Simple Linguini and Asparagus for One

I fell in love with asparagus in Germany, where they often have a whole page of "Spargel mit" on menus. Thank heavens it's plentiful and inexpensive most of the year where I live too!

One serving’s worth of linguini noodles (for me, that’s as much as I can hold loosely in the circle formed between thumb and forefinger)

1 TBLSP olive oil

¼ onion, sliced thinly

1 clove garlic, minced

¼ pound asparagus, trimmed and chopped into 1-inch segments

1 TBLSP water

Salt and pepper to taste

¼ lemon

½ TBLSP almonds, toasted and sliced 

1. Get a pot of water boiling, and then set the linguini to bubbling merrily in there.
2. Meanwhile, in a small skillet, heat the olive oil, and sauté the onions until they’re beginning to soften. Then drop in the garlic. Cook, stirring often, for about a minute.
3. Add in the asparagus and water and cover the pan, cooking until the asparagus is tender but still crisp, about 4 minutes.
4. Season to taste with salt and pepper, and then add in the cooked linguini. Squirt some lemon juice at this baby, too.
5. Plate it up and then toss the almonds at it.

Variations:

• Add dry white wine instead of water when the asparagus goes in.
• Add cooked faux kielbasa or brats cut into coins to the finished dish.
• Faux parmesan on top would also be nice. 

Zucchini Fried Pizza for One

I love Chinese Green Onion Pancakes. What does that have to do with pizza, you ask? This dough is the basis for a green onion pancake (which you roll in sesame oil, salt, and green onions, coil, and then press flat and fry). It’s light and delicate and doesn’t demand too much attention, just right for pizza toppings.

½ cup all-purpose flour

1/3 cup very hot water (bring to a boil, pour into a measuring cup, and cool for a few minutes)

2 teaspoons canola oil plus more for frying

½ zucchini, sliced into rounds

2 slices onion, diced

1 clove garlic, minced

Faux ground “meat” (I like Yves brand)

1 hefty TBLSP faux sour cream

Salt and pepper to taste

Grated faux cheese (I like Daiya Mozzarella)

1/3 avocado, sliced or diced, as is your pleasure.

1. Combine the flour and water, kneading until the dough is formed. Place the dough on a well-floured surface.
2. Knead the dough until it becomes smooth and soft, and a little spongy, perhaps 5 minutes. It will be pretty sticky, so just keep adding pinches of flour until you can knead it properly.
3. Place the dough in a clean bowl and cover with a damp cloth for 30 minutes.
4. Meanwhile, you’ll want to make the topping. Put canola oil into a small skillet. Add in the zucchini and onions, and sauté until both are slightly softened.
5. Add in the garlic and faux meat, cooking until it’s warmed through.
6. Take the zucchini off the heat and add in the faux sour cream. You’ll want to taste and add salt and pepper at this point too.
7. Once the dough has rested, flatten it into two disks (or be a scofflaw and go for some other shape), place it on a well-floured board, and roll it flat with a rolling pin. You should get two 6” disks. You’ll be frying the disks, so it needs to fit into your frying pan, but you could certainly go larger if you wanted one big pizza rather than two small ones. Keep on flattening until it’s about 1/8-inch thick.
8. Heat the rest of the canola oil in a frying pan. Fry the dough on each side for 3-4 minutes. There should be little dark dots here and there if you’ve done it right. It shouldn’t be greasy at all.
9. Set the fried dough on a baking sheet. Top with the faux meat mixture, some grated faux cheese, and the avocado slices.
10. Stick it under the boiler until the cheese is melty, about 2 minutes.

Variations:

• You could go the traditional route and put a sauce on there. I find the dough to be very yummy and don’t like to drown out its delicate flavor.
• I can’t eat them, but a touch of chili flakes would be pretty good here, too. 

Zucchini Bread for One

Zucchini bread is a household staple. It’s savory, it’s sweet—it’s everything you could want all in a nice tidy little bundle.

