Aren’t vegetables just the cutest?
The purple and white fingerling potatoes, red and orange bell peppers and fresh corn were all from a recent haul from the farmer’s market. I hope you aren’t enthralled by winter squash just yet because I am happily munching through the summer bounty.
When I spotted Deb’s original Corn Chowder Salad, I knew I wanted to make it vegan. The only part that wasn’t vegan was the bacon. Even though there was a recipe for bacon grease in Complete Guide to Even More Vegan Food Substitutions (and I knew coconut oil with liquid smoke would probably suffice), I hunted down magic vegan bacon grease (spotted at Fiesta Farms for those in Toronto). Apparently it has been flying off the shelves over the summer and I was lucky to find it in stock.
In addition to the flavourful coconut oil, I added in sun-dried tomatoes. The texture was a bit chewy instead of bacony crisp but the umami lent perfectly to the salad. With a simple douse of apple cider vinegar, the salad was well balanced. Enjoy!
Are you still eating through the summer foods or beginning on the fall favourites?
Corn Chowder Salad
Adapted from Smitten Kitchen
2 tbsp magic vegan bacon grease (or coconut oil)
1 lb potatoes, chopped into 1 cm chunks (I used a combination of coloured fingerling potatoes)
1 small onion, thinly sliced
2 bell peppers, chopped into 1 cm chunks (I used red and yellow pepper)
4 sun-dried tomatoes, thinly sliced
4 large ears of corn, kernels removed (Rob grilled these in advance, optional)
1/4 cup apple cider vinegar
1/2 Aleppo chile flakes, or to taste
salt and mesquite seasoning to taste
1. In a large frying pan over medium heat, heat vegan bacon grease or coconut oil. Once hot, add potatoes and cook until they are brown and almost tender, stirring occasionally, around 5-10 minutes, depending on the size of your potatoes.
2. Stir in the onion and saute for 4 minutes more, until translucent and softened. Stir in the bell peppers and sun-dried tomatoes. Continue to cook another 5 minutes until all the vegetables are cooked. Stir in the corn kernels and heat through, another 3 minutes. Remove from heat and pour the apple cider vinegar overtop and season with the chile flakes and mesquite seasoning. Consider adding liquid smoke if only using coconut oil. Serve warm or at room temperature.