Tamale Cakes, vegan style!

There is nothing better than taking a regular ol’ omnivorous recipe and veganizing it!  And while I’ll promise you it’s not a copy-cat recipe (sharing that version I’d be yelled at for), here’s my vegan version of The Cheesecake Factory’s Sweet Corn Tamale Cakes.  I made a few adjustments to improve the recipe’s potential.  Fluffy golden brown corn cakes atop a layer of Tomatillo Verde Sauce, garnished with Tomato Salsa and chopped fresh avocados, drizzled with Southwestern Sauce and a final squiggle of sour cream.  This batch makes enough for 9 cakes.  Serve as an appetizer or have as a meal!  This recipe is very time consuming (took me about 75 minutes) but it is so very worth it, and is beyond delicious!  It will go by more quickly if you grab a friend or two, while definitely being a fun time together!  Rob helped me for a few minutes when he got home last night and then we were pigging out in no time!  I love tamale cakes!

What you need for Tomatillo Verde Sauce:

• 4 tomatillos, remove papery skin and stem, chop into 4
• 2 (4oz) cans of mild green chilies (whole or chopped, doesn’t matter)
• 2 green onions (scallions)
• 4 Tbsp fresh cilantro
• 1 tsp. Stevia or Agave nectar
• 1/2 tsp. ground cumin
• 1/4 tsp. salt
• 2 pinches black pepper

What you need for Southwestern Sauce:

• 3/4 cup eggless mayo (Vegenaise)
• 1/4 cup crumbled tofu
• 2 tsp. white vinegar
• 2 tsp. water
• 1/2 tsp. agave nectar
• 1 tsp. chili powder
• 1/2 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1/4 tsp onion powder
• 1/8 tsp. garlic powder
• pinch of salt

What you’ll need for the Tomato Salsa:

• 2 medium tomatoes
• 2 Tbsp. minced Spanish yellow onion
• 2 Tbsp. fresh chopped cilantro
• 2 tsp. fresh lime juice
• 1 small jalepeno pepper, minced (chopped very finely)
• pinch of salt
• pinch of black pepper

What you’ll need for the Corn Cakes:

• 4 1/2 cups frozen white sweet corn
• 3/4 cups softened soy butter
• 1/3 cup corn oil
• 1 egg equivalent (optional, wait till mixed and if the mix doesn’t hold together, then add it)
• 1/4 tsp. salt
• 1 1/2 cups corn flour (corn masa)
• 9 Tbsp. barley, whole wheat, or unbleached all-purpose flour
• 1 Tbsp. sugar or agave nectar

What you’ll need for the Sour Cream:

• 1/2 block extra firm tofu (slice into 3 and press between paper towels to drain out some water)
• juice from 1 lemon
• 1/2 tsp. salt

1. Prepare the Tomatillo Verde Sauce first.  Combine all ingredients in a food processor till smooth and refridgerate.
2. Preheat the oven to 400 degrees.
3. Prepare the Tamale Cakes by chopping 3 cups of the corn in a food processor until it’s coarsely pureed.  Combine pureed corn with softened butter, corn oil, agave, and salt.  Blend well with electric hand mixer until smooth.
4. Add the corn flour and regular flour then blend well.  Mix in the remaining 1 1/2 cups of whole corn kernels by hand, either with a rubber spatula or a spoon.
5. Measure 1/2 cup portions of the mixture and form it into 3″ wide patties with your hands.  Arrange onto a large non-stick baking sheet and bake for 25 minutes.  The bottom should be golden brown.  Carefully flip the patties over with a wide spatula and bake for another 5-6 minutes.  Make the southwestern sauce, salsa and sour cream while they are cooking.
6. Start making the Southwestern Sauce by combining all ingredients in the food processor and put into a small bowl.
7. Prepare the Tomato Salsa by combining all ingredients (tomato, onion, cilantro, lime juice, jalapeno, salt and pepper) in a medium bowl.  Cover and chill.
8. Get the ingredients for the sour cream and combine in the food processor till very smooth.
9. While the cakes are baking, spoon a portion of the Tomatillo Verde Sauce onto a plate or platter (I like to heat up the sauce first).  You’ll need enough to cover the bottom of the plate.  Arrange the tamale cakes on top of the sauce and garnish with the Tomato Salsa and chopped Avocados.  Drizzle on the Southwestern Sauce followed by the sour cream.
10. Dig in!!!