Work has been keeping me busy (and leaving me quite exhausted at the end of the week), so I haven’t had time or motivation to post anything for a while. I’ve been looking for another vegetable side to pair with my regular dinner rotation of beans/greens/grains/vegan protein, and this one seemed like a great addition.
- 3 cups frozen yellow corn, thawed, divided
- 1/2 cup silken tofu
- 1/4 cup non-dairy milk
- 1 small sweet onion, diced
- 1 jalapeño, seeded and diced (or use green pepper for less heat)
- 1/4 cup flour (I used whole wheat)
- 1 1/2 tsp ground ginger
- 1/2 tsp turmeric
- cayenne powder, salt, and pepper, to taste
- Preheat oven to 350° F. Lightly grease a 9-inch pie dish/pan and set aside.
- Combine 3/4 cup corn, tofu, and non-dairy milk in a blender and blend until smooth. Transfer to a large mixing bowl and set aside.
- Line a large skillet with a thin layer of water. Add the onion, jalapeño, and ginger and cook until the onion becomes translucent.
- Add the onion/jalapeño mixture and all remaining ingredients to the mixing bowl that contains your corn/tofu/milk mixture. Stir together and pour into the pie dish/pan, spreading with a spatula as needed.
- Bake for 30 minutes or until the pudding is fully cooked and bright yellow.
- Remove from oven and allow to cool for 10 minutes before serving.
Using whole wheat flour in this recipe resulted in a browner colored pudding (and slightly different flavor) than you’d get if you used another type of flour. If you want a brighter yellow color try using a lighter colored flour. The original recipe suggests using quinoa or chickpea flour.
The jalapeño really provides a lot of the flavor in this dish, but it was just too darn spicy for me. Next time I’ll opt for green pepper and some additional seasoning to kick the flavor up a bit.
Source: Adapted from The Happy Herbivore by Lindsay S. Nixon