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!
3 comments:
This looks great, and like something that would be popular with kids; bookmarked!
I look forward to the I-40 blog continuing on through some winter months!
I LOVED your mofo. It would be great if you could find time to blog outside of Oct, too. Thanks for doing it.
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