Fresh Corn Veggie Pot

FRESH CORN VEGGIE POT

Fresh corn mixed with red cabbage, mushroom, celery, onion and pepper saute, along with peas, fresh ginger sticks and garlic. San Marzano tomatoes turn this summer veg fest into a savory delight! Just what Steve asked for – healthy and delicious!

Makes 17 cups

6 ears fresh corn-on-the-cob – cut ends off, shuck, wash and bring to boil in pot of water, cover and let set 10 minutes; remove from water and when cool enough stand each ear on large end and cut from top down between kernels and cob to remove kernels

12 oz. bag froz. peas, cooked in hot water till thawed and plump, drain and rinse under cold water

2, 28 oz. cans San Marzano whole tomatoes in puree, cut tomatoes into bite size – if using tomatoes in liquid, add about 12 oz. can tomato puree

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2 T. extra virgin olive oil

2 stalks celery, sliced

2 lg. green peppers, cored and diced into bite size

1 lg. sweet onion, peeled and cut into bite size

8 oz. pkg. white button mushrooms, trimmed, washed and sliced

6 c. red cabbage, approx. 1 inch squares

1/4 c. fresh, peeled ginger sticks – break little nubs off about 2 thumb sizes of ginger root, peel using paring knife, slice into very thin planks, stack then slice into matchstick sizes

approx. 10 peeled garlic cloves, sliced thinly – not chopped

2 t. ground fennel seed

2 t. salt

fresh ground black pepper

approx. 1 c. fresh sliced basil leaves

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Prep all your ingredients before beginning to cook.

Clean the pot you cooked the corn in. Add olive oil and melt over medium heat.

Add celery, green pepper and onion. Toss to coat with oil, sprinkle lightly with salt, then cook till celery is about half cooked.

Add mushrooms, cabbage, ginger, garlic, fennel, salt and pepper. Stir to coat with oil, then saute till onion becomes translucent and cabbage pliable. Cover the pot if you want to speed the cooking process.

Add tomatoes plus puree. Stir and cook till veggies are done to your liking. Adjust salt and pepper.

When done add corn, peas and basil. Stir well. Turn heat off and cool to room temperature before packing in covered containers. Refrigerate.

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Notes: Steve likes additional margarine plus vegan parmesan as toppers.

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