Gordon Corn Casserole

  By Sarah Gordon  ,

October 26, 2015

This corn casserole was served to rave reviews at the 2014 Vegan Life Colorado Thanksgiving meal.


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Ingredients

12 oz. firm or extra firm tofu (most of a 14 oz. package)

½ cup sweet corn (fresh or thawed if frozen)

½ cup coconut milk

2 cups sweet corn

5 T corn flour

1 tsp. baking powder

1 tsp. Indian black salt

½ tsp. Himalayan sea salt

½ tsp. turmeric powder

1 T nutritional yeast

2 T chopped fresh parsley and/or chopped fresh basil

1 roasted poblano or ½ cup chopped green chile (optional)

½ cup chopped sweet red, orange or yellow bell pepper

½ of an onion

1 clove garlic

1 tsp. vinegar

Directions

Puree the following three ingredients in a food processor

12 oz. firm or extra firm tofu (most of a 14 oz. package)

½ cup sweet corn (fresh or thawed if frozen)

½ cup coconut milk

Transfer the mixture to a bowl and add in:

2 cups sweet corn

To the above mixture add:

5 T corn flour

1 tsp. baking powder

1 tsp. Indian black salt

½ tsp. Himalayan sea salt

½ tsp. turmeric powder

1 T nutritional yeast

2 T chopped fresh parsley and/or chopped fresh basil

In a medium fry pan sauté the following in 3 T Earth Balance or other vegan margarine:

1 roasted poblano or ½ cup chopped green chile (optional)

½ cup chopped sweet red, orange or yellow bell pepper

½ of an onion

1 clove garlic

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.

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