When Heather emailed me and said she was one of the Spork Sisters, she definitely caught my attention. She and her sister Jenny run Spork Foods, a Los Angeles-based gourmet vegan food company offer cooking classes, food consultation, and catering. They create innovative dairy-free cuisine (as you can see from the recipe below) with an emphasis on organic, local, and seasonal ingredients.

The Spork Foods website will tell you all you need to know about their classes and services, but the Spork Sisters have a new Internet surprise launching in mid-2010, Sporkonline.com. This new website will host cooking webisodes, so people all over the world can take Spork Foods classes virtually. The sisters will whip up 8 recipes per month and feature numerous lifestyle pieces where they will interview vegan business owners, celebrities, and as Heather puts it, "all sorts of interesting people." 

Though you will have to wait just a wee bit longer for the new website, Heather was kind enough to send a preview recipe ...

Grilled Corn Fritters with a Chipotle Agave Cream

Recipe by the Spork Sisters (owners of Spork Foods of course!), Jenny and Heather.

"We love this recipe because it is quick, easy and will impress any guest. To choose the sweetest corn, look for tightly packed kernels in long, straight rows."

Chipotle Agave Cream:

• ½ cup organic Veganaise
• 2 tsp agave
• ¼ tsp dry chipotle powder
• ¼ tsp garlic powder
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• 2 cups packed baby arugula or greens

Corn Fritters:

• 1 cup organic yellow cornmeal (Arrowhead Mills preferred)
• ½ cup organic spelt flour
• 2 tsp baking powder
• 2 tsp egg replacer (Ener-g brand used dry)
• 1 cup original soymilk + 1 tsp apple cider vinegar
• 1 Tbsp maple syrup
• 1 Tbsp safflower oil
• 1 Tbsp lemon or lime juice
• 1 tsp sea salt
• ½ tsp garlic powder
• ¼ tsp chipotle powder
• ¼ tsp black pepper
• 1 Tbsp, plus 1/3 cup neutral tasting oil (refined coconut preferred)
• 2 cobs organic corn, kernels sliced from cob
• ½ tsp dry dill
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• 1 tsp agave
• 1 tsp lemon juice

In a small bowl add soymilk and apple cider vinegar.  Let stand until curdled for approximately 3 minutes.  
 
To make the chipotle agave sauce, in a small bowl, whisk ingredients together. Set aside. 
 
In a medium bowl, whisk together the cornmeal, flours, baking powder, baking soda, egg replacer, sea salt, garlic powder, chipotle powder and black pepper.  Whisk until uniform.  
 
Slowly whisk in the soymilk mixture, maple syrup, oil and lemon juice and whisk until uniform. 
 
Heat a skillet and add 1 Tbsp oil and corn. Add dill, sea salt, pepper, agave and lemon juice.  Sauté until golden brown.   Reserve half of the kernels for the nachos
 
Fold the corn kernels into the batter mixture and heat a skilled to a medium high heat.  Add remaining oil and drop in the batter in Tablespoon sized amounts into the pan. Cook for approximately 3-5 minutes on each side. 
 
Garnish with chipotle agave cream.  Serve over a bed of baby greens or arugula. 

Yields approximately 16 3-inch fritters