This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
Our better-for-you side proves that sometimes the simplest recipes are the best: fresh asparagus with almonds, mushrooms, lemon juice and delicate dressing. Say no more.
