Contributed by Chef Francisca Rabanal for Meatless Monday Chile
This is a vegan version of Chile’s famous corn cake.
Corn cream
- 1kg of granulated corn
- 1 cup of soy milk
- 1 cup of boiled water
- 1 cup of basil in pieces
Zucchini Base
- 2-3 Tablespoons of oil
- 1 chopped onion
- 1 garlic
- 1 stream of soy sauce
- ½ teaspoon cumin powder
- 1 pinch of oregano
Chili pepper
- 1 large Zucchini, chopped
- Paprika
- Raisins and olives (optional)
- Salt and pepper taste
Garnish
- Brown sugar
Corn cream preparation
- To start in a saucepan put the granulated corn next to the soy milk and the boiling water, salt and pepper. Cook for 15 min, add basil leaves, cook for 5 min.
- Use food processor or blender to grind the creamy mixture, in case it gets too watery, add cornmeal or corn starch dissolved in water.
- Let cool
Stir-fry zucchini base
- Fry the onion and garlic, then add soy meat (previously soaked in water for at least 15 min), add seasonings and soy sauce. Cook for 10 min. Keep adding a little water so that the mixture does not stick to the pan.
- Add zucchini and paprika to taste
- Salt and pepper to taste
- Cook for 5-8 minutes more
Mounting
- In a clay or glass dish, add the zucchini base, next raisins and olives (if using), then cover with the corn cream.
- Dust with brown sugar
- Bake at 200-220ºc FOR 25-30 min.