Vegan Corn Chowder- Soup Week!

Vegan Corn Chowder- Soup Week!

Tis the season for sweet corn! Well, at least it is in northern Ohio! The sweetness of sweet corn and red bell pepper really complements the touch of smokey, spiciness in this chowder that comes from sriracha and liquid smoke. If you are planning on making this chowder, please use fresh ears of corn. Frozen or canned corn just won’t cut it, and the corn cobs are what makes the flavor of this broth. This also makes for an amazing chilled soup. Makes about 4-6 servings.

What you will need:
food processor and large pot
6 ears of corn on the cob
3/4 red pepper
1/2 onion
3 c vegetable stock
1/2 c almond milk
1 1/2 tbsp earth balance
a couple drops of liquid smoke
sriracha to taste

Preheat oven to 350 degrees Fahrenheit and roast all 6 ears of corn for 30 minutes. While they’re roasting, chop the red bell pepper and onion. Once the corn is done, carefully remove the kernels from 5 of the ears of corn with a knife and set aside in a bowl (I’ll tell you what to do with that 6th ear in a minute). Add the corn cobs to the pot, along with chopped peppers, onions and vegetable broth and cook over medium low heat for about 20 minutes. Meanwhile, take the kernels from the 5 ears of corn and add to the food processor along with almond milk. Pulse and blend until creamy and smooth, about a minute or more.

Once the broth and veggies have cooked for 20 minutes, use tongs to remove the corn cobs and discard them. Remove the corn from the remaining corn cob and add it to the pot along with the corn and almond milk mix from the food processor. Add just a couple of drops of liquid smoke and sriracha to taste, just for a little kick. Stir and continue to cook on medium low heat for another 5 minutes. Pour into bowls and serve with bread or a tasty cheddar jalapeno scone, like I did.

Advertisements

Spicy Black Bean Chipotle Hummus

Spicy Black Bean Chipotle Hummus

This recipe for black bean chipotle hummus is SPICY, so it’s not a recipe for the weak! Sweet bell peppers and cucumber “chips” complement and tone down the heat of this dish. They’re also a great alternative to pita (which, of course, is great with this hummus, too).

Here’s what you will need:
food processor or blender
1 can of black beans drained and rinsed
1 can of garbanzo beans drained and rinsed
1 jarred sweet roasted red pepper
1 garlic clove
3 oz canned chipotle pepper in adobo sauce
2 tbs tahini
1 1/2 tbs extra virgin olive oil
1/3c water
juice of half of a lime
a large pinch of fresh cilantro
a pinch of sea salt

For dipping:
sweet bell peppers
cucumber “chips”
celery

In food processor, combine all ingredients and blend until smooth. Pour into bowls and serve.