Puree the following three ingredients in a food processor
Transfer the mixture to a bowl and add in:
To the above mixture add:
In a medium fry pan sauté the following in 3 T Earth Balance or other vegan margarine:
Remove from heat and stir the veggies into the corn mixture. Add 1 tsp. vinegar and stir. Transfer the mixture to an oiled 9 inch pan. An oiled cast iron skillet works great. Cook in a preheated 375 degree oven for 40 minutes or until brown on top.
This recipe is from Sarah Gordon. Sarah suggests serving the casserole with a kale salad or a side of sautéed greens or as a vegan BBQ side. The Gordon family refers to this dish as “pudding”, but we think of it more like a soufflé. Whatever you call it, this is a special dish indeed.