A bit late, I meant to post this in the fall during corn's harvest season. Howeve, it is never too late to eat soup during the winter months. Some grocery stores may still have cobbed corn available during this time, but this recipe works best with corn on the cob because the cob provides the broth a nice and deep flavor.
During the harvest season, I was enamored by the color of the fall foliage and how the leaves were as bright as the golden kernels on the corn.
I recommend using yellow corn cobs to provide a deep yet vibrant color. White kernels still work, but the color will change.
Most corn chowders, or corn soups, are flavored by thyme, which provides a robust, savory flavor. I chose to use Italian seasoning instead of just thyme to add additional flavors to the broth. Feel free to adjust to what works best for you!
Vegan Corn on the Cob Chowder
Serves 4 Make Time: 30-40 minutes Ingredients: 2 tbsp vegan butter 1 small onion, diced 2 celery stalks, diced 2 carrots, diced 1 large white skin potato, diced 3-4 corn on the cob, shave kernels off cob (save 2 cobs) 3 cups water + 1.5 bouillon cubes (or 2 cups vegetable broth) 1/4 cup nondairy milk 1 bay leaf 1/2 tsp salt 1/4 tsp Italian herbs 1/8 tsp pepper Directions: Wash and prep vegetables. Shave the corn kernels off the cob and save 2 of the cobs. In a deep pot, cook the onion in the butter for 2-3 minutes. Add the celery + carrots and cook for an additional 2-3 minutes. Add the potatoes and cook for an additional 3 minutes. Add the remaining ingredients - except for the milk - plus two corn cobs and bring the soup to a simmer. You don't want this overly runny with too much liquid. However, if you do need to add more liquid, do so by 1/4 cup and adjust spices if needed. Simmer until the soup is fragrant and potatoes are edible, around 20 minutes. Once done, remove the cobs and bay leaf. Take 1-2 cups of the soup mixture and blend it with the. 1/4 cup of milk in a blender. Blend until smooth. Add the puree back to the stock pot and mix with the soup until well combined. Serve warm! Let's Connect! Check out my other corn / soup recipes below!
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Where are you on your path in life?
Are you sick and tired of being sick and tired? Are you wanting to know the truth? Do you, deep down, desire a change? Most of us don't realize that the reality of our human existence is to live in harmony. Nature is harmonious and God wants us to feel healthy, whole and complete. Due to bad programming and mass marketing, many people have lost faith in themselves or are stuck in the lower mind, not realizing his or her potential. Everything relates to math and science on this earth plane, so let us be our own math equation to discover the potential and personal power that we hold. You Change Your World by Changing Yourself
What is potential?
One definition states that potential is, "existing in possibility, or having or showing the capacity to become or develop into something in the future." In one perspective, potential refers to a, "currently unrealized ability." Every child is born innocent and with potential.
Throughout life's evolvement we end up on the right and the wrong path. Steered and swayed off course, at times we take detours before ending up on the right path in life.
The more detours we take, the more challenging it is to get on the right path. At some point, you have to make a stand to want to change. You have to realize the lies, self-sabotage, the deceit - all of it has kept you back from your true potential. “The only person you are destined to become is the person you decide to be.” --Ralph Waldo Emerson
What is perseverance?
It is defined as, "persistence in doing something despite difficulty or delay in achieving success." If you really want something, you will do everything in your power to get that thing. Perseverance occurs when you put forth energy and action to reach a goal no matter how long it takes. It has laser sharp focus on the end sight, and understands that detours or road blocks may occur in life. In modern times, we tend to preserve in the work world, but fail to work on ourselves, our inner world, our psyche or our spirit. "If you're going through hell, keep going."
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Complete with a shaft of wheat on the table, this holiday is complete with savory food and historic stories.
"Christianity was introduced into Ukraine in 988 A.D. The flourishing pagan religion and traditions associated with it were too deeply rooted in the people to allow the Church to eradicate them completely. Therefore, the Church adopted a policy of tolerance toward most of the ancient customs and accepted many as part of the Christian holidays. In this way, the ancient pagan Feasts of Winter Solstice, Feasts of Fertility became part of Christian Christmas customs. This is perhaps why Ukrainian Christmas customs are quite unique and deeply symbolic.
Ukrainian Christmas festivities begin on Christmas Eve ([G]Dec.24; [J]Jan.6.) and end on the Feast of the Epiphany. The Christmas Eve Supper or Sviata Vecheria (Holy Supper) brings the family together to partake in special foods and begin the holiday with many customs and traditions, which reach back to antiquity. The rituals of the Christmas Eve are dedicated to God, to the welfare of the family, and to the remembrance of the ancestors.
With the appearance of the first star which is believed to be the Star of Bethlehem, the family gathers to begin supper.
The table is covered with two tablecloths, one for the ancestors of the family, the second for the living members. In pagan times ancestors were considered to be benevolent spirits, who, when properly respected, brought good fortune to the living family members. Under the table, as well as under the tablecloths some hay is spread to remember that Christ was born in a manger. The table always has one extra place-setting for the deceased family members, whose souls, according to belief, come on Christmas Eve and partake of the food.
