The Happy Herbivore Cookbook (40 page)

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Authors: Lindsay S. Nixon

BOOK: The Happy Herbivore Cookbook

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3 c frozen yellow corn,
thawed, divided
¹â
₂c silken tofu, drained if
necessary
2 tbsp non-dairy milk
1 small sweet onion, diced
1 to 2 jalapenos, seeded and
diced
1 to 1
¹â
₂tsp ground ginger
(optional)
cayenne powder, to taste
¹â
₂tsp turmeric
¹â
₄c quinoa or chickpea flour
salt, to taste
pepper, to taste

â¶
Preheat oven to 350Â°F. Lightly grease a shallow 9-inch pie dish and set aside.

2.
Combine
³â
₄cup of corn with tofu and non-dairy milk in a blender and pulse until smooth and creamy.

â¸
Transfer to a large mixing bowl and set aside.

4.
Line a large skillet with a thin layer of water and cook onion, jalapeno, and ginger until onion becomes translucent, about 3 minutes.

âº
In a mixing bowl, mix all ingredients together until well combined and pour into pie dish.

6. Use a spatula to evenly spread mixture and pack it down tightly.

â¼
Bake for 30 minutes or until fully cooked and bright yellow.

8.
Allow to cool 10 to 15 minutes before serving.

CHEF'S NOTE:
Quinoa flour has a nutty and light taste to it that complements corn beautifully, while chickpea flour imparts a nice egg-like taste. However, any flour, including cornmeal, can be substituted if you're in a pinch.

NUTRITIONAL INFORMATION

Calories 159; Calories from Fat 21; Total Fat 2.3g; Cholesterol 0mg; Total Carbohydrate 31.1g; Dietary Fiber 4.2g; Sugars 4.8g; Protein 7.6g

Maple-Glazed Vegetables

Serves 2
|
Pictured opposite
| If you want to see an anti-vegetable family member wolf down a plate of veggies like a bowl of ice cream, make them this! I prefer to use carrots and parsnips, but it's great with butternut squash and potatoes, too.

1 tsp cornstarch
1 c vegetable broth
2 c chopped vegetables
2 tbsp pure maple syrup
1 tbsp apple cider vinegar
1 tbsp low-sodium soy
sauce
2 tsp lemon juice
1 garlic clove, minced
pepper, to taste
1 tbsp agave nectar
(optional)
sesame seeds (optional)

1. Mix cornstarch into 1 tsp of water, stirring until dissolved, and set aside.

2. Add broth and vegetables to a large frying pan and bring to a boil.

3. Reduce heat to low and add maple syrup, apple cider vinegar, soy sauce, juice, garlic, pepper, and agave, if using.

4. Cook for 5 minutes or until vegetables are cooked but still crisp.

5. Add cornstarch mixture and stir to combine.

6. Turn up heat and wait for the sauce to thicken, but keep a watchful eye.

7. Once the mixture is thick like aglaze, remove from heat.

8. Garnish with sesame seeds if desired.

NUTRITIONAL INFORMATION (PER SERVING)

Calories 107; Calories from Fat 4; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 24.8g; Dietary Fiber 2.4g; Sugars 14.2g; Protein 3.1g

Baked Onion Rings

Makes 30 to 40 rings
|
Pictured opposite
| daresay I like these better than the greasy, deep-fried kind. Serve with Black Bean Burgers (pg. 86), Mushroom Burgers (pg. 89), or Tempeh Joes (pg. 111).

1 large Vidalia onion
¹â
₂c Breadcrumbs (pg. 284)
¹â
₂c yellow cornmeal
1 tsp fine salt
1 tsp granulated onion powder
1 tsp granulated garlic
powder
¹â
₂c chickpea flour
¹â
₂c non-dairy milk
salt, as needed

VARIATIONS

Herbed Onior Rings

Add 2 tsp of Italian seasoning.

Texan Onion Rings

Add 1 tsp of cayenne powder, or to taste.

Preheat oven 400Â°F.

Grease a large baking sheet or line with parchment paper and set aside.

Cut onion into
¹â
₃-inch-thick rings, reserving all large and medium rings, about 30 to 40 rings, and store the smaller pieces for another use.

Grind down Breadcrumbs and cornmeal in mortar and pestle into a fine sand-like consistency.

Whisk Breadcrumb/cornmeal mixture, salt, and spices together in a bowl and set aside.

Pour chickpea flour in another bowl and non-dairy milk in a third bowl.

Place the bowls together in a triangle, with the non-dairy milk bowl pointing at you in the center.

Fully dip a ring in the non-dairy milk, twirl it in chickpea flour until coated, then quickly dip back into the non-dairy milk and immediately dredge in crumb mixture until evenly coated.