Savory corn pudding with red and green bell peppers, jalapenos, basil and chives in a flaky pie crust.
1-9" pie crust
2 tbl extra virgin olive oil
1 jalapeno, seeded, minced
1/2 yellow onion, minced
1/2 green bell pepper, small dice
1/2 red bell pepper, small dice
2 garlic cloves, minced
salt and pepper
1 tsp dried thyme
10 oz corn kernels, divided (about 4 cobs)
1 cup vegan cheddar cheese
3 tbl chopped, fresh basil
3 tbl chopped, fresh chives
1/4 cup unsweetened almond milk
3 tbl soft, silken tofu
1 tbl nutritional yeast
Preheat the oven to 350.
Parbake the pie crust for 15 minutes. Raise the heat to 375.
Saute the jalapeno and onion in olive oil until they start to become tender, 3-4 minutes. Add the bell peppers, garlic, salt and pepper to taste, thyme and 2 oz (or 1 cob) of the corn. Cook for 10 minutes until soft. Add the cheese, basil and chives and set aside.
Blend the remaining corn with almond milk, tofu, nutritional yeast and season with salt and pepper.
Mix with the vegetables to combine and pour into the pie crust.
Bake for 45 minutes then pop under the broiler for 3-4 minutes until golden brown. Sit for 10-15 minutes before serving.
This dish is best made the day before!