Monday, December 13, 2010
Southwestern Corn Souffle with Seitan, Black Beans
Ack! Most blurry picture. I don't know what happened, but dinner was gone before I realized the picture was so blurry so there was nothing to take a picture of. Haha. I trust that you get the point!
Light and fluffy corn souffle studded with red peppers, crispy seitan, swiss chard, jalapeno and tomatoes with a side of slow simmered black beans scented with lime and cilantro.
Southwestern Corn Souffle
1 cup of packed chard leaves, stems removed and cut into thin strips
2 tbl extra virgin olive oil
1/2 yellow onion, small dice
2 garlic cloves, minced
2 1/2 cups of corn kernels, divided (if frozen, thaw first)
1/2 block extra firm tofu, drained, pressed and crumbled
1/4-1/2 cup non-dairy milk (I used Oat)
1 tsp turmeric
1 tbl cumin
1 jalapeno, seeded and minced
1/2 red pepper, small dice
1 pack seitan, small chunks
1/4 cup chopped fresh cilantro
1 roma tomato, small dice
1 cup vegan cheddar cheese (optional)
1 avocado, sliced
salt and pepper
1 scallion, sliced on the bias
Preheat oven to 375.
Bring a small pot of water to a boil and add the chard. Boil for 1 minute then remove and shock in a bowl of ice water to stop the cooking. Drain and squeeze to remove any water and set aside.
In a large saute pan, heat the oil and caramelize the onions until soft and brown, 10 minutes. Add the garlic and saute until fragrant, 3 minutes.
Transfer half of the onion mixture to a blender and add 2 cups of corn kernels. Add the tofu, milk, turmeric, cumin and 1 tsp each of salt and pepper. Blend until almost smooth but with a bit of consistency left. Set aside.
With the remaining onions in the saute pan, add remaining 1/2 cup corn, chard, jalapenos, red pepper, seitan and 1/2 tsp salt and cook 10 more minutes until everything has softened and the seitan is golden brown. Remove from heat and stir in the cilantro and tomato.
Combine the vegetable mix with the blended tofu and taste and season with salt and pepper if necessary. Pour into a greased spring form pan, deep sided pie pan or baking dish. Top with cheese.
Bake for 30-40 minutes until the souffle has set but still wiggles a tiny bit in the center.
Remove from heat and let sit for at least 10 minutes before serving. Garnish with avocado slices and scallions.
1 tbl extra virgin olive oil
1/2 yellow onion, minced
3 garlic cloves, minced
1-15 oz can black beans, undrained
Juice of one lime
2 tsp cumin
1/4 tsp cayenne pepper
1 tsp salt
1 tbl chopped fresh cilantro
In a small pot, heat the oil and sweat the onions until soft and translucent. Add the garlic and toast for 3 minutes. Add the beans, lime juice, cumin, cayenne and salt and bring to a simmer. Cook for 15 minutes and remove from the heat and stir in the cilantro.