We all bark for bisque!

Saturday, December 13th, 2014

2014-12-10 - SRJ Sweet Potato Bisque - 0002 [flickr]

Sweet Potato & Corn Bisque from Simple Recipes for Joy, served with a loaf of lightly toasted sourdough bread for dipping!

There’s not much else to say about this soup – it warms the belly and is a cinch to make, and that’s enough for me – so here’s a picture of Finnick coveting my dinner from the couch while I snap some not-so-gourmet food photos. (The lighting + my yellow countertops = the ughs.)

2014-12-10 - Finnick - 0001 [flickr]

Potato Hash

Thursday, April 24th, 2014

2014-04-18 - MVT Potato Hash - 0001 [flickr]

Another one from Mayim’s Vegan Table. So this recipe is pretty tasty – you can’t go wrong with fried potatoes, am I right? – with beans (I used Navy in place of the recommended black beans, of which I am still sadly bereft), corn, chorizo (or Lightlife hotdogs, in my case), red peppers, onions, garlic, and some other goodies. (Pro tip: this hash tastes excellent with mushrooms!)

Sadly, my potatoes and hot dogs did not brown. I blame my expensive new(ish) frying pan, which is giant and makes some pretty kickass pasta sauce, but sucks at browning my favorite things. Tofu scramble, vegan meats, potatoes: they all just stick to the bottom of the pan. Usually I break out my 15-year-old cheapo frying pan for these occasions – the Teflon coating browns all the things – but it was way too small for today’s purposes.

Maybe it’s finally time to replace it with a shinier model?

U is for The Ultimate Corn Chowder Experience

Tuesday, September 24th, 2013

U is for The Ultimate Corn Chowder Experience [Betty Goes Vegan] (0005)

I don’t know if the corn chowder found in Betty Goes Vegan can rightly be called THE ULTIMATE EXPERIENCE – mostly because I haven’t tried nearly enough corn chowder recipes to consider myself the arbiter of such titles – but it is pretty damned good. It gives my own recipe a run for the money, anyway. With two kinds of corn and potatoes (creamed and frozen and fresh and hashed, respectively), it’s almost as hearty as it is easy to make. The secret ingredient? Lemon pepper, the presence of which is subtle yet unexpected. (But you can always add more for that extra kick. I did!)

Along these lines, I paired the soup with the Lemon Pepper Garlic Bread, also from Betty Goes Vegan. Sounds a little weird, but lemon on garlic bread? Crazy good. Genius, even. But then I’ve been hooked on the stuff (lemon pepper; though I am addicted to all the breads, too) since I discovered it last summer.

U is for The Ultimate Corn Chowder Experience [Betty Goes Vegan] (0009)

 
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Lemon Pepper Pasta Salad II (Now with a no-bake, oil-free creamed corn sauce!)

Monday, August 19th, 2013

2013-08-10 - Lemon Pepper Pasta Salad II - 0004 [flickr]

This is a slightly different version of the Lemon Pepper Pasta Salad I posted last week, with a no-bake, oil-free sauce made up of creamed corn and assorted spices. I omitted the zucchini – I don’t really love it raw – and added some nutritional yeast because it’s awesome. I also threw in some scallions, but I wasn’t a big fan, so nixed them from the final recipe. It’s not quite as tasty as the original, but it’s a little healthier and requires less time standing over a hot stove – perfect for this steamy August weather.

Pro tip: this is one of those pasta dishes that’s a million times better the next day, once the pasta has absorbed some of the excess juices. I used large elbows because that’s what I had on hand, but probably it would taste even better with a thicker, heartier pasta, such as bow ties or even penne. I could even see this served on top of fettuccine.

 

Lemon Pepper Pasta Salad II

Ingredients

1 cup (about 1/2 a 15-ounce can) creamed corn
3 tablespoons minced garlic
3 tablespoons nutritional yeast
2 tablespoons lemon juice
1 tablespoon lemon pepper
1 teaspoon salt
4 cups grape or cherry tomatoes, halved
1 cup Kalamata olives, sliced (optional)
1 cup frozen corn, defrosted
one pound medium-sized pasta (about 4 cups uncooked): shells, bow ties, elbows, etc.

Directions

1. In a large bowl or tupperware container, combine the creamed corn, minced garlic, nooch, lemon juice, lemon pepper, and salt; mix briskly until well-combined. Stir in the tomatoes, olives, and corn, and mix until combined. Set aside.

2. Cook the pasta according to the instructions on the package. Drain and combine with the vegetables. Add extra spices to taste. Enjoy warm or chill for a cold pasta salad.