February 1, 2008
Sort Of South-by-Southwest Dinner
Okay, I must admit that this is a meal of ambiguous origins. The corn pudding is southwestern, the collard greens are southern, and the hot seitan “wings” are…from Buffalo? It’s not really a Buffalo wings kind of sauce, though. One thing I’m sure of: it all came from my kitchen.
The Veganomicon Southwestern Corn Pudding caught my eye when I saw it on Vegan Dad. I just wasn’t sure what to make it with. The pudding looked like a bit of work, so I wanted one salty/filling thing and one green thing to go with it that wouldn’t be too labor-intensive.
I settled on seitan for the salty/filling component and collard greens for the green component (you can only eat so much spinach and kale, after all). The former I marinated in the Hot Sauce from Veganomicon‘s Hot Sauce-Glazed Tempeh. (I could have just coated the seitan in Frank’s Red Hot—I practically drink that stuff by the gallon—but I could only find generic! I bought it and it’s just not the same.) Then I coated it in Ener-G Egg Replacer and cornstarch and pan-fried it (a trick I learned from VeganYumYum), topping with more marinade. I used the leftover hot sauce, garlic, and a few drops of liquid smoke to sauté the collards. I’d never cooked collard greens before and I think I could have left them in the pan a little longer. How tender are they supposed to get?
The seitan and the greens were good, but the star of this meal was clearly the corn pudding. It’s not very photogenic, but don’t let that fool you. It’s full of different colors, flavors, and textures. It’s creamy from the coconut milk; it’s crunchy from the corn and red pepper. It’s yellow from the corn (duh), but it’s flecked with red and green from the pepper, scallions, and cilantro. It’s a little sweet and a little salty but mostly just good. Yeah, it’s not the fastest recipe, but I thought it warranted a late dinner. If you like corn—or if you miss summer—make this pudding.