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Recently taste-tested, this duo rated a unanimous thumbs up.  Exceptional for aroma and taste, both can be prepared ahead of time.  The roasted vegetables will keep under refrigeration for up to four days in advance, and the corn pudding can be assembled several hours before baking.

ROASTED WINTER VEGETABLES – serves 4 to 6

1        lb carrots

1        large red onion

1        lb little red-skin potatoes (or russets)

1        lb sweet potatoes, peeled

1        29-oz can garbanzo beans, drained and rinsed

3/4     lb Brussels sprouts

1/4     cup olive or coconut oil (or half & half)

4 – 5   garlic cloves, minced

1        teaspoon crushed rosemary

1/2     teaspoon salt

1/4     teaspoon pepper

1        tablespoon packed brown sugar

 Cut the vegetables into uniform-sized pieces (about 2-inch).   Set the oven to 425°.  Heat the oil to liquefy it along with the garlic, rosemary, salt, pepper, and brown sugar in a shallow roasting pan in the preheating oven.  Remove from the oven and add the vegetables, stirring to coat them with the oil and flavorings.  Bake uncovered for 45 minutes. 

 To retain moisture, after they are sufficiently browned, cover with foil and reduce the heat for the latter part of the roasting time.

 

SOUTHWESTERN CORN PUDDING

Serves 4 to 6   

This intensely flavorful, velvety side dish is the perfect accompaniment to roasted vegetables or any Southwestern meal.

v     2 tablespoons oil (olive oil or coconut oil)

v     4 cups fresh or frozen corn kernels (about 6 ears)

v     1 red bell pepper (small), seeded and finely chopped

v     1 – 2 tablespoons finely chopped jalapeños (or more to taste)

v     1 cup coconut milk

v     1/4 cup cornstarch [or quinoa or chickpea flour]

v     1/2 cup cornmeal

v     2 tablespoons pure maple syrup

v     1/2 cup finely chopped scallions

v     1/4 cup finely chopped cilantro

v     1 teaspoon salt

v    1/4 teaspoon cayenne

1. Preheat the oven to350°F and lightly grease an 8-inch square baking or casserole dish
2. Saute the corn, bell pepper, and jalapeños in a large skillet for 10 – 12 minutes, stirring occasionally; the corn should be very lightly browned. Meanwhile, stir together the cornstarch and coconut milk until the cornstarch has mostly dissolved.
3. When the corn and the peppers are ready, transfer 2 cups of them to a blender or food processor. Add the coconut milk and cornstarch mixture, and pulse about 20 times, until the mixture is mostly pureed but not completely smooth.
4. Return the contents to the skillet and mix with the remaining corn, cornmeal, maple syrup, scallions, cilantro, salt, and cayenne.
5. Pour the batter into the baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.

Note: If you want to use the whole can of coconut milk (1 1/2 cups) increase the corn meal to 3/4 cup.

Quinoa flour has a nutty taste that complements corn beautifully, while chickpea flour gives a nice egg-like taste. However, any flour, including cornmeal, can be substituted if you’re in a pinch.

 

Tags: Tasty Vegan