Wednesday, July 8, 2015

Green Corn Soup

Wait, another green soup? Another corn soup? Why do I keep making these??

This one from 101 cookbooks may have been the best one yet. I didn't have enough corn for the original recipe, so I made up the bulk with extra zucchini. But I also did one other cool trick: I simmered the cobs of corn (after I'd cut off and set aside the kernels) in the broth water, so as to get way more delicious fresh corny flavor.

I also simplified the method for the recipe. The past few months it's been a wonder I've been cooking at all, I've been so busy with other stuff.

Sopa Verde de Elote
(adapted from 101 cookbooks)

4 tablespoons olive or coconut oil
1/2 white onion, minced
2 cloves garlic, minced
2 cups corn kernels
5 small-med zucchini, seeded, chopped into 1/4-inch cubes
3 1/2 - 4 1/2 cups water (I simmered two corn cobs [with the corn kernels cut off] in the water for extra corn flavor)
2/3 cup green peas
a small handful of fresh cilantro, plus more to serve
1 small serrano chile, charred and peeled
3 large romaine lettuce leaves, or equivalent
2 1/2 - 3 teaspoons fine grain sea salt, or to taste
to serve: toasted pepitas, cashew cream, lime wedges, cilantro, chopped roasted serrano

Heat oil in a large pot over medium-high heat. Saute onions. Add garlic, saute more. Add corn and zucchini, saute more. Add water and simmer. Add everything else, puree, bring to warm termperature, taste and adjust seasonings.

Vegan Haggis

I made this for a Burns night party (ugh--which shows how much I've let this blog go to seed!). I'm sure it has little relationship to actual haggis, but I thought it was quite good: more like Thanksgiving stuffing, and a bit like a meatloaf. I added celery, oyster mushrooms, fresh sage, smoked salt, and some Earth Balance for more flavor and richness. It all got eaten!

Vegan Haggis
(adapted from allrecipes)

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
1 stalk celery, finely chopped
5 fresh mushrooms, finely chopped (I used oyster mushrooms)
1 cup vegetable broth
1/3 cup dry red lentils
2 tablespoons canned kidney beans -
drained, rinsed, and mashed
3 tablespoons ground peanuts
2 tablespoons ground walnuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 TB fresh sage, minced
1 1/2 teaspoons Old Bay seasoning
1 1/3 cups steel cut oats
smoked salt to taste
1 egg replacer (1 TB ground flax + 3 TB warm water; mix and let sit before using)
2 TB earth balance, melted

1. Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and Old Bay. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, and smoked salt, cover, and simmer 20 minutes.
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
3. Stir the "egg" into the saucepan. Transfer the mixture to the prepared baking pan and brush with melted earth balance. Bake 30 minutes, until firm.