Paula Dean's Corn Casserole just got Veganized!

Josh's cousin Valerie brings this corn casserole to almost every Williamson family gathering, and its amazing. The original recipe is from Paula Dean, so I knew it probably wasn't the healthiest thing around. But I wanted to indulge in this flavor more than just on holidays and family get togethers, and I wanted it to be a lighter vegan version. It took a couple tries, but I think I've got it. This is a VERY kid friendly recipe, too. The pic shows how popular it was with the family! That last piece ended up being eaten too, so don't count on leftovers! ;)

2/3 cup whole wheat pastry flour
1/3 cup whole grain organic corn meal
1 can organic cream corn
1 can organic whole kernel corn or 1 cup organic frozen kernel corn
1 cup Toffuti sour cream or your favorite vegan sour cream substitute
1/2 cup Earth Balance spread, softened
1 - 2 Tbsp. organic cane sugar
1 Tbsp. aluminum free baking powder
1/2 tsp. Salt

Stir all ingredients in medium bowl until well mixed. Bake at 350° for 45 minutes in a 7x11 inch or 8x8 inch baking dish.  I spray the dish with grapeseed oil first(available at Walmart).

Sweet Potato Casserole & Country Rice Dressing

SWEET POTATO CASSEROLE

4 medium potatoes

3 Tbs. organic sugar

½ can coconut milk

1 Tbs. flaxseed meal

1 tsp. orange zest

3 Tbs. orange juice

¼ tsp. salt

¼ tsp. ginger

¼ tsp. cardamom

1 cup organic brown sugar

½ cup chopped pecans

½ cup chopped walnuts

1/3 cup flour

¼ cup Earth Balance spread, melted

Cook sweet potatoes in enough boiling water to cover in Dutch oven 30 to 40 minutes or until tender; drain. Cool slightly; peel if desired. Preheat oven to 425°F. Combine cooked potatoes, granulated sugar, coconut milk, flax, orange peel, orange juice, salt, and ginger in large bowl; mash with potato masher or beat at medium speed with electric mixer until blended. Spoon into lightly greased 2-quart baking dish. Stir together cardamom, brown sugar, pecans, walnuts, flour, and melted Earth Balance; sprinkle evenly over sweet potato mixture. Bake 20 minutes; cover with aluminum foil. Continue baking 10 minutes more or until thoroughly heated. 

COUNTRY RICE DRESSING

1 cup brown rice

3 cups sliced mushrooms

½ cup chicken-style soy curls, chopped (optional)

1 cup chopped onion

¾ cup shredded carrot

3 stalks celery,  sliced

½ cup dried cranberries or tart cherries

¼ tsp. rosemary

¼ tsp. thyme

¼ tsp. sage

¼ cup chopped fresh parsley

Salt to taste

In medium saucepan, simmer rice and 2 cups water, covered, 45 minutes, or until tender. Meanwhile, in large skillet, cook mushrooms, soy curls (if using), and onion until soy curls are browned and veggies are tender. Stir in carrot, celery, cranberries, herbs, and parsley. Stir in cooked rice into veggie mixture, and add salt to taste. Cook and stir until heated through.

 

Sweet Potato-Broccoli Stratas

These easy individual casseroles are great for a dinner with friends or a romantic dinner for two, and are loaded with nutrition! You can even make them the night before and pop them in the oven half an hour before guests arrive. Makes 4 casseroles (this recipe is easy to cut in half if you're only cooking for two ;).

2 large sweet potatoes
Pinch of cardamom
1 bag broccoli florets, frozen
2 boxes Mori-Nu soft tofu
1 Tbsp flaxseed meal
1 Tbsp nutritional yeast
1/4 cup crushed crackers or chips of choice
1/2 tsp salt
1/4 tsp citric acid
1/2 tsp onion powder
2/3 cup frozen spinach, thawed and squeezed, or equivalent amount of pan-wilted fresh greens of choice

Preheat oven to 400 degrees. Pierce sweet potatoes with fork, and wrap in foil. Bake for 30-50 minutes, or until they can be easily pierced with fork and spread open. Unwrap, and allow to cool for a few minutes. Halve and scoop out flesh into bowl. Add pinch of cardamom, and season with salt and all purpose herb seasoning if desired. Mash tofu in bowl with hands or fork in a separate bowl, then place in a fine mesh strainer or cheese cloth and drain as much liquid out as possible. You may need to gently squeeze or press tofu. Place back in bowl and beat with flaxseed meal until well mixed. Add spinach, nutritional yeast, salt, citric acid, and onion powder and mix well. Spoon tofu mixture evenly between 4 loaf pans, 4 souffle cups, or spread all of it on the bottom of one small glass casserole dish. Then, layer crushed crackers or chips over tofu. Next, layer sweet potato mixture, then layer with broccoli florets. Top with salt and nutritional yeast or vegan Parmesan, if desired. Bake 20 minutes at 375. Cool 10 minutes and serve. You may also unmold the individual casseroles and serve without the pan if you are using a nonstick pan. Enjoy!