It was quick and easy to make and oh so yummy. We didn’t have any black beans on hand, so we used black eyed peas instead. Guess that would make it Southern Mexican. Do give the recipe a try, it’s quite tasty.

Serving Size: 4

Ingredients:

• 3 cups of vegetable juice, chilled
• 1 clove garlic minced
• dash onion salt
• 1 tablespoon fennel seeds, ground
• 1 red bell pepper, finely chopped
• 1 fennel bulb,
• 2 cobs fresh corn, corn cut off the cob
• dash Tabasco
• pinch salt
• dash cumin (optional)
• splash of lime juice (optional)
• fennel fronds and ground fennel seeds as garnish

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Directions:

1. Put the chilled vegetable juice in a large bowl.
2. Cut the corn off the cob and add to the vegetable juice.
3. Remove the outer leaves of the fennel and finely slice the rest of the fennel, reserve a few fronds as garnish.
4. Grind the fennel seeds.
5. Add most to the juice, reserving a little as garnish.
6. Mince the garlic and chop the red bell pepper.
7. Add to the juice.
8. Season to taste with lime juice, cumin, Tabasco and a pinch of salt.
9. Ladle the soup into bowls or glasses and serve garnished with the fennel fronds.

Note:
Most store-bought juice has been pasteurized and is therefore not strictly raw. The best way to get unpasteurized juice is to juice it yourself or get it fresh at a juice bar.

We really enjoyed this meal tonight, and the only different thing we had to do was to use vegan cheese and of course vegan margarine in the pan. We were lucky to have our own fresh corn and zucchini from the garden which also made it a special meal. The flavors of this meal are great, and of coruse it’s a good way to use up those extra large zucchini as you need to grate the zucchini nfor this recipe. We hope you take a look at it and perhaps find some other recipes that you can adapt to being vegan.

Ingredients:

• 1 tablespoon oil
• 1 onion, chopped
• 1/4 teaspoon ground Sichuan peppercorns [optional]
• 1 & 1/2 teaspoons salt
• 3 cups fresh corn kernels (or frozen)
• 1 cup soy yogurt
• 2 teaspoons sugar
• 3 tablespoons dry sherry
• 1 & 1/2 teaspoons rice vinegar
• 1 tablespoon dark sesame oil
• minced scallions

Directions:

1. Heat the oil add the onions, ground Sichuan peppercorns, and salt. Saute until soft and translucent.
2. Add 2 cups of the corn and saute for 5 minutes.
3. Put the mixture into a blender, add the soy yogurt and puree to a smooth consistency.
4. Place the soup in a large pot and gently heat.
5. Add the sherry, rice vinegar and sesame oil.
6. Add the remaining cup of corn, and reheat very gently.
7. If you wish it to be thicker, you can add 1 tsp. of cornstarch dissolved i a bit of water, or if you want it thinner, add either more soy yogurt or some water.
8. Taste and adjust seasonings.
9. Garnish with chopped chives.

Notes:

adapted from Moosewood Cookbook

Seitan medallions on stir fried vegetables

Serving Size: 4

Ingredients:

• 1 tsp. Five Spices powder
• 2 Tbs. vegetable oil
• 1 lb. seitan , cut in rounds
• 125 grams baby corn cobs, cut in lhalf lengthwise
• 1 red bell pepper, cut in matchstick strips
• 4-6 med. large carrots, peels and cut in matchstick sized pieces
• 100 grams mung bean sprouts
• 3 scallions, cut on the diagonal
• 2 Tbs. vegan Asian sauce

Directions:

If you are serving this on rice or noodles, then prepare those first as they take much longer.

1. Mix the 5 spice powder with 1 Tb. oil.
2. Heat a frying pan and braze the seitan medallions in the five spice oil.
3. Sear them on each side until lightly browned.
4. Remove from the pan, set aside to keep warm.
5. Heat a wok or a large frying pan with the remaining tablespoon of oil.
6. Lightly stir fry the corn cob pieces 1-2 minutes, set to 1 side of the wok.
7. Stir fry the bell pepper pieces 2 minutes, set to 1 side.
8. Stir fry the carrots for 3-4 minutes , set aside.
9. Stir fry the mung bean sprouts for 1 minute.
10. Make a light sauce using tamari, ginger a splash of rice wine vinegar and any other seasonings you enjoy.