For the Bread:

¾ cup all-purpose flour

Pinch of salt

¼ teaspoon baking soda

Pinch baking powder

½ teaspoon ground cinnamon

½ cup granulated sugar

3 TBLSP canola oil

1 TBLSP almond milk (or other non-dairy milk)

½ teaspoon vanilla extract

1 cup grated zucchini (about one medium squash)

¼ cup walnut pieces

¼ cup raisins (optional)

For the Topping:

2 TBLSP brown sugar

2 TBLSP all-purpose flour

2 TBLSP quick-cooking oats

Pinch ground cinnamon

1 TBLSP vegan butter, softened

Make the Bread:

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a mini loaf pan or three ramekins

1. In a small bowl, combine the flour, salt, baking soda, baking powder, and ground cinnamon.
2. In another small bowl, whisk the sugar, oil, milk, and vanilla until it’s well mixed.
3. Add the dry ingredients to the wet (or vice versa) and add in half of the grated zucchini. Once it’s well mixed, fold in the rest of the zucchini and the walnut pieces and raisins, if you’re using them.
4. Put the batter into the pan or ramekins, smoothing the top and giving it a bash on the bottom to get out air bubbles.

Make the Topping:

1. In a small bowl, combine the sugar, flour, oats, and cinnamon.
2. With a fork or your fingers, cut in the butter until the mixture resembles large crumbs.

Assemble the Loaf:

1. Sprinkle the topping on top of the little loaf or ramekin.
2. Bake for 35-40 minutes, until the loaf is golden and a toothpick comes out clean.
3. Allow to cool completely on a wire cooling rack before removing from the pan.

Variations:

• Chocolate chips would be good in here. You can reduce or eliminate the raisins and nuts, or you could go for full-on decadence and put all three in there.
• A little ground ginger instead of cinnamon would be exciting. If you want even more excitement, grate some fresh ginger on a microplane and add it with the zucchini. 

Zucchini Bhaji (Fritters) for One

I like these fritters on top of a salad, but they’d be excellent on a bun with salad-y accouterments, or perhaps with with some naan and soup.

¾ cup grated zucchini

1/3 teaspoon coconut oil

¼ onion, diced

1 small garlic clove, diced

Pinch/shake of garum masala (or curry powder)

2/3 teaspoon cornstarch

Pinch xanthan gum

Pinch baking powder

Pinch of nama kalak (Black Himalayan salt), optional

Pinch of turmeric

¼ teaspoon peanut oil (canola or coconut will do, too)

2 ½ teaspoons water

1 TBLS almond milk (or other non-dairy milk)

¼ cup chickpea flour

Pinch baking powder

Salt

Pepper

1. Put the grated zucchini in a strainer and sprinkle with salt. It doesn’t matter how much salt, as you’ll be rinsing it off later. Massage the little zucchini bits, pushing the salt into the vegetable to draw out the water. (If you skip this step, you’ll have soggy bhaji.)
2. Let it rest for 20 minutes and then rinse under cold water. Squeeze handfuls of the zucchini to get out the rest of the water, and then spread it on a clean dish towel or paper towel. Cover with another towel and press on it, to get the zucchini as dry as you can. Once it’s dry, put it into a small bowl and fluff it with a fork.
3. In a frying pan, fry the garlic and onion in the coconut oil with some black pepper. When it’s soft, add in the garum masala. Take it off the heat after the garum masala has been in there for 1 minute.
4. Now we get to do magic and make an “egg.” In a small bowl, add the cornstarch, xanthan gum, baking powder, and turmeric. Whisk it to combine the dry ingredients.
5. In a small cup or bowl (I use one meant to hold soy sauce and wasabi for sushi), combine the water and oil. Slowly add the liquid to the dry ingredients, whisking as you go. The resulting mixture will be thick and gloppy. Try to get the lumps out, but it doesn’t have to be perfect. Add the almond milk a little at a time, whisking steadily. It will still be thick, like pancake batter.
6. Back to the fritter now. In a small bowl, combine the garbanzo flour, salt, and baking powder. Add in the zucchini, the magical gloppy “egg” mixture, and the fried onion mixture. The result should be well-blended and the mixture should be stiff and thick.
7. Heat some peanut oil (enough to cover the bottom of the frying pan) and drop the zucchini mixture by heaping TBLSP into the hot oil. Flatten the fritter a bit with the back of a fork, and fry until golden. Flip and fry the other side.
8. Drain quietly on some paper towel so they’re not too greasy.
9. You should get about 4 fritters out of this recipe.
10. Eat them with banana relish (recipe coming shortly), faux sour cream, or dal.

Variation:

• If you’re out of xanthan gum, you can use 1 ½ teaspoons flax seed meal and 2 teaspoons water to make the faux egg. Just mix the two in a small bowl and leave it to form a glop for about 5 minutes. Then add in the turmeric and nala kamak and proceed as usual.

Zucchini and Pear Soup for One

This creamy soup is just what the doctor ordered to turn your mood to a cheerful green when you’re feeling a little blue because it’s both refreshing and filling. Serve it with crusty bread or a hearty salad.

