After I ate the last serving of this salad, I was sad. Sad I had no more salad left. It was that good.
Rob cocked his head and asked, So is this a repeater recipe?
But we have no more corn! And no more spinach or lettuce! And I think my Appaloosa beans are finished, too.
That can easily be remedied, Janet.
Besides, I just bought 53 lbs of tomatoes (yes, I did it!)
I think I should focus on those!
So this one will just go down in the vault as a wickedly delicious salad. And contrary to my sorry excuses, this is a very forgiving salad. Use your favourite salad toppers. Just don’t skip on the tomatoes. And the dressing.
This salad all began with the creation of the raw eggplant bacon. I picked up a super cheap monster eggplant and earmarked it for the dehydrator. The salty and sweet marinade (tamari, maple syrup, vinegar, chili powder, smoked paprika and liquid smoke) was delicious and I couldn’t wait for them to dry out. Twelve hours felt like a life-time. I was blown away by the texture of the eggplant, airy yet crispy but sadly, with a fraction of the flavour from the salivating marinade. Since I used low-sodium tamari there wasn’t the uber saltiness associated with bacon but it was pretty nice, regardless. Does it taste like bacon? Not at all, but I don’t consider that a bad thing.
I also used some of the extra marinade to make zucchini chips. Since I sliced them cross-wise, they looked like chips and tasted like bacon chips, too. However, those went into my belly. The eggplant bacon went into this salad. (For the record, I prefer the eggplant version!)
Obviously, this salad pushes monumental levels when you use fresh, ripe ingredients. Fresh heirloom tomatoes, check. Local, fresh corn on the cob, check. Cute heirloom pinto beans, I’ve got that covered. Your greenery of choice (or whatever is in your fridge): baby spinach. I added oomph to the original dressing by mirroring the bacon marinade, throwing in smoked paprika and chili powder. Lime juice makes this a bright dressing. And while I was worried I wouldn’t have enough dressing with only the juice from 2 non-juicy limes, after I placed everything in jars for the week, the tomatoes macerated, adding tomato juicy goodness to the dressing, too. Now it was perfect.
For another variation on the corn + tomato + bean salad, try this one with a balsamic dressing, toasted in a skillet.
This is my submission to this month’s Bookmarked Recipes, to Healthy Vegan Fridays, to this week’s Raw Food Thursdays, to this week’s Weekend Wellness, to this week’s favourite summer recipes, and to Deb for this week’s Souper Sundays.
When making meals for special guests, how do your meals change?
Unless we are making a buffet of food, I try to make meals that I will also be able to eat. That means I make vegan dishes. For picky omnivores, we may opt to supplement with meat.
Depending on the guest, I will pick recipes that are, let’s just say, a bit more indulgent. If Rob and I are cooking you dal bhat, one of our favourite meals, simple with lentils and rice, you know we have nothing to prove to you in the kitchen. For us, we can make it as fast as the rice cooker makes the rice as it is filled with cupboard staples and we will both fight over the leftovers.
Now, if Rob whips up his legendary pad thai, then you know we are aiming to impress (or I am too tired to cook, hehe, or I have a craving for pad thai!). We usually have the ingredients on hand except for the fresh sprouts, and with its custom single serving plating, we don’t make it for ourselves very often.
If I am in the mood, I may very well pull out all my tricks and make something fancy like Moroccan Vegetable Phyllo Rolls with Balsamic Maple Sauce. Stars may need to collide just right for that to happen again (just kidding!).
Other times, I will aim for something rich and satisfying but still relatively simple to make. Enter the meal-in-a-bowl soup. With a side of bread for guests (and Rob).
I had been eyeing this recipe for a Sweet Pepper Coconut Corn Chowder for a while. A creamy coconut-based soup filled with chickpeas, red peppers with a dash of heat from chiles. However, I was turned off by using not 1, but 2 cans of coconut milk (that’s just plain superfluous). While I know it would be even more decadent with 2 cans, I opted for just one can of full-fat coconut milk. When I made this I didn’t have fresh corn, so I substituted a can of cream-style corn but fresh corn would be uber delicious.
