susanscooking.com

Sweet corn is abundant and inexpensive at the moment so I want to take advantage of this and use it in recipes; it won't last long!  This recipe is easy to prepare and can be prepared up to one day ahead and baked just before serving. 

This recipe originated in one of Dr. McDougall's newsletters, a great source of healthy recipes.  If you're not familiar with Dr. John McDougall, he is the founder of The McDougall Program.  He's been studying, writing, and speaking about the effects of nutrition on disease for over 35 years.  Dr. McDougall has developed a nourishing, low-fat, starch-based diet that not only promotes a broad range of dramatic and lasting health benefits, such as weight (fat) loss, which can also reverse serious illness such as heart disease, type-2 diabates, and arthritis, without drugs.

Corny Vegetable Torte
(from October 2006 McDougall newsletter)

Preparation Time:  15 minutes
Cooking Time:  30 minutes
Resting Time:  10 minutes
Servings:  4

2 cups frozen corn kernels, thawed (I used fresh corn cut off the cob)
1  4 ounce can chopped green chilies (I used a roasted Anaheim chili)
⅓ cup chopped green onions
¼ cup chopped pimientos (I used a roasted red pepper)
10 ounces silken tofu
¼ cup cornmeal
2 tablespoons white whole wheat flour
1 teaspoon chili powder
1 teaspoon organic sugar
1 teaspoon baking powder
½ teaspoon salt
dash chipotle powder

Preheat oven to 375 F. degrees.

Combine the first 4 ingredients in a bowl and set aside.  Place the tofu in a food processor and process briefly. 
Add remaining ingredients and process until smooth.  Pour tofu mixture over the corn mixture and combine well. 

Lightly oil a 10 inch deep dish pie plate.  Transfer vegetable mixture into pie plate and flatten top with spatula.  Bake for 30 minutes until set. 

 

Let rest for 10 minutes before serving.



This was great served with a chunky roasted tomato salsa.