This recipe has become a favorite in our home. It’s so easy to make, we often have it for breakfast. We usually serve it with some whole grain, like millet or buckwheat. In fact, we had it just last Friday. The recipe comes from the Ten Talents cookbook by Dr. Frank J. Hurd, D.C. and Rosalie Hurd, B.S, copyright 1968. I highly recommend getting this book. It has a lot of good, nutritious recipes.
Corn Souffle
3/4 cup soy flour
3/4 cup water or soy milk (if I don’t have soy milk, I use soy whey left over from making tofu)
1 cup canned tomatoes (I usually use fresh)
2 Tbs. ground peanuts or peanut butter (I use raw peanuts–they get ground in the process)
4 Tbs. oil
1/2 tsp. salt
1 tsp onion powder
Dash of paprika (I make this 2 or 3 dashes)
Blend until smooth. Fold in:
1 cup cooked drained corn (I warm up frozen)
1/2 cup soft bread crumbs (this is about 1 slice of my whole wheat bread–I try to use stale or ends)
Pour into ungreased casserole. (Note: After making this recipe many times, I have decided to spray some Pam in it–it sticks and is hard to clean.) Set casserole in pan of water 1″ deep (not necessary). Bake at 350° for about 1 hour.
Enjoy!
I just might try this! Thanks for sharing.
What about Gethenro (I forget how it’s spelled)? I thought he was allergic to soy–or has that gone away? Of course, this makes a great dish to take to potluck. I took it the first time I made it, and I was lucky to get a bite! I sure didn’t take any home. Granted, it was a small dish in a big church, but still…