Tag Archives: vegan

Summer Corn Soup (vegan!)

Summer Corn Soup (vegan!)

Side note before I get to the main topic – I just noticed that ALL of my posts so far have something in parenthesis in the title… Interesting…

So I’ve made a few fantastic dishes lately, but I wanted to blog about this one for my wonderful Sea Star – who is vegetarian – so she can take advantage of it while corn is C-H-E-A-P. Her boyfriend is vegan, so this works for him too, but it’s for her – most certainly. 🙂

This dish uses every part of the corn, and after you strain the broth, you can still put the husks and silks into the compost!

I made this Corn Soup for game night, served chilled, and it was pretty good. I would like to try it hot also, I think it would really be delicious.

Gabby had to help me, of course…

The Princess needed to have her picture taken after helping me make the salsa…

The kids all love to help me cook and clean – I know that will not last for forever, so I take advantage of it now and let them help any way they can!

Two tools I recommend for this recipe:

An immersion blender – I LOVE mine. Especially when I am making something hot that needs to be pureed (like this soup, or tomato/red pepper soup), it’s so much easier than transferring to a blender, pureeing and then transferring back…

The Vidalia Chop Wizard – This LOOKS gimmicky, but I swear it’s worth it! It chops, contains, measures and keeps you from crying.

This recipe is adapted from

Corn Broth

What You Need:

  • 8 ears of corn
  • 12 cups water

What to Do With All That:

  1. Shuck the corn, placing all of the husks and silks into a stock pot.
  2. Cover with 12 cups of water.
  3. Bring to a boil.
  4. Reduce to medium-low heat and simmer for about an hour.
  5. Strain the broth and freeze any extra for future use!

Looks interesting… This is the strained corn broth. I froze a whole bunch.

Summer Corn Soup

What You Need:

  • 1 1/2 cups corn broth (don’t skip this and use veggie broth – the corn broth really MAKES this soup!)
  • 8 ears corn
  • Dried parsley
  • Butter (or olive oil)
  • salt & pepper
  • 2+ cloves garlic, crushed
  • 1 onion sliced
  • olive oil
  • 1 red onion, diced
  • cilantro
  • 1 lime
  • 1 avocado
  • 1 jalapeno, diced

What to Do With All That:

  1. Preheat oven to 400 degrees. Arrange your 8 ears of corn on a cookie sheet. Top with butter or olive oil, dried parsley, salt and pepper. Cover with foil, and roast for 20 minutes.
  2. While that is cooling, saute garlic and onion in olive oil for about five minutes.
  3. Cut the corn off of the cobs, splitting 3 and 5 groups out for different uses:
  4. Add the group of corn kernels from the 5 cobs to the garlic and onion, puree with an immersion blender.
  5. Add 1 1/2-2 cups corn broth (depending on how thick you like your soup) and heat gently for about 5 minutes.
  6. To top your soup: in a bowl, mix the remaining roasted corn (from the group of 3), a tablespoon of olive oil, a few tablespoons of finely chopped red onion, two tablespoons chopped cilantro, the juice of one lime, chopped avocado, and diced jalapeno. Mix.

Summer Corn Soup topped with Corn Salsa


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Posted by on August 7, 2012 in Uncategorized


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Creamy Avocado and White Bean Wrap – Vegetarian! (could even be vegan!)

This post goes out to my lovely youngest sea star – Erin. Much love to you!

I love meat. Steak, ground beef, chicken, pork, shrimp, fish, eggs, BACON – all super good! To my husband, each one is a separate food group – he LOVES meat. Ha. I don’t love it as much as he does, so I don’t always want to have it be the key feature of a meal.

One of my coworkers asked me a couple of weeks ago if i would be interested in grocery shopping with her for lunches for the work week. I jumped at the chance – easier on the budget AND easier on the diet! The first week, we went to the store without a list (BAD IDEA) we wound up with stuff to make sandwiches, salads and a really good spinach pizza. After that, we decided that it might be a good idea to alternate shopping/cooking weeks and have one person buy groceries and cook one thing at home to bring for one meal, then the next week the other person does the same.

This week fell to me to plan, shop and cook for. While searching my own soul for ideas of cheap, easy lunches that didn’t involve 2 slices of bread and some peppered turkey, I came across a great resource in I perused their recipes for a while, did some searching for something summery that didn’t need to be heated and wasn’t heavy, and found a recipe for a Creamy Avocado & White Bean Wrap.

I adapted it a bit, and I have to say, the name doesn’t include anything about the slaw, but that is by far the ROCK STAR of this recipe! I would suggest making twice the slaw and eating it as a side to other things… This recipe is vegetarian and could be made vegan if you leave out the cheese. Make sure to cook your own beans too! It’s cheaper than canned, plus you know exactly what went into those puppies (no lard for veg heads).

Creamy Avocado & White Bean Wrap (AND FREAKIN AWESOME SLAW!!!)

What You Need:

  • 2 tablespoons cider vinegar
  • 1 tablespoon canola oil
  • 2-3 finely chopped canned chipotle chiles in adobo sauce (from the Mexican aisle of the grocery store, use more for spicier slaw, less for mild – but who would want mild slaw???)
  • 1/4 teaspoon salt
  • 2 cups shredded red cabbage
  • 2 medium carrots, shredded
  • 1/4 cup chopped fresh cilantro
  • 1 15-ounce can white beans, rinsed (or use dried and cook after soaking)
  • 1 ripe avocado
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 tablespoons chopped red onion
  • 4 wraps or tortillas

What to Do With All That:

  1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
  2. Combine beans, avocado, cheese and onion in food processor, pulse until smooth-ish.
  3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired,

Have this with a beer!!!!! My coworker added peppered turkey to hers, I tried it that way and it’s good, but this is fantastic without meat as well.


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Posted by on June 12, 2012 in Uncategorized


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