As I said, the flavours worked so well together – sweet from the peppers, creamy from the coconut milk and creamed corn, heat from the chilies and bulk from the chickpeas. If you use 2 full cans of coconut milk, you will likely need the full amount of water in the original recipe (2 cups). As I only had 1 can and used creamed-style corn, I used less water and even then thought it was a bit thin for my liking. Another option would be to partially puree the soup, too. Anyhow, add liquid as you see fit. The flavours are already spot on.
I have been reading other VeganMoFoers posts this month and I am thoroughly impressed. Lots of people have themes, or an outline for specific days of the week… 31 days of unique spices. A month devoted to orange food! Or 1 food, done 5 ways x5 (cashews and kale so far!). Recipes with ingredients following the alphabet. Me, I just want to be able to post every day.
Then I thought.. 1 week in, a bit late on the theme-front, why not showcase my love of beans. So I will share with you bean dishes for the rest of the month. Get ready for your daily dose of bean!
Lately, I have been on a white bean kick. Baby lima beans, giant lima beans, flageolet beans, bring them on! Ashley thought it was amusing that my bean collection had so many of the same white beans in different containers.
Look closely, and while they are all white beans, they are definitely not the same!
While I also don’t mix different batches of beans, since they may cook at different lengths of time, all my white beans are different. In fact, I don’t have any more lima beans left and only a handful of dried flageolet beans. What I have left are Great Northern beans, white kidney beans, navy beans, Macedonian tetrovac beans and Turkish dermason beans. I am so curious as to how the latter two taste but still fall into the simplicity of the familiar!
I feel so naked now that I am out of lima beans. I used the last of the baby lima beans in this delicious quinoa corn chowder from Viva Vegan. The small, plump yet creamy baby lima beans melded well into this perfect end of summer stew-like corn chowder. Light, yet creamy with a dash of soy milk, a bit of zip from chili flakes, sweetness from the fresh corn and hearty with both the quinoa and lima beans.
It wasn’t even 6 months ago that I likely would have shunned lima beans based on my childhood disdain, but I am so glad that I made the leap to try something new. If you haven’t yet tried cooking up your own lima beans, definitely give it a go. You may never look back!
I hope my white kidney beans don’t get shunned too long… they are just so unsexy compared to its other white bean counterparts. I wonder if the dermason beans will be just as good as the lima beans?
Thankfully, because if not, my pantry-substitute, Better Bulk, has baby lima beans, so the next time I have a hankering, they are right around the corner.
How do you bookmark your recipes? Every day I am inundated by oodles of recipes I want to make from other bloggers, from my cookbooks, or just something I whip up in my head (and belly).
I know there are applications and websites to help you figure this out, but they have been too cumbersome for me. I am old school. I email myself the recipes and stick them in a searchable folder. The rest, my brain has to take care of, as it remembers what I don’t put into emails.
When I can’t find a suitable recipe in my email treasure trove or rack my brain as to what’s in my cookbooks, I will often consult my favourite bloggers. My favourite way to tackle this is through Google Reader, which is a quick and easy way to narrow my search to my blogs of interest.
So when Rob and I picked up a dozen ears of corn, I had to scour everywhere for corn recipes. I usually don’t like corn – of the frozen or canned variety. I will actively remove it from recipes (celery gets removed even more quickly) so it was a challenge to do the opposite. Find me some corn delicacies!
Hopefully the last few corny posts have shown you how great corn can be, from the simple grilled ears, to pan-toasting the kernels for a salad, or boiling the corn to put in a quinoa salad, or as a savoury filling for a cornmeal pancake.
Corn soups are another way to enjoy corn. Trust me, I have bookmarked so many corn soup recipes that I had a difficult time narrowing it down to which I wanted to try. In the end, I thought this Thai Coconut Corn Stew, which Ashley made last year from Eat, Drink & Be Vegan hit it right (recipe also posted here). A soup that could come together quickly despite its long ingredient list. In addition to the coconut milk as the backdrop for the chowder, red bell pepper is added for sweetness. The soup is flavoured with lemongrass, lime, ginger, cilantro and a hint of spice from chili flakes, creating a very complex soup without too much fuss. It is nice and creamy from the coconut milk and pureed corn, but also surprisingly light at the same time. Seriously yummy, this recipe is a keeper!