A kolach (Christmas bread) is placed in the center of the table. This bread is braided into a ring, and three such rings are placed one on top of the other, with a candle in the center of the top one. The three rings symbolize the Trinity and the circular form represents Eternity.
A didukh (meaning grandfather) is a sheaf of wheat stalks or made of mixed grain stalks. It is placed under the icons in the house. In Ukraine, this is a very important Christmas tradition, because the stalks of grain symbolize all the ancestors of the family, and it is believed that their spirits reside in it during the holidays.
After the didukh is positioned in the place of honor, the father or head of the household places a bowl of kutia (boiled wheat mixed with poppy seeds and honey) next to it. Kutia is the most important food of the entire Christmas Eve Supper, and is also called God’s Food. A jug of uzvar (stewed fruits, which should contain twelve different fruits) and is called God’s Drink, is also served.
After all the preparations have been completed, the father offers each member of the family a piece of bread dipped in honey, which had been previously blessed in church. He then leads the family in prayer. After the prayer the father extends his best wishes to everyone with the greeting Khrystos Razhdaietsia(Christ is born), and the family sits down to a twelve-course meatless Christmas Eve Supper.
There are twelve courses in the Supper, because according to the Christian tradition each course is dedicated to one of Christ's Apostles. According to the ancient pagan belief, each course stood was for every full moon during the course of the year. The courses are meatless because there is a period of fasting required by the Church until Christmas Day. However, for the pagans the meatless dishes were a form of bloodless sacrifice to the gods.
The first course is always kutia. It is the main dish of the whole supper. Then comes borshch (beet soup) with vushka (boiled dumplings filled with chopped mushrooms and onions). This is followed by a variety of fish - baked, broiled, fried, cold in aspic, fish balls, marinated herring and so on. Then come varenyky (boiled dumplings filled with cabbage, potatoes, buckwheat grains, or prunes. There are also holubtsi (stuffed cabbage), and the supper ends with uzvar."
This vintage shirt and Ukrainian table cloth and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Cook Time: 20-3 minutes
Serves 4-6
Ingredients:
4 cups water
1/2 cup sugar
1/2 large lemon, juiced
4 smalls pears, peeled
3 tbsp corn starch
1 cinnamon stick
3 cloves
Directions:
Wash and peel the pears. Core the pears and slice the pears. In a pot, bring the water with the pear peels to a boil.
Meanwhile, In a bowl, mix together the pear fruit fresh and the lemon juice until well-coated. Once the mixture is boiling, reduce to a low simmer and add in the sugar, spices and pears covered in lemon juice. This will need to cook for nearly 20. minutes or until the pear slices are cuttable with a knife.
Near the end of cooking, dissolve the cornstarch in some water. Whisk until thin, and do not let it sit as the corn starch clumps at the bottom. Pour the dissolved corn starch into the pot and cook for 1-2 minutes. Stir constantly and then remove from heat.
COOKING NOTE:The mixture will thicken upon standing. This recipe is for more of a dessert-style recipe. If you want it thicker, add one more tablespoon of cornstarch. For a drink version only add 1-2 tbsp.
Recipe adapted from Ukrainian Recipes
Let's Connect! Enjoy my other Ukrainian / winter-based recipes below!
Excited, I knew this had to be the ultimate authentic recipe.
âMy favorite part of the project was designing the little village and sprinkling powder sugar on top to make it look like its snowing in real-time.
âI will honor Christmas in my heart, and try to
keep it all the year.â
~ Charles Dickens
"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is time for home."
- Edith Sitwell
Winter is about the home. It's about spending time with loved ones, and bringing the light and warmth inside. I hope everyone this Christmas gets a chance to have a good meal, a nice conversation and experiences some warmth in the home. Keep bringing the light in, and keep letting the light within you shine.
This vintage dress and cookbook and other vintage items are available on my Etsy shop, The Elizabethan Closet.
âTime: Several Hours
â
Ingredients:
3/4 cup vegan buttery stick
3/4 cup cane sugar
3/4 cup molasses
2 tbsp water
3 1/4 cup all purpose flour
1 tsp each ground ginger, salt and baking soda
1/4 tsp nutmeg and all spice
Icing recipe
2 cups powder sugar
1/4 cup water
Directions:
Begin by making the dough. In a mixer or with an egg beaters, beat together the butter and sugar until creamy. Next, beat in the molasses and water.
In a separate bowl, mix together the dry ingredients until well combined. Gradually add the butter mixture and fold until a dough forms, use hands as needed.
âCover the bowl with a lid or cling wrap and let the dough sit for 2 hours. I made the dough in advance and it sat in the fridge for 48 hours.
âWith cardboard make the foundations of the cabin. For the base, cut a 12x12 inch pieces of cardboard and cover with foil. For the roof, cut one 4x6 inch rectangle. For the logs cut one of each size:
-2 inches long and 1/2 inch wide strip
-3.5 inches long and 1/2 inch wide strip
-6 inches long and 1/2 inch wide strip
- 1/2 inch wide square (optional to use hands instead to eyeball it)
On a floured surface, or with a floured rolling pin, take 1/3 of the dough and roll it out to a 1/8 inch depth, and cut out the two roof pieces. Use a spatula if needed to pick up the dough and transfer it to a greased baking sheet.
