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SAM_1876

I often see wonderful soups on the shelves at Trader Joe’s and Whole Foods, however it doesn’t seem like a plain soup would make a great meal.  Here I’ve taken a box soup, added some veggies, and created some dumplings for a really hearty dinner.  If you don’t have a Trader Joe’s or Whole Foods nearby or can’t find these ingredients, don’t be afraid to improvise… cooking doesn’t have to be a fine science.  This is a quick and easy prep recipe.  Enjoy!

What I used:

  • 2 containers of Trader Joe’s Creamy Corn and Roasted Pepper Soup
  • 1 pkg of Trader Joe’s frozen fire roasted bell peppers or melange a trois, thawed
  • 1 pkg of Trader Joe’s frozen roasted corn, thawed
  • 1 onion, chopped
  • 1 large clove garlic, chopped
  • 1/2 pkg of Trader Joe’s veggie chorizo
  • Chili powder, cumin, salt to taste
  • 1 tube Trader Joe’s polenta

To prepare:

  1. Slice tubed polenta about 1/2-inch thick, then cut each slice into fourths.  Grill on each side till browned.  I used my George Foreman grill.  You can use a pan, oven, etc.  Set aside.
  2. In a large pot, saute onions and garlic till soft.
  3. Add in soup, thawed veggies, chorizo, and simmer for about 20 minutes or more.
  4. Season to taste with chili powder, cumin, salt.
  5. Stir in the dumplings right before serving and place a few atop each bowl.
  6. You can serve with sliced avocado, soy sour cream.

8  servings.  Weight Watcher Points Plus value: 7

My personal recipe.

SAM_1878

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I have been making this delicious casserole for years.  It’s great for picnics, potlucks, etc.   It’s super comfort food, takes ten minutes to make, and everyone will love it.

What you need:

  • 15 oz can of corn, drained
  • 15 oz can of cream-style corn
  • 1/3 cup oil
  • 1 cup vegan sour cream
  • 2-3 tbsp dried minced onions
  • 1/3 cup water whisked with 1 1/2 tsp Ener-G egg replacer
  • 8 oz pkg vegan cornbread mix

What to do:

  1. Preheat oven to 350.
  2. Mix all ingredients together in a bowl.
  3. Spread into a casserole baking dish.
  4. Bake for 45 minutes.

12 side-dish  servings.  Weight Watcher PointsPlus value:  7

From Vegan Family Favorites Cookbook.

 

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Who doesn’t love warm freshly baked cornbread?  Have a piece  alone or on the side of a great bowl of chili or soup.  I hope you like this simple and quick recipe.  Enjoy!

1. Preheat oven to 400.

2. Prepare an 8-inch baking pan with cooking spray.

3.  In a large bowl, combine:

  • 1 1/2 cups medium grind cornmeal
  • 1 1/2 cups whole wheat pastry flour (or all purpose flour)
  • 1/3 cup sugar
  • 1 tbsp plus 1 tsp baking powder
  • 1/4 tsp salt

4.  Stir in:

  • 2 cups unsweetened vanilla almond milk (or other nondairy milk)
  • 1/4 cup canola oil

5.   Pour in pan and bake for 40 to 50 minutes, then let cool.

16 servings.  Weight Watcher Points Plus value:  4

original recipe from Vegan Diner

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This is a great soup for your fresh corn and tomatoes!

  1. Coat a nonstick soup pot with olive oil cooking spray.
  2. Saute 1 large chopped onion; add 2 cloves minced garlic and 1 large chopped green pepper and continue to saute till lightly brown.
  3. Add 5 medium peeled and diced potatoes and 6 cups vegetable broth; cover and simmer until potatoes are tender, about 15 minutes; coarsely mash half of potatoes with masher.
  4. Stir in1 cup fresh chopped tomatoes, 1 cup corn kernels, 1/2 cup fresh chopped poblano peppers, 2 tsp cumin; cover and simmer for 15 minutes.
  5. Add 1 1/2 cups of Daiya cheddar or pepper jack; stir till melted.
  6. Add enough unsweetened almond milk (up to 1 cup) to give it a fluid consistency.
  7. Season with salt and pepper; continue to simmer for about 5 more minutes.

6 servings.  Weight Watcher PointsPlus value: 7

I can not find the original source of this recipe, but it did come from  a cookbook.

Fresh Corn on FoodistaFresh CornPoblano on FoodistaPoblano

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