Cream of Corn Pudding
"My friend Kim, from WA makes this every year during the holidays and she said it never last very long. I haven't made this yet, but plan to soon. As always, I have made the recipe vegan."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 15 ounces cream-style corn
- 1⁄2 cup firm silken tofu
- 1⁄4 cup non diary coffee creamer
- 1⁄4 cup organic spelt flour
- 2 tablespoons vegetable oil
- 1⁄2 teaspoon celtic sea salt
- 1⁄4 teaspoon pepper
- 1 tablespoon raw sugar (or 1/2 tbsp. raw agave nectar)
directions
- Place all ingredients in a food processor and process for about 10 seconds.
- Pour into a casserole that has been greased or buttered with vegan margarine.
- Bake uncovered at 375'F for 45 minutes until golden and set.
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
