Roasted Corn and Garlic Chipotle-Cilantro Mashers

OHHH MYY GOODD.... I would never guess that these were vegan. This would be my first attempt at any form of vegan comfort food, and it turned out amazing. Turns out that you CAN re-create anything in vegan form... I came from a family of GOOD cooks, and this rivals anything ever served up on their tables. But be warned...as with all good comfort food, this is not intended to be as heart healthy as your doctor might prefer. My motto has always been not to mix the term "heart healthy" with any food that I am using to comfort myself!

1 garlic bulb
Olive Oil
3 ears fresh corn
2 lb. red potatoes, cut into 1 1/2 inch cubes
3/4 cup vegan sour cream (recipe to follow)
1/2 cup vegan margarine
1/2 cup soy milk
1 1/2 tsp salt
1 canned chipotle in adobo sauce, finely chopped
2 tsp adobo sauce from can
1 tsp pepper
1/2 cup chopped cilantro

Vegan sour cream:

1 12oz pkg of silken tofu
2 T lemon juice
3 T canola oil
2 t brown rice vinegar
¾ t salt

Directions:
1. Prepare the sour cream by blending all ingredients for cream in a food processor, sealing the mixture in a covered container, and refrigerating it for a few hours. This is not a sour cream that is ready for use immediately...the flavors definitely need time to "marry".

2. Cut off the pointed end of the garlic; place the garlic on a piece of aluminum foil, and drizzle liberally with olive oil (about 1 TBSP). Seal up the garlic in the foil. Next, drizzle the corn with about 2 TBSP olive oil and season with salt and pepper. Make sure that the olive oil and salt/pepper are covering the entire ears of corn.

3. Place the garlic in a 400 degree oven for about 45 minutes. After 15 minutes cooking time, add the corn in the oven and bake with the garlic until the corn is golden brown. Squeeze the pulp from the garlic cloves and place the corn and garlic aside to cool completely.

4. Once cooled, cut the kernels off the corn cob and set aside.

5. Place the potatoes in a large saucepan, cover with water, and bring to a boil. Cook potatoes until they are fork tender, about 15-20 minutes. Drain and return to the pan.

6. Whisk together the garlic pulp, 3/4 cup vegan sour cream, 1/2 cup margarine, and next 5 ingredients in a medium saucepan over medium heat until the butter melts and the mixture is thoroughly heated.

7. Mash the potatoes slightly, add warm garlic mixture to pan, and continue to mash until blended. The mixture should be coarsely mashed. Stir in chopped cilantro and reserved corn. This last step with help soak up some of the excess wet mixture.

Try not to eat yourself silly...

Rice, Avocado, and Corn Salad

I know that the name of this recipe does not just JUMP off the page at you. It didn't me the first time that I read it. I actually found it in a macrobiotic recipe book when I was attempting that kick unsuccessfully. This was one recipe that I found to be super yummy. The other thing is that it is an awesome use for left over brown rice. Trust me - try it.

Dressing:

1 TBSP lemon juice
1 TBSP Extra Virgin Olive Oil
1 TBSP brown rice vinegar
1 TBSP shoyu (or tamari)

Salad:

½ cup toasted almonds
Kernels for 2 ears of corn
2 avocados
3 cups brown rice, cooked
½ small red onion, finely chopped

Mix dressing and set aside. Mash the avocados into the rice. Blanch corn kernels for 1 minute. Add the nuts, onion, and corn to the avocado and rice mixture. Add the dressing and mix well. Let this sit for about 30 minutes to allow the flavors to marry!

Maple-Walnut Granola with Dried Cranberries

When making this granola, feel free to add more stuff to it. Every time that I make it, I tend to add everything that I can find in the house that would be good in here. Also, watch this granola closely when it is in the oven. If you cook it the entire way specified in this recipe, it will be very hard and crunchy. If you like a granola that is a little softer texture, I would take it out a bit earlier. Enjoy!

Non-stick vegetable oil spray
1 cup packed light brown sugar, divided
½ cup pre maple syrup
Ener-G Egg Replacer for 2 eggs
1 TBSP vanilla extract
1 ¼ tsp maple extract
1 ¼ tsp ground cinnamon
1 tsp ground allspice
3 cups old fashioned oats
1 cup walnut halves, broken in half
½ cup almonds, cut in half
1 cup dried cranberries

Position the rack in the bottom third of the oven and preheat to 325 degrees. GENEROUSLY coat a heavy large rimmed baking sheet with the cooking spray. Stir ½ cup of sugar and syrup in heavy small saucepan over low heat until the sugar dissolves. Pour this mixture into a large bowl and cool it to lukewarm. Whisk in the egg replacer, extracts, and spices. Add the oats, nuts, and remaining ½ cup sugar and toss well.

