My dinner cooking style is based on a few premises. First, it helps to know that I am cooking for one adult vegan (the husband), one adult vegetarian (myself), and one vegetarian toddler who tries to go vegan most of the time and has the eating habits of, well, a stereotypical 2 year old. It also helps to know that I work full time traditional business hours, and that when I am off work, my toddler wants my undivided attention until he gets hungry and then he wants to eat NOW!
So, I have a few basic requirements when it comes to cooking dinner. First, if it takes longer than 30 minutes to fully prepare and cook, it’s out of the question. Period. Second, I have time to make one meal and one meal only, which means everything needs to be either vegan or easily veganizable.
As I write this, in the midst of the desert summer, it is about 108 degrees Fahrenheit (42 Celsius) outside. This makes turning on a stove, or particularly an oven, particularly unattractive at this time of year.
For all the reasons listed above, I am all about raw soups as the main portion of dinner these days. Here is a recipe that has gotten approval from at least two of the three occupants in my home every time I have made it. In the spirit of full disclosure, the third occupant wouldn’t taste it, so it’s unknown if he would have liked it or not. We’re working on that, but to be fair, I suppose all he sees is green-tinted goop. I might experiment with adding other vegetables or fruits to take away the green tint, and I’ll let you know how it goes.
Raw Corn Chowder (from Wild Oats Marketplace magazine May/June 2007)
2 cups corn cut off the cob (plus ½ cup for garnish) – I typically use 2 ears total
1 avocado chopped (reserve 1 tsp for garnish)
2 cups almond milk
½ tsp salt
Combine all ingredients in blender. Poor into bowls. Garnish with additional chopped avocado and corn.
Wow, how easy and quick is that?! Cool and refreshing on a hot day, ahhhh.
Check out this article for a tip on easily getting corn off the cob!
This post is linked to Vegetarian Foodie Fridays.