Coookin: Corn Pudding and Potato Pancakes

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* Exported from MasterCook Mac *

 

Nora's Corn Pudding

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p50

Serving Size : 6 Preparation Time :0:00

Categories : Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons soy margarine

1 teaspoon toasted sesame oil

1 onion -- finely chopped

1/2 small very mild chili -- seeded and

finely chopped

1/3 pound soft tofu

1 cup water

1 1/2 teaspoons vegetarian broth powder

1 cup soymilk

- Egg replacer to replace 3 eggs

1 teaspoon salt

several good shakes of pepper

1/4 cup sugar

1 dozen ear of corn

- 4 cups kernels after they're off the cob

-or 2 16 oz bags frozen sweet corn

3 tablespoons finely chopped chives

 

In a skillet, melt the margarine and sesame oil. When nice and hot,

add the onion and chili. While cooking, process everything else

except the corn and chives in a blender or food processor until

smooth. When the onions are tender, add the blender mixture. Let cook

a few minutes, then add the corn.

 

Preheat the oven to 350F. Let the mixture cook slowly for about 10 to

15 minutes. Stir in the chives last. Pour into a 9x13 inch baking

dish, and bake for 45 minutes. Fancy people bake this in a water

bath, but I never do and it comes out fine.

 

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Per serving (excluding unknown items): 316 Calories; 7g Fat (18%

calories from fat); 9g Protein; 64g Carbohydrate; 0mg Cholesterol;

444mg Sodium

Food Exchanges: 3 1/2 Starch/Bread; 1/2 Vegetable; 1/2 Fruit; 1 Fat;

1/2 Other Carbohydrates

 

NOTES : Corn pudding is so soothing, so satisfying, it is in a

category way beyond comfort food. I mean, it was comfort food to the

pilgrims. It's like sunshine in a casserole dish. My kitchen is too

hot to make this in he summer, so I cut lots of corn off the cob,

freeze it, and make this all winter. It is just as good. Be sure to

get the best sweet corn you can find; it makes a big difference. If

cutting the corn off the cob, be sure to score and milk the cob too.

(See Granny's Creamed Corn.) No, this recipe doesn't have eggs,

butter, or milk but it delicious none the same.

 

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* Exported from MasterCook Mac *

 

Old Fashioned Potato Pancakes

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p51

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Potatoes

 

Amount Measure Ingredient -- Preparation Method

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3 cups leftover mashed potatoes

1 small onion -- grated

1 clove garlic -- crushed

- Egg replacer to equal 2 eggs

- if dry egg replacer is used,

- reconstitute with soy milk

1/4 teaspoon salt

1/4 teaspoon pepper

oil or margarine as needed

 

Mix all ingredients in a big bowl. heat the oil or margarine in a

skillet over medium heat. Drop the potato mixture (it should be very

soft) gently into the hot oil or margarine. Let brown on one side,

then flip and brown on the other. Serve with salad or just about any

vegetable. At breakfast, serve with vegetarian bacon and soy sausage.

 

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Per serving (excluding unknown items): 16 Calories; less than one

gram Fat (4% calories from fat); 1g Protein; 4g Carbohydrate; 0mg

Cholesterol; 135mg Sodium

Food Exchanges: 1/2 Vegetable

 

NOTES : I always make way too many mashed potatoes just so I can make

this the next day. These potato cakes are different from

Northern-style ones that are grated, fried, and served with

applesauce or sour cream. If you like roasted garlic, spread it on

the top of this like butter when you serve it.

 

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