I like festive dishes, don’t you? Not just delicious, not just delicious and bad for you, but also pretty. Yeah, it’s trite to have red and green food for Christmas, but bite me — I like it. Better yet, bite this food. I made it the other night, and I’m going to try to make a vegan version for the family Christmas gathering, since our vegan daughter will be limited in what she can eat there.
Here’s what I made. As you see, it is NOT even vegetarian. My proposed changes follow.
CORN AND PEPPER CASSEROLE
- about 2 cups frozen mixed red and green peppers and onions
- about 2 cups frozen corn
- 1 can cream of chicken soup
- 1 box cornbread stuffing mix, cooked according to directions
Defrost and drain well the frozen veg. Mix with the soup. Put into greased square casserole dish or, if you prefer, spread it thinner in a rectangular dish. Top with stuffing. Bake until hot through, between 30 and 60 minutes, covering the top, if necessary, to prevent scorching. Sprinkle the top with cheese, if you like. I like.
I’m thinking that I’ll get a bag of cornbread crumbs, if I can find some without chicken fat or milk in it, and work from there. If I can’t, I’ll make a pan of cornbread using our vegan daughter’s hens’ eggs and water and add my own herbs. I’ll use some Not Chick’n to flavor it. Not sure what I’ll do for the soup texture. I can do real mushrooms, but it might take silken tofu to make the creaminess.
And yes, I know that vegans don’t eat eggs, but she makes an exception in the case of her own hens, since she knows how well they’re treated.
A WRITING PROMPT FOR YOU: Two characters disagree over the ingredients of a dish they have to make together.