Farmer's Market Finds - Sweet Corn Recipe

So this weekend we had amazing weather, and decided to take advantage of it by hitting up a few farmer's markets. I'd had this yummy sounding Corn Chowder recipe from "The Conscious Cook" (available HERE) and had been waiting for some farmer's market sweet corn to make it.



It was definitely one of the best soups I've EVER made, and it was also super quick and easy. I changed up a few ingredients to make it a little cheaper - I don't keep fresh herbs around very often besides basil, because I find that they just go bad after I use a little bit for one recipe, so I switched out fresh thyme for dry. Dried chipotles are a bit hard to find as well, so I was happy to find that the chipotles in adobo sauce gave it plenty of smokiness. As for the stock, the recipe originally calls for faux-chicken stock, but that costs about $5 for one 3-cup box, so I used vegetable stock instead ($1/can) and I can't see how it could have tasted any better.

This is one of those recipes that is so good & hearty (even though it's meat and dairy free) that my boyfriend will sometimes go on a little post dinner rant about how glad he is that I became vegan. This from a man who grew up on a cattle farm - so I consider that a victory!

Corn Chowder from The Conscious Cook by Tal Ronnen
serves:6

4 tablespoons extra-virgin olive oil
2 cups diced Vidalia onions
2 large carrots, peeled and cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 red bell pepper, de-ribbed and cut into 1/4-inch dice
2 chipotle peppers in adobo sauce
5 cups vegetable stock.
2 large Yukon gold potatoes, peeled and cut into 1/4-inch dice
1 tsp dried thyme
Kernels from 6 ears of corn
1 1/2 cups thick Cashew Cream (see below for recipe)
Freshly ground black pepper

1. Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
2. Add the onions, carrots, celery, bell pepper, and chipotle pepper. Saute for 10 minutes, stirring often. Add the stock, potatoes, and thyme, bring to a boil, reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes.
3. With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup. Add the raw corn and Cashew Cream, season with salt and pepper to taste, and simmer for 15 minutes. Serve!
   

Cashew Cream

2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water.

1. Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. (I skipped this step, and it was still perfectly fine.)
   
2. Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to just cover them. Blend on high for several minutes until very smooth.

This cashew cream recipe will make you extra, which I definitely recommend, because it freezes VERY well. It can be added to just about anything to make it creamy, and since the cashews have such a mild taste they don't alter it to be more "nutty" at all.

Vegan Yum - Seitan Braised Cabbage

So this recipe, I'm willing to bet, is even more delicious fresh off the stove. Unfortunately, I do not know, at the moment, because my dog decided to spill Kool-Aid all over my brand new white & blue ottoman the minute the timer went off, so I only got to taste it after reheating.

Fortunately, it was still super yummy. I'm pretty nuts about this cookbook - being vegan AND on Weight Watchers sounds a little insane, but "Appetite for Reduction" (by the cooking geniuses behind Veganomican) is amazing, totally revamping traditional vegan recipes normally filled with cashew cream & earth balance and replacing them for littler oil and more broth.


I know cabbage is kind of a love-it-or-hate-it thing, but if you're in the former party you will LOVE this.

I'm going to preface this by saying that this is great over a baked potato, so in advance of serving, toss 4 potatoes - rinsed, rubbed with kosher salt, wrapped in aluminum foil, and poked 6 or 7 times with a fork into a 425 degree oven for an hour or two.

Braised Cabbage with Seitan
adapted from "Appetite for Reduction" available HERE.

1 tbsp olive oil - the recipe originally called for only 1 tsp, but even in my nonstick pan, everything just burned with that little oil. If you can pull it off with less, however, go for it!
8 oz seitan slices
6 cloves garlic
1 tsp dried thyme
1 heaping tsp red pepper flakes
2 cups veg broth
1 head green cabbage
1/2 tsp salt

Preheat a large skillet over medium heat. Saute the seitan in oil until lightly browned, about 5 minutes. Use nonstick cooking spray as needed. Add the garlic, thyme, and red pepper flakes, and saute for a 30 seconds more. Add a splash of the veg broth to deglaze the pan, then add the cabbage and the rest of the broth. Sprinkle with salt. Cover the pan and cook for 25 minutes, stirring occasionally. Taste for salt and serve immediately, over a baked potato.