Bejeezus 11 Tease

Hey hey, so here are a couple of pictures of the recipes that will be featured in Bejeezus 11. I've decided not to post the recipes because you need to buy Bejeezus 11 (and by buy, I mean purchase...not get a copy from a friend who works on the zine)! Trying to keep a zine going in this weird world can be quite daunting so it would be awesome if you could just support some hardworking, enthusiastic people with your five dollar bill. Keep the dream alive!


Cold Watermelon Soup:



Zucchini Banana Loaf:


I'm pretty psyched about these two because they accidentally feed alternative lifestyle eaters. This is the Zucchini Banana Loaf I've been making for years and it happens to be vegan. And it's not vegan because I use some alternative butter or egg supplement, it's vegan because it needs nothing of the sort. No butter, no dairy and no eggs. Bananas are magical and can do terrific things when called on. And I just realized that the Cold Watermelon Soup is not only vegan, but raw. Yep, absolutely no cooking was done in this process. Simply a lot of chopping and mixing. Bejeezus 11 should be out by the end of the summer. The issue is themed Second Hand. I'll let you know when its off the press.

Corn Chowder

This is my favorite soup recipe. I can't believe I found sweet corn on the cob in January in Kentucky. I love Paul's Fruit Market! The recipe makes a lot but it never seems to last longer than 48 hours at our house. I wish I had a pot big enough to make a double batch. P.S. Erin, I have made this without the cream and it is just as delicious. Veganize it, please!

Recipe:
1 large vidalia/yellow onion (chopped)
2 large carrots, cut into 1/4 inch dice
1 celery rib, cut into 1/4 inch dice
1 red bell pepper, cut into a 1/4 inch dice
2 cups white wine for cooking
2 yukon gold potatoes, cubed to 1/4 inch cubes
1 small sweet potato, cubed to 1/4 inch cubes
6-8 cups low sodium vegetable broth (the more broth, the more chowder)
A few sprigs of fresh thyme
6-8 ears of corn (the more the better. i use white, sweet corn)
1 cup heavy cream
Sea salt and cracked black or white pepper to taste

Garnish with leftover thyme or chives

Cut corn off cobs. Boil empty cobs in the vegetable broth in large pot on the stove at least 10 minutes (this helps the broth thicken). While cobs are boiling, simmer onion, carrots, celery and pepper until onion is soft in saute pan. Remove cobs from broth and add the onion mixture, potatoes and sprigs of thyme. Cook until potatoes are soft (about 15+ minutes). Add corn, cream, salt and pepper. Simmer 10 minutes. With an immersion blender, blend the chowder to your desired consistency ( I like it smooth with some chunks of potatoes remaining). If you dont have an immersion blender, I have also put half of the chowder in a food processor/blender and then added it back to the remaining in the pot. Both yeild similar results. Enjoy!