casserole

Vegan Corn Cassorole from Detoxinista.com!

Posted on

http://detoxinista.com/2016/11/vegan-corn-casserole/

This.  Is.  Incredible.

If you like it, head on over to Detoxinista’s page and share this recipe further!

Ingredients:

  • Coconut oil , for greasing
  • 1 cup millet, soaked in water for at least 2 hours                (Note – for this recipe, we substituted just over 1 cup gluten free flour, and it worked just fine!)
  • 2 pounds frozen corn , thawed and divided
  • 1 cup water
  • 1/4 cup melted coconut oil
  • 1/3 cup raw sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon apple cider vinegar

The How-To:

  1. Preheat the oven to 350ºF and grease a 9″ x 13″ casserole dish with coconut oil. Drain the soaked millet in a strainer and rinse well. In the bowl of a large food processor fitted with an “S” blade, combine the drained millet, 1 pound of the thawed corn, 1 cup water, melted coconut oil, sugar, salt, baking soda, and vinegar. Process well until a relatively smooth batter is created, which should take about 2 minutes. Add in the remaining 1 pound of thawed corn and pulse a few times to combine– you want to leave plenty of texture in this dish.
  2. Pour the batter into the greased casserole dish and bake at 350ºF until the top is lightly golden, about 45 minutes. Allow to cool at least 15 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to one week.

That’s it!  This really is a great one.  If you try it, let me know how it turns out!

~ Star 🙂

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Dilly Casserole Bread (+ vegan version)

Posted on Updated on

I found this recipe stashed between two old cookbooks on the very bottom shelf.  It’s typewriter-typed and on a 5×8 unlined note card, and I haven’t the faintest idea where it came from, but I’m excited to try the recipe!

Ingredients:

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup creamed cottage cheese (warm to lukewarm)
  • 2 Tbsp sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp butter
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 unbeaten egg

Just for the fun of it, here’s a vegan version.  It’s mostly the same.

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup crumbled, creamed, tofu (warm to lukewarm)
  • 2 Tbsp organic sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp coconut oil
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • Either storebought vegan egg replacer, or 1 tablespoon of ground flax seeds and 3 tablespoons of water to replace 1 egg.  There are many, many vegan egg substitutes.

Directions:

  1. Soften yeast in water.  Combine sugar, cottage cheese/tofu, dried minced onion, butter/coconut oil, dill, salt, baking soda, and egg/substitute in mixing bowl.
  2. Mix thoroughly.
  3. Add flour to form a stiff dough, beating well after each addition.
  4. Cover and let rise in warm place (oven with pan of hot water) until light and double in size (50-60 minutes).
  5. Press down (do not knead). Turn into well-greased 2 quart casserole pan.  Let rise in warm place until light (about 45 minutes).
  6. Bake at 350 for 30 to 40 minutes until browned.
  7. Remove from oven and brush with soft butter/coconut oil.

Voila!  Enjoy.

~ Star

 

Grandma Sharon’s Hominy Casserole

Posted on Updated on

This is a recipe from before I was born.  It’s like a lighter version of corn casserole.

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Ingredients:

  • 2 cans (uncooked) yellow or white hominy, drained
  • (optional) green and red bell peppers, chopped
  • 1 medium onion, chopped  (I find that short, wide, yellow onions are the sweetest.)
  • 1 cup sour cream
  • 1 cup sharp cheddar cheese, grated.  Other shredded cheeses would also work for this recipe, as long as they aren’t mozzarella or ricotta, because those both would be kinda weird in a recipe like this.
  • 1 small can chopped green chiles (drained, if possible)

Directions:

  1. Preheat oven to 325 degrees.
  2. Add ingredients in large bowl and mix.
  3. Pour into ungreased baking dish.
  4. Bake the first half of time covered, and the second half, uncovered.
  5. Grandma Sharon didn’t use a specific amount of time, but based on my research, I would bake this for a total 30 – 35 minutes.
  6. Top with cheese and let melt.
  7. Let cool 5 minutes before serving.
  8. Yum!

-Star