By popular demand! We got a bunch of lovely organic fresh sweet corn from the Farmers Market last week, and so I’ve been throwing corn into this and that for the last few days. My favorite use of fresh corn (besides just eating it!) is the Avocado and Grilled Corn Salad I posted a while back, but I think my husband likes this one better. I started with a homemade cornbread mix I found recently (recipe below) then added my jalapenos and fresh corn to it.
This sweet cornbread base is adapted from this one at Unsophisticook.com
Mix makes about 8 one-cup batches. (6 muffins or a small pan)
For the cornbread mix
- 4 cups flour
- 3 cups yellow cornmeal (Organic and or stone ground, if you can get it! much more nutritious!)
- 1 cup sugar
- 6 tablespoons baking powder
- 1 1/2 teaspoon salt
To make plain cornbread
For the cornbread mix: Measure all cornbread mix ingredients into a large bowl. Whisk thoroughly to combine. Store in an airtight container for up to 6 months.
- 1 cup cornbread mix
- 2-3 ears worth (about 2 cups) of of sweet corn kernels. Stand the ear up in a flat-bottomed bowl or casserole dish, and use a sharp serrated knife to remove the kernels.
- 1 large jalapeno, seeded and diced
- 2-3 green onions, diced
- 1 egg or egg replacer
- 3 TBSP sunflower oil or melted butter.
- 1/3 cup milk or almond milk
Preheat the oven to 375 degrees and grease a small (I used a 7″ round) pan, or use 6-8 muffin cups. Mix all ingredients together and allow it to sit while the oven preheats to develop the flavor a bit. Pour into prepared pan. Bake for about 30 minutes (for a pan) or 15 for muffins, until a knife inserted in the center comes out clean.
We had this with Purple Hull Peas simmered in onion, garlic, and veggie broth. YUM!
Gyoza, Japanese Pot-Stickers, are one of my husband’s favorite foods. We fell in love with them while living in Japan, and we try them every time we see them on a menu. Just because we’re not eating meat now doesn’t mean we have to go without gyoza! Mushrooms take the place of pork in these to add that “meaty” texture and Umami flavor. This recipe makes 48 (one whole package of gyoza wrappers) but next time I think I will add marinated, crumbled tofu to add protein and double the recipe. I served them as a main dish with sauteed bok choy and a Japanese “quick-pickle” cucumber salad.
Sweet Potato Patty with Summer Squash and Garlic-Mint Green Beans
I make a lot of veggie patties. I admit I’m on somewhat of a quest for the perfect veggie burger, and while I haven’t found it yet, I’ve found a lot of keepers along the way. Veggie patties and burgers are as varied as vegetables themselves! I make everything from chickpea Falafel patties, herbed quinoa patties, pancake-like zucchini patties, blackbean burgers, and I think I found a new favorite for my husband, these Sweet Potato and white bean patties. I baked mine in the oven, but you can pan-fry them just as easily. They freeze well and can be reheated in the oven or microwave, and eaten on a bun or without!
The pictures for this recipe are not so pretty, and for that I apologize, but trust me, it’s yummy!
Taco-filling-stuffed Summer Squash
I’m always looking for new ways to use Summer Squash! In this case baby Crook-necked squashes, but this would work with larger yellow squash or zucchini just as well. I usually oven roast sliced squash and use them as a side, topping, or salad additive, but they make a great vehicle for stuffings, too! I can imagine a more traditional version of this with carrots, celery, and sage instead of the Mexican-spiced filling I did here; maybe next month we’ll give that a go.
I’ve been working on different meatless taco fillings, and this lentil and barley mixture, cooked in tomatoes and broth, is pretty good.
Tonight’s dinner was a hit! Sorry I didn’t have time to snap my own picture, they were devoured pretty quickly! I adapted the recipe from OnceAMonthMom.com, which is one of those subscription bulk-cooking sites, but she has some nice free recipes and a vegetarian mealplan option so it’s a great resource. I found the original recipe a bit bland though so here’s what I did to spice it up a bit:
Maybe not so pretty, but SO delicious! I started the plan for tonight’s meal looking for a good rutabaga recipe. I settled on these Rutabaga and Potato cakes, but they didn’t come out as well as they look. They were quite tasty chopped up in this veggie braise though! This recipe is loosely based on this recipe for ““Kounoupidi Kapama”-Braised Cauliflower” but cinnamon and I have broken up recently, at least for savory dishes. They always smell so delicious and then I’m disappointed by the flavor. I had some Moroccan Red Curry Powder a friend had brought me back from Morocco, and the sweet paprika and chilies really go well with the tomatoes!
I had half a head of cauliflower left over from another Mac ‘N Not-Cheese adventure, which was quite successful (that recipe for cauliflower alfredo here), and I wanted something stew-y I could incorporate the half a head of green cabbage I had in as well.
Braised Cauliflower with Carrots and Cabbage
- 1/2 head of cauliflower, chopped into florets
- 1/2 head of green cabbage, chopped
- 1 large carrot, cut into large chunks
- 1 onion, cut into large chunks
- 2 cloves of garlic, minced
- 1 15oz can of diced tomatoes (I used a garlic and oregano variety)
- 1 cup of water or broth
- 1 heaping tsp Red Curry Powder*
- olive oil, salt, and pepper
Heat the oil in a dutch oven or large, deep saute pan. Sweat the onion a bit and then add the garlic, cauliflower, carrot, and cabbage. Allow the veggies to brown a bit, stirring occasionally, for about 7 minutes. Add the remaining ingredients and simmer for about 15 minutes until the cauliflower and carrots are tender.
*Red Curry Powder. This stuff is not that common, but McCormick makes one that contains coriander, cumin, chili pepper, sweet red pepper (paprika), and cardamom, which should be very close to what I used, and you could incorporate a dash of each to come close. If you want to try the Greek version I linked, just use 1 tsp cinnamon instead.
Nutritional Yeast is a cheese-loving vegetarian’s best friend! An excellent source of B12, iron, magnesium, phosphorus, zinc, chromium, selenium, and other minerals as well as 18 amino acids, protein, folic acid, biotin, packed with Umami flavor, it can help stave off those cheese cravings and fill in nutritional gaps. I like to use it in dishes with creamy sauce especially!
20 Uses for Nutritional Yeast