lemonade

recipe from The Greedy Vegan modified by Corina

Makes about 1.5 l

4 lemons

1 small watermelon (seedless if possible)

4T agave syrup

Ice cubes

Garnish: mint leaves, strawberries

Squeeze the lemons into a blender. Cut the watermelon into pieces and put the flesh in the blender. Blend until smooth. Add agave syrup, blend. Store in fridge in an air tight container. 

When ready to serve, put ice cubes and lemonade (shake before pouring) in a glass, add garnish.

Chocolate covered rice crispy treats

I was inspired to remake this childhood favorite after eating the DELICIOUS chocolate rice crispy treats from the Brown Rice Bakery in Sacramento (every other Saturday from 11a-2p in Davis at the informal market on 3rd between University Ave and B St).

I found a great recipe for vegan rice crispy treats online at It doesn't taste like chicken. A double batch is probably more handy than a single batch, which doesn't make a full rectangular pan's worth.

My favorite version involves melting a chocolate bar and pouring it over the top :-) Choose from a variety of chocolate bar flavors to make it interesting - salted caramel, almonds, raspberries, you name it!