I’ve heard that you like corn. Good, here’s corn times two: fresh sweet corn combined with cornmeal. Serve this as a main dish for a vegan or vegetarian holiday dinner or as a side dish for any meal. If possible, make it soon while late season corn is still around. If you’re feeling it, you could enrich this dish by adding a couple of whisked eggs, and substituting dairy cheese for the vegan cheese. It would still be low in fat compared to conventional recipes. (By way of contrast, Food Network presenter Ina Garten’s recipe rich with eggs, milk, half and half, butter and two kinds of cheese is here.) This is really nice served with a simple fresh tomato salsa. ( Recipe after the jump)
RICH AND SAVORY CORN PUDDING
2 medium onions, peeled and diced
4-5 cloves garlic, peeled and minced
4 cups corn kernels (cut from 5 medium to large ears of corn, or use organic frozen corn)
14 ounces soft or silken tofu
1 cup cornmeal
1/2 cup soy milk
7-8 ounces Monterrey jack flavor vegan cheese or cheese of choice, sliced or grated
1 tablespoon white miso
1 tablespoon maple syrup (optional)
a tiny sprinkle of cayenne pepper or chili flakes or 1/2 teaspoon paprika (optional)
2 teaspoons umeboshi vinegar (or to taste)
salt and freshly ground black pepper to taste
5-6 green onions, trimmed and sliced thin
1/4 cup cilantro, chopped (optional)
1. Heat a tablespoon of oil in a sauté pan. Add the onions and sauté on high heat, stirring frequently, for 5-6 minutes, add the corn and a little pinch of salt, turn down heat to medium and sauté 5-6 minutes, or until corn is al dente (crunchy/tender).
2. Meanwhile, combine the remaining ingredients, except the green onions and cilantro, in a food processor and process until smooth and creamy.
3. Add two cups of the corn and onion mixture to the ingredients in the food processor. Process until well blended and creamy.
4. Combine the contents of the food processor, the remaining contents of the sauté pan and the green onions and cilantro in a large mixing bowl. Stir well. Check seasoning, adding more salt, pepper, miso or umeboshi vinegar as needed.
5. Pour into an oiled 9×11-inch baking dish and bake in a 350º F oven for 50-60 minutes or until golden brown on top. Serve warm. 8-9 servings.