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!


Desdemona said...

This looks great, and like something that would be popular with kids; bookmarked!

panda with cookie said...

I look forward to the I-40 blog continuing on through some winter months!

Corrin Radd said...

I LOVED your mofo. It would be great if you could find time to blog outside of Oct, too. Thanks for doing it.