Vegan Quinoa Corn Chowder

Quinoa Corn Chowder #vegan #recipe

Remember when I put together the 2013 Savvy Food Bucket List?  No?  That’s okay, because I apparently forgot, too.  I remembered only last week, as I was making plans and goals for the year. Despite my forgetting that the list even existed, I did still manage to complete quite a few things off the list – manicotti, stuffing, limoncello, peach and tomato salsas and both German chocolate and ice cream cakes made appearances in my kitchen last year. Still, over half the bucket went unfilled.  Oops!

So I don’t think I’m going to be creating a 2014 Savvy Food Bucket List for myself. Clearly, I didn’t find it quite as inspiring as I had hoped last year, given that I forgot about it entirely come February.  Isn’t that how a lot of resolutions go?

Instead, I’m going to focus on my new projects – on making Savvy Game Night come to life, and making the Best Life Ever podcast more awesome with each new episode. I’ve already neared completion of one project – the Savvy Eats redesign (hence the radio silence all week!).  What do you think? I’m now using the Foodie theme by Shay Bocks, and am so happy with the new, clean look.  I’m especially excited about the new recipe index!

As far as my blogging goes, I’m using my editorial calendar to keep myself focused.  Since this month is all about healthy comfort food, I’m starting with the healthiest dish of all: a hearty, creamy corn chowder… without the cream.  All it requires is some vegetables, a whole grain, some chicken or vegetable stock and about 20 minutes on the stovetop.  Then just puree half of it, and a comforting, thick chowder is ready for serving.  Dan and I are loving this soup and variations on it lately.  I don’t know about him, but I would happily eat this every day during this vicious cold snap!


Quinoa Corn Chowder #vegan #recipe



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Corn and Cheese Taquitos

It was a busy weekend. We stained and sealed the deck, and made two trips to the farmers’ market. We cleaned and organized in the wake of last weekend’s “move almost all of the upstairs furniture” spree. We hiked Buttermilk with Adam and Laura, and had multiple game nights.  I made dilly beans and pear ginger preserves and pear salsa and pasta from scratch.   And I made these taquitos, filled with the last of the sweet corn and two types of cheese.  They were a hit with our vegetarian friends!

Corn and Cheese Taquitos

Prep Time: 30 minutes

Yield: About 12 taquitos

Corn and Cheese Taquitos

These taquitos will please omnivores and vegetarians alike. If you don't have sour cream in the refrigerator (I never do), try making your own! Mix equal parts plain Greek yogurt and heavy cream in a bowl and allow to rest at room temperature for about thirty minutes. Whisk and you should see that it has thickened into a thin sour cream. If it isn't there yet, try adding another tablespoon or two of yogurt and let it rest another 10 minutes.


  • 1 tablespoon canola oil
  • 1/2 large yellow onion, chopped
  • 2 red or orange bell peppers, chopped
  • 3 ears sweet corn, kernels removed from the cob
  • 2 tablespoons fresh oregano
  • 3/4 cup sour cream (see headnote for a substitution tip)
  • 5 ounces queso fresco, crumbled
  • 5 ounces sharp cheddar, shredded
  • Pinch of salt
  • 12-15 6" flour tortillas


  1. Preheat the oven to 425F and grease a 9"x13" baking pan (don't forget to grease the sides as well!).
  2. Heat the oil in a large skillet over medium-high heat and add the onion, peppers and corn kernels. Cook, stirring occasionally, until the onions begin to brown, about 5-8 minutes.
  3. Add the oregano, sour cream, cheeses and salt and reduce the heat to medium-low. Cook and stir continuously until the cheeses are entirely melted.
  4. One at a time, warm the tortillas in a griddle, then fill with 1-2 tablespoons of corn filling. Roll the taquitos up tightly. If the ends look a little empty, use your fingers to push some filling into either end. Place seam-side down in the baking pan and repeat with the rest of the tortillas and filling.
  5. Bake at 425F for 15-17 minutes.

Make Ahead and Storage