4 large poblano peppers
1 teaspoon vegan butter
1 medium onion, chopped
4 garlic cloves, minced
4 cups peeled and cubed Yukon Gold potatoes
(approximately 4 medium potatoes)
8 cups vegetable stock
1½ teaspoons ground cumin
1 teaspoon dried thyme
½ teaspoon salt
4 cups fresh corn kernels
(approximately 5 to 6 ears of corn)
1 cup Kirkland Signature™ Organic Soy
Non-Dairy Beverage, Original
Black pepper, to taste
Chopped fresh cilantro
Blacken all sides of the poblano peppers directly over a
flame on a gas stovetop, or place peppers on a large
cookie sheet and roast under the broiler, turning to get
each side blackened. Place the peppers in a bowl and
cover with a clean towel to sweat the skins. When they are
cool, use your fingers or a paper towel to remove the skins
and discard them. Cut the peppers in half, destem and
deseed. Roughly chop the peppers and set aside.
In a large pot, melt vegan butter over medium heat, then
add onion and sauté until translucent. Add garlic and sauté
for a minute longer, then add potatoes, vegetable stock,
cumin, thyme and salt. Lower heat and bring to a simmer.
Cook until potatoes are soft but not falling apart. Add fresh
corn and cook for another 5 minutes.
Blend the soup to make a thick base, then stir or blend in the
soy beverage. Pour the soup into bowls; top with pepper,
cilantro, and avocado and lime slices. Makes 8 servings.
Recipe courtesy of Costco member Tracy Bess.
Roasted Poblano Corn Chowder
In the beginning, you might be tempted to stick
to naturally nondairy or vegan recipes. As you get
more comfortable, though, don’t be afraid to branch
out. Once you find a substitute you like, there’s no
limit to what you can create in the kitchen.
Flavor compatibility is easily the toughest part
of cooking nondairy. There’s a reason your Caffè
Vanilla Frappuccino tastes better with coconut beverage: It’s naturally sweet. Now imagine that flavor
splashed into your Thanksgiving gravy. Not exactly
appetizing. Use unsweetened almond beverage
instead, or, if you need to work around a tree nut
allergy, try hemp or soy options.
Soy, cashew and even oat beverages are highly
complementary in savory dishes, while many desserts benefit from the natural sweetness of almond
and coconut varieties. That’s not to say soy, cashew
and oat beverages don’t work well in sweet dishes;
these three options are easily the most versatile,
though cashew’s strong, distinct flavor might be too
overwhelming for some cooks.
Depending on your flavor preference, you may
find you enjoy cooking with one milk alternative
more than another. As you experiment, take note
of whether you’ve used an unsweetened or vanilla-flavored beverage, as these components will influence the overall flavors of your final product.
Viscosity and density should be considered when
altering a recipe. While almond and soy beverages
are fairly thick, rice and coconut varieties are more
watery. Thinner beverages work great in homemade icing and light sauces, but they’re less ideal for
foods like pudding or gravy.
Once your dish is done, feel how the texture
works around your teeth and tongue. Is it unnaturally oily, gritty or pastelike? Is the final product too
heavy? If your answer is no, congratulations! You’re
a nondairy culinary master. If yes, consider trying a
different beverage in the future, or get creative with
an entirely different ingredient, like nondairy sour
cream or nondairy cream cheese.
Keep in mind, someone had to come up with the
first dairy-free chocolate cheesecake. You, too, have
the potential to create something exceptional.
Danielle Higley loves cooking dairy-free
at her home in Meridian, Idaho. COSTCO CONNECTION
Nondairy beverages, including
Kirkland Signature™ varieties, apple
cider vinegar and many of the recipe
ingredients are available at Costco
warehouses and for delivery through
CostcoGrocery on Costco.com.