Category: Main Dishes

Cornbread Casserole with Stewed Tomatoes

1 Comment

Though it sounds complex, this recipe takes about 15 minutes of prep work, then bakes for about an hour, leaving plenty of time to step away and (hopefully) relax before dinner’s on the table.

IMG_7556

Cornbread Casserole with Stewed Tomatoes

For the cornbread casserole:
3 3/4 cups (900mL) fresh corn kernels
2 1/4 cups (520mL) vegan “buttermilk” (see Note)
1/4 cup (60mL) nondairy buttery spread, melted
2 tablespoons (30mL) coconut oil, melted
1 tablespoon (15mL) agave nectar
1 cup (240mL) stone-ground cornmeal (I use Bob’s Red Mill, which is made in their GF facility)
3 tablespoons (45mL) arrowroot flour
1 tablespoon (15mL) baking powder
1/4 teaspoon (2mL) fine sea or Himalayan salt

Stewed Tomatoes
3 pounds (3161g) roma tomatoes, peeled (optional), and chopped
1 large green pepper, chopped
1 large yellow onion, chopped
Handful fresh basil
Sea or Himalayan salt to taste
Freshly ground pepper to taste

If desired, peel the tomatoes before using. To do this, bring a large pot of water to a boil. Insert the tomatoes and boil for 2 minutes. Put a colander in the sink and pour the tomatoes into the colander to drain. Rinse briefly with cold water. The skins will slip right off.

Put the chopped tomatoes, green pepper, onion, and basil in a large pot. Bring to a boil, then reduce to medium-low heat and simmer until vegetables are cooked through and the mixture has slightly thickened, about 30 minutes. If preparing with the casserole, I just simmer the mixture until the casserole is finished.

Note: To make the vegan buttermilk, put 2 tablespoons (30mL) cider vinegar in a measuring up. Add nondairy milk to total 2 1/4 cups (520mL). Let stand 3 minutes, until curdled.

IMG_7557

Slow-Baked Thanksgiving Tofu

7 Comments

Thyme and sage, along with celery and carrot, remind me of the makings of a good Thanksgiving stuffing. Be sure to press out as much liquid from the tofu as possible, which helps it absorb the flavors of the other ingredients. This recipe easily can be doubled and tripled.

Thanksgiving Tofu

Slow-Baked Thanksgiving Tofu

1 (175g/6.1oz) block super-firm tofu
1/2 cup (120mL) celery, diced
1/2 cup (120mL) carrots, peeled and diced
2 shallots, diced
1 to 2 cloves garlic, minced
1/4 cup (60mL) vegetable broth or mushroom broth
2 tablespoons (30mL) extra-virgin olive oil
2 tablespoons (30mL) apple cider vinegar
2 teaspoons (10mL) dried thyme leaves
1 teaspoon (5mL) ground sage
Sea or Himalayan salt
Freshly ground pepper to taste

Cut the tofu cross-wise three times to make three slabs. Wrap in paper towels and put on a cutting board. Put a heavy object (such as a plate with a few canned goods on top) on top of it to press out excess liquid. Let sit about 1/2 hour, changing paper towels when they are soaked through.

Preheat the oven to 425 F. After the tofu is pressed, cut each slab into nine cubes. Put in a small glass baking dish with celery, carrots, shallots, and garlic. Add the broth, olive oil, cider vinegar, thyme, sage, and salt and pepper. Mix well. Cover with aluminum foil and bake for 30 minutes. Remove the foil, stir the mixture, and bake for an additional 30 to 45 minutes until browned and crispy.

Mushroom Nut Loaf

14 Comments

This recipe is relatively flexible in terms of the nuts and herbs. I love swapping the pecans and almonds for walnuts and heartnuts, and adding savory and sage to the other herbs, as well.

nut loaf

Mushroom Nut Loaf

2 tablespoons (30mL) extra-virgin olive oil
2 small onions, chopped
2 cloves garlic, minced
2 cups (480mL) chopped cremini mushrooms
1 cup (240mL) almonds, chopped (see Note)
3/4 cup (180mL) pecans, chopped (see Note)
1 tablespoon (15mL) fresh thyme
1/2 tablespoon (7mL) fresh rosemary
1/2 cup (120mL) apple cider
1/4 cup (60mL) sorghum flour
Sea or Himalayan salt
Freshly ground pepper

Preheat oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan.

Heat the olive oil in a large skillet. Add the onions and sauté until softened, about 5 minutes. Add the garlic, mushrooms and nuts. Cook until fragrant, about 2 minutes. Stir in the herbs, apple cider, and sorghum flour. Mix until smooth, cooking until the mixture has thickened, about 1 minute. Season with salt and pepper.

Use a spatula to scrape the mixture into the prepared pan. Bake for 30 minutes, until firm and lightly browned. Let stand at least 20 minutes before turning out of the pan. Serve warm.

Note: Finely chop most the nuts, leaving a couple tablespoons  in tact for a nice crunch. (This is easily done in a food processor). The finer chopping aids in a loaf that stays together when slicing. Similarly, if you unmold it too soon, it will not stay together when slicing.