Corn & Zucchini Tamale Pie
Aug. 10th, 2006 12:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
surrealestateSince I had a bunch of corn and squash from my farmshare (okay, still do), I search the archives for corn. I used the recipe ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
shrinkingmary scanned in here, but I'll mod/copy the recipe for records purposes.
Ingredients:
6 ounces extra-firm tofu, frozen and drained (I think skipping the freeze/thaw process would likely be fine)
6 ears fresh corn, de-cobbed
1 tsp salt
2 tbsp flour
4 tbsp yellow cornmeal
1 tsp sugar
1/3 cup mild green chilis, chopped (I used two fresh jalapenos, de-seeded)
1 cup zucchini, grated
1/8 tsp black pepper
[Edit: Second time around, I added 1/2 tsp chili powder and 2 tsp NY to great effect.]
oil for baking
The making:
1. Blend the tofu in a blender or FP, or just mash well with a fork/hands to save on cleaning.
2. In a bowl, mix well with everything but the corn until fairly smooth, then mix in the corn.
3. Pour into an oiled 9" pie plate and bake at 375 for 25 (or 30) minutes. (I also garnished with more corn before baking, because I like pretty)
It was quite yummy and dead easy, but I strongly recommend multiplying the recipe and using a larger pan -- it's mostly corn and zucchini so it takes a bunch to feel filling. You'll want to eat a lot of this. :) I'd also add some chili powder next time to round out the flavor. A dollop of nutritional yeast sauce worked great on top. Finally, there is no need to dirty up a blender for the tofu -- just mash it with a fork.
(Cross-posted with mods from![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
vegancooking)
shrinkingmary scanned in here, but I'll mod/copy the recipe for records purposes.Ingredients:
6 ounces extra-firm tofu, frozen and drained (I think skipping the freeze/thaw process would likely be fine)
6 ears fresh corn, de-cobbed
1 tsp salt
2 tbsp flour
4 tbsp yellow cornmeal
1 tsp sugar
1/3 cup mild green chilis, chopped (I used two fresh jalapenos, de-seeded)
1 cup zucchini, grated
1/8 tsp black pepper
[Edit: Second time around, I added 1/2 tsp chili powder and 2 tsp NY to great effect.]
oil for baking
The making:
1. Blend the tofu in a blender or FP, or just mash well with a fork/hands to save on cleaning.
2. In a bowl, mix well with everything but the corn until fairly smooth, then mix in the corn.
3. Pour into an oiled 9" pie plate and bake at 375 for 25 (or 30) minutes. (I also garnished with more corn before baking, because I like pretty)
It was quite yummy and dead easy, but I strongly recommend multiplying the recipe and using a larger pan -- it's mostly corn and zucchini so it takes a bunch to feel filling. You'll want to eat a lot of this. :) I'd also add some chili powder next time to round out the flavor. A dollop of nutritional yeast sauce worked great on top. Finally, there is no need to dirty up a blender for the tofu -- just mash it with a fork.
(Cross-posted with mods from
vegancooking)