This is so easy to make that I’m going to send the link to Man-thing and with little subtlety meow about it on the regular so that I can get some Man-made dinner or lunch, which of course is the best there is. This is creamy, delicious, flavourful, and just a delight to eat. In fact, when finishing it up for dinner last night, Man-thing proclaimed that it was now his dish, most likely meaning that any attempts to make it in future must all be plated to him with not a morsel for me. We’ll see about that!I suppose this dish is an anti-carb nightmare, but honestly I don’t think a bit of indulgence now and again is harmful at all, especially if everything comes from the ground, essentially. I usually don’t buy corn because I could easily eat a can clean in less than a minute, but mixing it with sweet potato in this filling soup gives me a chance to sit back and appreciate the natural sweetness and bliss.It’s not always easy trying to come up with exciting food options for Man-thing when I know his omnivore side would love to go out and bbq an entire field’s worth of pigs, but I get the sense that as long as it’s hearty and doesn’t contain avo he’s actually satisfied with vegan chow. His palate has certainly changed and he’s incorporating a lot more veggies willingly into his meals (although I still haven’t cracked his hatred of salads), so it gives me a wider playing field, and of course more food for him to try. Now that I’m over my phase of wanting all my meals to be green (green pumpkin pie, green cookies, green pasta) I’m more curious to find meals that Man-thing will be inspired to whip up himself, since next year will mean hard work for us both and I won’t always be behind the stove or blender.I’m glad he’s not an avo monster though, because that means more for me!
Ingredients (serves 2 – 3):
- 1 can sweet corn
- 1 TBSP tahini
- 2 cups steamed sweet potatoes
- 2 TBSP nutritional yeast
- 2 cups vegetable broth
- 2 tsp mustard powder
- 2 tsp fennel
- 1 tsp black pepper
- 2 tsp onion powder
- 1 tsp sweet molasses/agave/sweetener of choice
- 1 tsp tabasco sauce
- Optional: sautéed onions and garlic/caramelized onions
To serve: tortilla chips, avo slices, chili flakes
- Mash or blend the corn, tahini and sweet potato in a food processor until broken down (but not completely smooth).
- Sautée your optional onions and garlic, then add the potato/corn mix and rest of the ingredients to a pot and bring to the boil.
- Simmer for 5 minutes, adding more spices or salt to taste.
- Serve immediately.
This is a pretty versatile dish, because it’s got the basics and can handle anything you throw its way. For dinner I added some cooked brown lentils to the whole business for protein (and because we’re on a lentil kick), but I’m thinking next time I’ll add caramelized onions or some beet chutney for fun. I’ve been scouring the internet less and less of late for recipes and focusing more on what I have in the house that’s easy to make because there’s just no time for the fun of long-winded experiments, so something like this that comes together in less than 15 minutes, including prep for steaming, is just right. I’ve also had blargh brain for a while now (well, many months), and inspiration to go wild is pretty much gone. I guess everything works in phases and one just has to keep the ol’ chin up and what not, so I’m looking forward to new beginnings. It’s trite I guess to wait in anticipation for a new year to jump-start one’s motivation for life or plans that aren’t just about the dull dredge of daily chores, but if we’re going to be forced to go through the bother of seasonal decorations and social pressure to open the purse strings then there’s at least a light at the end of the tunnel!
In less morbid news, our mom cat Piper is being adopted along with two of her babies! She’s at the shelter now getting fattened up to be sterilized, but I’m so happy for her, since she’s not very trusting of people and needs her own family to just relax and settle into a life of leisure after a rocky start ❤