Tuesday, December 1, 2009
Pareve Mexican Vegetable Soup and Corn Bread
I saw an episode of Barefoot Contessa recently, and she served an enticing and decadent dairy cornbread with a mexican chicken soup. The flavor combination looked amazing if a bit verboten, and I set out immediately to try and see if I could make both pareve, so that these two dishes could be served with either dairy or meat dishes.
The cornbread came out light and airy and I left out the cheese and scallions she used, because I am a bit of a cornbread purist and I don't want anything mucking it up. The Mexican soup I watched Ina make bears little resemblance to what I ended up with, and it's now something new all its own. She used tortillas to thicken hers, and I used potatoes, but the whole thing is just gorgeously scented. Ina used coriander and cumin, which I used but also added a bay leaf and smoked paprika. She also used a jalapeno in hers (without seeds), but I didn't have any in the house so substituted a small pinch of cayenne. Plus, I don't like cooking with jalapeno because I ALWAYS end up forgetting that I just minced one and somehow touch my face hours later and it burns. Even when I wear plastic gloves!!
3 cups of all purpose flour
1 cup stone ground yellow cornmeal
1/4 cup sugar
2 tbsp baking powder
2 tsp salt
2 sticks margarine (1/2 pound), melted
2 cups soy milk, almond milk, rice milk, or MimicCreme
1/3 cup scallions (optional)
Sift together first five dry ingredients. Combine wet ingredients and mix the dry and wet just until incorporated; do not overbeat. Let sit for 15 minutes before baking at 350 degrees for 30-35 minutes.
Mexican vegetable soup:
2 tbsp extra virgin olive oil
2 onions, chopped
3 carrots, minced
1 box white mushrooms, minced
2 potatoes, peeled and quartered
2 leeks, white parts only, sliced
1 large can diced tomatoes
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 small pinch cayenne
1 bay leaf
10 cups water
kosher salt and black pepper to taste
Before serving: 4 oz. almond milk, diced avocados, tortilla chips
Saute the onions, carrots and mushrooms in olive oil until softened. Add the rest of the ingriedients and simmer for 1 hour. Puree if you wish. Before serving, add several ounces of almond milk to add creaminess, and serve with tortilla chips, sliced avocado and of course, fresh hot cornbread!
Posted by kosherliz at 12:51 PM