Spread the mixture in an even layer on the prepared baking sheet. Bake for 2o minutes. Using a metal spatula, turn granola over, sprinkle the cranberries into the mixture , and bake for another 5-10 minutes. Cool the granola completely.

Fried Avocado and Black Bean Pita Tacos

Be careful not to hurt yourself....

2 whole wheat pitas (non pita pocket style)
½ cup seasoned whole wheat flour (salt, pepper, cayenne, etc added)
1-2 avocados
Tomato
Red onion
Green leaf lettuce
1 15oz can black beans
Chili sauce
Oil
Cilantro

Fry avocados in oil and seasoned whole wheat flour. Set aside.

Rinse can of black beans and place into a small saucepan. While heating black beans, season well with chili sauce, salt and pepper, etc.

Toast whole wheat pita in frying pan until warm with brown, crispt edges.

To assemble, layer black beans, lettuce, tomato and red onion in center of pita “taco”. Top with fried avocado and cilantro. Try not to eat yourself into a food coma.

Mango CousCous Heaven

As you can guess, this is a sweet couscous. It is very different, very hearty, and so delicious. You know at the end when you take that bite to make sure that the seasoning is just right? Well last time, I just didn't stop eating it!

¾ cup chopped macadamia nuts, toasted
1 ¼ cups vegetable stock
½ cup mango nectar

1 ½ cup couscous
1 ¼ cup chopped dried mango
1 tsp grated lime rind
2 tsp fresh lime juice
2 TBSP chopped fresh cilantro
1 TBSP chopped fresh mint

Microwave broth and mango nectar in a medium sized microwave safe bowl for 3 to 5 minutes or until the mixture begins to boil. Place the couscous and dried mango in a large bowl, and stir in broth mixture. Cover and let stand for 5 minutes.

Fluff the couscous with a fork, and stir in toasted macadamia nuts, lime rind, and next 3 ingredients. Serve warm or at room temperature.

A Different Spin on Roasted Broccoli

I found this method of cooking roasted broccoli in Cooks Illustrated Magazine. If you have never read this magazine and love to cook, you really should! It isn't geared towards vegans, but more to the science of cooking. I would have never personally thought of this, but leave it to the professionals....it comes out perfectly!

Roasted Broccoli

1 large head of broccoli (about 1 ¾ lbs)
3 TBSP extra virgin olive oil
½ tsp sugar
½ tsp salt
Ground black pepper

Adjust the oven rack to the lowest position, place a large rimmed baking sheet on the rack, and heat the oven to 500 degrees. Cut the broccoli at the juncture of florets and stems; remove the outer feel from the stalk. Cut the crown into long wedges about 3-4 inches in diameter. Place broccoli in large bowl and drizzle with oil; toss well. Sprinkle with salt, sugar, and pepper to taste; toss to combine.

Working quickly, remove the baking sheet from the oven. Carefully transfer broccoli to baking sheet and spread into an even layer, placing the flat sides down. Return the broccoli to the baking sheet to oven and roast until the stalks are well browned and tender, about 9-11 minutes. Serve immediately.

Sun-Dried Tomato Hummus

Ok...so EVERY Vegan site out there has a recipe for hummus. Understandably...my carnivorous
friends all think that is all that vegans eat. The thing is...mine is the best.

Hummus

15 oz can of chickpeas
5 cloves of garlic
5 TBSP Extra Virgin Olive Oil
1 tsp ground cumin
3 TBSP lemon juice
Salt and pepper
½ cup sundried tomatoes

Put all of it in a blender and whiz until smooth. At the end, taste and add more salt as necessary.

If you like the very creamy style hummus, you could substitute 4 TBSP of tahini for the sundried tomatoes and get a different style of hummus…just depends what you like!

The Ultimate White Rice

I don't know about you, but I can't make rice to save my life. This little recipe comes out perfect every time...and it is a little extra tasty! Go figure...it has garlic in it!

Perfect White Rice

3 cups uncooked basmati rice
4 ½ cup water
1 ½ TBSP olive oil
1 large garlic clove, peeled
1 ½ tsp salt

Rinse the rice in a fine wire strainer until the water runs clear; drain. Combine the rinsed rice, 4 ½ cups water, and the remaining ingredients in a large saucepan over medium-high heat and bring to a boil. Boil, uncovered for 3 minutes. Cover, reduce the heat to low, and simmer for 15 to 20 minutes or until all the water is absorbed. Fluff the rice with the fork and remove the garlic clove. Enjoy!!