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!

Bagels

Clockwise from bottom left: everything bagel,
black and white sesame seed, plain,
cinnamon raisin, pepperoncini, cranberry, banana walnut

this recipe was taught to Corina by Kelsey

Follow the recipe at the link above (the actual recipe is almost at the bottom of the page at the link, so here it is for ease of baking):

• 2t / 6g active dry yeast
• 4.5t / 19g sugar
• 1.25C / 300ml warm water
• 3.5C / 440g bread flour (or high gluten flour)
• 1.5t / 6g salt

My favorites bagel types are black and white sesame, plain, cinnamon raisin, and cinnamon with sugar on top

Tips

• Only put a TINY bit of oil in the bowl to keep the dough from sticking. If you put too much, it makes it impossible to turn them into bagels. In this case, add water and mix it into the dough until it is sticky
• How do you know when the dough has sat for long enough? Poke your finger in the ball and if it doesn't bounce back, then it is ready
• Instead of putting the toppings on top (where they easily fall off), fold the toppings into the dough at the point when you make the 8 balls.
• If you prefer the toppings on top, instead of an egg wash, use vegan butter to get the toppings to stick better to the bagel
• Cut the bagels after they come out of the oven - makes it easy to toast them while frozen
• Freeze any bagels you don't plan on eating that day. When you are ready to eat them, take them from the freezer and put them in a toaster or toaster oven or in the oven (use Bake until they are mostly done, then use Broil for the last 1-2 min - no longer because they will burn on top!). Don't let them defrost before toasting.

  

  Plain

  

  Black cumin (lower left), cinnamon sugar (top left),
  everything (top right), sesame (lower right)

Naan

modified by Dieter from Rasa Malaysia

Plain naan with the batter going
into the hot pan

Follow the recipe at the link above, but use vegan plain yogurt rather than dairy yogurt. We like to add schwarzkümmel (thanks Freddy!)

Instructions on how to fry:

• Pour 1T sunflower oil into a frying pan and get the pan really hot
• The dough is more runny than normal bread dough. Use a spatula to break off a handful sized piece of dough and put it into the frying pan
• After 3 seconds, quickly flip the dough over. Then use the spatula to press it down and make it flat. Add whatever spices (e.g., schwarzkümmel) to the top
• Let it fry on that side for a few minutes until that side is crispy and the dough has formed bubbles on the side you can see
• Flip if over and fry until the other side is crispy

Naan with schwarzkümmel

 

Lemon Carlota

modified to be vegan by Dieter based on the recipe at The Cookware Geek

• REPLACE the 1C milk, 1 can evaporated milk, 1 can sweetened condensed milk, and 1 can heavy cream WITH 1 package of vegan cream cheese, 1T agar agar, 200ml soy cream, and powdered sugar. 
• Bring the above liquid ingredients to a boil to activate the agar agar thickener. Stir in 3/4C powdered sugar and the lemons (or limes - we used 3).
• Follow the rest of the directions at the recipe.