Butternut Squash, Corn and Edamame Soup {Vegetarian Collection}

Next month I’m doing this whole vegan thing.

I’ll eating and baking only vegan foods for one entire month and seeing how it goes. Why? I don’t know. Why do I run marathons? A challenge I guess, and one I’m super excited for!

I’m a vegetarian anyway, so “Veganized November” shouldn’t be a problem, and I’m really looking forward to trying some new recipes that maybe I otherwise wouldn’t have tried. SO! If YOU have any vegan recipes that you’d like to share, send me a link!

To make this soup, chop up your veggies. Here are my cool lookin’ leeks.

In large saucepan, heat oil over medium heat; fry leeks, garlic, thyme, salt and pepper, stirring occasionally, until leeks are softened, about 5 minutes.

Add stock, 3 cups (750 mL) water and squash; bring to boil. Reduce heat, cover and simmer until squash is tender, about 15 minutes.

Gather your edamame, red pepper and corn.

Add them to pot and simmer until pepper is tender, about 5 minutes.

Now it’s ready! You can refrigerate this soup in airtight container for up to 3 days, or freeze it. Yum.

Butternut Squash, Corn and Edamame Soup {Vegetarian Collection}
Serves 6
Recipe adapted from Canadian Living’s The Vegetarian Collection

Ingredients:
2 tbsp (30 mL) olive oil
2 leeks, chopped (white and light green parts only)
2 cloves garlic, minced
1/2 tsp (2 mL) each of salt and pepper
1/2 tsp (2 mL) dried thyme
3 cups (750 mL) vegetable broth
2 cups (500 mL) cubed peeled butternut squash
1 cup (250 mL) frozen edamame (or lima beans)
1 sweet red pepper, diced
1 cup (250 mL) frozen corn kernels

Directions:
In large saucepan, heat oil over medium heat; fry leeks, garlic, thyme, salt and pepper, stirring occasionally, until leeks are softened, about 5 minutes.

Add stock, 3 cups (750 mL) water and squash; bring to boil. Reduce heat, cover and simmer until squash is tender, about 15 minutes.

Add edamame, red pepper and corn; simmer until pepper is tender, about 5 minutes.

You can refrigerate this soup in airtight container for up to 3 days, or freeze it!

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Black Bean, Quinoa and Citrus Salad

After my sister and I were about 3 km (1.9 miles) in to our 6.5 km walk today, I noticed that I did not have any sunscreen on…or any protective clothing or water in my backpack. It’s 33 degrees C (90 F) outside.

Shit. Yes, that was the only word that came to me. Now I’m at home, can barely touch my arms, and find sitting painful. WOO HOO! Sunscreen matters people. Don’t be silly like me.

Since my brain and body are a bit fried, I can only handle cold salads and ice cream right now. That’s it! And this salad is perrrrfect! It’s filled with black beans and grapefruit and totally made me happy.

Hope you like it too! I recommend in on non brain-fried days as well.

To make this, bring quinoa to a boil with three cups water and a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.

In a small bowl, whisk together all dressing ingredients.

Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine. Add quinoa to salad then pour over dressing.

Toss well and serve.

Now that’s a summer salad.

Black Bean, Quinoa and Citrus Salad
Recipe lightly adapted from Eat, Live, Run
Serves 5-6

Ingredients:
1 15-oz can black beans, drained and rinsed
1/2 red onion, minced
1 large grapefruits, divided into segments and chopped
1/2 large red bell pepper, diced
2 ears fresh corn, kernels chopped off’
1 cup uncooked quinoa
1 large (ripe but firm) avocado, diced
1 small bunch cilantro, minced (optional)

Dressing:
juice of 3 limes
2 tsp cumin
3 tbsp extra virgin olive oil
1/2 tsp sea salt

Directions:
Bring quinoa to a boil with three cups water with a pinch of salt. Reduce heat and simmer for 15 minutes, or until all water is absorbed and quinoa is light and fluffy. Remove from stove and let cool while you prepare the rest of the salad.

Place black beans, red onion, grapefruit, cilantro, bell pepper, avocado and shucked corn kernels in a large bowl. Toss to combine.

In a small bowl, whisk together all dressing ingredients. Add quinoa to salad then pour over dressing. Toss well and serve.

Salad will keep in sealed tupperware containers for up to five days in the fridge.

Roasted Corn Guacamole

After an awesome long weekend of friends, Canada Day celebrations, and a Monday OFF, it’s time to get back to the grind.

Boo work! In this heat I could seriously sit in my air conditioned bedroom and eat popsicles all day reading Game of Thrones – which I’m obsessed with by the way. Ohhhhh and speaking of books, if you’re feeling sad, deprived, and lonely after reading the 50 Shades of Grey series, there is this new book out called Bared to You by Sylvia Day that all the 50 Shade-ers are buying now and getting hot over. Check it out!

