It's not often that a recipe on someone's Facebook page gets me so excited that I feel the need to jump out of my seat and make it on the spot. But Noelle Ferrada-Kelly's Persimmon Ginger Smoothie had just that effect on me yesterday morning. And since I just happened to have two very ripe Hachiya persimmons, a healthy stash of So Delicious Coconut Milk Beverages, and some fresh ginger hanging around, I had everything I needed to make myself one helluva tasty breakfast!
No sooner did I finish drinking that absolutely sublime smoothie, than So Delicious posted a link to recipe for Vegan Bailey's Irish Cream recipe! I'm not a big drinker, but seriously, one of the things I've really missed since going vegan is Bailey's Irish Cream. I didn't have any coffee on hand, so I'll have to make this another day. But it sounded so incredible, I just had to share the link with you.
The next thing I knew, So Delicious posted a link to a recipe for Vegan Corn Chowder on Jen's A Life of Sugar and Spice blog. It looked very rich and creamy, and it was such a cold, wet day, that by lunchtime, this sounded like the perfect pick-me-up. Basically, Jen substituted So Delicious Coconut Milk and Earth Balance for the dairy called for in the original recipe from allrecipes.com. She noted that it wasn't as creamy as she'd hoped it would be and that she'd try using So Delicious Coconut Milk Creamer and a little less water the next time she made it. That sounded good to me, but I also wanted to reduce the fat, so I used half the Earth Balance called for in the original recipe. I also omitted the parsley, and in hindsight, I wish I would have added some nutmeg. Still, it was dreamy creamy and very warming!
Here's how I made it:
1 large onion, chopped
1/4 cup Earth Balance Buttery Spread
2 cups water
2 cans cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups So Delicious Coconut Milk Creamer (Original)
1 1/2 teaspoons salt
3/4 teaspoon pepper
In a large soup pot, saute onion in Earth Balance until tender. Add the water, corn, and potatoes, and bring to a boil. Reduce heat, cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the creamer, salt, and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally.
And the best part of my day arrived courtesy of Bob the mailman. I couldn't have been more excited to rip open the package he delivered today and find that my copy of Appetite for Reduction had arrived! Isa wrote this book especially for me. (She doesn't know that, but I do!) I can't wait to sink my teeth into it! Review to follow soon.