Vegan Thanksgiving Recipes (Part II)

Here’s a recipe for pueblo corn pie via In a Vegetarian Kitchen and then a recipe for corn and tomato salad via epicurious (one of my favorite dishes).

PUEBLO CORN PIE

6 to 8 servings

This layered casserole is adapted from a Native American recipe.

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium green or red bell pepper, diced
• 1 1/2 cups cooked fresh or thawed frozen corn kernels
• 2 1/2 cups canned or cooked pinto beans
• 2 cups chopped ripe tomatoes, or one 16-ounce can diced, tomatoes, lightly drained
• 2 teaspoons chili powder, or to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt to taste

Cornmeal topping:

• 1 1/4 cups cornmeal
• 1 teaspoon salt
• 1 cup grated vegan Monterey Jack or Cheddar cheese, optional

Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden brown.

Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.

Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.

Preheat the oven to 375 degrees.

Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly.

Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.

CORN AND TOMATO SALAD WITH FRESH CILANTRO

8-10 servings

Ingredients:

• 10 ears fresh corn, husked
• 2 pounds plum tomatoes, cut into 1/2-inch cubes
• 3/4 cup finely chopped red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar

Preparation:

Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)

Photo Credit: corn & tomato salad by madpoet_one via flickr (CC license)