In all honesty, I didn’t use cilantro for the salad. I used Vietnamese coriander. While researching what to plant, we found out cilantro tends to bolt in the summer. Ours bolted during the heat wave. But we had a back-up! Vietnamese coriander! It continues to give us nice leaves that taste similar to cilantro with a bright, lemony accent. Thankfully it is a perennial, so we should have some of it next year, too. I also grew lemongrass but the stalks don’t look anything like what I buy in the grocery store.. so who knows what I am to do with the leaves only. Sunny’s to the rescue with 6 lemongrass stalks for a $1.
Here are some other corn soups that I had spotted elsewhere:
Roasted Tomato and Grilled Corn Soup from The Edible Perspective
Summer Sweet Corn Soup with Basil Oil from Julia’s Vegan Kitchen
Roasted Red Pepper Soup with Corn and Cilantro from Oui, Chef
Tomato, Corn and Basil Soup from New England Soup Factory Cookbook
Sweet Pepper Coconut Corn Chowder from ExtraVeganZa
Summer Corn and Coconut Soup from Choosing Raw
Corn and Squash Soup with Roasted Red Pepper Purée from CIA Chef
Japanese Corn Cream Soup from The Well-Seasoned Cook
This is my submission to Deb for this week’s Souper Sundays, to this month’s Simple and in Season, to this month’s My Kitchen, My World destination Thailand, to Ricki’s Wellness Weekends, to this month’s Bookmarked Recipes, to this month’s Ingredient Challenge Monday for coconut, and to this month’s No Croutons Required featuring home-grown produce.
My family only recently discovered quinoa.
I’d like to think I am to blame, but I know it is only partially due to my fondness for whole grains.
According to my sister-in-law, quinoa is the new couscous. She went to a multitude of barbecues this summer and quinoa salads were always a star.
What’s not to like about the fluffy pebbles? I often use quinoa as a simple side to a stir fry or curry. Anywhere you’d typically think of rice, quinoa can substitute as a quick-cooking grain. Other times, I will use it as a base for a salad, as I find it works well with Mexican flavours.
While my family has been smitten with quinoa, they have had a hard time figuring out how to cook it properly. I typically cook it in twice the amount of salted water for 15-20 minutes until all the water is absorbed, and then plop the lid back on for an additional 5 minutes to let it steam.
For some reason, this doesn’t work for my mom. I will conceded that yes, her quinoa was more on the mushy/goopy side. I encouraged her to try to toast it first, to use less water or to steam it instead. For her last quinoa salad, with oranges, black-eyed peas and mint, she tried the steaming method with a fine mesh strainer inside a pot of boiling water. Now she had perfectly plump quinoa! It really is a simple way to get better texture from the quinoa and I should really try it more often. The benefit of boiling it is that I can infuse the quinoa with flavour if I use vegetable stock, herbs or other spices.
Need a delicious salad to inspire you to try quinoa? Try this Mexican-inspired lime-cilantro quinoa corn salad that I adapted from Ashley at Eat, Me, Delicious, who modified it from Rebar. It is a light, bright salad brimming with flavour.
While I don’t usually add corn to salads, the sweet corn was the perfect accent to this salad. It melds well with the the quinoa, that is speckled with a red pepper that I had grilled on the barbecue with some oil and garlic. Green onions add a nice sharpness and the chili flakes give this a bit of a zip. Cilantro is the herb of choice that pairs well with the fresh lime juice. I love the acid, but if you don’t, feel free to tame it by adding some oil. I also found that I really liked adding whole golden flax seeds to the salad. They were camouflaged amongst the quinoa, so you can’t really taste them, but they add extra nutrition – healthy omega fats and fiber. Completely optional, but if you are the adventurist, healthy type, go for it!
Eating corn as a simple side is delicious right from the cob, but my specialty is one-pot meals. Preferably with beans. I have started to feel that a meal isn’t complete if there are no beans. I miss them that much.
I already knew this was going to be the year of the bean, but I have been slow on trying out my heirloom beans. I have a hard time using up an ingredient that will be nearly impossible for me to replenish. But after reorganizing my kitchen into a virtual bean library with rows of Mason jars housing my beans, it became apparent just how many beans I have! Lots! And I should really start to cook with them. It will be ok, even if I love them to bits. It will just give us an excuse to wander back to New York or San Francisco.
