Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
The Happy Herbivore Cookbook (40 page)
3 c frozen yellow corn,
thawed, divided
1
â
2
c 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
1
â
2
tsp ground ginger
(optional)
cayenne powder, to taste
1
â
2
tsp turmeric
1
â
4
c quinoa or chickpea flour
salt, to taste
pepper, to taste
thawed, divided
1
â
2
c 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
1
â
2
tsp ground ginger
(optional)
cayenne powder, to taste
1
â
2
tsp turmeric
1
â
4
c quinoa or chickpea flour
salt, to taste
pepper, to taste
â¶
Preheat oven to 350°F. Lightly grease a shallow 9-inch pie dish and set aside.
Preheat oven to 350°F. Lightly grease a shallow 9-inch pie dish and set aside.
2.
Combine
3
â
4
cup of corn with tofu and non-dairy milk in a blender and pulse until smooth and creamy.
Combine
3
â
4
cup 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.
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.
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.
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.
Bake for 30 minutes or until fully cooked and bright yellow.
8.
Allow to cool 10 to 15 minutes before serving.
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.
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 VegetablesCalories 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
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.
|
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 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
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
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).
|
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
1
â
2
c Breadcrumbs (pg. 284)
1
â
2
c yellow cornmeal
1 tsp fine salt
1 tsp granulated onion powder
1 tsp granulated garlic
powder
1
â
2
c chickpea flour
1
â
2
c non-dairy milk
salt, as needed
1
â
2
c Breadcrumbs (pg. 284)
1
â
2
c yellow cornmeal
1 tsp fine salt
1 tsp granulated onion powder
1 tsp granulated garlic
powder
1
â
2
c chickpea flour
1
â
2
c non-dairy milk
salt, as needed
VARIATIONS
Herbed Onior Rings
Add 2 tsp of Italian seasoning.
Add 2 tsp of Italian seasoning.Texan Onion Rings
Add 1 tsp of cayenne powder, or to taste.
Add 1 tsp of cayenne powder, or to taste.
Preheat oven 400°F.
Grease a large baking sheet or line with parchment paper and set aside.
Cut onion into1
â
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.
Place on cookie sheet and repeat with all rings.
Bake for 10 to 15 minutes until crisp and golden with a few light-brown spots on the edges, careful not to overcook or burn.
Sprinkle with salt and serve fresh out of the oven when the onions are still soft.Other books
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