Here is a side dish I made last night by scrounging through leftover bits I’d saved during the week. It was a nice accompaniment to the rice and beans I also made and Mark absolutely loved it. I made ours quite spicy but you can make it as mild or as spicy as you like by varying the amount of jalapenos.
1/2 cup vegan “cheese” sauce (see note below)
2 Tbsp vegan sour cream
2 Tbsp pickled jalapeno “juice” (optional; I added it for some extra kick)
1-3 Tbsp chopped pickled jalapenos
12 oz frozen corn
Note: Since buying the phenomenal Vegan Artisan Cheese, all of my cheese sauces have been made by melting a hunk of pretty much any of the cheeses from that book, generally by whisking water off the boil into it, then whisking in nutritional yeast flakes, garlic and or onion granules, and sometimes fresh lemon juice, and they’ve all blown away any cheese sauces I’ve made in the past. I had half a cup or so of such a sauce left over from serving over steamed cauliflower the other night, although I can’t explain why because I can eat that stuff straight! If you don’t have Vegan Artisan Cheese, first of all, get it, but if you don’t have time to buy the book, make the rejuvelac, and ferment the cheese, use your favorite “cheesy” sauce. The recipe for an old standby is available here.
A note on the pickled jalapenos: I linked to a refrigerator pickle version of pickled jalapenos that I’ve made in the past, but since I discovered and fell in love with canning this summer, I bought a ton of jalapenos at the farmers market, sliced them, and put them in 4-oz canning jars (which I find adorable), along with a couple sliced of carrots and a smashed garlic clove for each jar. Then I poured a hot brine of 50% white or cider vinegar/50% water and some salt into each jar, leaving 1/2″ headspace, and processed in a hot water bath for 5 minutes. I love this size jar for stuff like this and I have plenty of them to last me through the winter. I also love the spicy, vinegary brine – I mix it with tomato sauce and a few other ingredients to make a nearly instant taco sauce. Hmm, perhaps I should do a separate post on all this stuff?
Okay, to the actual recipe I’m supposed to be writing up:
Preheat the oven to 400 degrees Fahrenheit. If you can fit your baking dish into your toaster oven, you can use that (I did).
In a bowl, whisk together the “cheese” sauce, sour cream, and jalapeno “juice” (if using). Stir in the jalapenos and corn. Transfer to a small baking dish (I used a glass loaf pan). The mixture should be just a little liquidy; if it’s not, add a little water or non-dairy milk.
Cover and bake for 20 minutes.
Remove the cover and bake uncovered for 20 more minute or until brown and bubbly.
I served this with rice and beans. The beans are Steubens yellow eye beans, which Whole Foods sells in their bulk bins and which I adore. I think they are my favorite bean; they are very tasty and so pretty! I soaked the beans for a few hours then put in my slow cooker with some liquid smoke and minced onion and garlic in some broth and cooked on high for maybe an hour and a half. Then I drained the extra broth off. I had a few slices of leftover seitan, which I chopped pretty small and fried until crispy in a cast iron skillet. I added some vegan bacon salt and onion granules to it as well as several healthy squirts of liquid smoke. Then I added this “bacony” seitan to the beans, as well as some sliced fresh jalapenos, and warmed it all up. This was topped generously with Tabasco and served over rice with the corn jalapeno casserole accompanying it.
And now for raptor news. Mark and I went to Charleston for the holidays this year and while we were there paid a visit to the Center for Birds of Prey, which was really cool and a place I will definitely be volunteering should we ever move down there. Although the guided tour included only a small portion of the center (really just a few of the outdoor education bird cages), the flight demonstration that followed was worth the admission fee. I’m ordinarily opposed to forcing animals to put on “shows” for human enjoyment, but because these are all education birds that can’t be released, I don’t have a problem with training and shows like this, because all education birds in this country are required by federal law to be used in education programs. It’s either that or be euthanized. And I don’t have a problem with the birds that can fly showing that off, especially since this is an impressive show that really sticks with people and they’ll be more apt to remember things they learned and better appreciate raptors. Plus, if any bird they attempt to train doesn’t show signs within one month that they are willing to learn to do it, they stop trying and use that bird for non-flight programs. I also think it’s actually good for raptors to have to work for their meals, which is essentially what they are doing during a flight demonstration like this. Anyway, if you are at all interested in raptors and you are in the Charleston area, I highly recommend The Center for Birds of Prey. Admission isn’t cheap, but I’m happy to donate money to causes like this and felt that the ability to photograph raptors in flight was absolutely worth the admission. Here are some pictures:
The first birds we came to on the guided tour were a pair of eagles, both amputees:
My only raptor volunteering regret is that the Raptor Conservancy of Virginia isn’t a big enough facility to house eagles, except very young ones. We have to transfer any we get to the Wildlife Center of Virginia.
This is an eagle owl; I forget what kind. Eagle owls are all pretty huge though. We have a Eurasian eagle owl (as did the Center for Birds of Prey) at the Raptor Conservancy and it’s enormous.
The rest of the pictures are all from the flight demonstration.
How adorable is this Ural owl? You can see his jesses dangling from the perch. Education birds will usually have leather jesses around their legs. This is what handlers grab onto with their gloves when holding these birds (I know because I get to do this!). When you aren’t doing a flight demonstration (which is not something we do at the Raptor Conservancy), the jesses are attached to a lead whenever the bird is out of its cage.
He’s just been given the signal (he’s prompted with food) to leave that perch and fly to another, and thus he is about to take off:
Because owls are nocturnal, most people very rarely get to see them fly, which is a shame because owls in flight are really amazing. For one thing, they are totally silent.
I never really expected to see a vulture in a flight demonstration, but they had one! This one is for Jes.
Did you know that there is controversy over where to classify New World vultures (like this black vulture) in the animal kingdom? They used to be linked to falcons but genetic testing in the last 20 years or so put them closer to storks. We don’t admit vultures at the Raptor Conservancy. The Center for Birds of Prey, on the other hand, is way into vultures: the bulk of the “tour” was letting us watch them feed the local wild vultures with the scraps their patients refused to eat.
This is some sort of falcon; note he is wearing a radio device on his back. If he flies away during the flight demonstration, this device is how the Center will locate him and bring him home to safety. Remember these are education birds so they have been deemed unable to survive on their own, so catching them if they escape is important for their survival. (I suspect a lot of the birds they use for flight demonstrations are human imprints.)
Here the falcon is on the ground hiding his “prey” of ground beef behind his wings.
Kites seem to be lesser known raptors, at least in this area, but they are neat birds. We don’t have any at the raptor center right now and I don’t think we see too many. But they are fun to watch fly and this guy was clearly loving the opportunity to soar around for a bit on this very clear, beautiful day.
I have yet more raptor pics – we saw a few wild raptors at various parks while we were in Charleston, but I shall save those for another day.