Corn Pudding (Dairy free & Gluten free!)

Corn Pudding (Dairy free & Gluten free)
Makes 6 servings.

3 cups fresh corn kernels (canned or frozen works too)
2 cups canned full-fat coconut milk
6 tablespoons yellow cornmeal
½ cup cassava flour
2 ½ teaspoons baking powder
1 teaspoon salt
3 large eggs
¼ cup honey
1 teaspoon fresh thyme – finely chopped

Preheat oven to 350°F.

Grease a 9”x9” glass baking dish. Set aside.

In a large bowl, mix together the cornmeal, flour, baking powder and salt. Beat in the eggs and add the coconut milk, honey and corn. Stir in the thyme at the end.

Pour into the prepared pan and smooth out the top.

Bake for 30 minutes, or until golden and the middle is set.

Enjoy!

Corn Pudding (Dairy free & Gluten free!)

Apple-Beet Chutney

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!

Apple-Beet Chutney
Make 4 servings.

1 cup beets – roasted, peeled and chopped
1 ½ cups apple – chopped
1 cup fresh squeezed orange juice – about 2 oranges 
1 tablespoon orange zest
1 teaspoon cinnamon
1 teaspoon cloves
1 whole star anise
1 whole dried chili pepper 
1 teaspoon maple syrup

To roast the beets, heat the oven to 400°F. Trim the ends from the whole beets and make a foil packet for them. Place the beets inside, fully cover with foil and roast for 45 minutes to 1 hour.

Place the whole star anise and dried pepper in a spice bag. You can easily make one with cheesecloth, or simply tie the two together with cotton string.

Heat the orange juice over medium heat in a small pot. Add the apples, orange zest, cinnamon, cloves, spice bag and maple syrup. Stir together and simmer for 3 minutes.

Remove the skin from the beets and dice into small pieces. Add to the pot and give it a quick stir.

Remove from heat and use an immersion blender to smash up the apples and beets. Or you can leave it as is and have a more chunky chutney.

Enjoy!

Apple-Beet ChutneyApple-Beet Chutney

Roasted Garlic Pumpkin Hummus

Roasted Garlic Pumpkin Hummus
Makes 4 servings.

2 cups pumpkin puree
1 16oz can of chickpeas, water drained
1 tablespoon + 1 teaspoon roasted garlic
3 tablespoon olive oil
2 tablespoon lemon juice
¾ teaspoon salt
½ teaspoon paprika plus more for dusting

Combine all ingredients in a 12 cup food processor or high speed blender. Blend for 3 to 5 minutes until chickpeas are fully pureed. If you want an even smoother hummus, peel the skins off each chickpea before adding it to the processor.

When serving, add a dash of paprika and a drizzle of olive oil.

Serve with carrots, cucumbers or any of your raw favorite vegetables.

Enjoy!

Roasted Garlic Pumpkin HummusRoasted Garlic Pumpkin HummusRoasted Garlic Pumpkin Hummus