Corn Casserole - gluten and refined sugar free

Ingredients:

• 1 cup milk (cow or substitute)
• 5 Tablespoons cornstarch
• 2 Tablespoons maple syrup
• 3 eggs, beaten
• 1 14.75-ounce can cream corn
• 1 15.25-ounce can whole kernel sweet corn, drained
• ¼ cup butter or butter substitute

Directions:

1. Preheat oven to 350 degrees.

2. In a saucepan, mix together the milk and cornstarch over low heat stirring continuously for 5 minutes.

3. Add all the other ingredients (in order) and stir until the mixture thickens.

4. Bake in casserole dish for 45-55 minutes (when bubbly and brown).

Vegan Tagine

Thank you Amanda for sharing this recipe with me.  It is fantastic!

4 Servings - I like to double this recipe.

Ingredients

• 5 Tbsp Olive or Sunflower oil
• 1 Large onion, thinly diced
• 2 garlic gloves, finely chopped (or 2 tsp chopped garlic)
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp ground cumin
• 2 tsp cinnamon
• 1 tsp turmeric
• 1/4 tsp cayenne pepper
• 3 14oz can chick peas
• 1 26 oz can chopped or crushed tomatoes
• 4 cups vegetable stock
• 1 large eggplants (12 oz) diced
• 8 oz button mushrooms sliced 
• 3 oz dried apricots
• Salt and Pepper

To Serve

• 8 oz cous cous (this is NOT gluten free) or Quinoa (gluten free) 
• 1 oz sliced almonds
• 1 tbsp chopped fresh parsley
• Salt and Pepper

Directions

1. Heat 2 tbsp Oil in pan.  Add onion and garlic.  Fry over medium heat for 5 minutes until golden. Stir in spices for the last minute.  Set aside.
2. Heat 2 tbsp oil in pan.  saute mushrooms for 4-5 minutes until browned.  Set aside.
3. In a different pot, heat 3 tbsp oil.  Add eggplant and saute, stirring over high heat for 5 minutes until evenly browned.  Add Onion mixture, chickpeas, vegetable stock, tomato, apricots and mushrooms to pot. 
4. Cook for an additional 10 minutes.  
5. Salt and pepper to taste.
6. Prepare cous cous and serve with almonds and parsley.