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!
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…