Testing, testing...

I am trying out some recipes in a new cookbook: Vegan Soul Kitchen, by Bryant Terry. Today I tried the Succotash Soup, with Garlicky Cornbread Croutons. It's not a quick dish. I figure you should allow yourself two hours to be safe. It's a good recipe for those who are practicing their sidework skills (it's good to keep cleaning up after yourself as you go along, especially when there are several pans and bowls involved). It isn't a complex recipe and the ingredients are few, but there are enough steps that I felt very proud when I finished it.

The recipe calls for four fresh corn cobs, from which I cut off the corn and then cut the cobs in three parts. It also calls for 2 cups of lima beans, cooked in 10 cups of water until tender. When the beans are done, they are strained out of the broth and the cobs are then added to the bean broth. Thus:



While the cobs are cooking in the broth, giving up their flavor, diced onions (from one large onion) are sauteed until soft. In the cookbook they are sauteed in olive oil, but I used water.



Meanwhile the beans wait:


And the fresh corn waits:



The corn is added to the soft onions (1/3 c. of corn is reserved for later), and the mixture is cooked about five minutes longer, until corn is done:



When the broth is ready (it cooks 30 minutes), the corn cobs are removed and added to the compost pile if you have one (I don't, yet), and the corn and onion mix is added to the broth.



After it is cooked sufficiently (about ten minutes), it is blended in a blender and then strained through a sieve to get rid of the tough corn skins.



The sieving is easier than I expected. There was a bit less than a cup of fiber left in the sieve when I called it good.

The recipe calls for a topping of corn bread croutons that are toasted with a garlic-oil mixture as well as freshly roasted corn (done in the broiler). I actually prepared and served these parts, along with the chopped flat-leaf parsley.

The result:



It is so delicious! This recipe makes me want to make more from this cookbook. But honestly, it's the kind of recipe that I consider worth the price of the book.

Note: I tagged this post "McDougall" because with the water instead of oil the soup itself is cooked according to McDougall recommendations. The croutons and roasted corn were not.

A Corny Meal

Polenta with mushrooms and asparagus in marinara sauce

Easy meal to make, satisfying, flexible. Two methods:

Method one: the "hard" way:

For four servings:
Polenta:
1 c. polenta meal
4 c. water
1 tsp. salt

Make the polenta: Mix polenta in water, in a two-quart baking dish. Add salt, stir. Bake for fifty minutes at 350 degrees. Take out, stir, then replace in the oven for 10 - 20 minutes, until done. It will be thick and soft.

Corn and vegetable sauce:
4 ears corn
1/2 c. water
1/2 medium onion, chopped
4 oz. mushrooms, sliced
4 oz. asparagus, fresh, preferably thin
1 - 2 c. marinara sauce
A few leaves of fresh basil, chiffonade (roll up and slice thinly) (optional)
Italian seasoning to taste

While the polenta is cooking, prepare the vegatables. Take the husks off the corn and cut in half. Clean and slice mushrooms. Wash asparagus, cut off tough ends and discard, then cut spears into 1 - 2" long pieces. Chop onion. Slice basil leaves into thin strips.

Put a large pot of water on to boil. When the polenta is back in the oven for the second time, put the corn in the pan to cook until done. Test by spearing an ear - if liquid that comes out of a kernal is clear the corn is done.

When polenta is about 2/3 (about 40 minutes in) done, fix sauce. In a large frying pan heat water over medium heat. Add onion, cook for about a minute. Add mushrooms and steam-cook until nearly done (5 - 10 minutes). Add asparagus, marinara sauce, and seasoning. Cook until asparagus is crisp-tender.

[Alternatively, you can cook the polenta ahead and refrigerate. Cut into four pieces and reheat in the microwave]

To serve: Divide polenta onto the four plates. Divide sauce on top of the polenta. Serve corn on the side.

Method two: The easier way:

Polenta: Use tube from the store. For each serving cut two slices, each about 1/2" thick. Heat in microwave until warm.

Corn: use frozen ears. Cook four in microwave, according to package directions.

Sauce. Combine all ingredients except asparagus in wide microwave-safe dish with lid. Cook in microwave oven until nearly done (microwaves vary; start with three minutes and check). Add asparagus (you can use frozen spears if you like, or frozen cut asparagus) and cook until crisp-tender, another minute or so.

Assemble.

Warning: I did not try the microwave version. I relied on past experience with similar mixtures and with polenta from a tube package. If you try it let me know how it comes out.

Just add color

Sometimes we are not having a complicated meal. I admit to fixing myself some dishes, like the above, that are as simple as they come. In this case, it is especially important to consider the color of the dish itself. The right color can make the dish taste better! I promise!



Incidentally, these vegetables are on the "okay" list of an elimination diet. An "elimination diet" is one that includes only those foods that are not likely to cause an allergic or sensitivity reaction. I am currently on one of these diets for a week - or more, depending on results - to discover if certain foods might be the culprits in the inflammation I experience (arthritis).

Dr. McDougall has a clear explanation of when you might want to try this method to sort out a long-term health issue. Take a look at this newsletter.