Part 106 (1/2)
teaspoon salt
Juice of lemon
PREHEAT A saucepan over medium-high heat. In a measuring cup, mix the cornstarch with the vegetable broth and set aside.
Saute the onion and jalapenos in the oil for about 5 minutes, until the onions are translucent. Add the garlic and sage, and saute for 1 more minute.
Add the corn and cook for about 5 minutes, until the corn is slightly browned.
Add the vegetable broth, soy milk, and salt. Stir often and let thicken for 3 or 4 minutes. Remove from the heat and let cool a bit, just so that it's not steaming very much. Transfer to a blender or food processor and puree. Add the lemon juice to taste and puree again, then taste for salt. Gently heat before serving if not serving immediately.
SWEET VIDALIA ONION SAUCE.
MAKES A LITTLE LESS THAN 2 CUPS.
TIME: 40 MINUTES.
Perfect over portobellos (page 28) or Chickpea Cutlets (page 133) or even just to dress up your veggie burger. You want the onions to caramelize, not crisp up, so it's important that you keep a close eye and keep the heat low.
2 tablespoons olive oil
2 large Vidalia onions, quartered and sliced thinly
(about 2 cups once sliced)
cup mirin or white wine
2 tablespoons pure maple syrup
1 teaspoon white balsamic or red wine vinegar
1 teaspoon Dijon mustard (not the whole-grain kind)
Pinch of salt
PREHEAT A large, nonstick pan over medium-low heat. Saute the onions in the oil for about 20 minutes, turning often so that they don't burn. If it looks like they are getting crisp, lower the heat. They should be very soft and honey brown. Add the remaining ingredients and stir for about 30 seconds. Turn off the heat and cover to keep warm until you're ready to serve.
BREADS, m.u.f.fINS, AND SCONES.
BAKING IS DIFFERENT enough from cooking that it's tempting to divide the world into ”bakers” and ”cookers.” Tempting indeed, but don't go labeling yourself just yet . . . we believe that knowing how to do both well is not only possible but essential to being the best vegan home chef you can be. So, here we have a sampling of tasty things to make when the mood hits you.
True, baking takes a slightly different mind-set: it's somewhat scientific and takes a little more practice, even a little more intuition, than does boiling pasta or simmering a soup. But at least a baking disaster is interesting and messy in a fun way, like a ninth grade chemistry project. And no matter how much you may try to get people (as in those people sitting on your couch and hogging the remote) excited about tempeh burgers, a loaf of warm banana bread will always get their attention.
Our top favorite things to bake are m.u.f.fins and scones-especially on weekend mornings or for spontaneous late-night treats. They require little mixing, use the most basic ingredients that any decently-stocked pantry should have, and require 35 minutes or less from mixing bowl to cooling rack. They also take readily to healthy additions such as whole grains, fruits, spices, and nuts. Bake a batch of scones or m.u.f.fins on Sunday morning and enjoy them toasted the next morning, or as a high-energy snack that afternoon.
In addition, we've including a few recipes for simple, everyday yeasted breads and quick breads. Hearty whole-grain soda bread makes an ideal treat at breakfast, and a moist cranberry-nut bread is seriously awesome when paired with (organic, fair-trade) coffee. Cinnamon pinwheels thrill guests at any brunch and an easy herbed focaccia makes any old soup a complete meal. Last but not least, unleavened flatbreads are a different and delicious alternative to rice or other starches. Flatbreads can be mixed, rolled, and then baked-without additional oil-on a hot griddle in about the same time it takes a curry or stew to simmer on the stove top.