From Gluten Free Gigi's dairy free, soy free, nut free recipe box:
Last week’s gluten free vegan pepper dish left me wanting more in terms of Caribbean island flavor and heat!
All week long, a traditional Trinidad-style dish has been on my mind.
That’s how it works... I contemplate food for a week or two before it ever makes it into the kitchen. Then, one day I find myself standing over a steamy stove stirring a spicy concoction that takes me to the Islands. Won’t you join me?
Let’s Get Started!
Rich with flavors as creative and explosive as Carnival, Gluten Free Vegan Trini-Style Corn & Pepper Soup will make you and your family or guests feel the pulse of the Islands!
Gluten Free Vegan Trini-Style Corn & Pepper Soup
1 cup dry split peas
4 cups water
1/2 teaspoon salt
3 ears fresh corn
1 large red pepper, roasted & chopped (see my "how to" on roasting below)
1 scotch bonnet pepper, roasted & finely minced
4 medium russet potatoes, peeled & cubed
1 large onion, diced
3 Tablespoons olive oil (or other cooking oil)
6 cloves roasted garlic
1/2 cup dry white wine
1/4 teaspoon each Salt & Pepper
1 cup coconut milk
1/4 cup Cilantro, finely chopped
Now let's have some fun with this soup recipe! Some might let a recipe like this with lots of "steps" intimidate them. Not us. We know how to break it all down step-by-step and keep it super-simple! Shall we?
Let’s begin with the peas since they take longest to cook. I love using split peas because there’s no pre-soaking required! Here’s our simple prep:
1. Rinse and drain peas in a colander.
2. Add them to a medium saucepan along with 4 cups of water and 1/2 teaspoon salt.
3. Cover and cook over medium-high heat just until the water begins to boil.
4. Reduce heat to low, tilt the lid slightly so the water doesn’t boil over, and simmer for about 30 minutes or until peas reach desired tenderness. Stir occasionally during cooking.
When the peas are cooked through, we can leave them covered, removing them from the heat to stay warm while we move on to the corn...
1. Place 1 inch water in a 10-inch skillet with the corn.
2. Bring the water to a boil over medium heat.
3. Cover the pan and turn off the heat, but leave the pan on the stove for 10 – 12 minutes so that the corn steams. (The corn is fine in the steaming water until we’re ready for it later.)
With the stove off, let's move out to the grill. I've got an easy “How To” for you that will save you time and money!
A Simple, Money-Saving “How To”:
Grill-Roasted Red Peppers
Grill-Roasted Red Peppers
Roasted red peppers are one of my favorite naturally gluten free foods, but the cost of a jar of these bright beauties is not always palatable!
I’ve found I can save money purchasing peppers in season (and even better, on sale!) and roasting my own.
It only takes about 20 minutes to roast up to dozen peppers at once on the gas grill!
That gives us freshly roasted peppers that can be used immediately, chilled for up to 1 week in the fridge, or frozen for up to 3 months... Not to mention the added bonus of our savings at the check-out!
Here’s how we do it:
Roasting Red Peppers on the Grill
1. Heat grill to high.
2. Place whole peppers on grill grate and close the lid.
I’ve found I can save money purchasing peppers in season (and even better, on sale!) and roasting my own.
It only takes about 20 minutes to roast up to dozen peppers at once on the gas grill!
That gives us freshly roasted peppers that can be used immediately, chilled for up to 1 week in the fridge, or frozen for up to 3 months... Not to mention the added bonus of our savings at the check-out!
Here’s how we do it:
Roasting Red Peppers on the Grill
1. Heat grill to high.
2. Place whole peppers on grill grate and close the lid.
3. Roast peppers for 7 minutes on each side. You want a char on most of the outside of the pepper. They will turn black and appear burned... Don’t worry! That is only the pepper’s thin outer skin that is burning. We want this to happen. It makes it easier to remove the skin later!
4. Once completely charred, move peppers from the grill to a pan to cool.
Gluten Free Gigi Tip: If you’re roasting your peppers at the same time you’re making this soup, while the peppers cool, you can work on your potatoes and onions!
5. When cool enough to handle, it's time to peel the peppers. Place one pepper at a time in a large zip top plastic bag, squeeze air from the bag, and seal. Place the sealed bag between your palms and rub the pepper back and forth. This will release the charred outer skin.
