Creamy Corn Empanadas
Everyone that knows me knows I love corn – heck, I think it should be its own food group – its that good and versatile! When I saw this recipe on the tester site for Terry Hope Romero’s upcoming Vegan Latina book (yeah, yeah, I’m talking about this again!) I knew I had to make it. Creamy corn with garlic scapes in an empanada – need I say more!!
Soup & Empanada
To go with these lovely empanadas I made pumpkin soup. I roasted the pumpkin @ 400 degrees for 45 minutes, let it cool, and scooped out the flesh. In a stockpot I added 1 tbs. of olive oil, 2 cloves garlic and 1 medium onion chopped. Then I added the pumpkin, 2 cups of vegetable broth, 1/4 tsp.of cinnamon & chili powder, 1 tbs. of agave, and 1/2 cup of soy creamer. I let that simmer for about 20 minutes and then put in the handy dandy emersion blender and simmered for about another 15 minutes. All I can say is pumpkin soup and corn empanadas are like hand in glove – perfect!
Pumpkin Soup
Soup is garnished with a few cilantro leaves and homemade roasted pumpkin seeds ( you don’t throw those away do you?!)
All in all a fantastic meal! For those of you keeping track from my Farmer’s Market post that is all of the corn and one pumpkin gone…
Wannabe A Vegan! 
Those look terrific. My dh is a HUGE fan of corn. He’ll love this idea. =)
Man, everything that you’ve made for this book looks so, so good!
Oh my god those corn empanadas look incredible. I always find vegan empanadas to be dry–regular empanadas have the cheese to keep them moist. But the creamy corn would solve that problem for sure. Cant wait for that cook book to come out.
those look great
Wow, this looks amazing, looking forward to trying for hubby. Thanks!
Those empanadas look amazing! The soup sounds yummy too. What a perfect early fall meal!