Now on to guacamole. Tied with hummus, it’s my favorite summer dip. I have a favorite recipe for guacamole that I made a while ago, but since it’s summer I added some fresh roasted corn to the mix (which could also totally be grilled) and turned the heat down a bit. What a treat!

To make this, first roast corn under your broiler and wait until a few of the kernels turn good and dark. Rotate the corn to get this darkness on all sides. Allow to cool a bit, then cut the kernels off the cobs. Set aside.

Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.

Add in tomatoes.

In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro if you like it. I don’t sadly :(

Roasted Corn Guacamole
Serves 10
Recipe adapted from The Pioneer Woman

Ingredients
3 ears Corn, Shucked
6 whole Avocados, Diced
1 whole Large Tomato, Diced
1/3 cup Onion, Finely Diced
2 cloves Garlic, Finely Minced
1 Diced Fresh Jalapeno
2 whole Limes, Juiced
1/2 teaspoon Kosher Salt
1/2 teaspoon Ground Cumin
1/2 cup Cilantro Leaves (optional)

Directions:
Roast corn under your broiler and wait until a few of the kernels turn good and dark. Rotate the corn to get this darkness on all sides. Allow to cool a bit, then cut the kernels off the cobs. Set aside.

Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.

In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.

Enjoy!

Curried Corn Chowder and A Cookbook GIVEAWAY

I know I’m not alone when I say Fall is my favorite season. I love the the way the trees look, I love putting on my pea coat and cute boots, but most importantly I love the feeling of coming home after being in the crisp air and eating something wholesome. There are so many great fall recipes out there on the internet, but I recently came across this cookbook and love the variety of recipes in it.

Inspired by a sisterhood of good family cooks, In My Mother’s Kitchen is a collection of great home cooking remembered, preserved and renewed, but from a contemporary, busy working-mom’s perspective. The first recipe I tried was this curried corn chowder and I love it! I even made extra the next day to freeze for later when I need a quick fix. Since I love this book so much I thought I would share it with you and have a GIVEAWAY! I’m excited for this.

Giveaway Details:
{Main Entry-Required}
Just tell me what cookbooks you’re liking these days? Any suggestions for the fall season?

Want extra entries?
Each item you do will get you ONE chance to win (for a total of 5 chances), if you ALREADY do any of these things, they DO count! So make sure to comment for each item! You MUST leave each entry as a separate comment or only one comment will count!

1. Like Warm Vanilla Sugar on Facebook
2. Follow @katrinadingle on Twitter and tweet the following statement, then come back to this post and tell me you tweeted.

I just entered to win the In My Mother’s Kitchen cookbook with @Katrinadingle. Enter here: http://bit.ly/pDlIqG

3. Like @warmvanillasugar on Instagram
4. Follow Warm Vanilla Sugar on Pinterest
5. Subscribe to Warm Vanilla Sugar’s email updates. Once you subscribe to the email updates, you will get an emailing confirming your subscription.

Important Details:
-This giveaway is open to USA and Canadian residents only and will run until Wednesday, October 12th at 11:59 pm EST.
-Winners will be generated via a random number generator software program.
-Winners will be notified via the contact email provided on the comment contact form.
-Winners will have until October 19th 2011 to claim their prize.

Disclosure:
This giveaway is provided to you by Warm Vanilla Sugar. The views and opinions expressed on Warm Vanilla Sugar are purely my own and based upon my personal taste buds. I was not monetarily compensated for a positive review or giveaway.

In the meantime, try this recipe out!

Elena’s Curried Corn Chowder
SERVES 6

Ingredients:
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
1 medium onion, chopped
1 tsp (5 mL) curry powder
8 baby new potatoes, quartered (or 2 medium Yukon Golds, peeled and cut into chunks)
Salt and pepper to taste
4 cups (1 L) fresh or thawed frozen corn kernels
1 sweet red pepper, diced
1/2 jalapeño or red chili pepper, finely diced
1/2 cup (125 mL) white wine
1 can (10 oz/284 mL) creamed corn
3 1/2 cups (875 mL) chicken stock
6 small tomatoes, coarsely chopped
1/2 cup (125 mL) 35% cream
Chives, for garnish

Directions:
In a large heavy soup pot, melt butter with oil over medium-high heat. Add onion and sauté until soft, about 3 minutes. Add curry powder and sauté another minute. Stir in potatoes, salt and pepper; sauté another minute. Stir in corn kernels and cook until corn is lightly brown, about 5 minutes.

Stir in red pepper and jalapeño; sauté for another 2 minutes. Stir in wine and let evaporate. Add creamed corn and chicken stock, reduce heat to low and simmer 20 minutes.

Remove from heat. Remove two-thirds of the mixture and set aside. Using a hand blender, purée remaining soup in the pot. Return reserved soup to the pot.

Return to medium-high heat and add tomatoes and cream. Cook until heated through, about 5 minutes. Serve garnished with chives.