To assemble:

1. Place a layer of rice or noodles (I used sorba noodles) on each plate.
2. Follow with a generous amount of mung bean sprouts, then the paprika, carrots and the corn.
3. Top with a couple of seitan medallions.
4. Sprinkle a bit of the Asian sauce over the dish and garnish with the spring onion pieces.

Serving Size: 4

Ingredients:

• 1 small onion, finely chopped
• 1 & 1/2 teaspoons vegan margarine
• 2 cups vegetable bouillon
• 2 cups zucchini, diced in small pieces
• 1 & 1/2 cups corn kernels
• 3 tablespoons jalapeno peppers, finely chopped
• 1/8 teaspoon black pepper
• 1 cup soy yogurt
• 2 tablespoons nutritional yeast or soy Parmesan
• minced fresh parsley and ground nutmeg as optional garnish

Directions:

1. Saute the onion in the soy margarine until it is glassy, about 3 minutes.
2. Add the minced zucchini pieces and saute until they begin to soften.
3. Stir in the vegetable bouillon, corn and jalapeno’s and black pepper.
4. Bring the soup to a gentle boil , reduce the heat and cook until the corn and zucchini are soft but not mushy.
5. Remove from the heat.
6. Add the soy yogurt and nutritional yeast of soy cheese.
7. Optionally garnish the soup with parsley and nutmeg.

Notes:

adapted from http://www.cooks.com/rec/view/0,1648,134179-248196,00.html

Serving Size: 4

Ingredients:

• 3 cups corn
• 1&1/2 cups veggie bouillon
• 1 cup soy milk
• 1-2 jalapeno peppers, finely chopped
• 1/4 jar red sweet peppers, drained and chopped (1/4 cup)
• 1/2 cup crumbled soy cheese(optional)
• cilantro cream as garnish (optional)

Cilantro cream garnish

• 1/2 cup cilantro leaves
• 1 clove garlic
• 1/2 cup soy yogurt
• splash lemon juice
• Pinch salt

Directions:

1. Cut off kernels from the ears of corn, if using.
2. In a blender container combine half the corn and the broth.
3. Blend until smooth.
4. In a large saucepan combine broth mixture and remaining corn kernels.
5. Stir in soy milk, jalapeno peppers, and red peppers or pimento.
6. Heat through.
7. Top each serving with cheese and garnish with cilantro soy cream
8. Makes 4 side dish servings.

To make the cilantro cream:
Place all the ingredients in a blender and puree.

Notes:

This makes a nice homestyle soup with lots of roughage. If you plan to serve it for guests, I would put the pureed corn through a sieve before adding the rest of the corn pieces and returning to the pan. That way it will be a creamier, smoother soup.

Inspired by BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996

Serving Size: 3 (ca. 9 muffins)

Ingredients:

• 3/4 cup white flour
• 1/4 cup gram flour
• 1/4 cup fine corn flour
• 3/4 cup polenta (cornmeal made from ground maize, coarse)
• 4 tbs. sugar
• 5 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup + 2 tbs. apple sauce
• 1/2 cup soy milk
• 1/2 cup water

Directions:

1. Mix the dry ingredients in a bowl.
2. Mix wet the ingredients in another bowl.
3. Add wet to dry and stir well.
4. Oil a square or round ovenproof dish, or use one of the silicone cupcake “tins” if you want muffins.
   I do not suggest using the paper muffin/cupcake cups, as this recipe does not use oil, the batter sticks to the paper.
5. Bake at 375 (F) or 190 (C) for about 25 – 30 minutes, or until golden brown.

Notes:

I really like the taste of gram flour. It adds a sweetness without changing the texture.
We are able to get 2 “grades” of cornmeal. Very fine (like flour) and coarse (like grits).
I’ve used all of these plus the normal white flour to make these tasty sweet cornbread muffins.

Ingredients:

• 1 can corn
• 1 small onion, chopped
• black pepper
• 250 ml. soy cream

Directions:
Saute the onion until glassy.
Puree the corn and onion in a blender and thin with soy cream.
Place in a pot and warm, add pepper to season.