Creole Corn Maque Choux
Here's a classic combo of corn, bell peppers, and tomatoes, Creole style. Make it when there's a bumper crop of fresh corn; and it's also a great choice for a Thanksgiving side dish.
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Vegetable side dish / corn
medium stalks celery
small or ½ medium red bell pepper
small or ½ medium green bell pepper
unbleached white flour
3 to 3 ½
cooked fresh or thawed frozen corn kernels
medium diced ripe tomatoes
unsweetened nondairy milk
finely chopped fresh parsley
Several leaves fresh basil
thinly sliced, or 1 teaspoon dried basil
fresh thyme leaves
or ¼ teaspoon dried
Salt and cayenne pepper to taste
Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until golden.
Add the celery and bell peppers and continue to sauté until all the vegetables are just tender, stirring occasionally. Sprinkle in the flour, stirring it in until it disappears.
Add the corn kernels, tomatoes, and nondairy milk to the skillet. Cook uncovered for 5 to 7 minutes, or until everything is well heated through and the tomatoes have softened a bit.
Dissolve the flour in just enough water to make it smooth and flowing. Stir it into the skillet and stir until the liquid in the skillet thickens.
Season with salt and cayenne pepper. Remove from the heat and serve straight from the skillet, or transfer to a serving dish for the table.
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