1 TBLSP vegan butter or olive oil

2 TBLSP diced carrot

2 TBLSP diced yellow onion

Pinch dried thyme

Salt and freshly ground black pepper to taste

1 medium zucchini, trimmed and diced

½ medium ripe (but firm) pear, peeled, cored, and diced

1 cup water

1/3 cup cooked rice (I like brown, but white would be nice too)

1. In a skillet, sauté the carrot, onion, and thyme with a bit of salt and pepper until the onion is softened. Don’t let the veggies brown! (You might have to adjust the heat.)
2. Add the zucchini and cook until it, too, is tender, about 10 minutes.
3. Add the pear keep on cooking until it’s softened too, about another 5 minutes.
4. Add in the cooked rice and the water and bring it to a boil. Taste and adjust the seasoning.
5. Either let the mixture cool a bit and plop it into your blender or food processor, or use an immersion blender and whirl away until the soup is smooth and silky. Reheat, if necessary.

Variations:

• This is good with a touch of mint instead of thyme.
• This soup can be served cold or hot, which is a nice option on a long summer day, or for a picnic.
• Use the same amount of potato (about 1/3 cup) instead of rice, and toss it in with the carrots and onions. (I’m allergic, so I’m only guessing that this is a good option.)

Zucchini and Green Onion Dip for One

This green condiment tastes surprisingly like avocado. I have no idea how that’s possible, but it’s certainly lower fat than an avocado treated in much the same way.

1 TBLSP lemon juice

1 green onion, chopped

¼ cup chopped zucchini

1 1/3 TBLSP tahini

¼ TBLSP olive oil

Pinch of ground coriander

Pinch of ground turmeric

Pinch of ground cumin

Salt and Pepper to taste 

1. In a food processor or blender, whirl the lemon juice and green onion until it’s tiny chunks.
2. Add the zucchini and give it a few pulses.
3. Add in the tahini, olive oil, and spices, and blend until smooth.
4. Refrigerate for 20-30 minutes, and then smear on bread, crackers, chips, or celery stalks.

Stuffed Zucchini for One

It’s hard not to eat all the filling before you pop these little beasts in the oven, but try, okay? Maybe you’ll be lucky and there will be some that doesn’t fit and you can scarf it down while the zucchini bakes. If not, you’ll enjoy it all the more for having waited!

1 medium zucchini

1 slice of onion, diced

1 mushroom, diced

1 TBLSP olive oil

1 TBLSP fresh parsley, chopped (or other fresh herb of your choice)

1 clove garlic, minced

5 or 6 snap peas, cut into ½-inch lengths

1/3 cup of cooked brown rice (or white, whatever you have)

1/3 cup of faux ground meat (I like Yves, but they’re all pretty decent)

Salt and pepper to taste

1/3 cup spinach leaves

1 ½ TBLSP faux sour cream

1 ½ TBLSP faux cheese shreds (I like Daiya mozzarella, but use whatever you’ve got)

Preheat the oven to 350 degrees Fahrenheit.

1. In a skillet, sauté the onion and mushroom in the olive oil until the onions are softened.
2. While the onions and mushrooms are sautéing, slice the zucchini in half lengthwise. Take a spoon or melon baller and scoop out most of the insides. Set the zucchini shells in a casserole dish that’s long enough for them to lie down flat, scooped-out side up. If you have a loaf pan, that will also make them cozy enough not to fall over.
3. Take the remaining zucchini innards and chop them up. Add them to the mushrooms and onions and keep on sautéing.
4. Add the chopped parsley and the minced garlic to the onions, etc. Add the snap peas too. Give everything a good stir. If necessary, add a TBLSP of water to the pan to prevent sticking.
5. Once the veggies are pretty soft, toss in the rice and the ground faux meat and crumble it up, distributing it well. Add the salt and pepper.
6. Once the rice and faux meat is warmed through, plop the spinach leaves on top and stir it in. Cook until the spinach is just wilted and then take it off the heat.
7. Add in the sour cream, and stir until everything is thoroughly coated. It’s not a HUGELY creamy sauce. It’s just politely creamy.
8. Put the mixed up veggies and faux meat into the cavity you excavated in the zucchinis that are now comfortably reclining in the casserole dish. Sprinkle with the faux cheese shreds.
9. Bake for 20 minutes, until the zucchini “boat” is soft enough to be fun to eat. If you let it get mushy, it will still taste good but won’t be pretty.

