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).

Vegan Sushi w/Brown Rice

Sushi is loved by many as a refreshing and light meal. However, with the overfishing of the oceans, the increasing risk of radiation and toxin contamination, and the pathogens and parasites associated with raw fish, people all over are looking for a healthier alternative. Look no further than this vegan version, which even replaces the typical white rice with a sticky sweet brown rice for more nutrition and staying power!

1 cup dry sweet brown rice, cooked according to package directions
1 pkg. sushi seaweed wraps
1 avocado, thinly sliced
1 small carrot, cut into small matchstick
1 small seedless cucumber, cut into small matchstick
1 red bell pepper, cut into thin strips

Dipping sauce:
1/4 cup fresh lemon or orange juice
1/4 cup tamari or soy sauce
1 tsp. toasted sesame oil
1 green onion, thinly sliced
2 cloves garlic, minced

Add a splash of rice vinegar or organic apple cider vinegar to the rice and stir well. Spread rice onto rough side of seaweed wraps all the way to the side, leaving an inch on one end. Add one slice avocado and a few strips of the other veggies on the opposite end of the space with no rice. Roll up tightly, being careful not to tear the wrapper, starting with veggies. Slice with a very sharp knife, preferably serrated, into 1/4 - 1/2 inch think slices. Serve chilled with pickled sushi ginger if desired. Mix all dipping sauce ingredients in small bowl. Serve with sushi.

Cauliflower Curry

1 small onion, chopped

3-4 large carrots, sliced on the diagonal

1 head cauliflower, cut into florets

2 cups other mixed veggies of choice

1/2 cup frozen sweet peas

1 lb. tofu, marinated or sauteed, optional

1 can coconut milk

2 Tbsp. curry paste, such as Thai Kitchen brand (available in the Asian food section at major grocers)

2 tsp. curry powder

Salt to taste

1 cup dry brown rice, cooked according to package directions

Heat Dutch oven on medium heat. Add onion and saute until just softened. Add remainder of veggies except for cauliflower and saute until they just begin to brown. Add cauliflower and about a cup of water. Cover, and steam until cauliflower is beginning to soften. You do not want to cook the veggies too long. Add coconut milk, curry paste, curry powder, and salt. Simmer until veggies are cooked though. Check salt, and add more to taste. Serve over brown rice.

Portobello Pot Roast with Rosemary Roasted Green Beans

This hearty meal comes together surprisingly quickly, on the table in less than 30 minutes. Feel free to use a variety of vegetables in the pot roast!

PORTOBELLO POT ROAST
1 medium onion, coarsely chopped
3-4 Portobello mushroom caps, cut into large cubes
4 large carrots, cut in large slices
15 small red potatoes or new potatoes, cut into chunks
2 cups water
2Tbsp. Chicken style seasoning
1/2 tsp thyme
1/4 tsp sage
1/2 tsp garlic and herb seasoning, such as McCormick
Salt to taste

Heat Dutch oven over medium high heat. Add a small amount of grape seed oil and onions. Cook onions until they just start to soften, then add mushrooms. After mushrooms begin to brown, add carrots and potatoes and cook for a minute or two. Add remaining ingredients, reduce heat to medium, cover, and simmer for 15 minutes or until veggies reach desired level of tenderness. Garnish with fresh chopped parsley, if desired.

ROSEMARY ROASTED GREEN BEANS
3 cloves garlic, minced
2 tsp olive oil
1Tbsp fresh rosemary, chopped or 1 1/2 tsp dried rosemary
1 bag frozen trimmed green beans
Salt to taste

Combine all ingredients in medium bowl and toss to coat green beans. Roast in 475°F oven for 18 minutes, or until they are heated through and have your desired texture.

Creamy Potato Pea Soup

This recipe was inspired by the fresh peas my sons decided to harvest from the garden and surprise me with. There weren't enough to dry and store, but enough to cook with. I like the taste of peas, but I felt it needed a little more body to make a great soup, so I added a couple organic potatoes that needed to be used. Hope you enjoy the result - this simple, light but filling soup!

1/2 medium onion, chopped
4 cloves garlic, minced
4 small red or gold potatoes, diced
3 cups dry peas, or frozen thawed
Salt to taste

Heat a large sauce pan over medium heat. Add onions and garlic with a small amount of oil (1tsp.) or water and sauteé until onions are soft. Add potatoes and dry peas. Let the potatoes get a little brown. Add water to cover a little above the potatoes. Stir in 1/2 tsp. salt. Bring to a boil, then reduce heat and simmer until potatoes are soft. If using frozen thawed peas, add then at this point and heat through. Put soup in blender with about 1 more cup of waste, and blend until smooth. Add salt to taste and mix with blender. Serve.

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.

 

Persimmon Cake w/Orange Glaze

Persimmons are common in Oklahoma, but our wild variety ones are so small, they aren't all that enjoyable to eat plain. It takes a bit of work to get the pulp, but once you get the hang of it, it doesn't take too long at all. I cut the sugar way down in this cake, because the persimmons I was using were super sweet, so may want to taste the batter before you put it in the pan to see if it's to your liking. Also remember that the raisins add sweetness. Also, you can leave the glaze off if you prefer, I just wanted to add a little something special to it for Thanksgiving!

CAKE
2 cups chopped nuts
1 cup raisins (golden looks great)
2 cups persimmon pulp, mashed
½ cup sugar
3 cups whole wheat pastry flour
½ tsp ginger
½ tsp cardamom
1 tsp salt
1 Tbs. aluminum free baking powder
1 cup dairy-free milk

GLAZE
1 Tbs. coconut oil or Earth Balance
¼ cup organic powdered sugar
1 tsp. orange zest
1-2 Tbs. orange juice

Mix nuts, raisins, persimmon pulp, and sugar. Sift dry ingredients and add alternately with milk to first mixture. Bake at 325°F for about 40 minutes in a 9x13 cake pan lightly greased with coconut oil, or until set and toothpick inserted in the middle comes about clean. Set on cooling rack to cool in pan.

To make glaze: melt fat over medium heat in a small sauce pan. Stir in powdered sugar and orange peel. Add orange juice until glaze has a smooth consistency. Pour over cake in pattern or spread out evenly as desired.