Creamed corn pudding
A very customizable recipe
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. Every week, I share a new recipe, along with links to recipes online and news. Free subscribers will receive one free original recipe every month (usually the first week). Paid subscribers get a free original recipe every week, plus access to all my recipe archives. If you would like to see your subscription options, click the link below. As always, I appreciate all of you being here! This week’s stunning is for paid subscribers.
🥦 My new cookbook, Tenderheart, is winning hearts all over the world. It offers 500+ pages of vegetarian and vegan recipes, with vegetables at the helm. It is also mostly vegan (or vegan-sizable) and gluten-free. If you have been wanting to add more vegetables to your daily meals, but are looking for inventive flavours that are not boring or tired, pick up your copy here.
🙏🏼 And a reminder, if you love 💚 Tenderheart, leave it a review on Amazon (whether you purchased it there or not) which makes it easier for others to find my book. Thank you!
Lately, I’ve experienced some significant personal milestones. Summers in New York are usually hectic, capricious. There is an exodus, neighborhoods clear out and the city swells with tourists. I always find it quite an unsettling time, like these months are a holding pattern until real life recommences in the Autumn.
This summer, my 9th in New York City (!!), has felt like a turning point. I’ve leant into life here, endured the oppressive heat, embraced the chaos of juggling children at home while working, celebrated the joys of summer produce. I’ve cooked, I’ve eaten out, I’ve shared meals around my dining table, I’ve seen shows on Broadway, visited museums I hadn’t been to in years, joined my local food coop, shared short trips with my daughter, gorged on tomatoes, corn, and stone fruit. While this summer has felt no less unsettling usual, I’ve, surprisingly, felt more at home than ever before.
This year, I joined a CSA Farm Share for the first time. For those outside of the USA, a CSA stands for community-supported agriculture. Being a part of a CSA means we get to support a local farm by subscribing to their harvests for the summer and in return, we receive a bounty of locally grown produce once or twice a week. New York summers can be hard due to the oppressive heat (which is why so many people leave the city during these months), but one of the perks of being here (rather than in Australia where we often spend August) is taking advantage of the amazing summer produce that abounds. This week’s CSA bounty consisted of green beans, tomatoes, blueberries, long yellow bell peppers (capsicums), onions, beets, lettuce and corn; for this week’s recipe, I was led by this produce.
This week
Cook another creamed corn recipe, a Cantonese-leaning one - this sook mei faan (gift link) is creamed corn with silken tofu and rice. Make it with fresh corn or frozen/canned. Or try this refreshing smashed cucumber dish with yoghurt and chili crisp, or this quick ravioli with minted yoghurt, pine nuts and brown butter, which is hearty enough for winter.
Eat from Tenderheart. Here are a few recipes I recommend for you to try this week, depending upon your season:
Summer:
- Salted tomatoes with tomato and white bean dip (tomato chapter) - the absolute essence of tomatoes
- Za’atar zucchini ramen noodles (zucchini chapter) - zucchini and za’atar are a perfect match
- Eggplant katsu (eggplant chapter) - eat it with rice or on a sandwich
- Roasted napa cabbage with sesame sauce (cabbage chapter) - tender summer cabbages are so good right now; throw the cabbage on the grill/bbq)
- Tea leaf and cabbage salad (cabbage chapter) - based upon Burmese laphet, or pickled tea leaf, this salad is full of so many wonderful, refreshing textures
Winter:
- Cabbage and kimchi okonomiyaki (cabbage chapter) - very customizable!
- Tomato and coconut–braised cabbage and lentils (cabbage chapter)
- Red braised Brussels sprouts with tofu (Brussels sprouts chapter)
- Cauliflower and kale pesto pasta salad with burrata (cauliflower chapter)
- Mushroom and potato chowder (mushroom chapter)
- Everything bread soup (tomato chapter) - no fresh tomatoes needed, reach for the can!
