Vegan (or not) Chorizo and Kale Cornbread Pie and World's Worst Food Blogger Photo

I made this pie while fasting from bleeding animal products (per Greek Orthodox Lenten standards). It's vegan, but can be made non vegan since I used faux bleeding animal products like soyrizo and vegan mozzarella cheese. Ideally, I would have used Oaxaca cheese, but I have yet to find a vegan version of this Mexican stringy cheese so I used vegan mozzarella. If you are not vegan or fasting then use Oaxaca! The contrast of heat from the chorizo and sweet from the cornbread deemed worthy of a blog post although my (non) food porn photography may not support it. I promise, this tastes way better than it looks in my pictures. I blame Portland for its un-sunny weather giving me bad lighting and myself for not buying one of those super cool backdrop stands. 

Vegan (or not) Chorizo and Kale Cornbread Pie


Ingredients
1 cup kale, shredded
1/2 link soyrizo (or regular chorizo) 
10 oz vegan (or not) mozzarella/Oaxaca cheese, shredded
1 1/2 cups corn meal or cornbread mix
1 egg (optional)
1/4 cup corn oil

• Heat oven to 375 degrees. 
• In a large bowl combine 1 cup of cornbread mix with enough equal parts oil and water to make a crumbly mixture. 
• Spread mixture in pie vessel (or a casserole dish) covering the bottom and edges. 
• Mix cheese, chorizo and kale and egg in same bowl.
• Arrange chorizo filling on top of cornbread pie dough, then powder with remaining cornbread mix, wetting the top with remaining oil and water (use more if needed).
• Bake for 30-40 minutes. Let cool at least 15 minutes before cutting.

I made this pie while fasting from bleeding animal products (per Greek Orthodox Lenten standards). It's vegan, but can be made non vegan since I used faux bleeding animal products like soyrizo and vegan mozzarella cheese. Ideally, I would have used Oaxaca cheese, but I have yet to find a vegan version of this Mexican stringy cheese so I used vegan mozzarella. If you are not vegan or fasting then use Oaxaca! The contrast of heat from the chorizo and sweet from the cornbread deemed worthy of a blog post although my (non) food porn photography may not support it. I promise, this tastes way better than it looks in my pictures. I blame Portland for its un-sunny weather giving me bad lighting and myself for not buying one of those super cool backdrop stands. 

Vegan (or not) Chorizo and Kale Cornbread Pie


Ingredients
1 cup kale, shredded
1/2 link soyrizo (or regular chorizo) 
10 oz vegan (or not) mozzarella/Oaxaca cheese, shredded
1 1/2 cups corn meal or cornbread mix
1 egg (optional)
1/4 cup corn oil

• Heat oven to 375 degrees. 
• In a large bowl combine 1 cup of cornbread mix with enough equal parts oil and water to make a crumbly mixture. 
• Spread mixture in pie vessel (or a casserole dish) covering the bottom and edges. 
• Mix cheese, chorizo and kale and egg in same bowl.
• Arrange chorizo filling on top of cornbread pie dough, then powder with remaining cornbread mix, wetting the top with remaining oil and water (use more if needed).
• Bake for 30-40 minutes. Let cool at least 15 minutes before cutting.