Imagine how excited I was to find a salad for both corn and heirloom beans. Martha called for Jacob’s Cattle Beans. I went downstairs to soak them.
Except I couldn’t find Jacob’s Cattle Beans. My beans are organized by use, and the heirloom beans by colour… not alphabetically. I scoured my list of beans I bought from Kalustyan’s and turns out I don’t have Jacob’s Cattle Beans. Drats! I googled a bit and figured Anasazi beans could substitute as they are a sweeter, mealy bean similar to Jacob’s Cattle Beans. Colourfully dappled when dry, they sadly loose their fun colours after cooking. Anasazi beans are quick cooking, and apparently don’t need any pre-soaking (although I did anyways). Pinto beans could easily substitute if you are heirloom-less.
Now that we had our bean selection under control, I got the beans simmering the next afternoon. Each component of the salad was meant to shine, so meanwhile, I toasted the corn kernels in a skillet over the stovetop. Next, I cooked down some cocktail tomatoes with thyme. I tried to cook the tomatoes in a non-stick wok without oil but they stuck anyways. If you add oil it may not be a problem for you, but to capture all those browned bits, I deglazed the pan with some the broth from the cooked beans. I threw in the beans and corn to help meld the flavours. The dressing was simple, with balsamic vinegar, olive oil, chili flakes and salt and it rounded out the salad nicely. Served on top of your leafy green of choice, you have a typical one-pot Janet bean salad.
I had a sense of deja vu this weekend. But not in the typical I’ve already done this sense. Rather, a ‘why haven’t I learned my lesson yet’ kind of deja vu.
We visited friends in Horseshoe Valley for a weekend filled with friends, food, games, adventure park fun (o-go ball is highly recommended) as well as a trip to the beach. While I am not too fond of beaching, I was excited when my friend, Greg, suggested we bike to Wasaga Beach instead, which was 45km away, he said. Rob checked: it was 27km away.
While Rob and I haven’t done many long-distance cycling trips since our big adventure to Kingston, 27km would still be a quick stroll for us. An hour, maybe an hour and a half, I told myself. We packed light for the trip, with just a couple bottles of water. Our snack would be waiting for us at the end, at the beach, when we would arrive for an early lunch and meet up with the girls. We could easily cycle back, too. Greg, our fierce leader, wasn’t keen on cycling back. OK, no problem.
As soon as we pulled out, I was reminded that this may not necessarily be as flat as I had predicted. We were starting at the bottom of the valley. We only could go up! Greg suggested taking smaller side roads to circumvent the huge hills on Horseshoe Valley Road, which we thought was a fabulous idea.
We twisted up the side roads and meandered through lovely rolling hills. After 13km, I needed a break and nonchalantly stated we were half-way to the beach.
Not so. Rob, plotting our progress through GPS on his phone, said we were now further from the beach than when we started!
I’ll spare you the details, but yes, we had lots of rolling hills with challenging uphills. The wind was fierce. We added detours to forgo traffic-heavy roads. I broke out my emergency larabar. Thankfully, the last 15km was mainly flat, maybe slightly downhill to the beach. The flat 27km bike ride ended up being a very hilly, very windy 57km.
We were greeted by a mild sand storm at Wasaga as the strong winds pushed sand around ruthlessly. Greg still jumped into the lake, cycling clothes and all. We arrived for a late lunch. The girls had already eaten without us and warned us there was probably sand in the sandwiches. My quinoa salad had fared a bit better.
Steph made delicious vegan cupcakes for dessert – matcha green tea with marzipan flours. It had been a while since I had a cupcake yet I devoured it for dessert. Sometimes crazy cycling can do that to you!
It was on the way back home that Rob and I picked up the corn on impulse. Where else would we get such freshly picked corn?
Using three different forms of corn – fresh corn kernels, corn meal and corn flour (masa harina) – these are a seriously corn-stuffed pancake. With corn as the flour base, it was reminiscent of a sweet polenta. Flavoured with both vanilla and lemon, it was an exotic twist. Slather it with Earth Balance for pure simple bliss, or top with your favourite compote or salsa.
