Corn, Basil, Tomato Salad with Smoked Tofu

We’re spoiled, so the corn and heirloom tomatoes are from our CSA.

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Raw Mexican rice

Made with parsnips!


2 medium parsnips
1/2 cup cilantro
1/2 cup sundried tomatoes
1 TBL olive oil
1/4 cup lemon juice
1 tsp garlic powder or 1 clove garlic
1/2 cup chopped red onion
1/2 tsp cumin
1/4 tsp turmeric
Salt to taste

In the food processor, blend together all ingredients EXCEPT the parsnips and salt. Remove the dressing and set aside. Cut parsnips into pieces that will fit in the food processor. Pulse until the texture looks like fluffy rice. Combine parsnips with tomato dressing. Add salt to taste and more olive oil if needed.

Serve with with guacamole and beans!

Spicy corn and black soup (vegan)

After a long day of working in the office and then at home, so that the bathroom ceiling could be replastered, we were ready for margaritas. I’d planned to make a sambar, but decided that something southwestern would be more appropriate. Bobby Flay has a recipe for Spicy Corn Soup that was sort of an inspiration. I’m sure ours is much better and it’s vegan! Alas, I wish we had fresh corn as I’m sure this would have been even more insanely delicious. Le sigh.

1 package frozen organic corn or 4 cups fresh

12 oz. light coconut milk

1 onion, diced

1 TBL garlic, minced

2 serrano peppers, diced

1 TBL cayenne

4 cups faux chicken bouillon

1 can black beans drained

1 tsp olive oil

Heat 1 tsp olive oil in a dutch oven. Add onions and cook 4-5 minutes until very soft. Add serrano peppers, garlic, and cayenne and cook 1-2 minutes until garlic is fragrant. Add corn and bouillion. Bring to a boil and cook 5-6 minutes. Reduce heat to low. Remove about 2/3 of the kernals and blend with the coconut milk until smooth. Return mixture to the dutch oven and stir. Add in drained black beans. Turn up the heat to a low boil, then cover and cook on medium low 20 minutes.

Serve with a perfect salad.

Mango salsa, vegan cheesy beans, and baked rice

Mango salsa adapted from Ellie Krieger

1 mango, chopped

1 cup grape tomatoes, diced

1 shallot, diced

1/2 c. cilantro, finely chopped

2 TBL jalapeno, diced

1 TBL lime juice

salt and pepper to taste

Chop everything up, mix, refrigerate. Our jalapeno was SPICY, deseed yours if you don’t like the heat.

Vegan cheesy beans and baked rice

1 batch easy vegan cheese sauce (We only used 1 tsp or so of tahini)

1 tsp oregano

1/2 tsp cumin

1/2 tsp chili powder

2 cans beans (black and pinto)

1 cup cooked rice

1 cup frozen corn

Blend the sauce with the spices. For the rice, pour the cooked rice into an 8 inch cake pan. Pour sauce over it until it is just barely covered. Add corn on top and bake at 400 for 20 mminutes, or until most of the liquid has evaporated.

For the beans, open the cans of beans. Drain the liquid from one can (we drained the pintos, but do whatever) and bring to a boil in a pot. Season with garlic, salt, and pepper. Add in cheese sauce and bring to a boil. Reduce heat to low and cook at least 15 minutes. Stir to prevent the cornstarch from hardening too quickly.

Avocado and corn salsa, with black beans and rice

I would like to say I invented this most amazing of salads all by myself, but the truth is that there are lots of variations of this incredibly delicious concoction. Stef made her signature black beans and rice, which I can’t fully reveal here, but I will say that part of why it’s so good is that there is a very good proportion of beans to rice and that the texture is still fluffy, never gluey or gummy.

 

Avocado and corn salsa

1 avocado

1 large tomato

1 cup of corn (thawed if using frozen corn)

2 jalapenos

4 green onions

2 TBL lemon juice

salt and pepper to taste

Chop up the vegetables, stir everything together in a bowl. Let it sit in the fridge while the beans and rice cook. Serve and enjoy.