Roasted Sweet Potato and Corn Chowder

Corn

You will need:

– 2 Medium sweet potatoes, peeled and cut into 1/2 inch dice
– 2 tablespoons corn oil
– salt and freshly ground pepper
– 1 pound frozen (rinsed and defrosted) or fresh corn kernels (about 4 cups)
– 1 cup water
– 1 1/2 cups finely diced celery
– 1 cup diced red onion
– 1/4 cup diced shallots
– 1 tablespoon tomato paste
– 1/2 teaspoon dried thyme leaves
– 3 cups vegetable broth
– 1 bay leaf
– 1 russet (baking) potato (about 8 ounces)
– 2 tablespoons minced parsley
– 1/2 to 1 cup unflavored soy milk (optional)

Directions:

  1. 1) Set the oven rack in the center and preheat the oven to 425 F.  Oil a large roasting pan.
  2. 2) Scatter the sweet potatoes in one layer in the roasting pan and drizzle with 1 tablespoon of the oil.  Season well with salt and pepper.  Roast until tender, tossing once or twice.  15 or 20 minutes.  If you’d like to brown the sweet potatoes more deeply, set them about 5 inches below the broiling element for a minute or two.  Set aside
  3. 3) Reserve 1 cup of corn kernels.  In a blender, puree the remaining corn with the water until very smooth, about 2 minutes.  (If the corn kernel skins refuse to break down, and they look unsightly to you, pass the mixture through a sieve).  Set aside.
  4. 4) In a heavy soup pot, heat the remaining tablespoon of oil.  Cook the celery, onion, and shallots over medium-high heat, stirring frequently, until the onions are slightly softened, about 3 minutes.  Add the tomato paste and thyme and cook another minute, stirring frequently.  Add the broth, pureed corn, bay leaf, 1 teaspoon salt, and pepper to taste.
  5. 5) While bringing the chowder to a boil, peel the potato, cut it into 1/2 inch dice, and add it to the pot.  Cover the pot and simmer until the potato is tender, 25 to 35 minutes.
  6. 6) Remove the bay leaf.  Add the reserved corn kernels, roasted sweet potatoes, and parsley.  Thin with soy milk, if necessary.  Adjust seasonings.  Cook (but do not boil after adding soy milk) until heated throughout.

Thai-inspired Broccoli in Coconut-Cilantro Sauce

You will need:Broccoli

– 2 pounds Broccoli (3 large stalks)
– 1 large clove garlic
– 1 inch chunk ginger, trimmed and cut into eighths (peeling is not necessary)
– 1 medium shallot (about 2 ounces) peeled and quartered
– 1 or 2 jalapenos (depending upon desired heat), halved and seeded
– 1 good-sized bunch cilantro (about 4 ounces; include stems and roots, if available, but rinse thoroughly to remove all sand)
– One 13.5 ounce can coconut milk (not light)
– 1 1/2 teaspoons sugar
– 1/2 teaspoon salt
– 8 to 12 ounces seitan (wheat gluten)
– 1 large red bell pepper, seeded and cut into 1/4 inch strips
– 1 large yellow bell pepper, seeded and cut into 1/4 inch strips
– 1 to 3 tablespoons japanese soy sauce (tamari or shoyu)
– A few basil leaves, shredded, for garnish (optional)
– 2 limes, cut into wedges

Directions:

1) Cut the Broccoli florets from the stalks, and separate them into small pieces. Trim the stalks, and use a paring knife or peeler to remove the fibrous outer layers. Cut the stalks into 1/2 inch chunks. Set the florets and stalks aside
2) With the motor of the food processor running, pop the garlic and then the ginger, shallot, and jalapenos into the feed tube, and chop finely. Reserve 1/2 cup tightly packed cilantro leaves. Chop the remaining cilantro a few times, add to the processor, and chop finely. Add the coconut milk, sugar, salt, and process to blend thoroughly.
3) Transfer the coconut milk mixture to a 4 or 5 quart pot, and bring to a boil. Boil gently, uncovered, stirring occasionally, for 3 minutes
4) Meanwhile, remove the seitan from its tub. Reserve any marinating liquid if you like its taste, and add enough water to equal a total of 1 cup liquid. Stir this liquid (or 1 cup plain water) into the coconut milk mixture. Chop the seitan finely in the processor, and add it to the pot along with the reserved broccoli.
5) Cover and cook at a moderate boil for 2 minutes. Add the bell peppers, cover, and continue cooking, stirring once or twice, until the broccoli is tender but still bright green, 3 or 4 minutes longer.  Add more water during this time if the mixture becomes dry.
6) Just before serving, coarsely chop the reserved cilantro leaves and stir them in. Add enough soy sauce to create a good balance of flavors. Ladle into soup bowls, and garnish with basil, if you wish. Accompany each portion with a few lime wedges.


Wholegrain Waffles

You will need:Waffles

-1 1/3 cups soy milk
-1 1/2 tablespoons freshly squeezed lemon juice
-1 1/4 cups whole wheat pastry (not bread!) flour, plus more if needed
-1/2 cup cornmeal
-3/4 teaspoon salt
-1/2 teaspoon baking soda
-1/2 teaspoon baking powder
-1/2 teaspoon ground cinnamon
-3 tablespoons neutral oil, such as corn or canola, plus additional oil or pan spray for greasing the waffle iron
-2 tablespoons maple syrup

Directions:

1) In a 2-cup liquid measure, combine the soy milk and lemon juice. Set aside. (the mixture will curdle)
2) Set a large strainer or sifter over a bowl. Measure in the flour, cornmeal, salt, baking soda, baking powder, and cinnamon. Stir or sift the dry ingredients into the bowl.
3) Stir the oil and maple syrup into the soy milk. Make a well in the center of the dry ingredients and add the liquid. Stir with a fork just until blended. The batter should be medium-thick but still pourable; if it’s too runny, stir in a tablespoon or two more flour. Alternatively, if the batter becomes very thick as it stands, stir in a tablespoon or two of soy milk.
4) When the waffle iron is ready, brush the top and bottom with oil or mist with pan spray. Pour a generous 1/2 cup of batter over the surface. Bake according to manufacturer’s directions until crisp, usually 5 to 6 minutes. Serve immediately or transfer to a cooling rack and keep warm in the oven while you are preparing the remaining waffles.


Frozen Cucumber Cleanse

You will need:Cucumber cleanse

-1 1/2 cups frozen diced cucumber
-2 tablespoons fresh lime juice, plus a pinch of lime zest
-3/4 cup coconut water
-1/2 banana
-1 kiwi, peeled
-A few pinches of cayenne
Sweetener to taste (optional)

*BOOST IT*
-1 teaspoon aloe vera juice and/or chopped fresh mint!

Directions:
1) Combine all ingredients in a blender and blend from low to high until frosty smooth

 

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