Cachapa is a Venezuelan pancake made from corn (blended corn or maize flour) that is cooked on a hot grill like a pancake, boiled in water wrapped in corn leaves, or baked in an oven. This vegan cachapa is delightful to prepare, nutritional, and healthy.
It feels like biting into a soft piece of cake—almost like a fluffy pancake that is both sweet and savory. This dish works well as a main course when served with a side of tapioca with kombu algae, which imparts a smooth, almost buttery taste of the sea.
The humble corn is the hero of this dish. Civilizations such as the Maya, Olmec, Aztecs, and Inca have long celebrated corn in their legends and deities. Even today, groups like the Maya continue to value corn, associating it with life. In South American countries like Peru and Mexico, you can find corn in various shapes, sizes, and colors, including purple, white, and blue. Corn originated in Mexico nearly 9,000 years ago, permanently changing the culinary traditions of the region and beyond.
You will love this veganized cachapa—it is not only healthy but also delicious and simple to prepare. Make it for your kids; they will adore it. You may be interested in more cachapa recipes and additional information on corn. Explore Cachapa recipes and read more about corn varieties.
***At the end of the instructions, you will need to take a look at how to make tapioca and kombu recipes. Serve with other side dishes, such as cooked Tapioca with Kombu.
Vegan Cachapa
Most of us take the power of corn for granted, yet humble corn boasts robust nutritional value. In addition to being an excellent carbohydrate source that fuels the body, corn grains are nutritional jewels packed with essential vitamins and minerals such as Vitamin B, Magnesium, Copper, Iron, Manganese, and Zinc. They also provide micronutrients and polyphenols vital for overall health.
Ingredients
- 6-7 medium-sized cobs of organic corn
- 2 tablespoon nutritional yeast flakes
- 1/3 cup coconut oil
- Salt to taste
- Salsa or coriander leaves chopped fine for garnish
Instructions
Preheat the oven to 200°C / 390°F.
Remove the corn cob covers using a sharp knife, then slice off the kernels.
Place the corn kernels, salt, coconut oil, and nutritional yeast into a blender.
Blend the ingredients until a smooth paste forms.
Prepare any standard tray for baking.
Pour the paste into the tray make sure its not more than 4 cm or 2 inches thick and bake for 30-40 minutes at 200°C / 390°F until a toothpick inserted in the center comes out clean.
Allow the baked cachapa to cool to room temperature, then add the garnish.
Serve with side dishes such as cooked tapioca with soaked kombu algae.
Nutrition
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206.0 Calories
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23.6g Carbohydrates
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0.0mg Cholesterol
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12.5g Fat
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4.2g Fiber
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4.8g Protein
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333.3mg Sodium
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0.0g Trans fat
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