I wanted to have a ladydinner to thank my friend for hosting me for thanks & giving. But plans got messed up, people didn’t really get invited, I did not really plan enough for a true ladydinner, and it turns out it was our friend’s birthday anyway. So the planned ladydinner became an impromptu ladydinner, followed by downtown celebration drinking. This ladydinner was attended by three lovely friends: one lady and one couple. It’s okay, boys can sometimes come to ladydinners too.
I cooked up some corn & potato chowder, sweet & salty tempeh, freshly harvested farm greens (tat soi, won bok, kales, beet greens, arugula too), and quinoa with leeks. There was some brown rice too. The tempeh is not a recipe, just browned in a hot pan then covered with a quick sauce of olive oil, tamari and honey, along with some kecap manis, a very sweet thick indonesian soy sauce. The greens were just tossed in the hot pan after the tempeh just enough to wilt them down, but getting just a bit of the salty-sweet sauce. My new favorite vegetable from the farm is leeks, and so far I like to caramelize them into sweet crunchy bits, and add to rice or quinoa. The soup is an old recipe from a teenage vegetarian pamphlet; I’ve been making this recipe for years and i really love the simplicity and coziness of it.
corn & potato chowder (adapted from somewhere… )
1-3 tsp oil
1½ cups onion (or mixed shallots, leek, and/or onions; maybe garlic too)
1 cup thinly sliced carrots
2 cups cubed red potatoes
1 cup vegetable stock
1 cup soymilk (or other nondairy liquid)
1 cup fresh or frozen corn kernels
at least 1 tbsp mixed herbs (I like caraway, thyme, and basil)
some spices: a bit cayenne and black pepper; some salt if you need
In a large pot heat up the oil, and when it is hot add the onion (or onion mixture) and saute until most of the onions are browned. Add the carrot, potatoes and stock and then cover the pot, bring to a boil, and lower heat to medium until potatoes are cooked (about 15 minutes). Add the soymilk and the corn and cook for a few more minutes. Scoop out 1 cup of the soup and blend in the food processor; you can adjust this amount depending on how creamy you want your soup. This makes about four servings… depending on how hungry you are!