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Fiesta Potato Pancakes (adapted from the Vegan Gourmet, by Susann Geiskopf-Hadler and Mindy Toomay, Prima Publishing) Great brunch food, these pancakes are delicious, and, as a bonus, pretty to look at. The way they get devoured, though, you won't get to look at them too long. These are fantastic with a nice salsa for accompaniment. 2 lbs. baking potatoes 1/4 cup plain soy or rice milk 1 cup fresh (about two ears) or frozen corn kernels 1 diced red bell pepper 1/4 cup minced cilantro leaves 1 Tbsp. fresh oregano leaves, minced 4 cloves garlic, pressed 1/2 tsp. ground cumin 1/2 tsp. chili powder 1/3 cup nutritional yeast 1/8 tsp. salt A few grinds of fresh black pepper 2 Tbsp. olive oil Peel and dice the potatoes. Place them in a saucepan, cover with water, and boil for 8 - 10 minutes, until tender to the fork. Drain the potatoes and place in a large bowl. Add the soy milk, and mash it all together well. Stir in the corn and bell pepper, along with the rest of the seasonings. Stir well. Form into 2- to 3-inch patties. In a heavy skillet, over medium-high heat, coat the bottom with some of the oil. Fill the skillet with patties without crowding them, and cook on one side for 3 or 4 minutes, until golden brown. Turn and brown the other side. Place the patties on a platter in a warm oven and cook the remaining patties, adding oil as necessary. Serve warm!