Vegan Dinner Recipe: Colourful corn pudding with beans

This recipe is basically my tortillas recipe but with corn pudding instead of tortillas. Make the pudding first, then serve with bean and corn mix, an avocado salsa, some sour-cream, and a sneaky jalepeno if you're feeling dangerous. The balance of flavours between the sweet corn pudding and spicy toppings and smooth avocado makes this baby a winner in either summer or winter.


Ingredients:

One tablespoon of grapeseed oil
One red onion, chopped
One jalepeno pepper, chopped
One can of sweet corn
About three quarters of a medium to large red capsicum (or equivalent), chopped quite fine
A cup of coconut milk
A quarter cup of cornflour
A half cup of polenta
A quarter cup of chopped fresh corriander
Two tablespoons of maple syrup
A teaspoon of salt

Instructions

Preheat the oven to 180 and line a cake tin (round or square) with greaseproof paper.

Heat the oil on a medium heat and add the onion and jalepeno. Stir, cooking for two minutes.

Add the corn and capsicum, and cook for ten minutes until the corn browns slightly. Stir it often to keep it from sticking.

Meanwhile, whisk the cornflour into the coconut milk until it's smooth.

In a bigger bowl, combine the polenta, salt, and corriander.

Once the corn mix is done, scoop a cup and a half of it into a food processor, combined with the coconut milk/cornflour combo, and process. It should be completely combined but with some chunks still remaining.

Stir the rest of the corn mix into the polenta.

Add the processed coconut milk and corn mixture and the maple syrup and stir until combined.

Pour the mix into your preprepared pan, stick it in the oven and bake for forty minutes until it's a little brown on top. IT WON'T REALLY RISE. IT'S MEANT TO BE DENSE AND FLAT.

While it's baking, make your bean mix, avocado salsa, whatever else you might want to add. Sometimes when I'm feeling really creative I like to do a cornmeal crusted tofu to serve it with (recipe to follow in the future!) Be aware this pudding is delicious but quite sweet so you want something with a bit of spice or tang to offset it.

Let the pudding sit for ten minutes before slicing and serving.

PUDDING.