A roving band of humans and other animals, making vegan food in Nashville, TN, Asheville, NC, and points in between.
Thursday, November 1, 2012
50 States of MoFo: Oklahoma: "Chicken" Corn Pudding
Considering Oklahoma, I thought of a batch of pepper butter, which would be easy to veganize and good with anything. However, I settled on chicken corn pudding, which is pretty much what it sounds like. I looked at recipes here and here, and then did what I felt like. We were very happy with the results, and will surely make this again. It was warm, satisfying comfort food on a cool autumn evening - and easy to make after work.
Preheat oven to 400 F. Grease a 9 inch pie plate.
Mix together in a bowl:
10 oz package Gardein chik'n scallopini, cooked and cubed (or chicken-style seitan, soy curls, tempeh, etc)
1 c. frozen corn
4 oz. can mild green chiles
large handful parsley, chopped (1/4 - 1/2 c)
1/4 c. shredded vegan cheese, optional
Set aside. In a food processor, blend:
1 lb. silken tofu
1/4 c. all purpose flour (you could use rice or chickpea flour if making this xgfx)
1/4 c. chickpea flour
2/3 c. plain unsweetened soymilk
1/2 t. black salt
1 t. onion powder
1/2 t. salt
black pepper to taste
1/4 c. melted vegan margarine
Stir in the protein-corn mixture, and pour everything into the pie plate. Bake for about 40 minutes or until set. Enjoy!
I have upcoming work travel, but will return with another state in a week or so!