#248 The Case of Corn Chowder

So naturally sweet!

2 onions, chopped
1-1/4 teaspoons salt
1/2 teaspoon pepper
4 tablespoons vegan butter
8 ears corn, in kernels
5 cups water
1/2 cup cashew milk
fresh thyme

Sauté the onions with the salt and pepper in the vegan butter until the onions are translucent.

Stir in the corn and water. Simmer, covered, for 5 min.

Purée 4 cups and return to the pot.

Stir a little soup into the cashew milk then incorporate back into the soup.

Add more salt to taste.

Garnish with fresh thyme leaves.

Serves 4.

♥ Becki

PS Rather than a chef’s knife, my bread knife cuts corn off the cob with less scattering plus, to further enclose the splatter, I cut the corn in a giant bowl with sides sloped enough that I can work.

Comments

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

The Case of Vegetarian Detective in Italy

B uon giorno! I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right! But wow...Italy! I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person! So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat. Things I learned in Italy: In the regions we ...

#108 The Case of Smokey Bean Soup

S mokey Bean Soup may be the recipe I am most proud of. Smokiness is derived from two sources (no, not mascara and eye shadow)—roasted garlic and hickory-smoked BBQ sauce—a combo that produces a surprising depth of flavour. Smokey Bean Soup 1-1/2 cups navy or white pea beans 12 cups water, separated 6 rounded teaspoons (for 6 cups) vegetable bouillon powder 1/2 bulb garlic olive oil 1 onion, chopped 3 carrots, chopped 1 bay leaf 2 teaspoons fresh rosemary 1/4 teaspoon pepper 1 tablespoon hickory-smoked BBQ sauce salt Soak the beans overnight in 6 cups of the water. Drain and rinse. In a covered pot, simmer the beans in the rest of the water and vegetable bouillon powder, for 1-1/2 hours. Preheat oven to 400ºF. Slice the top off the half-bulb of garlic to expose each clove. Place upright on foil and drizzle with olive oil. Wrap. Roast for 45 min. Let cool. Add the onion, carrots, bay leaf, rosemary ...

Vegetarian Detective

Search This Blog