vegan corn cakes recipe

(jump to recipe)

a confusing moon dance

After just having successfully navigated a several-year-long period when Neptune was conjunct my Sun, it's now dancing with my Moon. I wish I could say that this thrills me, but all that it currently translates to in my life is this: confusion. Heaps and heaps of dizzying confusion.

I feel like I did pretty well with my Sun work and its inherent need to "prove itself to itself." I was, as they say, a "quart in the process of becoming a gallon," and that process wasn't without its fair share of growing pains. There were some tears. A dash of misery. A wildly active imagination. A serving of depression. Lots of time spent happily wandering among the trees. Equal amounts of time spent peacefully sitting by bodies of water. And in the end? Much needed—and much welcomed—growth.

do something... while i sit here

The motto of any Neptune time is: don't just do something, sit there. And I did make sure to do that, part-time anyway. On my most unhappy of days, running away to the woods was precisely the medicine I needed. Listening to water babble was the balm to my Neptune-battered soul. But because I have a Capricorn Moon that really (really) likes to get shit done, when not hugging a tree or communing with rivers, I was usually doing something productive while I "just sat there." Because let's face it, just sitting there is only my thing in pockets—quite happy and contented pockets—but pockets just the same. Several years of it might just drive me insane. (But shhh, don't tell Neptune that.)

During those confusing years, I studied evolutionary astrology under Steven Forrest at the FCEA. I became a certified practitioner of Bach flower essences. I became a certified level 3 holistic aromatherapist under Jade Shutes at the School for Aromatic Studies. I became a Reiki master. It was an interesting and empowering time in my life and everything that I learned in those years is being used by me on a daily basis, but I wasn't sad to leave Neptune's hazy influence behind for a while. As soon as it started to move away, clarity returned and I immediately got to work birthing Suds Me Up, Scotty!. Thank you, Neptune, for your abundance of gifts, but you can see yourself out now. Blessings, much love, and all that good stuff.

Except... that isn't quite what happened. Because just as Neptune was bidding my Sun farewell, it turned its loving gaze directly onto my Moon. Where it currently sits. Weaving its befuddling web. What is it, the god of the sea whispers and cajoles, that will make you truly happy—now and in the future? What will be your next mountain to climb? Which is a super question, but one to which I have no clear answer yet. Continue to nurture Suds Me Up, Scotty! even though I'm pretty sure Google has decided it hates me? Continue this blog even though its readers are few? I don't know. What's behind door number 3? (It's looking like maybe converting my property into a native wildlife habitat...?) This current riddle isn't one that I feel yet capable of solving, so I'm doing my very best to patiently "sit there." It's familiarity assures me that this too shall pass, and if I navigate things well? My brain will be blessed with clarity once again.

In, like, two years from now.

the cookie speaks

So lately, part of my "sitting" has involved spending some extra time in the kitchen. Cooking, when it's not being forced upon me, is soothing. Comforting. Relaxing, even. I know my way around a kitchen so it's something I can easily fall into, even as my brain scrambles, trying to answer the impossible question of: but what now? While whipping up old favorites (like this) or trying new ones (currently testing a supremely creamy ice cream recipe!), I get the feeling that everything is fine. Things are as they should be. An improved version of me is on the way. Hang in there; you got this. Or, at least, that's what I hear the fresh-from-the-oven cookie whispering to me anyway.

Today I made some delicious corn cakes... and some delicious chocolate chip cookies... and some delicious ice cream (told ya, I 'm confused), and so I figured it was the perfect opportunity to share a recipe with you. Yesterday, I told my family that I was giving up blogging. Breaking the habit—the addiction, even. I was emphatic. Certain. Vocal about my decision.

And now here I am, twenty-four hours later, tapping away at my keyboard. I should probably remind them of my current Neptunian haze and how mercurial I am when I haven't slept well. Although I seriously doubt any of them will be surprised when a new post goes up. Honestly, it might be a tumultuous couple of years. I should probably apologize in advance...

vegan corn cakes recipe

Ingredients

• 1¼ cups rolled oats

• 1 teaspoon baking powder

• ½ rounded teaspoon ground coriander

• ½ rounded teaspoon ground cumin

• ½ teaspoon sea salt

• 1 cup creamed corn

• ½ cup chia egg

• ¾ cup water

Directions

1. Using a small coffee grinder, grind the rolled oats into a flour.

2. Add the oat flour, baking powder, coriander, cumin, and salt to a mixing bowl; stir well.

3. Add the creamed corn, chia egg, and water to the dry ingredients; mix thoroughly.

4. Heat a small amount of oil in a large skillet. Once hot, use a ¼ cup scoop to pour the batter into the oil. Cook for about 2 minutes, or until the underside is golden and the cake can be easily flipped. Turn over, flatten with a spatula, and cook until the other side is golden and the cake is cooked throughout.

5. Serve hot and crispy. Makes approximately 8 cakes.

Optional: The chia egg can be replaced by 2 tablespoons arrowroot powder + 3 tablespoons water; mix thoroughly before adding to the batter.

creamed corn recipe

Ingredients

• 1 cup corn kernels

• ½ cup plant-based milk or water

• 2 teaspoons brown rice flour

• dash of SweetLeaf stevia or 1 tablespoon maple syrup

Directions

1. Add all of the ingredients to a small saucepan and bring to a boil.

2. Reduce heat to a gentle simmer, stirring regularly until the mixture thickens and reaches desired consistency. The sauce will further thicken if left to sit (covered and removed from heat) for an additional several minutes.

chia egg recipe

Ingredients

• 1 tablespoon chia seed

• ½ cup water

Directions

1. Using a small coffee grinder, grind the chia seeds thoroughly and pour them into a small bowl along with the water; whisk immediately.

2. Let the mixture sit for 5 minutes to thicken.

3. Store any extra chia egg in a covered container in the refrigerator for up to one week.

be awesome

And that's all I've got for today, my friends. The sun is shining, so I think I'll go pull some more of the dreaded bittersweet while I "sit here." Hope your day is an awesome one!

Much love,

Melinda