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For this month’s The Secret Recipe Club assignment, I was given the delightful assignment of one of my absolute favorite blogs, Miz Helen’s Country Cottage. I’m a longtime follower of Miz Helen’s and I’ve already made several of her delicious creations, so it was exciting to be able to explore her site more and veganize one of her delicious recipes.
She has an incredible blog full of absolutely delicious sounding and looking recipes crafted from the heart. If you have visited and explored Miz Helen’s site, I highly recommend you do so. My VeganMoFo theme this year is Vegan Lunch Box recipes, so I was really drawn to her delicious-sounding Creamy Corn Empanadas, which, thanks to her vegan granddaughters, are already vegan and would be perfect for a lunch box. I was all set up to make these tasty treats when I realized that two of the four Vegan MoFo Chopped challenge ingredients were in another of her tasty recipes on Miz Helen’s meal plan this week. Her Butternut Chowder already has butternut squash AND fresh rosemary. So, I’d already made the tasty Tangy Butternut Squash Nuggets. But then I realized I could enter Chopped more than once, so I decided to go for it. I adapted Miz Helen’s original recipe to veganize it by swapping out cream for coconut milk and swapping out sausage for quinoa. I also mixed up a “Parmesan” topping with popcorn breadcrumbs and vegan cheese powder. And, of course, I mixed in apricot preserves. (Popcorn and apricot preserves are the other two basket ingredients.) Yum! I hope Miz Helen can enjoy this veganized version of her recipe with her granddaughters. [amd-zlrecipe-recipe:57] The ResultsDeeelicious. A definite repeat. The kids loved it, too.
This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless Monday,·Homemaker Monday.·Meatless Mondays,·Mingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.
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