6. Open the bag, leave the charred skin and stem inside, and remove the pepper.
7. Rinse the roasted pepper under cool water to remove any seeds.
Gluten Free Gigi Tip: I roast my Scotch Bonnet peppers for this dish the exact same way and at the same time I’m roasting red peppers.
How easy was that?! Now you have delish roasted red pepper to enhance so many of your gluten free dishes! (You also have a little more money left in your pocketbook!)
Now it’s time to prepare the potatoes
and onions and finish the soup!
Everyone you serve will love the flavor this cooking method imparts on your soup!
For a little extra flavor boost, you can use this same technique for any of your soups calling for potatoes and onions.
1. Place potatoes and onions in a large stock pot with the olive oil and 1/4 teaspoon each of salt and pepper.
For a little extra flavor boost, you can use this same technique for any of your soups calling for potatoes and onions.
1. Place potatoes and onions in a large stock pot with the olive oil and 1/4 teaspoon each of salt and pepper.
2. Cook over medium heat, stirring occasionally to prevent sticking, for 10-12 minutes.
3. Add the wine and use your spoon to scrape over the bottom of the pan to loosen any crisp bits of potato and onion that developed during cooking... That’s flavor you don’t want to lose!
4. Cover, reduce heat to low and simmer for 5 minutes.
5. Mash the roasted garlic with a fork, add it to the potatoes and onions, then give the pot a quick stir.
6. Add the peas and their cooking liquid. Stir to combine.
While the soup simmers on low, we'll finish by cutting the corn off the cob.
For extra flavor I use the back of my knife to scrape the cobs after I’ve cut off the corn, making sure not to miss any of those sweet juices.
7. Add the corn to the soup along with the chopped roasted red pepper and that hot little minced roasted Scotch Bonnet. Give it all a stir.
8. Pour in the coconut milk, toss in the cilantro, and you’re ready to serve up this gluten free vegan taste of Trinidad!
It's funny. Some might get intimated looking at this recipe and think it has lots of steps and is complicated. But see how easy it is when we break it down, take our time and have some fun?!
It's as easy as gluten free pie and as much fun as Carnival in the Islands! And it is definitely worth the "work"!
I know you’re going to have as much fun as I did making this flavorful and healthy soup!
~g~
So... Thanks for coming over for our July-long Pepper Party!
If you don’t already know, I love parties... so I'm having two this month!
I’d love it if you would help me celebrate my one-year “blogaversary” for GlutenFreeGigi.com!
It is on July 21 and I've got some very special treats for you...
Make sure to RSVP so that you can join the party, too! On Thursday, I’m serving up A Side of Science and discussing a common issue for some with Celiac Disease... Vitamin B12 deficiency.
That brings us to our science fun:
If you don’t already know, I love parties... so I'm having two this month!
I’d love it if you would help me celebrate my one-year “blogaversary” for GlutenFreeGigi.com!
It is on July 21 and I've got some very special treats for you...
Make sure to RSVP so that you can join the party, too! On Thursday, I’m serving up A Side of Science and discussing a common issue for some with Celiac Disease... Vitamin B12 deficiency.
That brings us to our science fun:
This week's Gluten Free Gigi
Trivia Question!
Trivia Question!
(This one is important for all of us,
but especially for my Vegan friends!)
but especially for my Vegan friends!)
“What is one drawback to using Brewer’s or nutritional yeast as your sole source of B12 supplementation?”
Don't miss Thursday's A Side of Science for the answer and lots more useful information on vitamin B12!
On Sunday, join me for a cup of much-needed relaxation at week’s end with our Reader’s Choice selection for Sipping Sunday! If you haven’t already, visit my new Facebook page and look for the poll to make your selection!
While you’re there, be sure to make a suggestion for my Blogaversary Celebration Treat!
Help me decide which amazing gluten free dessert to make for my celebration by linking up a recipe you love... One of your own or even someone else's!
On Sunday, July 17, I’ll choose a recipe to make, and I’ll share the recipe and pictures with you right here on July 21!
Thanks for stopping by... Let’s enjoy the rest of this great gluten free, dairy free, nut free, soy free, and sometimes vegan (and even raw foods!) week!
xo,
Gluten Free Gigi
RSS Feed
