Inn Season's Quinoa Corn Arepas & Cherry Chocolate Salsa

(WJBK) - Get this recipe courtesy of Chef George Vutetakis at the Inn Season Cafe in Royal Oak.

Vutetakis is an author and chef-blogger at thevegetarianguy.com. These recipes come from his cookbook Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Café.

He will take part in VegFest happening March 27 at Suburban Collection Showplace in Novi.

QUINOA CORN AREPAS
Arepas are commonly found throughout South America. Quinoa, the mother grain of the Incan empire, adds a nutty complement to the sweetness of corn in these arepas. Cherry Chocolate Salsa takes on the deep rich flavor of Northern cherries, melding them with Meso-American chocolate and chiles to make a trans-continental dish. This recipe reveals a combination of velvety sweetness, dark chocolate indulgence and provocative heat from the dried chiles. The bright fresh flavors of mango, green chile and cilantro are an excellent contrast to the dark cherry chocolate salsa.

Serves 8

Batter:
1 cup corn meal
1 cup quinoa flour
1 cup corn off the cob
1/2 cup fresh chives, minced
1 teaspoon sea salt
1 1/2 cups water
1 cup soy milk
2 tablespoons baking powder
2 tablespoons canola oil

In a large bowl, whisk together corn meal, flour, corn, chives, salt, water and soy milk. Let rest for 60 minutes. Just before cooking, add baking powder. In a griddle or sautÈ pan on medium to medium-low heat, add a small amount of oil. Then, place silver dollar-sized portions of batter onto griddle. Turn when golden brown and cook until second side is golden. Use remaining oil as needed. Keep warm.

CHERRY CHOCOLATE SALSA

Chile
2 dried pasilla chiles, toasted (page 194)seeded and stemmed
1 cup water
1/4 ounce unsweetened chocolate
1/4 cup evaporated cane juice

Place all chile ingredients in a small saucepan on medium-low heat, simmer for 15 minutes reducing liquid in half. Let cool, then puree in a blender until smooth. Return to saucepan and simmer, reducing in half again.

Cherries
1 teaspoon extra virgin olive oil
1/4 teaspoon garlic, minced
1/4 cup sweet onions, minced
2 tablespoons fresh lime juice
2 1/2 cups ripe cherries, stemmed and pitted

In a wide saucepan on medium-high heat, add oil, garlic and onions, cook for 1 minute. Add the lime juice and chile mixture. Simmer until onions are clear. Add cherries, simmer approximately 10 minutes to integrate flavors while retaining the shape of the cherries. Serve immediately or at room temperature.