I used to frequent a Caribbean fusion restaurant in my home town that made the best food in the city. One of their appetizers was a corn cake served with an amazing chipotle cream sauce. This is my whole food, plant-based interpretation of that dish.

Serves 4

Ingredients

2 cup rolled oats

4 teaspoons baking powder

2 teaspoon paprika

1 teaspoon sea salt

2 cup unsweetened plain plant milk

1 cup unsweetened applesauce

3 cup corn kernels

1 cup cornmeal

1 cup finely diced red bell pepper

1 large jalapeno pepper, finely diced

Mixed greens for serving

Chipotle Cream Sauce (see recipe)

Instructions

1. Preheat the oven to 350 degrees f.
2. Line a large baking sheet with a silicone liner or parchment paper.
3. Add the oats, baking powder, paprika, sea salt, plant milk, and applesauce to a blender and process until you have a smooth batter.
4. Add the mixture to a bowl with the corn kernels, cornmeal, diced red bell [pepper, and jalapeno pepper to a bowl and mix well.
5. Spoon ⅓ – ½ cup portions of the batter onto the baking sheet and bake for 15- minutes. Test the corn cakes for doneness by gently pressing your finger into the center of one of the cakes. If it is firm to the touch, they are done.
6. To serve: place a handful of mixed greens on a plate and top with two of the corn cakes. Drizzle the Chipotle Cream Sauce over everything.