Creole Tempeh, Creamed Corn & Zucchini Tart

Crispy tempeh rubbed with homemade creole-cajun seasoning and sauteed to golden brown. Fresh corn creamed with coconut milk and thyme baked in between layers of zucchini.

Creole Tempeh
1 package tempeh, cut into 6 sticks
2 tbl extra virgin olive oil
2 tbl canola oil
2 tbl onion powder
2 tbl garlic powder
2 tbl dried oregano leaves
2 tbl dried sweet basil
1 tbl dried thyme leaves
1 tbl black pepper
1 tbl white pepper
1 tbl cayenne pepper
1 tbl celery seed
5 tbl sweet paprika
vegan sour cream

In a coffee grinder or food processor, combine all spices and mix into a fine powder. Rub tempeh thoroughly on all sides. Add oils to a saute pan and heat up. Pan fry tempeh until golden brown on all sides. Serve with a small dollop of sour cream to cool up the spicy tempeh.

Creamed Corn and Zucchini Tart
2 tbl extra virgin olive oil, plus more to drizzle
1/2 small red onion, small dice
1/4c green pepper, small dice
2 garlc cloves, minced
3c corn kernals
1 1/2c coconut milk
1 tsp fresh thyme
1 zucchini, sliced thinly
salt, pepper and dried thyme
2 scallions, sliced on a bias for garnish

Preheat oven to 350.
In a medium sized sauce pan add oil and saute onions, peppers and garlic until soft and translucent. Add corn and saute 3 minutes more. Add coconut milk, fresh thyme and season with salt and pepper. Simmer corn in the coconut milk for 10 more minutes.
Season both sides of the zucchini with salt, pepper and dried thyme. Layer the bottoms of individual ramekins with enough zucchini to completely cover. Fill with the creamed corn mixture to the top and layer the tops with remaining seasoned zucchini. Drizzle the zucchini with olive oil and bake in a preheated oven for 30 minutes. Set oven to broil and bake 2 more minutes to brown the tops of the zucchini.
Garnish plate with scallions.