Tag Archives: vegan month of food

Corn Relish-Diva Style

This recipe comes from a dear friend and client The Canning Diva who taught my book group how to make and can everything from garlic to pickles to strawberry jam and salsa this year. Check out one of her canning, preserving or food dehydration classes in west Michigan or book a private party like I did and bring the Diva to you.

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Before corn season ends and just as pepper season is starting up, I can’t think of anything better than canning a bunch of corn relish then having it retreat to the shelf waiting for winter- a time when I’m hopelessly longing for summer’s sun.

corn relish

Homestyle Corn Relish

  • 4 C white vinegar
  • 1 ¼ C raw vegan sugar
  • 2 T sea salt
  • 8 C corn kernels, fresh is best but frozen corn can be used too
  • 3 C red and green bell peppers, seeded and diced
  • 1 C jalapeno peppers, seeded and diced
  • 1 ¾ C celery, diced
  • 1 C onion, finely chopped
  • 2 T dry mustard
  • 2 tsp celery seeds
  • 2 tsp ground turmeric
  • ¼ C water
  • 2 T ClearJel (The Canning Diva has also substituted Liquid Pectin with great results)

corn relish stock pot - colorsIn a medium-sized stock pot, combine vinegar, sugar and salt.  Bring to a boil over medium heat being sure to stir until all sugar is dissolved.  Gradually add corn, peppers, celery and onion being sure to keep everything boiling.  Stir often to avoid scorching.  Add the spices and stir.

Combine the water and ClearJel, mixing well to create a paste.  After making the paste, mix it well into the vegetable mixture while it is boiling.  Reduce heat and boil gently for 5 minutes being sure to stir often to avoid scorching.

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Ladle hot relish into hot jars being sure to leave ½” head space.  Wipe rims with a warm wash cloth dipped in vinegar and secure lids and rings.  Hand tighten.

This recipe can be hot water bathed.  Place jars in water bather and cover with warm water.  Process in a hot water bath for 15 minutes.  Remember, timing doesn’t start until water has come to a full rolling boil.  After

corn relish processed with gloves lids utensil

processing, remove lid and let sit for 5 minutes before removing jars.

VeganMoFo 2011

October kicks off an annual tradition in the Vegan community:  Vegan Month of Food or VeganMoFo.  VeganMoFo is this rad movement to get people to think a little more about a vegan lifestyle.  It’s like Christmas for Veg Bloggers not to be confused with Veguary, which is well, in the Winter.

VeganMoFo was originally created on the Post Punk Kitchen, as an homage to NaNoWriMo. Because we do want to write novels, but sometimes cooking gets in the way. So why not combine them!?

The idea is for food bloggers, to write as much as you can all month, about vegan food. The blog entries can be about anything food related – your love of chopsticks, your top secret tofu pressing techniques, the first time you ate vegan nom noms, vegan options in or around your city, or lack thereof – you get the idea, right? If not, browse around on this nicely packaged RSS bundle of all things VeganMoFo for the month.  See, vegans are accommodating, even if you are a total lazy ass, you can still get good content; this year it is even sorted into various categories like Gluten Free and Sweets.

Speaking of lazy, or maybe uber busy, I don’t know you decide…I am not going to be able to blog every day, but I will try to share something up here 1-2 times a week this month for your viewing pleasure (yes, this counts as one even though you didn’t get a recipe).

Take a vegan challenge this month.  At least go vegan on Meatless Monday and abstain from eating things with faces for one day in the week, hell even Mario Batali does it on Mondays.

See ya around!