This Dinshah family favorite is popular with everyone. The recipe is from The Vegan Kitchen, reprinted with permission.
1 cup corn kernels, fresh or defrosted frozen
1 cup water
1 celery stalk, chopped
1 small onion, chopped
1 small bell pepper, chopped (optional)
1 carrot, ripple-sliced or sliced 3/16 inch thick
3 medium white potatoes, ripple-sliced or sliced 3/16 inch thick
1/4 cup fresh parsley, minced (packed)
Preheat the oven to 350 degrees F. Oil a 9-inch square baking pan. Place the corn and the water in a blender and process until smooth and milky.
Place the celery, onion, and pepper, if using, in a bowl and mix. Put half the celery mix in the pan. Spread half the sliced carrot in an even layer over the celery mixture, then layer half the potato slices over the carrot. Repeat with remaining ingredients to create another layer of celery mix, carrot, potatoes, and top with the minced parsley. The total depth of the vegetables in the pan should be about 1 3/4 inches (not more than 2 inches).
Pour the corn milk into a medium saucepan over medium high heat. Bring the corn milk almost to a boil, stirring and scraping the bottom to prevent scorching. Pour the corn milk evenly over the vegetables. Cover the pan with aluminum foil or a cookie sheet. Bake 1 hour or until the potatoes are tender and a knife slides in easily. Remove the cover. Broil 3 to 5 minutes to lightly brown the top.
Yield: 4 servings
Recipe from Dating Vegans by Anne Dinshah, reprinted with permission. From the original recipe in The Vegan Kitchen by Freya Dinshah, the first cookbook in the U.S. with the word vegan in the title.