This was Sunday night’s new dish. We found this little gem in the La Dolce Vegan! cookbook. This one sounded good in the book, but when we made it, it looked like corn bread. We tried it anyway……and it was AWESOME! It had some great flavors (a little sweet and a little spice) and it went perfect with the edamame & asparagus couscous salad as recommended in the book (which I will post separately). Anywho, give this combo a try and I think you will love it too!
stuff you’ll need:
1/2 cup + 2 tbsp soy or rice milk
2 tsp apple cider vinegar
1/2 cup soft or silken tofu
2 tbsp vegan margarine (earth balance)
2 tsp sugar
1 12 oz. can corn niblets, drained (I used frozen corn)
1/3 cup flour
1/3 cup cornmeal
1/2 tsp baking soda
1 tsp salt
1 medium onion (chopped)
1 3.8 oz can chopped green chilies (including liquid)
1 small jalapeno pepper, minced (optional – but I say required!!)
what to do with the stuff:
- Preheat the oven to 325 degrees.
- Lightly oil and 8×8 inch baking dish.
- In your vita-mixer (or processor), blend the soy or rice milk, vinegar, tofu, margarine, sugar, and 1/2 of the corn. Blend on high until smooth and set aside.
- Mix the flour, cornmeal, baking soda, and salt in a large bowl. Add the blended tofu and milk mixture, the remaining corn, the onion, the chilies, the pepper if you are using it, and the beans. Mix this with a spatula just until moist and then pour into the prepared baking dish.
- Bake for about 60 minutes (a toothpick inserted should come out clean)
