Tuesday, March 24, 2015

march discipline: mostly vegan

when one is not succeeding at something, it's natural to go into hiding. so i am emerging to take a breath and say i am still here, working hard at my march discipline! i believe it's important to reveal imperfection--so here is one of mine: i am failing at being mostly vegan. there it is. i am not nearly as organized and prompt with posts when i am not following a committed plan. we should talk more about failures. it's just so much more fun to talk about success. but i believe revealing flaws is crucial, it exposes our humanity. 

i relate this experience to going on youth group trips in my adolescence. my small group would be energized and motivated when we arrived home. we wanted to live pure lives, be kind to everyone and work our hardest. fast forward a few weeks and it was back to old habits. i quickly forgot my goal and mission once life got hectic.  these  disciplines keep me accountable, you keep me accountable. 

since i have little to report, i have decided to turn to friends/readers for shared knowledge. 

a few readers expressed interest in a vegan corn chowder my cousin mentioned in a comment. though the temps are slowly rising {yay} we will still have chilly evenings when a heaping bowl of soup is a good idea. she kindly sent me the recipe below, thank you Maureen!  

Vegan Corn Chowder Recipe
1 tablespoon coconut oil
1 medium onion, diced
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
4 cup fresh corn (from 5 to 6 ears)
1/2 lb carrots, peeled and cut into 1/2 inch chunks
1 lb thin skinned potato (like Yukon gold), cut into 1/2 inch chunks
4 cups vegetable broth, divided
1 tablespoon corn starch or arrowroot
3/4 cup coconut milk, regular or lite
2 tablespoons fresh lime juice
Salt to taste
Fresh black pepper to taste

To garnish:
Chopped fresh chives (1/2 cup)
Thinly sliced fresh basil (1/2 cup)
Thinly sliced radish
A few extra fresh corn kernels

Preheat a 4 quart soup pot over medium high heat. Saute onion in oil with a pinch of salt until translucent, about 3 minutes. Add garlic and red pepper flakes and saute for another minute. Add corn and carrots and cook for 3 more minutes or so.

Measure one cup of the broth into a measuring cup. Mix in the cornstarch with a fork until dissolved. Set aside.

Add remaining 3 cups of broth to the pot, along with the potatoes. Cover and bring to a boil. Once boiling, break the corn cobs in half and add them to the pot. Lower heat to a simmer and cook for about 15 minutes, or until vegetables are tender. Remove corn cobs. Add remaining vegetable broth and starch mixture, and cook to thicken, about 3 minutes. Add coconut milk, black pepper, salt to taste and lime juice.

Use an immersion blender to blend about half of the soup. If you don’t have an immersion blender (get one!) then transfer about half of the soup to a blender or food processor and puree until smooth then add back to the pot. If the soup is still steaming hot, make sure to either keep the opening on top of your food processor open, or lift the lid often for steam to escape.

Taste for salt and seasoning. Serve garnished with fresh corn kernels, fresh herbs and radishes.

1 comment:

Máirín Maureen said...

One of my favorite quotes of all-time:
"Failure is simply the opportunity to begin again, this time more intelligently." - Henry Ford

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