vegan - Vegan Corn Custard

[Guest guest]

I feel too lousy to check these recipes, but I think they'll be vegan -

especially if it's in the title!

 

 

* Exported from MasterCook *

 

Vegan Corn Custard

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound medium-firm tofu

3 tablespoons flour

1 tablespoon nutritional yeast flakes

1/2 teaspoon salt

1/2 teaspoon turmeric

1/4 teaspoon baking powder

1 tablespoon light miso (optional)

1/8 teaspoon cayenne (opptional)

2 cups corn kernels -- thawed if frozen

 

Preheat the oven to 350F.

 

Blend together all the ingredients, except the corn kernels, until very smooth.

Mix in a bowl with the corn kernels. Spread in an oiled 9-inch pie pan, and

bake for 30 to 40 minutes, or until set. Serve warm.

 

Description:

" This is a very comforting, old-fashioned dish. If you use frozen

corn, try to use the peaches-and-cream variety. "

 

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Per Serving (excluding unknown items): 88 Calories; trace Fat (4.0% calories

from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

301mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0