Now, when I can buy local corn picked that morning. As corn sweetness degrades by the hour after picking, it is best to buy fresh and to eat it soon after.
Just like fruit, fresh sweet corn is best with minimal adornments.
At the party, because the barbecue was hot real estate, I opted to boil the corn. But this weekend, when Rob and I bought a dozen ears of corn, we wanted to try to grill the corn.
For such a simple procedure, even boiling corn, everyone has their preferred method. When is boiled corn ready? When the water turns yellow… Just take it out after 10 minutes… Instead, I went with Rob’s aunt’s advice to take it out after you could pierce it easily with a knife. Nicely done. The corn was so sweet, no butter or salt was needed.
For grilling the corn, there are also numerous ways to tackle the job. If you want to keep your kernels juicy and plump, grill it with the husk intact. If you want it more dry and charred, grill it with the husk removed (check out this video by Mark Bittman).
This time, Rob and I experimented. We soaked our corn, dehusked the corn (or would that be husked the corn?), then removed the silk. You can then grill them, unadorned, with a hint of that smokiness from the barbecue. Or, go slightly more upscale with your favourite flavourings.
Here, we tried a delicious garlic-rosemary grilled version from Ashley at the Edible Perspective. We mixed together some olive oil with minced garlic and fresh rosemary, slathered it on the corn, re-wrapped the husk around the corn and grilled away. Plump, juicy corn with garlic and rosemary infused right into the corn.
What are your favourite flavour combinations with grilled corn?
Can you tell I have a few foodie crushes?
Tess Challis, the obvious choice.
You could possibly surmise I love Ottolenghi‘s recipes.
You don’t yet know how much I adore Denis Cotter’s recipes, because I haven’t posted them yet, but I am loving his latest cookbook, For The Love of Food.
There is something so unattainable about cookbook authors.
Then there’s Sarah at My New Roots. I adore her approach to whole, natural foods and want to make everything on her blog. Plus she’s seriously cute and makes adorable videos.
And equally unattainable since she doesn’t respond to my emails. (turns out she has just been UBER busy!)
I have become smitten by her food, instead. So far, her recipes have not let me down: the raspberry dream cake, the sultry peaches and blueberries, the 11-spiced lentil salad, the raw tacos with walnut meat, cashew sour cream and a cherry tomato salsa and the chickpea salad with the Mexican mango dressing.
So when I wanted a recipe for grilled portobello mushrooms for the barbecue, I quickly turned to Sarah’s blog. There were heaps of meat for everyone else, so I only made one burger. No worries if it didn’t work out. But of course, there were no failures. The mushroom burger was fabulous. I shared it with Rob so he, too, could relish in the culinary delicacy he had just grilled for me.
While I only modified her recipe by decreasing the oil and using fresh herbs, this would also be good with dried herbs when I don’t have them blooming on my patio. After grilling, you have a nicely spiced meaty burger with a balsamic glaze. It didn’t taste like a mushroom, so you could possibly convert mushroom-haters, but you won’t be able to fool anyone into thinking this was meat. But it was surprisingly filling!
However, I had one problem.
I made one mushroom; I ate one mushroom; I did not photograph said mushroom.
Thankfully I had some more portobello mushrooms, so after the hubbub of the party subsided, Rob offered to grill me up some more burgers the next day.
However, this time, I chose to smear it with a white bean puree spiced with thyme and garlic, from Power Foods (recipe also here) and then I sprinkled some leftover corn kernels on top. Now we had a complete meal. And a photograph!
Rob prefers hummus to this bean spread, but personally, I found it to be a great twist to a bean spread. The baby lima beans made it creamy with only a touch of oil. The garlic and thyme heightened its flavour, making this a nice and bright spread. Use it just like you would hummus, though: it would be great with raw vegetables, crackers or in a wrap.
This is my submission to this month’s My Legume Love Affair, hosted by Preeti, to Ricki’s Summer Wellness Weekends, to this month’s Ingredient Challenge Monday for mushrooms, to this week’s Summer Favourites potluck party, and to this month’s Simple and in Season.