Food is not just about nutrition. It is one of the most personal expressions of our culture, values and traditions. Our series, Behind the recipeIntroducing a variety of healthy cooks every month to explore the personal, unspoken stories of your favorite dishes. This month, Charity Morgan, who offers vegan meal preparations to NFL players and celebrities, shares her personal recipe for vegan truffle creamed corn. She is just one of the delicious recipes from her new book. Incredible vegan ($ 21).
I have loved cooking since I was 3 or 4 years old. Some of my first memories were in the kitchen with her mother who helped her mother cook. Well, I thought I was helping — she probably had another word about it. She did a little time-consuming work for me with my little hands like grated cheese, so I wasn’t completely in the way. I don’t know why I liked it so much. I think it was because it was a way to get my hands dirty and at the same time stay with my mom.
I’m now known for vegan food, but I didn’t grow up eating that way.my husband [former Tennessee Titians linebacker Derrick Morgan] And I decided to give it a try in January 2015. We were ready to promise to eat a vegan for two weeks. The first few days started strongly. But about a week later, I added sour cream to the tacos. it’s no use! That’s when my entire vegan experiment is over — until 2017.
At this time, my husband decided to go plant-based to support his athletic performance. I have experienced some digestive problems and was wondering if eating vegans would help. I was really crazy about it and tried different ways to turn some of our favorite meat and dairy-filled meals into vegetables. (Yes, it also includes taco nights with vegan sour cream.) During the off-season, I ate at home, so both were relatively easy to eat. But when the football season began, my husband ate most of his meals at the Titans training facility, and they didn’t have a great vegan choice. So I started making a meal that he could bring.
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Did you know that in the school cafeteria, there are always kids pulling something great out of their lunch box when they’re having a hard time unloading the mysterious meat of their lunch? It’s like what happened to my husband. Some of the other players were jealous of what he was eating and asked if I could cook for them too. So I did. Over time, the number of soccer players I was making vegan meals continued to grow.
At one Thanksgiving, we decided to invite someone from the team who couldn’t go home for the holidays. About 14 players took us to the offer. I didn’t announce anything about this either, but decided to eat a vegan diet. Once everything was cooked, I cooked on the big Kitchen Island and everyone started helping themselves. One of the dishes I cooked was vegan truffle creamed corn. Creamed corn is usually full of dairy products, especially butter, evaporated milk, and cheese. My version is also decadent, but 100% vegan.
One of the key parts of the dish (other than corn) is homemade bechamel made from vegan butter, flour, onions, cloves, salt, pepper, laurel leaves and nutmeg. Another secret ingredient is vegan cream cheese. Then add a tablespoon of truffle oil and all flavors will come back to life in the richest way. delicious. So I myself was looking forward to a spoonful of big things, but when it was finally time to get some food, it was completely gone. Those soccer players ate it!
If a room full of soccer players (mostly not vegetarian) in the heart of Tennessee loves this vegan dish, I’m sure you and your family will. Making on a cold January night is a particularly great dish. In my opinion, it is the most miserable month of the year. Learn from my mistakes and serve yourself first. If not, you may miss it!
Vegan truffle cream corn
For 8 people
material
For Bechamel:
1 bay leaf
1/2 small yellow onion
2 whole clove
1/4 cup plant-based butter
1/4 cup all-purpose flour or all-purpose flour blend
2 1/2 cups of sugar-free, fragrance-free plant-based milk
1 teaspoon of fine pink Himalayan salt, or taste
1/2 teaspoon of white pepper
1/4 teaspoon grated nutmeg (optional)
For truffle cream corn:
Bechamel 1 cup
4 cups of fresh or frozen corn kernels (thawed if frozen)
3 tablespoons nutritional yeast
3 tbsp plant-based cream cheese
2 teaspoons of organic sugar
1 teaspoon of truffle salt
1 tbsp plant-based butter
1 tablespoon of truffle oil
1 tablespoon of fresh flat leaf parsley for garnish
Freshly cut truffles for garnish (optional)
For Bechamel:
1. Place the bay leaf on the flat surface of half the onion. Secure the bay leaf in place with cloves and set it aside.
2. Melt the butter over medium heat. Add flour and make a paste (called roux) with a whisk. Continue to cook in a whisk for 1-2 minutes to cook the flour, taking care not to make it golden (turn down the heat if necessary). Otherwise, you will have a brown sauce instead of a white sauce.
3. Continue vigorously whipping and slowly start pouring milk. Mix with a whisk until smooth, then add half of the prepared onions. Reduce the liquid to low heat and simmer for 4-5 minutes until it becomes a little thicker. Turn off the fire. Season with salt, white pepper and nutmeg (if used). Remove the onions and throw them away. Use immediately or chill and store in a closed refrigerator for up to 5 days.
For truffle cream corn:
1. In a large saucepan, mix the bechamel and corn over medium to low heat and cook with frequent stirring for 5-8 minutes until the corn is tender and heated.
2. Add nutritional yeast, vegan cream cheese, sugar and truffle salt and stir. Mix well. Add butter and stir.
3. Transfer to the serving dish. Sprinkle with truffle oil, decorate with parsley and serve with truffles (if used).
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