The salad in the image has red-leaf lettuce, jicama, radish, carrot, Mission figs, and some of Miyoko’s black ash cashew-based cheese. It’s not yet dressed in the image (too messy for the photo shoot), but I just sprinkled salt and pepper, garlic powder, and dried basil on it, and then drizzled balsamic vinegar over the top.

Zucchini and Corn Burger for One

It’s summer, and everyone’s eating outside. This little burger is too fragile to cook over an open flame, but you can still plate it up and take it out to where the air is warm and the breeze is cool, and you're soothed by the gentle shush of the water lapping at the shore and the birds singing happily.

½ small zucchini, shredded (about 2/3 cup)

3 TBLSP corn (fresh or frozen)

2 teaspoons almond butter (any nut butter will do)

2 TBLSP oat flour

½ teaspoon garlic powder

½ teaspoon onion powder

Pinch sea salt

Ground pepper to taste

Line a baking sheet with parchment paper.

1. Put the shredded zucchini in a strainer and place a paper towel on top. Press down hard, squeezing out the excess water. Wrap the zucchini in a paper towel and squeeze some more. You want it really dry.
2. In a small bowl, add the squeezed zucchini, the corn and the almond butter.
3. In another small bowl, combine the flour, garlic and onion powders, and salt and pepper.
4. Add the flour mixture to the zucchini mixture and stir until you can get it to hold together. It will be wet and sticky.
5. Roll it into a ball and flatten it into a patty shape about ½-inch thick.
6. Place the little darling on the prepared baking sheet and let it recline in splendor in the refrigerator for 30 minutes.
7. Preheat the oven to 400 degrees Fahrenheit.
8. Bake for 20 minutes, and then carefully flip it over with a spatula. Bake for another 10-15 minutes, depending on whether you want a crisp patty or a soft one. It will be golden brown.

Shown here with store-bought bread, micro-greens, red onion, avocado, plum sauce, and banana ketchup (recipe coming soon). That’s carrot salad on the side (grated carrot, green onion, oranges, raisins, garlic powder, and a little vegan mayonnaise).

Serve it naked, with mustard or ketchup and a pickle, on a bun, or broken up on a salad!

Variation:

• Try it with alfredo sauce, faux cheese, pesto sauce, piccata sauce, just plain tahini sauce, or, as pictured, with homemade plum sauce and banana ketchup. 

Corn Muffins for One

This quick bread sure is quick. It makes a nice accompaniment for a fruit salad, or you can slice them open and slather a little faux cream cheese in there. A nice side of salsa or guacamole would be pretty tasty too! 

1 ½ teaspoons ground flaxseed

2 teaspoons water

1/3 cup yellow cornmeal

2 ½ TBLSP all-purpose flour

½ teaspoon baking powder

2 teaspoons granulated sugar

Pinch of salt

2 teaspoons canola oil

¼ cup water

Preheat the oven to 450 degrees Fahrenheit. Grease two muffin cups or line with paper liners. Ramekins will serve nicely too.

1. In a small bowl, combine the flaxseed and water, stirring thoroughly. Set this aside to become viscous and lovely.
2. In another small bowl, combine cornmeal, flour, baking powder, sugar, and salt, mixing well.
3. Add the flaxseed glop, the oil and the water, and stir until it’s smooth.
4. Pour the batter into the prepared tins. It should be about half of the batter per muffin.
5. Bake for 10-15 minutes, until a toothpick inserted into the center comes out clean.

Variations:

• Add your favorite spices. I’ve tried cumin (ground works better than whole seeds), fennel, and garlic powder. Yummm.
• Toss in some fresh or frozen and thawed corn with the oil and water. About 2 TBLSP would do it. 

Asparagus and Mushroom Stir Fry for One

This little meal is quick, elegant, down-home, and delicious, all at the same time. It’s a great way to use up the last of that bunch of asparagus and to feed your Chinese food addiction too!

1/4 cup water

1 TBLSP sesame oil, plus a slosh in the sauce

1 TBLSP tamari (or soy sauce)

1 clove garlic, minced

½ TBLSP cornstarch

Chow mein-style noodles (or rice noodles)

2 slices of onion, diced

¼ pound fresh asparagus

5 mushrooms

Freshly cracked pepper

1. Boil enough water to cook your ramen-style noodles. Don’t drop the noodles in yet, though. They cook really quickly.
2. Collect the water, tamari, slosh of sesame oil, garlic, and cornstarch in a small bowl, and mix it thoroughly. Set this lovely sauce aside.
3. Halve or quarter the mushrooms and trim and cut the asparagus into 1- 2-inch pieces.
4. In a skillet, heat the TBLSP of sesame oil. Add the onions and mushrooms and cook, stirring occasionally for about 2 minutes.
5. Add the asparagus, stirring often, cooking for 3-4 minutes. This is a good time to put the noodles in to boil.
6. Add the water and cornstarch mixture to the asparagus, and cook until the sauce is pleasantly thick and the vegetables are tender. This should take another 2 or 3 minutes. Grind in enough black pepper to please your palate.
7. Drain and place the cooked noodles in your serving bowl and spoon the veggies and their yummilicious sauce over them.

