Serves: 4
Total Calories: 340

8 cups fresh corn kernals
2 cups cooked red kidney beans rinsed and drained
2 teaspoons ground cumin
1/4 cup coarsely chopped fresh basil
1/2 teaspoon sea salt
pinch cayenne pepper (optional)
3/4 cup

* Can use drained canned beans.
1. Preheat the oven to 350°F. Oil a shallow 2-quart baking dish or a cast-iron skillet and set aside.
2. Place half the corn in a blender and blend until creamy. Transfer to a bowl and repeat with the remaining corn.
3. Add the beans, cumin, basil, salt, and cayenne pepper (if using) to the corn and mix well. Spoon the mixture into the prepared baking dish and top with soy cheese (if using).
4. Bake for 35 minutes or until bubbly and brown on top. Enjoy piping hot.

Nutritional Facts:

Serves: 4
Total Calories: 340
Calories from Fat: 45

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Preparing Dried Legumes
Cooking Dried Beans
Creamy Corn Bake with Red Beans
Lentil Carrot Loaf
Simple Red Dal with Miso
Buckwheat with Tofu and Thyme
Tips for Bean Digestibility
Mung Dal
Pinto Beans A Ma Facon
When Cooking Beans
Black Bean Stuffed Peppers
Vegetable Chili
Crockpot Lima Beans and Wheat Berries
Lentil Sprout Saute
Lentil Pie
Bulgar with Lentil Sprouts
Adzuki Beans with Winter Squash
Hippie Burgers
A Word About Tofu
Tofu Crumbles
Gingered Tofu
Tofu Veggie Corn Cakes
Tofu Shepherd's Pie
Tofu "Fish" Sticks
Tofu Bourguignon
Tofu with Chard and Shiitake
Tofu and Greens with Onion Sauce
Pecan Stuffed Thanksgiving Loaf
Bay and Orange Infused Tofu
Cooking Ideas for Tempeh
Sweet and Sour Tempeh
Pan Seared Tempeh Marsala