The menu: homemade biscuits and corn chowder. The soup was very flavourful and I don’t think anything can beat fresh baking from the oven!
via Minimalist Baker (John and Dana)
2 cups unbleached all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 tbsp non-dairy, unsalted butter (like Earth Balance)
1 cup unsweetened plain almond milk + 1 Tbsp fresh lemon juice
Preheat oven to 450 F. Mix dry ingredients together in a large bowl. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading. Form into a 1-inch thick disc, handling as little as possible. Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8. Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
Roasted Corn Chowder
via Vegan Planet (Robin Robertson)
4 ears corn
1 tbsp olive oil
1 small yellow onion, chopped
1 celery rib, chopped
1 large Yukon Gold potato, peeled and diced
4 cups vegetable stock
1 cup soy milk
Salt and freshly ground black pepper
Preheat the oven to 450 F. Pull back the green husks to expose the corn. Remove the corn silk and bring the husks back up to cover the kernels. Place the corn on a baking sheet and roast for 25-30 minutes. Remove from the oven and set aside until the corn is cool enough to handle. Remove and discard the husks. Use a sharp knife to cut the kernels from the cobs. Discard the cobs and set the kernels aside in a bowl. Heat the olive oil in a large pot over medium heat. Add the onion and celery, cover, and cook until softened, about 5 minutes. Add the potato and stock and bring to a boil. Reduce the heat to low, cover and cook until the vegetable are tender, about 35 minutes. Uncover, add the corn, and cook for 15 minutes. Remove from the heat, ladle 2 cups of the soup into a food processor or blender, and process until smooth. Stir the puree back into the chowder, add the soy milk, and season with salt and pepper o taste. Ladle the soup into bowls and garnish with tomato and basil, if desired.