Thanksgiving is my most favorite food holiday – gimme all the carbs! And my most favorite side dish of all is “Corn Stuff” or Corn Casserole. I’m sure quite a few of you have heard about this delicious concoction or maybe not. If not, you’re missing out! We were introduced to it by my Aunt many years, she would always make it for Thanksgiving and then it became my Mom’s go-to. If you knew my Mom, she wasn’t the greatest cook – so this was right up her alley 😊 5 easy ingredients!
Well this year, I decided to try to veganize it and guess what? It was just as delicious. Just a little unsweetened almond milk and vegan butter – and voila – Vegan!
I actually made two versions this year – one in the crockpot and one in the oven, and they both turned out perfect! I’ll add both in the directions below.
Vegan (or not) Corn Casserole
Spray a 9×13 pan or crockpot with non-stick spray. If cooking in the oven, preheat to 350 degrees.
- 1 Cup Unsweetened Almond Milk or Vegan Sour Cream (or regular)
- 1 Can Cream Corn
- 1 Can Regular Corn (drained)
- 1 Box Jiffy Vegetarian Cornbread Mix (or regular)
- 1/2 Cup of Vegan Butter (or regular)
Mix together and bake for 45 mins. The casserole should be a little soft in the middle – you want it creamy, not dry. Remove from the oven and let it sit for five minutes before serving.
If cooking in the crockpot – mix and cook on high for 3-4 hours. When I did this, I doubled the recipe in a 6-quart crockpot and it took almost the full four hours.
This was my first vegan/vegetarian Thanksgiving and everything was delicious! Didn’t even miss the turkey! 🦃
What’s your favorite Thanksgiving dish?
This is my go-to soup recipe! I always seem to have these things on hand and it is so super easy. If you’re a beginner at soup, this is the recipe for you!
Also, if you’re a fan of Miso soup (one of my favorite soups!) this is going to be right up your alley. I can’t resist a good Miso soup at a sushi restaurant, the words “and a Miso soup” just automatically come out 🙂
Continue reading “Potsticker Soup”
This is one of my favorite breakfasts – so easy and packed full of flavor! There are also so many different variations of this that you can really make it to your own. I’m all about using what you have on hand and tweaking recipes to make them just right for you 🙂 Throw in some green chilies, jalapeños, or omit the sriracha and add some cumin. You really can’t go wrong. Just taste as you go!
Continue reading “Black Bean Migas”
Where has this week gone? I can’t believe it’s Friday already! Has anyone else’s week flown or is it just me? 🙂 I have a ton of blog posts in draft form, so today you might get two! Anyways…back to this recipe! A lot of my recipes come from seeing what I have on hand and just kind of winging it. This is one of those. I knew we needed to use up some corn tortillas and I already had ground turkey (I keep a stockpile from Costco in the freezer). So I thought, why not make an enchilada casserole…. and you guys…..this was a winner!! And so easy!
Continue reading “Turkey Enchilada Bake”
This is not only a recipe but a legacy. As long as I can remember, my Grandma has made the BEST banana bread. Hands down, nobody can beat these perfect little loaves of heaven. Walking into her house and smelling the fragrant aroma of freshly baked banana bread was always a happy surprise. Seeing them lined up like little soldiers reporting for duty.
Knowing that one would be for sharing today and hopefully, a couple would be coming home with me. When she did make it, she’d always make enough to share. 🙂
Continue reading “The Banana Bread Legacy”