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creativecalligraphy

When life takes over, make soup!

[caption id="attachment_326" align="alignright" width="300" caption="Vegan Corn Chowder"]Vegan Corn Chowder[/caption] Holy smokes!  Things have been CRAZY busy around here!  I've been cooking up a storm and writing down these recipes, but I am stunned that this is the first time in over a month that I've been able to sit down and type!  Wow.  Kind of a bummer.  But I am happy to have the time and I think you'll love this soup. Here is my recipe for garlicky, smoky, silky smooth vegan corn chowder.  You can add small diced potato if you want that extra element of a traditional chowder.  On the night I made this I didn't have the time to peel and cube potato.  I went with it and really put the pressure on the amazing cashew to work for me here.  The result is a super creamy, very satisfying vegan chowder.  Yum! Vegan Corn Chowder 1 tsp olive oil 1 onion, minced 4 cloves garlic, pressed or minced 4 stalks organic celery, minced 1 lb frozen organic corn kernals 3 Tbsp ground cumin ½ tsp ground pepper Dash of sea salt ½ cup nutritional yeast 8 cups water 1 cup raw cashews fresh parsley and rosemary or herbs of your choice, minced 1/2 organic lemon, juiced Heat the oil in a large soup pot.  Saute your garlic, onion and celery for about 5 minutes over medium heat until they just start to soften but are not browning.  Toss in the cumin and stir to coat the veg.  Cook for another minute until the cumin is very fragrant.  Pour in the corn, salt and pepper and cover with the water.  Raise the heat to medium high and let the pot come up to a boil.  We want to simmer the soup for 15-20 minutes.  Now for the magic… Ladle out about 2 cups of the soup into your high powered blender (I use a Vitamix).  Add the nutritional yeast and the raw cashews.  Process on low for a few seconds, then bump into overdrive and whiz until the cashews are completely blended and the liquid is silky.  Once you have this liquid perfection go ahead and pour it slowly into the soup pot.  You’re going to want to scrape the sides of the blender with a spatula to get out all of that creamy goodness.  Trust me.  Stir everything together and let the cashew cream warm into the soup.  Add in the lemon juice and stir after the pot has been removed from the heat.  Taste and adjust the seasoning if need be.  Top your finished soup with the fresh minced herbs to brighten the bowls.  Serve and swoon over each spoonful!

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creativecalligraphy

Black Beans with Fresh Tomatillo Green Pepper Sauce

With fresh ingredients on hand a quick dinner is easy.  For this one I had cooked black beans, tomatillo, garlic, onion, tomato and herbs.  Start to finish, 10 minutes.  The most labor intensive bit is chopping the onion and getting it sauteed.  If you have leftover guacamole it's an easy add on; leftover rice is equally nice, but don't be ashamed of scooping these tasty beans out of the bowl with a piece of bread or even a few baked tortilla chips.  Can't go wrong.  The great news in this meal is that you control the heat of the spices and the level of sodium.  Have fun cooking!
[caption id="attachment_265" align="alignnone" width="300" caption="Black Beans with Tomatillo and Green Pepper Sauce"]Black Beans with Tomatillo and Green Pepper Sauce[/caption]   Quick Black Beans with Fresh Tomatillo and Green Pepper Sauce Beans 2 cups cooked black beans, leftover homemade beans are best, but canned are quick and easy 1 onion, diced and sauteed until golden and sweet ½ tsp ground chipotle pepper Sauce 4 fresh tomatillos 2 cloves garlic, peeled 1 handful cilantro ½ of a lime, juiced 1 squirt saracha (to taste) 1 green pepper, seeds removed To prep the black beans:  Combine your sautéed onions and black beans in a sauce pan (or in the pan you sautéed your onions).  Sprinkle chipotle over top and stir.  Warm through. To prep the Tomatillo and Green Pepper Sauce:  Add everything into your Vitamix or food processor. Whiz until you have a sauce that is pretty well pureed… this takes about 10 seconds when I use the Vitamix.  The sauce isn’t totally liquid but isn’t chunky like salsa. [caption id="attachment_267" align="alignleft" width="300" caption="Tomatillo Green Pepper Sauce"]Tomatillo Green Pepper Sauce[/caption] [caption id="attachment_266" align="alignleft" width="300" caption="Tomatillos"]Tomatillos[/caption] Note: If tomatillos are new to you there are only a few things you really need to know.  First, when buying tomatillos you’re looking for plump, firm produce that fills the papery skins.  Second, the papery skin is basically stuck to the fruit underneath it.  You need to peel the skin off and then wash the fruit in cool water to remove the tacky film.  No other peeling is necessary.  Tomatillos are great raw, boiled and roasted.  You really can’t go wrong!

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