RSS Feed

Tag Archives: corn

Baked Breakfast Polenta

Posted on

I was inspired by a recipe for baked polenta fries and a recent travel experience where I ate a fried polenta bread for breakfast.

To make my baked breakfast polenta, first cook polenta (cornmeal) in salted water according to the instructions on the package until thick. Next, mix in seasoning.

I made two variations. One was sweet, with liquid stevia and corn kernels added, and was served with sprinkled sugar and cinnamon, fruit compote, or maple syrup.

The second was savoury and contained coriander leaves (cilantro), corn kernels, and green chilli.

Next, the mixture should be spooned in to a lightly greased dish. Either a baking pan or a flat-bottomed bowl will do. It needs to sit for at least an hour to cool, but as a breakfast dish it’s best done the night before.

Preheat the oven to 200° C/375° F and line a baking tray with parchment paper. The now solid mix can be cut into shapes, either freehand or using a cookie cutter. Brush oil on both sides of the polenta. Bake for about 30 minutes, turning the polenta once.

If you are short of time, you can pan-fry it instead until it is lightly browned on each side, but this will use a bit more oil.

Sweet Corn Ginger Soup

Posted on

I got this recipe from Afro-Vegan by Bryant Terry. Corncobs are used to make a broth, while onion, celery, garlic, ginger and paprika powder are cooked in a bit of oil. The vegetables are then simmered in the broth, along with coconut milk. Finally the soup is blended and the corn kernels are cooked briefly in it. It is topped with coriander leaf (cilantro).

The recipe calls for straining out the vegetable mash before adding the corn kernels. This makes for a light, creamy soup.

However, I liked it better with the mash retained, which makes for a richer soup and a brighter colour.

Light Pasta Salad

To make this pasta salad, I first soaked a handful of cashews in warm water, before blending them with a little water, one small clove of garlic, a bit of nutritional yeast, and half of a teaspoon of Dijon mustard. I then cooked the pasta, along with the carrots and broccoli, which I did not want to eat raw.

While the pasta and vegetables were cooking, I rinsed some tinned corn, sliced olives, chopped yellow and red sweet peppers, chopped cucumber, and chopped parsley. I rinsed the pasta, broccoli and carrots in cold water to chill them, then mixed them with the remaining vegetables, the cashew sauce, black pepper, salt, and olive oil.

Obviously the vegetables can be changed to taste – I meant to add some frozen peas to the pasta just before draining, but discovered I had run out – as the main thing about this dish is that it has a very light sauce instead of a heavy mayonnaise one that is typically found in pasta salads.

Pad Kee Mao

Posted on

This recipe for drunken noodles (which contain no alcohol) is from Thailand. It was good, but a bit too oily for me.

I have never been fond of baby corn, so I chose to replace it with ordinary corn.

 

Quick Vegetable Biryani

Posted on

I made this according to a friend’s recipe. It contains shredded cabbage, peas, carrot, green beans, mint and corn, which I added in greater proportion than his recipe called for.

Recycling Soup

Posted on

After rehydrating shiitake mushrooms for gyoza, I had a nice, earthy broth. I also had the stalks of the Chinese cabbage left over. From the broccoli stalk soup, I had the top of the broccoli. I also added carrot, corn, salt, pepper and savoury to make this soup, which I topped with a little parsley.

Kidney Bean and Butternut Squash Soup

Posted on

This kidney bean and butternut squash soup is perfect for autumn. I really appreciated the inclusion of cinnamon and cumin seeds. I chose to include the latter whole instead of crushed. I opted for fresh tomatoes instead of tinned ones, but had to use tinned corn instead of fresh. I used dried kidney beans which I soaked overnight and cooked before using. I used vegetable stock and skipped the pumpkin seeds.

The original recipe calls for topping the soup with feta. It’s quite tasty without feta; there is no reason this won’t work perfectly as a vegan recipe.