Gordon Corn Casserole

This recipe is from Sarah Gordon of Revolution in the Kitchen.  It was served to rave reviews at the 2014 Vegan Life Colorado Thanksgiving meal.  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 celebratory side indeed.  Thanks Sarah for sharing your delicious recipe!    

 

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.