vegan

Corn Chowder

karenwpullen Recipes, Soups and Stews , , ,

This is a delicious cold soup that’s slightly sweet and unexpected. I served it as a canape in the party that marked the end of my plant-based Rouxbe culinary course, in shooter glasses with a little piece of cornbread on top.

Prep Time10 minutes
Cook Time20 minutes
Print Recipe

Corn Chowder

Delicious, especially when corn is fresh.
Course: Soup
Cuisine: Vegan
Servings: 0 servings

Equipment

  • blender

Ingredients

  • 3 ears corn
  • 1 onion yellow
  • 1 bell pepper red
  • 3/4 pound small potatoes
  • 2 1/2 cups vegetable broth
  • 2 1/2 cups soy milk
  • 1 tablespoon chives minced
  • salt and pepper

Instructions

  • Cut the corn off the cob.
  • Dice the onion, bell pepper, and potatoes.
  • In a soup pot, sauté the onion over low heat until it's soft.
  • Add the remaining ingredients and simmer until the potatoes are tender, about 20 minutes.
  • Puree in a blender, in batches no more than half full.
  • Add salt and pepper to taste, and the minced chives. Refrigerate.

Endive Boats with Fennel-Apple Filling

karenwpullen Recipes, Side Dishes, Snacks, Dips, and Smoothies , , , ,

I made these for my “shindig” — the canape party that marked the end of my plant-based culinary course with Rouxbe. I love them because they are

  • fresh
  • crisp
  • quick to make
  • pretty
  • different
  • yummy
  • fun to eat
Print Recipe

Endive Boats with Fennel-Apple Filling

Course: Appetizer, Side Dish
Cuisine: Vegan
Servings: 0 bites

Ingredients

  • 3 Belgian endive
  • 1 fennel bulb
  • 1 large apple
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 clove garlic
  • 1 tsp Dijon mustard
  • 1/3 cup silken tofu
  • 1 pinch each, salt and pepper

Instructions

  • Put the lemon juice, garlic, tahini, and mustard into a food processor or blender. Blend until well incorporated.
  • Add the silken tofu and blend briefly. Add salt and pepper to taste.
  • Chop the fennel bulb and the apple into small dice. Pour the dressing over them.
  • Peel the leaves of the endive apart.  Place a spoonful of the salad in each. 
  • If not serving immediately, refrigerate.

Plant-Based Palak Paneer

karenwpullen Main Dishes, Recipes, Soups and Stews , , , ,

Palak paneer is a north Indian dish of creamed spinach (palak) and, traditionally, cubes of cottage cheese (paneer). I replace the cream with cashews, and the cottage cheese cubes with tofu. The ingredients are simple: a curry of the spinach puree, tomato, onion, ginger and garlic.

Print Recipe

Palak Paneer, Plant-Based No-Oil

Course: Main Course, Side Dish
Cuisine: Indian, Vegan
Servings: 0

Equipment

  • blender

Ingredients

  • 1 bunch fresh spinach about 4 cups, washed, stems trimmed, chopped
  • 16 ounces extra firm tofu pressed
  • 2 teaspoons curry powder
  • 2 teaspoons nutritional yeast
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried ginger
  • 1/4 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1 15-oz can diced tomatoes
  • 1/2 cup raw cashews softened by soaking 1 hour in hot water
  • 1/2 teaspoon salt

Instructions

  • Cut the tofu into cubes and place in a bowl. Sprinkle with the nutritional yeast and curry powder.
  • Bake the tofu cubes at 400° for 15 minutes.
  • Blanch the spinach by dropping it into boiling water for 2 minutes. Take it out and put it in a bowl of ice water (this helps keep it green). Remove and drain off the water.
  • Sauté the onion, garlic, and spices in a small pan for a few minutes until the onion is soft.
  • Drain the cashews.
  • Place the onion mixture, spinach, cashews, tomatoes, water, and salt into a blender. Blend until smooth. Pour into a serving bowl.
  • Add most of the tofu cubes to the paneer; save a few to garnish on top.

Notes

Chopped roasted cashews make a nice garnish, or a swizzle of plant-based plain yogurt. Serve with rice or naan, maybe some mango chutney and plant-based raita.