Broccoli Rising, Summer Corn and Independence Day and Togetherness
Creating Community with Two Cheap Ingredients and One Pot
Tomorrow’s America’s Independence Day. How do you celebrate? Enjoy the fireworks, have a block party, have a ball, and make the most of summer corn. Our ancestors did. Corn sustained early colonists, and it’s a summer pleasure for us now. So just for once, forget about what divides the country and let’s unite over this seasonal delight. It’d be unamerican not to.
Biting into just-picked ear of corn is a delicious lesson in seasonality, in being fully present in the moment. Summer doesn’t last, but corn, dried and ground, does. Mixed with water and cooked into a magnificent mush, it becomes
grits
polenta
mamaliga
kulesha
mieli pap
ugali
tamale
sokfee
and I’m probably missing a few names. Whatever you call it, it’s a simple dish that binds us the world over, something everyone can access, eat and afford.
Speaking of affordable, join me this Thursday at 6pm ET for my cooking class Cheap Vegan Eats for Tough Times. It’s free, virtual, open to the public and almost at capacity, so register to save your spot and save $.
Some Things Worth Remembering about Corn
It’s a whole grain
It’s naturally gluten-free
Corn is one of the magic 8, one of the core crops of humanity
The MesoAmericans were growing and harvesting corn before long before colonists, long before Columbus
For Indigenous People, corn isn’t just daily sustenance, it’s sacred. Florida’s Miccosukee tribe traditionally served a communal pot of sofkee at gatherings. Guests were served first, each ladling up the porridge with a large spoon carved from pond apple, a South Florida hardwood. One by one, each person would eat his fill, then pass the spoon to the next person to dip and sip.
Even in these virusphobic, post-pandemic days, this image enchants me. It gives me hope we once again all come together over a shared meal. Bringing a little awareness and gratitude to the table doesn’t hurt, either.
More corn back story in my story for Whetstone.
Happy July 4th, everyone.
Miami Vegan Sofkee
I’ve been trying to find a home for my new cookbook, Miami Vegan: Plantbased Recipes from the Tropics to Your Table. And darlings, I grow weary. Publishing being what it is these days, I say to hell with it. I’m glad to share this Miami Vegan recipe with you, my most excellent Broccoli Rising subscribers.
Even more reason to be cheerful — my culinary fairy godmother Paula Wolfert has shared a genius hack to make flawless sofkee every time, no standing and stirring over an open fire or hot stove, no splatters on your stovetop or you — ouch. Just bung it in the oven and you’re good to go.
Ingredients
2 tablespoons olive oil, plus more for finishing.
1 cup medium to coarse cornmeal, white or yellow
4-5 cups water 4, if you want a firmer, more solid sofkee, 5 if you want it looser and creamier
sea salt and ground pepper — be lavish
Instructions
Preheat oven to 350 degrees.
Generously oil a deep ovenproof casserole. Pour in cornmeal and water, add a good pinch of sea salt. You’ll want more when it’s done. Give everything a stir, so it forms a slurry. It will not look pretty. Have heart.
Place casserole in the oven uncovered and leave it to work its sofkee sorcery for 1 hour.
Remove from oven and give it a vigorous stir so everything’s smooth and lumpless. If it’s still too thin for you, give it another 15 minutes in the oven.
Season generously with sea salt and fresh ground pepper, add another drizzle of olive oil or a blob of vegan butter, if desired. Sofkee has a million riffs and almost as many names, but start here and taste. This is sofkee at its most elemental, a pot of comfort and goodness that serves everyone.
Serves 4 to 6.
Looking for a printable version of this recipe? Grab it here.
July
July 6 Cheap Vegan Eats for Tough Times
Join me 6pm ET for my cooking class Cheap Vegan Eats for Tough Times. It’s free, virtual, open to the public and almost at capacity, so register to save your spot and save $.
July 14 Bastille Day
Viva la France French Lentil Salad, a favorite among uber chic folks like Nina Morgan Jones.
And coming in August:
5pm ET August 9 LDEI DC presents: Vegan Means Business
I’m honored to be presenting with four fab femme vegans, Fran Costigan, Kathy Gold, Aviva Goldfarb and Chef Nina Curtis -- who just curated the plantbased White House state dinner for India's Prime Minister Narendra Modi. Our panel of plant-based experts shares what’s driving the vegan dining trend and how to make it work for your brand.
Note, this is a ticketed event presented by LDEI and open to the public. Details TK
5pm ET August 16 Catalyst Creamery
Join me on Zoom for a Broccoli Rising exclusive.* Meet the fabulous femme behind vegan cheese brand Catalyst Creamery. Hemp-based, amazingly delicious and located right here in Florida. We talk vegan cheese, resilience and more, including a DIY vegan cheese demo. Details TK
* For Broccoli Rising readers only. This is just a delicious taste of content that will be available to my paid subscribers at the end of summer. Join me, and if you love what you get, consider upgrading to a paid Broccoli Rising subscription.
Fresh Corn, Dried Corn, Ground Corn
masala bhutta — I’m kind of obsessed with masala bhutta, corn roasted with magic dust. It’s classic summer street food in India. Explaining the whole shebang is Vegan Richa.
Instant Pot acolytes, Joy Manning has something for you.
And don’t forget popcorn. We love popcorn around here — including Potcake, who happily hoovers up any runaway kernels. Don’t worry, it’s safe for dogs.
Thank you for reading! This issue of Broccoli Rising is free so please feel free to share.
Beginning later this summer, special events, interviews and interactive fun will be coming to my paid subscribers.
You can also visit SoulfulVegan.com to find more recipes and connect with me online at YouTube, Instagram, Twitter and Substack Notes.