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...