Corn cakes:1 egg1 c. milk1/4 c. frozen (thawed) corn kernels1 tbsp. canola oil3/4 c. all purpose flour1/2 c. cornmeal1 tsp. granulated sugar1/2 tsp. salt2 tsp. baking powder
In a medium sized bowl, whisk together egg, milk, corn and oil.Add flour, cornmeal, sugar, salt and baking powder, gently whisk until all dry ingredients are incorporated.Preheat griddle to medium heat, spray with nonstick spray and ladle 1/4 c. of batter at a time. Cook for 3 minutes, until bubbles appear, then flip and cook the other side for 2 minutes. Continue until all pancakes are finished. Keep warm in a 250* oven.
Tempeh:1 package of tempeh1 tbsp. brown sugar1 tbsp. chili powder1/2 tsp. cumin1/2 tsp. smoked paprika1 tbsp. olive oil
Slice tempeh into 16 pieces.Add olive oil and spices to a shallow bowl, whisk together to form a paste, slather on tempeh pieces.Preheat a skillet to medium heat, spray with nonstick spray and cook tempeh for 2 minutes per side, place on a baking sheet and keep warm in the oven with corncakes.
Pimento Cheese:1 c. fresh grated colby-jack cheese1/4 c. minced pimentos1/4 c. plain nonfat greek yogurtSalt and pepper
Add all ingredients to a small bowl, mix well. Taste and adjust seasonings.
Pan Fried Tomatoes:2 lbs. green tomatoesKosher SaltBlack pepper2 tbsp. olive oil
Heat saute' pan over medium, add olive oil.Slice tomatoes into 1/4" disks, you'll need 16 slices.Season both sides with salt and pepper.Place in pan, cook until seared brown, about 2 minutes, flip and sear the other side.Remove from pan and cook remaining slices.
Datil pepper sauce
Prepare all stack components (tomatoes last) and create stacks, corn cakes on bottom, tempeh (cut each slice into thirds), tomato, sprouts, tempeh, tomato, pimento cheese and datil pepper sauce. Serve immediately.