âContinue to roll out the dough and cut the following at 3/8 inch thickness:
-eight 2 inch logs
-two 3.5 inch logs
â-seventeen 6 inch logs
-30 spacers (1/2 inch squares, I formed by hands)
-Additional shapes as you'd like with the left over dough (I did small flattened balls for stepping stones)
Arrange the pieces on several greased baking trays and bake for 12-15 minutes at 350-degrees.
Once baked, trim one edge on each of the roof pieces to make sure they'll fit and match. Cookies will Harden as they cool. Once cooled, make the icing, and begin assembling the cabin.
âCombine the icing ingredients into a bowl and mix until smooth, no clumps. The icing will be your glue.
â
I placed the cardboard piece on a cookie sheet. With a pastry brush, cover the foil end in icing and then sprinkle/sift powder sugar on top while its drying.
Use the below image to help with the building of the foundation.
Begin by making the foundation with a six in log in the back and two 2-inch logs in the front. Connect the two with a six inch log on each side, and place a spacer on each of the 2 logs (should be inside of the 6-inch logs. Repeat this three more layers.
On the fourth layer, use 6 inch logs in all four directions. The 6 inch log facing the front, place three spacers on top of that, and then place a 6-inch log on top of the 3 spacers. Use a 3.5 inch spacer and 2 inch logs to build gables on the front and back of the cabin. Place a spacer on each gable.
On the top of the roof, ice and powder sugar then. Ice the bottom ends of the roofs on the top and the bottom, and also ice the top gable. Press and place the trimmed edges on the roof together. Hold for 10 seconds until the roofs form.
Use additional spaces or pieces to begin decorating your cabin, or adding a small roof. I used pine and rosemary to create 'bushes' and design how you would like!
âLet's Connect! Enjoy my other holiday-based desserts below!
Canned pumpkin cannot replace the real deal of the "flesh" coming directly from the source, as word on the street has it that somecan producers use other squash remains and blend it together with pumpkin to "fill up" space. It's almost like the vegan version of a hotdog, which are the scraps of animal remains.
If you're not familiar with Vitamin A, this vitamin helps the body fight infections, vrisues and infectious and fungal diseases.
Alongside with fresh herbs that promotes additional wellbeing, this soup is a win-win for health and taste and reducing food waste. Enjoy!
Serves 4-6
Time: 30 minutes
Ingredients
2-3 tbsp vegan butter
2 onions, chopped
4 garlic cloves, minced
1 28 oz can of pumpkin (or 2 14 oz cans)
1 32 oz. container of vegetable broth
1 cup coconut milk from a can**
10-12 sprigs of thyme, (leaves removed from the stem)
1/2 tsp each of nutmeg, cinnamon + salt
pepper to taste
optional: 1 tsp of cane sugar
Directions:
in a large pot, sauté the onions and garlic in butter for about 5 minutes. Next, add the spices and sauté for another 1 minute. Add the pumpkin, sugar and vegetable broth, mix and simmer for another 3-5 minutes.
Next, with either a blender or hand immersion blender, blend the soup together with the coconut milk. Pour back into the pot and simmer on low heat for another 5 minutes. Adjust the spices as needed and when it is flavorful to your palate, remove from heat and serve warm!
**Note: If you desire a thicker creaminess, add up to the entire can of coconut milk.**
Let's Connect! Check out my other pumpkin recipes below!
I've been introduced to cast iron skillets over the last year. I cannot believe it took me this long to discover them, but after the first use I love cooking with cast irons. I decided to try my first baking spree with a cast iron by making a pear crisp. I used the sugar and spice combination that I used in my Gluten Free & Vegan Cardamom-Spiced Pear Crostata recipe.
Simple and easy, I hope you enjoy a crisp baked in a different way!
"Love is a fruit in season at all times, and within reach of every hand."
-Mother Teresa
This vintage apron and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Prep: 10 minutes
Baking: 25-32 min.
Serves 2-4
Equipment - 8 in cast iron skillet
Filling Ingredients:
4 small pears, sliced
1 tbsp vegan butter melted
1 tbsp almond milk
2 tbsp sugar
½ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cardamom
Pinch of clove
1 tsp corn starch
Topping:
1/2 cup rolled oats
1 tbsp sugar
2 tbsp flour
3 tbsp canola oil
1/4 tsp cinnamon
pinch of ginger powder
**If you want a thick crust topping, double the topping recipe.**
Directions:
Preheat oven to 350 degrees.
Slice the pears and mix all of the filling ingredients together in a bowl. Pour the filling into an 8 inch cast iron skillet that has been sprayed or greased.
In a separate bowl, mix together the dry ingredients of the topping until well mixed. Next, add the wet ingredients and mix until the mixture is "wet" and there is no loose flour. Pour on top of the pear filling.
Bake in the oven between 25-32 minutes. Every oven varies so the crust should be golden brown and the crisp should be fragrant. Serve warm!
Let's Connect! Enjoy my other pear recipes posted below!
Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
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