Variations:

• You could use just about any green veggie in this, like broccoli, kale, zucchini, or green beans. You might have to vary the cooking time (longer for broccoli, shorter for kale), but it would be just as good. 
• Top with a little gomasio or sesame seeds. Or, you could toss some nuts at it in the last minute of cooking. 

Roasted Cherry Soup for One

This cold soup is perfect for a hot summer day. It’s got all the right elements: cherries, juice, even vegan sour cream. You might call this one “Dessert for Dinner.”

1 ½ cups cherries, pitted

2 TBLSP sugar, approximately (let the cherries determine how much)

1 teaspoon olive oil

Salt

3 TBLSP water

1 teaspoon cornstarch

3 TBLSP freshly squeezed orange juice

1 teaspoon lemon zest

2 TBLSP whole almonds, roughly chopped in the food processor

½ teaspoon vegan butter, melted

Pinch of granulated sugar

Small pinch of salt

1 TBLSP vegan sour cream

Slosh of almond milk

Preheat the oven to 375 degrees Fahrenheit.

1. Place the pitted cherries on a baking sheet. Sprinkle with 2 teaspoons of the sugar, all of the oil, and a pinch of salt. Mix them well, and roast them for about 20 minutes. Set them aside.
2. Reduce the oven temperature to 250 degrees Fahrenheit.
3. In a small saucepan, combine the water, cornstarch, and the rest of the sugar (4 teaspoons) over medium high heat. Bring to a simmer and keep stirring until it thickens. Remove from the heat.
4. Put the cherries and all their juices in the blender or food processor. Add the orange juice, zest, and about 2/3 of the cornstarch mixture. Blend until almost creamy, with just a few little lumps. Taste, and adjust the thickness with the cornstarch mixture or orange juice. It should be about the same as thin pancake batter, but a wildly different color.
5. Pour into your serving vessel and chill for ½ hour.
6. Place the almonds on a sheet pan with the butter and sugar, and mix well. Sprinkle with a few pinches of salt.
7. Bake until roasted and crunchy, 10-12 minutes. Watch them closely because they will suddenly burn.
8. In a small bowl, mix the sour cream with a bit of almond milk. You’re just trying to thin it up enough to be able to pour it. It should still be pretty thick.
9. Okay, now for the fun part. Take the cold bowl of soup and make a U- or curly-cue-shaped swirl across the top with the sour cream. Then sprinkle some the almonds across it like comet dust. You’ll want to eat the rest of the almonds just as they are.

Variations:

• Rainier cherries make a lovely orange-ish colored soup, which is sweeter than the Bing cherry version. The color with Bing is to die for, though. So you have to choose between sweet and gorgeous. Oh wait. Both flavors are sweet and gorgeous!  

Plum Sauce for One

Plum sauce is happiness in a jar. It’s both sweet and sour, and it’s both the main event and a wonderful accompaniment. In this way, it’s like the best musician ever.

5 fresh plums, halved and pitted

1 clove garlic, minced

1 teaspoon fresh ginger, minced

1 teaspoon tamari (or soy sauce)

Pinch of diced fresh shallot or dried minced onion

Optional: teaspoon sugar or teaspoon vinegar

1. Put the plums in a small saucepan with enough water to barely cover them. Bring them to a boil, reduce the heat, and then simmer until the skins have burst and the plums are soft, about 20 minutes.
2. Remove from heat and allow the little darlings to cool a bit.
3. Place a sieve over a bowl, and then put the plums into the sieve (not the boiling water, though—I saved the beautiful bright red liquid for my morning smoothie. Yum). Press them with the back of a spoon to squeeze out the juice. You want to keep the juice and some of the pulp but leave the skins in the sieve. (You could also do this in a cheesecloth sack.) Leave the sieve to rest in splendor while any last little bits of juice drip through.
4. In a small saucepan over medium-high heat, sauté the garlic and ginger in a TBLSP of water (just enough to keep it from sticking). Keep the little minces moving for about 2 minutes, adding more water, if necessary.
5. Add in the plum pulp, tamari, and dried onion. Bring it all to a boil, and then turn the heat down a bit. 
6. Simmer until the sauce reduces by about half, which should take about 10 minutes. Taste it, and if necessary, add sugar if you want it more sweet, vinegar if you want it more sour, or maybe both, if you’re looking to shake things up a bit.

