Friday, October 22, 2010

potato coconut corn chowder

potato coconut corn chowder
1 T olive oil
1/2 red onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1 stalk celery, diced
3 small potatoes, cubed
1 t cumin (heaping)
1 vegetable bullion cube
3 c water (or enough to cover vegetables)
1 tiny (5.6 oz) can of coconut milk
1/2 t dried rosemary
1/2 c frozen corn
5 leaves fresh basil
freshly ground pepper & salt to taste

directions: In a medium sized pot, heat oil and add in diced onion, red pepper, celery and garlic. Saute until soft and stir in the cumin. Add in potatoes, bullion cube and water. Cover and bring to a boil. Lower heat and simmer until potatoes are done, about 15 minutes. Add in coconut milk and rosemary and use a potato masher to mash down the potatoes and vegetables. Add in corn and fresh basil and grind in some pepper and add salt to taste (if necessary). Serve in 2 large bowls.

about this recipe: holy shit! i thought i would never be able to find a good vegan chowder. most always call for an absurd amount of heavy cream to get it chowdah'd. so when i found this recipe online a few months ago, i was a little hesitant. i put it in the archives to wait for a cold fall day to try it out. fast forward to today and a coconut craving that cannot be suppressed and i thought, "hey why not give this a shot". glad i did! the only downside to this recipe was that it doesn't leave much for leftovers so i'll have to double, if not triple, this recipe in the future! the original recipe does not call for mushrooms, but i added these in anyway, and if you do the same you won't be disappointed!

recipe & image courtesy of

in other exciting news!
my kitchen is getting a new counter space this weekend. this in turn means more dabbling in the baking arena... i'm thinking mini-apple pies (ha!), possibly pear as well, along with a new take on the vegan donut! 

Friday, October 8, 2010

habanero peach cobbler

Two healthful basics - fruit and bread - are provided in each serving of this desert.

1/2c. sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
a dash of cayenne
4 cups (6 medium) sliced peaches
2-3 diced habaneros
1 teaspoon lemon juice

3 tablespoons vegetable shortening
1 cup all-purpose flour*
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk

* if using self-rising flour, omit baking powder & salt
directions: Heat oven to 400 degrees. mix 1/2c. sugar, cornstarch, cayenne and cinnamon into a 2-quart saucepan. stir in peaches, habaneros, and lemon juice. cook, stirring constantly, until mixture thickens and boils. boil and stir 1 minute. pour into ungreased 2-quart casserole; keep peach mixture hot in oven.

cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs. stir in milk. drop dough by 6 spoonfuls onto hot peach mixture.

bake until topping is golden brown, 25 to 30 minutes. serve warm.

about the recipe: when i picked up a bucket of habaneros at the farmer's market for $5, i had no idea what i was going to do with them all. i looked up salsas and jams and all sorts of fun projects. then it hit me one night at work - peach cobbler. the dash of cayenne in with the cinnamon was my own addition. i believe i added a touch of cinnamon to bread mixture as well. i was worried that adding diced habaneros into the mixture would make the desert peachy until i got a bite of habanero, but i was wrong! the peaches absorbed in the heat of the habanero in a surprisingly pleasant way. my favorite part baking this was taking advice from my friend carlos and listening to It's Clobbering Time & the rest of Blood, Sweat, and No Tears. I mean seriously, who would want that in a clobbler?

from the book:
Betty Crocker's Cookbook
7th Printing, 1982
isbn 0-307-09800-1