Mexican Buckwheat and Corn Rounds

Using a whoopie pie pan guarantees the best-shaped results for these savory whole-grain rounds. If not available, use 3-inch (7.6 cm) pie pans to shape and then transfer the rounds to a baking sheet lined with parchment paper. These can be served with the dressing from the Tex-Mex Freekeh Salad (page 156), but any salsa will do. If you love avocados and a drizzle of lime, they are nice complements, too!

YIELD: 12 3-inch (8 cm) rounds

INGREDIENTS:

Nonstick cooking spray or oil spray

• 1/2 cup (90 g) dry buckwheat groats
• 1/2 cup (86 g) organic medium cornmeal (such as Bob’s Red Mill)
• 1 1/2 teaspoons mild to medium chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon fine sea salt, to taste
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon ground coriander
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked or regular paprika
• 2 cups (470 ml) vegetable broth
• 1/2 cup (82 g) frozen corn kernels
• 1/4 cup (75 g) vegan salsa (green or red)

INSTRUCTIONS:

1. Lightly coat a whoopie pie pan with cooking spray. Set aside.
2. Place groats in 4 batches in a coffee grinder or mini blender, pulsing to break down into small bits but not flour (about 6 short-burst grinds).
3. Transfer the ground groats to a medium pot and add cornmeal, chili powder, cumin, onion powder, salt, oregano, coriander, garlic powder, and paprika. Whisk in the vegetable broth, then add the frozen corn and salsa. Bring to a gentle boil over medium-high heat, whisking occasionally.
4. Reduce the heat to low, cover the pot with a lid, and simmer for 8 minutes, stirring occasionally with a rubber spatula to prevent scorching. Cook and stir for an additional 2 minutes until the mixture is very thick.
5. Scoop out about 3 packed, slightly heaping tablespoons (65 g) of the mixture into each prepared hole in the whoopie pie pan. An ice cream or cookie scoop works well for this. Even out the tops and lightly coat them with cooking spray. Let the mixture cool at room temperature. Cover the pan with plastic wrap and refrigerate for 2 hours or overnight.
6. Preheat the oven to 400°F (200°C, or gas mark 6). Remove the plastic wrap from the whoopie pie pan and bake the rounds for 20 minutes. Carefully flip them and bake for another 10 minutes until golden brown. Let them stand for a few minutes before serving.
7. Alternatively, these rounds can be pan-fried in batches in a thin layer of oil in a skillet over medium-high heat for about 8 minutes on each side until golden brown. Adjust the heat, as needed.

TIPS:

• Use a Whoopie Pie Pan: If you have a whoopie pie pan, it will help you get the perfect shape and size for these rounds. However, if you don’t have one, you can use 3-inch pie pans and transfer the rounds to a baking sheet lined with parchment paper.
• Grind Buckwheat Groats: Grind the buckwheat groats in a coffee grinder or mini blender to break them down into small bits, but not into flour. This adds texture to the rounds.
• Adjust Seasonings: Feel free to adjust the seasonings to suit your taste preferences. If you like spicier flavors, add more chili powder or hot sauce. Similarly, you can experiment with different herbs and spices to create your desired flavor profile.
• Refrigerate the Mixture: Letting the mixture chill in the refrigerator for at least 2 hours or overnight helps it firm up and hold its shape better during baking or frying.
• Bake or Pan-Fry: The recipe offers two cooking options – baking or pan-frying. Baking creates a healthier, oil-free option, while pan-frying yields a crispier texture. Choose the method that suits your preference.
• Serve with Sauce: These rounds pair well with the salsa-spiked sauce mentioned in the recipe or any other favorite vegan dipping sauce. Avocado slices and a drizzle of lime juice also complement the flavors nicely.
• Make Ahead: You can prepare the mixture ahead of time and refrigerate it until you’re ready to cook. This makes it convenient for serving these delicious rounds as a quick appetizer or snack.
• Gluten-Free Option: The recipe is gluten-free, making it suitable for those with gluten sensitivities or celiac disease. Just ensure that all ingredients used, including cornmeal and salsa, are gluten-free certified.
• Serve with Tex-Mex Flavors: These rounds are perfect for serving with Tex-Mex-inspired dishes. Consider pairing them with Tex-Mex Freekeh Salad or your favorite Tex-Mex rice dish for a delightful and satisfying meal.
• Get Creative: Feel free to get creative with the toppings and presentations. Try adding fresh herbs, diced vegetables, or vegan cheese on top for extra flavor and visual appeal. These rounds are versatile, so let your creativity shine!

Enjoy these delightful and flavorful Mexican Buckwheat and Corn Rounds as a tasty addition to your favorite Tex-Mex dishes or as a satisfying snack on their own!