Sweet Corn Crackers with Cheezy Tomato Meat Sauce

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So I actually really wanted to make some corn chips but most of the recipes I saw were made from corn tortillas, which I had none. Plus, you can buy tortilla chips pretty easily, even healthier versions, so I made corn crackers instead, and they’re totally sweet, because I used fresh corn.

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This recipe is inspired from a nacho recipe I had in the past, which had pasta sauce, minced meat and cheese. Because it’s not actually nachos, I didn’t bother with the right type of cheese for it (wait, is there suppose to be a right type of cheese?! I just remember it being orange.)

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Anyway, this does take a while to make, so if you don’t have a lot of time, get a head start and make the crackers early because that takes the longest amount of time. I find that baking these in lower temperature will help dry out the crackers without burning it too much.

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In a previous recipe, I made really delicious vegan minced meat with tvp, and they turned out so great and I had a bit left over, that’s why I decided to use it here. I do know it takes a while to make, so if you don’t get a chance, you can get the crumbles at the health section at the supermarket. I do think it tastes better when you make it yourself though!

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Sweet Corn Crackers with Cheezy Tomato Meat Sauce

Corn Crackers
2 ears corn (approx 2 cups corn kernels)
1/4 cup golden flaxseed meal
1/2 cup cornflour
2 tablespoons corn meal
1 tablespoon golden flaxseeds
1 tablespoon extra light olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon Himalayan/sea salt

Sauce
1/2 small yellow onion
1 Roma tomato
1/3 cup Rao’s Arrabiata Sauce (or other high quality pasta sauce)
1/3 cup vegan minced meat (recipe here*, or use store bought vegan mince crumbles)
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
A few generous sprinkles Italian herb seasoning
1-2 tablespoons vegan mozzarella cheese (I used Trader Joe’s vegan mozzarella cheese shreds, soy free)
1/2 small cucumber
1 teaspoon apple cider vinegar (or lemon juice)
A few sprinkles ground pepper
A few sprinkles Himalayan/sea salt
1/2 small avocado
1-2 parsley leaves (garnish)
Fresh basil leaves (garnish)

Note: Be sure to follow my recipe to make the minced vegan meat beforehand. If you don’t want to go through the trouble, you can simply use pre-made vegan mince crumbles.

Corn Crackers: Preheat oven to 250°F (121°C).

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Chop the corn kernels off the cob and put it in the blender along with the flaxseed meal. Give it a good blend until it becomes a smooth watery mixture.

Spoon it out and add the cornflour, corn meal, golden flaxseeds (whole), olive oil, garlic powder, onion powder and salt. Stir until everything is well mixed.

Spray some non-stick cooking oil on a 9×13 inch oven tray. Spread the mixture on the tray and even it out until it’s a thin layer that covers the entire surface of the tray.

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Bake in the oven at 250F for 1 hour and 10 minutes, then turn the oven up to 325°F (163°C). Flip the crackers over to the other side, use a knife to cut it into small rectangles, and bake for another 5-15 minutes. At this point, you’ll need to check for the crackers that have browned. Once they are crispy, take them out immediately. Because some parts are thicker, you’ll have ones that will cook slower.

Sauce: Preheat oven to 325°F (163°C).

Dice the onion and tomato into small cubes and combine it with 1/3 cup of Rao’s Arrabiata sauce (try not to substitute if you want). Mix it up well and put it in the oven and bake for about 17 minutes.

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Add 1/3 cup of premade vegan minced meat to the sauce mixture and give it a brief stir.

Then, sprinkle the smoked paprika, dried oregano and Italian herb seasoning on top. Top it with a tablespoon or two of vegan mozzarella cheese and put it back in the oven.

Bake for another 20 minutes.

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Meanwhile, dice the cucumber into small cubes and put it in a bowl and add the apple cider vinegar, ground pepper and salt. Stir it well.

Assemble: Put the crackers on the side, spoon the sauce on the other side, top it with cucumbers, sliced avocado and finely chopped parsley leaves and basil.

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Sweet Corn Crackers with Cheezy Tomato Meat Sauce
Serves: 2
 

Ingredients
Corn Crackers
  • 2 ears corn (approx 2 cups corn kernels)
  • ¼ cup golden flaxseed meal
  • ½ cup cornflour
  • 2 tablespoons corn meal
  • 1 tablespoon golden flaxseeds
  • 1 tablespoon extra light olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon Himalayan/sea salt
Sauce
  • ½ small yellow onion
  • 1 Roma tomato
  • ⅓ cup Rao’s Arrabiata Sauce (or other high quality pasta sauce)
  • ⅓ cup vegan minced meat (recipe here*, or use store bought vegan mince crumbles)
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • A few generous sprinkles Italian herb seasoning
  • 1-2 tablespoons vegan mozzarella cheese (I used Trader Joe’s vegan mozzarella cheese shreds, soy free)
  • ½ small cucumber
  • 1 teaspoon apple cider vinegar (or lemon juice)
  • A few sprinkles ground pepper
  • A few sprinkles Himalayan/sea salt
  • ½ small avocado
  • 1-2 parsley leaves (garnish)
  • Fresh basil leaves (garnish)

Instructions
  1. Note: Be sure to follow my recipe to make the minced vegan meat beforehand. If you don’t want to go through the trouble, you can simply use pre-made vegan mince crumbles.
  2. Corn Crackers: Preheat oven to 250°F (121°C).
  3. Chop the corn kernels off the cob and put it in the blender along with the flaxseed meal. Give it a good blend until it becomes a smooth watery mixture.
  4. Spoon it out and add the cornflour, corn meal, golden flaxseeds (whole), olive oil, garlic powder, onion powder and salt. Stir until everything is well mixed.
  5. Spray some non-stick cooking oil on a 9×13 inch oven tray. Spread the mixture on the tray and even it out until it’s a thin layer that covers the entire surface of the tray.
  6. Bake in the oven at 250F for 1 hour and 10 minutes, then turn the oven up to 325°F (163°C). Flip the crackers over to the other side, use a knife to cut it into small rectangles, and bake for another 5-15 minutes. At this point, you’ll need to check for the crackers that have browned. Once they are crispy, take them out immediately. Because some parts are thicker, you’ll have ones that will cook slower.
  7. Sauce: Preheat oven to 325°F (163°C).
  8. Dice the onion and tomato into small cubes and combine it with ⅓ cup of Rao’s Arrabiata sauce (try not to substitute if you want). Mix it up well and put it in the oven and bake for about 17 minutes.
  9. Add ⅓ cup of premade vegan minced meat to the sauce mixture and give it a brief stir.
  10. Then, sprinkle the smoked paprika, dried oregano and Italian herb seasoning on top. Top it with a tablespoon or two of vegan mozzarella cheese and put it back in the oven.
  11. Bake for another 20 minutes.
  12. Meanwhile, dice the cucumber into small cubes and put it in a bowl and add the apple cider vinegar, ground pepper and salt. Stir it well.
  13. Assemble: Put the crackers on the side, spoon the sauce on the other side, top it with cucumbers, sliced avocado and finely chopped parsley leaves and basil.


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