This recipe makes about a cup of sauce. 

You could hit it with an immersion blender if you want a smoother sauce. I like the chunks. Seen below sharing a burger bun with banana ketchup. Yup. That's yellow ketchup. (Recipe coming soon.) 

I use Plum Sauce to top my green onion pancakes (recipe coming soon), my Savory Banana Tofu (recipe coming soon), and my Faux Crab Cakes (recipe and probably a new name for the recipe coming soon). It’s also good on toast or toast topped by faux cream cheese or peanut butter. It makes a great streak of color in sushi. 

Seen below on Faux Crab Cakes, Green Onion Pancakes, and within the sauce of Savory Banana Tofu.

 

Strawberry Cream Pie for One

Nothing is better than fruit with chocolate, am I right? This little pie isn’t too sweet, it isn’t too big, and it’s just enough chocolate and just enough fruit—even Goldilocks would be satisfied.

For the Crust:

¼ cup dark chocolate chips

1 teaspoon coconut oil

1 teaspoon almond milk (or other non-dairy milk)

2 TBLSP walnuts

2 TBLSP coconut flakes

For the Filling:

4 strawberries, stemmed and chopped a little

4 TBLSP coconut yogurt (or soy yogurt)

2 teaspoons maple syrup (if necessary. Your strawberry mileage may vary.)

For the Topping:

Sliced strawberries

Blueberries or a few slices of banana

Make the Crust:

1. In a double boiler or the microwave, melt the chocolate. Take it off the heat and add in the coconut oil. When it’s melted, add in the milk. Mix well.
2. Put the walnuts and the coconut into a food processor or blender and whirl until it’s an even chunky meal. Add the ground nuts and coconut to the chocolate mixture and combine until it’s incorporated.
3. Plop the mixture into a single-serving tart or pie pan (mine is about 4 ½ inches across) and spread it out evenly, pressing it into the bottom and sides. It will be fairly wet.
4. Put the crust into the freezer for about 15 minutes.

Make the Filling:

1. Put the strawberries into a food processor or blender and whirl until you’re happy about how smooth it is. Perhaps you want some chunks, or maybe you like it oooh so smooth. It’s up to you. (It will never be completely smooth because of the seeds. You could strain it, but I like the seeds, so I didn’t.)
2. Combine the strawberry mush with the yogurt and taste it. If it needs to be sweeter, add maple syrup a slosh at a time. It should still be fairly tart when you contentedly pour it into the crust.

Assemble the Pie:

1. Retrieve the crust from the freezer and spread the yogurt mixture on top of it. I like to let a little bit of the crust peep up on the edges. That edge is also nice to rest the edges of fruit against, especially if they’re the kind of fruit that’s inclined to roll around, like blueberries.
2. Top with sliced strawberries or other fruit.
3. Freeze for half an hour before putting it rapidly in your mouth, one fork-full at a time. There won’t be any left-overs, but if there were, you’d want to put them in the refrigerator, not the freezer.

Blueberry Corn Fritters for One

You haven’t lived until you’ve had blueberries and corn fried up together with a little batter. Okay, maybe you’ve lived, but you haven’t lived WELL. This isn’t a pretty dish, but it sure is delish.

¼ cup all-purpose flour

Pinch of salt

2/3 teaspoon baking powder

3 TBLSP water

Sprinkle of cinnamon

¼ cup corn kernels, fresh or frozen

2-3 TBLSP fresh blueberries

Canola oil

1. In a small bowl, combine the flour, salt and baking powder.
2. Add enough water to make a smooth but thick paste. It will be kind of clingy.
3. Stir in the corn and blueberries until just barely mixed in.
4. Put enough canola oil into the bottom of a frying pan to completely cover the pan’s surface. Heat it up, and then drop heavy spoonfuls of the batter into it. When the little beauties begin to crisp up on the underside, flip them over and fry until just golden on the other side.
5. Serve with maples syrup, agave nectar, jam, vegan cream cheese, or just eat them right out of the pan. 

Variations:

• This could easily be made savory by leaving out the cinnamon and blueberries, and adding green onions, cumin, maybe olives or Unbacon bits.