Tuesday, September 4, 2012

Creamy Corn Empanadas (Vegan)

On our recent visit to Oregon we had the opportunity to spend some time with our two Granddaughters Victoria and Alexandra.  When they were very young we would always cook together and one of our favorite things to do was go to the Farmers Market or the Orchard and get fresh fruit and make a cobbler.  On this visit the girls were preparing a meal for all of us and it was delicious. Victoria, a recent graduate of Brown University is Vegan and Alexandra a student at Bates University is Vegetarian so the recipes they choose are Vegan.

Creamy Corn Empanadas, Re-Fried Black Beans, Saute Kale and Saute Mini Peppers
Guacamole is not pictured ( We ate it all before photo's were made)

Creamy Corn Emapnadas (Vegan)
 12 Empanada's 6 inches each
Victoria and Alexandra Hartman
for: Miz Helen's Kitchen
Adapted From
Viva Vegan by
Terry Hope Romero
The Empanada Dough
3 cups all purpose flour
1/3 cup sugar
1 1/4 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons chilled non hydrogenated Vegan margarine
3/4 cups cold water or more as needed
The Filling
3 tablespoons Vegan margarine
3 tablespoons finely chopped chived, garlic scapes, or green onions
1 teaspoon dried basil crumbled
5 cups Fresh or Frozen Corn Kernels
3 cloves garlic chopped
1/4 cup corn starch
2/3 cup soy cream or other heavy cream  or substitute a non dairy milk
1 teaspoon salt
1 tablespoon lemon juice
Pinch of Cayenne
Freshly ground pepper
1/3 cup soy creamer or non dairy milk for brushing the empanada dough
Filling Method
In a large skillet melt the margarine and saute the corn, green onions, garlic, until the onion and the corn are cooked through.Reserve 3/4 cup of the corn and pour the remaining corn mixture into a blender and add the 2/3 cup of soy cream or other heavy cream. Blended until smooth.   Add the blended corn mixture back into the skillet and add the reserved 3/4 cup of whole corn kernels, stir until mixed well.  Add the basil, salt, lemon juice, Cayenne and Fresh pepper, stirring to mix well.  In a small bowl mix 1/4 cup of corn starch with about 3 tablespoons water and mix into the hot corn mixture stirring to thicken.  If the mixture needs more thicken, add more corn starch.  Set aside to cool while making the Empanada Dough.
Empanada Dough Method
In a food processor pour the flour, sugar, salt and baking powder,mix well.  Add the VERY COLD
Vegan margarine and mix until the mix looks like a meal, it will only take 2 or 3 times of the mixer. Add the ICE COLD Water until the mix forms a dough, add more water 1 tablespoon at a time as needed to form the dough.  Cut the dough into 4 equal parts and wrap in wax paper, chill in the refrigerator for 1 hour.  Roll the dough out into a 6 inch circle and stack the circles in between wax paper and store in the refrigerator until time to fill.  When ready to fill the empanada, brush the edges of the empanada with the soy creamer or non dairy creamer then add 1/3 cup of the filling and seal the edges with a fork making sure that no filling is coming out the sides. Lift the empanada very carefully onto a parchment lined cookie sheet.  Bake at 400 degrees for 26 to 28 minutes.
 Recipe Tip and Suggestions
If you would like to make these regular Empanadas, substitute the Vegan margarine for Real Butter and the Soy or Non Dairy Milk for Whole or Fat Free Milk
Make sure that the Butter and Milk are Very Cold

Portland State Farmers Market Portland, Oregon
Victoria Selecting Just The Right Corn For The Empanda Filling

Alexandra Cutting The Corn Off The Cob For The Filling

Victoria Rolling Out The Empanada Dough

Victoria and Alexandra Putting The Final Touches To Dinner

Our dinner was delicious and it was even more special because our Granddaughters prepared it. Thanks girls from one cook to another "YOU ROCK"!

I sure am glad that you came by to have this awesome Empanada Dinner with us today, and hope that you will come back to see us real soon, your visits are very special to us.
Peace and Joy

16 comments:

  1. Looks and sounds delicious! I love empanadas.

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  2. This looks wonderful! I am a vegetarian and an ethical vegan so this really comes in handy for me! Lovely!

    Our four daughters made a Mediterranean labor day dinner yesterday, eggplant musaka, white bean and artichoke dip with a rosemary, olive bread and a good green salad!

    Tell your grand daughters thank you. So glad to see others going in this direction. Yep, I'm a conservative Texas girl with common sense for all creatures great and small. : )

    Hugs! ~Amelia

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  3. Beautiful young women! You knocked this out of the park - perfect dough!

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  4. Fantastic looking empanadas, delicious filling!

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  5. This looks so delicious. Perfect for Meatless Monday/

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  7. These are simply FANTASTIC
    I'm a vegetarian so these are perfect for me, but also to serve at any family meal (as we not eating meat and dairy together)

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  8. It's amazing how many of the younger generation is becoming vegetarian/ vegan. This meal looks delicious and very healthy.

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  9. Great empanadas! Your vegan version looks so healthy!

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  10. That is so special! I was in Oregon recently and fell in LOVE with it. Such a gorgeous state! Those empanadas sound amazing.

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  11. You must be so proud of your granddaughter, both so healthy in such good schools.... great recipe.

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  12. This is by far a favorite! I loved these and that you made them with your family. Cute photos! Thanks for sharing at Foodtastic Friday!

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  13. Your Granddaughters are wonderful cooks - what a great recipe! Their empanandas look just delicious. It's looks like you all had a lovely visit.

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  14. That is awesome that they made you dinner. Such pretty girls!!!

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  15. Delicious Creamy corn Empanadas, Love it. Thanks for sharing with Hearth and Soul Blog hop. I am highlighting this recipe today.

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  16. What a delicious recipe! What lovely cooks! I will be featuring this on my H&S Hop highlights tomorrow. Thank you for sharing this with us!

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen