Tuesday, May 28, 2013

...Easy Vegan Corn Pudding...

...hoping you all had a wonderful Holiday weekend...

...ours was busy...but lots of fun!

...we went to a cookout with some friends and our invitation said to bring a vegetable dish...that's just about the most perfect thing to ask a vegan to bring isn't it?...

...so I asked the boys what they wanted and got two different answers...
...Scout wanted his favorite green bean casserole...I make it a lot...

Green Bean Casserole

1 package of frozen French Style Green Beans
1 3 oz. can of French Fried Onions

1 c. Silk Soy Milk Plain
1 cube vegetable bouillon
1 small can mushroom stems and pieces - do not drain
dash of cayenne pepper
dash of black pepper
1/4 c. flour
1/2 c. water

Heat the Soy Milk and dissolve the bouillon in it. Then drain the mushroom liquid into the pot. Season with the peppers. Mix the flour and water and slowly add to the pot stirring constantly with a wire whisk, keep stirring and cook until the mixture thickens. It should have the consistency of a thick white sauce. Remove from heat and add the mushroom stems and pieces.

Pour this over the Green Beans and bake at 350 until bubbly. Top with the entire can of onions and bake until just browned.
...then I was kinda surprised that the Man asked for Corn Pudding...as it's something I rarely make...
...so I just whipped that up too...
...looks like I should have used a bigger bowl...
...baked until golden...
...the edge is my favorite part...

Easy Vegan Corn Pudding

2 cans creamed corn
1/2 cup self-rising corn meal - I used white...but yellow would probably be nicer...
2/3 cup self-rising flour
3/4 cup vegan milk - I used almond milk
1/2 cup melted Earth Balance

...just stir everything together and pour into a greased pan and bake at 350° for about 45 minutes until golden and brown and bubbly...it'll firm up a bit as it cools...

~Wishing you a lovely start to your week!

2 comments:

  1. Both look delicious. MOM

    ReplyDelete
  2. mmmmmmm, i'm hungry!!! love, k

    ReplyDelete