FUSION: Corn Chowdah Mac ‘n Cheese

Another new favorite from Rachael Ray. We veganized and freed the recipe from gluten by leaving out the bacon, substituting the dairy items, and using a rice/potato pasta. You can too, and it’s still very tasty!

Ingredients

• Salt and black pepper
• 1 pound mezzi rigatoni, penne rigate or cavatappi pasta (use gluten-free, as necessary)
• 4 ears corn, husked
• Extra virgin olive oil, for drizzling
• 1/4 pound bacon, chopped into 1/2-inch pieces (optional)
• 1 baking potato, peeled and diced into 1/4-1/2-inch pieces
• 1/2 tablespoon Essence of Emeril
• 2 stalks celery, chopped
• 1 red chili pepper, such as Fresno, seeded and chopped
• 1 small red bell pepper, chopped into 1/4-inch cubes
• 1 small red onion, finely chopped
• 4 cloves garlic, finely chopped
• A few sprigs thyme, chopped
• 3 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk (we used soy milk)
• 1 teaspoon dry mustard
• About 1/2 teaspoon cayenne pepper
• A few grates fresh nutmeg
• 1 cup grated Parmigiano Reggiano cheese (replaced with nutritional yeast)
• 1 1/2 cups shredded sharp yellow cheddar cheese (raw sharp cheddar goat cheese)

Serves 6

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain the pasta and return it to the pot.

While the pasta is working, position a rack in the middle of the oven and pre-heat the broiler.

Place a small bowl upside down in a large bowl. Stand each ear of corn on the small bowl and scrape down the kernels.

Heat a skillet over medium-high heat. Add a drizzle of EVOO and the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 minutes, stirring occasionally. Add the celery, chili pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper. Cook, stirring occasionally, until softened, 8-10 minutes.

Meanwhile, melt the butter in a medium size saucepan over medium heat. Whisk in the flour, then the milk; season with the mustard, cayenne, nutmeg, salt and pepper. Cook until the sauce coats a spoon thickly; lower the heat to low. Stir in the Parmigiano Reggiano.

Add the corn-potato mixture and the white sauce to the pasta in the pot and stir together. Transfer to a casserole or serving dish, top with the cheddar and bacon and broil until brown and bubbly, 3-5 minutes. Serve immediately.

FUSION: Savory Beans

An adapted recipe from The Allergy Self-Help Cookbook. Serve these beans over rice, and you will be happy.

4 TBSP olive oil
2 cups chopped onions
2 large ribs celery, thinly sliced
4 carrots, thinly sliced
2 TBSP Bragg’s Liquid Aminos
4 tsp dried basil
2 tsp dried oregano
4 cloves garlic, crushed
dash of ground red pepper
1 cup chopped fresh parsley
4 cups (or two 15-oz cans) cooked kidney beans (or pinto beans)
4 TBSP water
2 cups chopped tomatoes

1. In a large skillet, heat the oil over medium heat. Add the onions, celery, and carrots and cook for 12 minutes or until tender.
2. Stir in the Bragg’s, basil, oregano, garlic, red pepper, and 1/2 cup of the parsley.
3. Add the beans, water, and tomatoes. Cover and cook for 10 minutes or until heated through. Top with remaining parsley and cook for 2 more minutes. Serve!

FUSION: Lentil/Miso Soup

1 cup lentils
5-5 ½ cups water
2 TBSP oil
½ cup sliced onions
½ cup sliced carrots
¾ cup chopped celery
1 clove garlic, crushed
3 ½ TBSP miso creamed with ¼ cup water
2 TBSP butter
½ tsp oregano, thyme, or rosemary
dash of black pepper
1 TBSP parsley

1. After soaking overnight, cook lentils in the water by simmering them for two hours.
2. Sauté onions, carrots, celery, and garlic in oil. Add ¼ cup water, cover and simmer for 10-15 minutes until water is gone.
3. Stir miso, butter, spices, and vegetables into lentils. Cover and allow to stand for at least 10 minutes.

From a tofu/soyfoods cookbook

WORLD: Wintertime Chili

This is the first of many recipes in which I discovered that butternut squash was actually quite good.

1-2 TBSP olive oil
1 butternut squash, peeled and seeded and chopped into 1″ pieces
2 medium red peppers
2 small onions
2 stalks celery
2 cloves garlic
1 28-oz can crushed tomatoes
1 16-oz can black beans, drained
1 1/2 cups of cooked pearl barley or frozen corn
2 cups of chicken broth
2 tsp ground cumin
1 tsp salt
1 tsp chili powder
1/4 tsp cayenne pepper

1. Heat the oil in a large stockpot and add the first 5 ingredients.
2. Saute for about 10 minutes.
3. Add the rest of the ingredients and bring to a boil, reduce heat, cover and simmer for 1 hour.

This is a variation on a recipe I found at Recipezaar.

FUSION: Mexican Supper with Quinoa

This recipe is from The Allergy Self-Help Cookbook. It’s one of my favorite cookbooks for people with food allergies. This recipe can be made with buckwheat as well.

2 TBSP vegetable oil
1 cup chopped onions
1/2 cup chopped celery
1/4 tsp red pepper flakes
1 1/2 tsp mild chili powder
1-2 cloves garlic
1 1/2 cup water
1/2 tsp salt
1 cup quinoa
2 cups chopped tomatoes
2 cups cooked kidney beans, pinto beans, or chickpeas
1/4 cup chopped green chilies
1 tsp dark agave nectar or honey
1/2 cup minced fresh cilantro
1 1/2 cup guacamole (optional)

1. Heat the oil in a skillet over medium-high heat.
2. Add the onion, celery, pepper flakes, and chili powder, and cook for eight minutes, or until the vegetables are soft.
3. Add the garlic and cook for one minute.
4. Stir in the water, salt, quinoa, tomatoes, beans or chickpeas, chilies, and agave nectar or honey. Cook for twenty-five minutes, covered, stirring occasionally.
5. Stir in the cilantro and cook for five minutes.
6. Top each portion with a dollop of guacamole if you wish.