PETA Global 2018 Issue 2

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Classic Corn Chowder (Makes 6 to 8 servings) Pan-Seared Eggplant and ‘Mozzarella’ Bake (Makes 10 servings) SUBLIME CLASSICS for you to try at home Blissful Brownies (Makes 12 servings)

YOU’LL NEED • 1 lb. pecans • 6 Tbsp. maple syrup • 3 1 /2 cups vegan chocolate chips • 1 cup brown sugar • 1 cup vegan margarine • 1 1 /2 cups nondairy milk • 1 /2 cup all-purpose flour • 1 /2 cup cocoa powder • 1 /4 cup powdered egg replacer • 2 tsp. baking powder • 2 tsp. baking soda

YOU’LL NEED • 3 cups corn kernels • 8 cups water

YOU’LL NEED • 1 /4 cup vegetable oil • 5 eggplants, peeled and cut lengthwise into 1 /2-inch slices • 1 /2 cup flour • 2 cups marinara sauce • 1 lb. vegan shredded mozzarella cheese

• 1 /4 cup vegan margarine • 2 Tbsp. minced shallots

• 2 tsp. minced garlic • 1 yellow onion, diced • 2 red peppers, diced • 2 leeks (white parts only), julienned • 2 stalks celery, diced • 1 cube vegan chicken-flavored bouillon

METHOD • Preheat the oven to 350°F/177°C.

• 2 carrots, diced • 1 potato, diced • 1 cup chopped kale • 1 Tbsp. vegan cream cheese • 1 /4 cup yellow cornmeal • 1 tsp. chopped fresh sage • Salt and pepper, to taste

• Warm the oil in a large skillet over medium heat. Dredge the eggplant slices in the flour, then fry in the oil until golden brown. Drain on paper towels. • Place a thin layer of the marinara sauce in the bottom of a 9-inch-by-12-inch baking pan. Add a layer of the eggplant slices. Repeat, alternating the marinara sauce and the eggplant slices, until all the eggplant has been added. • Sprinkle with the vegan cheese and bake for 25 minutes, or until browned and bubbly. Cool slightly before cutting.

Sublime corn chowder, brownie, and eggplant: © Steve Lee • Lime slice: © iStock.com/yusufsarlar

METHOD • Preheat the oven to 350°F/177°C.

• Coat the pecans with the maple syrup. Bake on a nonstick pan for 12 minutes. Remove from the oven and allow to cool.

METHOD • Place 1 cup each of the corn kernels and water in a pot, bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove from the heat and allow to cool. Transfer to a blender or food processor and purée until smooth. Strain through a sieve, reserving the “cream.” • Melt the vegan margarine in a large pot. Add the shallots, garlic, onion, peppers, leeks, and celery and sauté until soft. Add 6 cups of the water, the vegan bouillon cube, carrots, potato, and kale. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. • In a separate bowl, combine the remaining water, vegan cream cheese, cornmeal, and reserved “cream” and stir until smooth. Add to the soup, along with the remaining corn, sage, salt, and pepper.

• Melt 2 1 /2 cups of the chocolate chips in a double boiler.

• Whip together the sugar and vegan margarine with an electric mixer until fluffy. Stir in the melted chocolate and nondairy milk. • In a separate bowl, combine the flour, cocoa powder, egg replacer, baking powder, and baking soda. Using a spatula, combine with the whipped mixture. Mix in half of the pecans and the remaining chocolate chips.

• Serve over linguine or with your favorite vegetables.

• Spread in a 9-inch-by-12-inch foil-lined baking pan. Top with the remaining pecans. Bake for 25 to 30 minutes.

• Cool to room temperature, then freeze. Pull on the foil to remove the brownies. Cut into 12 squares. Bring to room temperature and serve.

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