Baton Rouge, LA – After a prolonged absence from the culinary spotlight, blogger Susan, known for her popular "Fat Free Vegan" platform, has re-emerged with a heartwarming and delectable recipe: Vegan Yellow Squash and Corn Casserole. This dish, steeped in Southern tradition and reimagined for a plant-based lifestyle, marks not only a culinary comeback but also a significant personal milestone for Susan and her husband – their return to their home state of Louisiana.

The announcement comes after a period of significant life changes, including an unexpected move back to Louisiana after over 30 years. The journey, which began with a desire to be closer to family, was accelerated by the discovery of a perfect home just a mile from Susan’s parents. This transition, while fulfilling, involved extensive packing, decluttering, and home renovations, leading to a hiatus from her beloved blog. Now, settled in their new country home, Susan is eager to share her passion for cooking and writing once more, with this cherished family recipe serving as a poignant symbol of her renewed connection to her roots and her culinary craft.

A Southern Legacy Reimagined

The Vegan Yellow Squash and Corn Casserole is more than just a recipe; it’s a culinary heirloom. Susan explains that the dish is a plant-based adaptation of a casserole her mother frequently made during her childhood. Further research revealed that the original recipe likely originated from her grandmother, adding another layer of generational significance to the dish.

"It was with that family connection in mind that I chose this squash and corn casserole as my first ‘coming back home’ recipe," Susan shared. "It’s based on the squash casserole my mother often made when I was growing up. I’d always considered it her recipe, but she says she got it from my grandmother. I’m happy to put my own twist on it and hopefully pass it down to my daughter for further adaptation."

The original rendition of the casserole typically featured canned creamed corn. Susan’s vegan update ingeniously transforms this by creating a rich, creamy sauce using frozen organic corn, vegetable broth, and nutritional yeast, enhanced with herbs for a depth of flavor. This thoughtful adaptation ensures the casserole retains its comforting, Southern essence while adhering to a plant-based and, importantly, oil-free profile.

Crafting the Perfect Casserole: Tips for Success

While seemingly straightforward, Susan emphasizes that achieving the ideal squash casserole requires attention to detail. Her blog post offers valuable insights for home cooks aiming for perfection:

• Squash Preparation is Key: The abundance of summer squash, including yellow squash, zucchini, or even patty pan squash, can be utilized. However, Susan stresses the importance of properly preparing the squash to avoid a watery final product. Salting and draining the squash, or baking it until tender before incorporating it into the casserole, are crucial steps.
• Achieving Creaminess Without Dairy: The vegan "cream" sauce is central to the casserole’s appeal. Susan’s recipe utilizes a blend of corn, vegetable broth, and nutritional yeast, which provides a cheesy, umami flavor without any dairy. The consistency should be thick enough to coat the squash and corn, creating a luscious texture.
• The Crispy Topping: A quintessential element of any good casserole is its topping. For this vegan version, panko bread crumbs are recommended for their superior crunch and crispiness. Ensuring the topping is evenly distributed and baked until golden brown adds a delightful textural contrast to the creamy filling.
• Baking to Perfection: Over or underbaking can compromise the casserole’s texture. Susan advises baking until the casserole is heated through and the topping is golden brown and crisp.

A Celebratory Southern Meal

The reintroduction of this recipe coincides with Susan’s reconnection with her Southern heritage and her family. The Vegan Yellow Squash and Corn Casserole was recently served at a family gathering, accompanied by confettti cornbread and pink-eye peas, creating a truly authentic Southern feast that perfectly complements their new country lifestyle.

"I’m happy to report that the vegan squash and corn casserole was a big hit with the family," Susan shared. "I served it with cornbread and pink-eye peas for a southern meal befitting our new country home."

This dish embodies the warmth and comfort of Southern cuisine, now made accessible and enjoyable for those following a plant-based diet. The recipe is also noted as being gluten-free, nut-free, and soy-free (with adjustments), further broadening its appeal.

Beyond the Plate: A Personal Journey of Return

Susan’s return to blogging and her embrace of this familial recipe are deeply intertwined with her personal journey. The move back to Louisiana was a significant undertaking, but one that has clearly brought her immense joy and a renewed sense of purpose.

"My husband and I had been thinking of moving back to our home state to be closer to family, but when the pandemic hit, we put that idea on hold," Susan recounted. "So we hadn’t been actively looking for a house when, in January, we practically stumbled on the perfect house just a mile from my parents."

The unexpectedness of the move, coupled with the extensive preparations, led to the blog’s quiet period. However, the experience has ultimately been a catalyst for positive change.

"It took months of emptying boxes, but we’re finally settled into our house in the country. And we love it!" she exclaimed. "The boxes have been recycled, the ancient stove and dishwasher have been replaced, and I’m starting to feel like my old self again, the self that likes cooking food and writing about it."

The opportunity to spend more time with her parents after decades of living in different states is a particular highlight. "The thing I love most about the move is that I get to spend more time with my parents," Susan expressed. "After living in other states for the past 30+ years, it’s a joy to be able to get to know them all over again."

The Future of Fat Free Vegan

With her return to Louisiana and her renewed enthusiasm for cooking and sharing recipes, Susan is poised to continue her valuable contributions to the vegan food community. The Vegan Yellow Squash and Corn Casserole serves as a testament to her enduring passion for creating delicious, healthy, and comforting plant-based meals that honor tradition and celebrate new beginnings. Food enthusiasts and long-time followers of "Fat Free Vegan" can anticipate more inspired recipes and personal stories as Susan settles into her new chapter, bringing the flavors of the South and the heart of her home to tables everywhere.

The recipe, complete with detailed instructions and nutritional information, is available on her blog, inviting readers to recreate this taste of Southern comfort in their own kitchens. This dish is not just a meal; it’s a story of homecoming, family, and the enduring power of food to connect us to our past and our loved ones.