Its just one delicious recipe from her new book,Unbelievably Vegan($21).
She is the author of the cookbook, Unbelievably Vegan.
I have always loved cooking, starting when I was just three or four years old.
Some of my earliest memories are of me in the kitchen with my mom, helping her cook.
Well, I thought I was helpingshe probably had another word for it.
Im not sure why I loved it so much.
Charity Morgan is a vegan chef who preps meals for professional athletes and celebrities. She is the author of the cookbook, Unbelievably Vegan.
Even though I am known for vegan cooking now, I did not grow up eating that way.
We were so ready tocommit to eating fully veganfor two weeks.
We started off strong the first few days.
But then about a week in, I added sour cream to my tacos.
I couldnt help it!
Thats when my whole experiment with veganism endeduntil 2017.
At this time, my husband decided he wanted to go plant-based to support his athletic performance.
I was experiencing some digestive issues and was curious if eating vegan could help.
(Yes, including taco night with vegan sour cream.)
Charity Morgan is a vegan chef who preps meals for professional athletes and celebrities. She is the author of the cookbook, Unbelievably Vegan.
So, I started making meals he could bring with him.
Thats kind of what happened with my husband.
Over time, the number of football players I was making vegan meals for kept growing.
One Thanksgiving, we decided to invite anyone on the team over who couldnt go home for the holidays.
About 14 players took us up on the offer.
I didnt announce this or anything, but I decided to do a fully vegan meal.
One of the dishes I made was a vegan truffle creamed corn.
Normally, creamed corn is full of dairy, specifically butter, evaporated milk, and cheese.
My version is just as decadent, but its 100 percent vegan.
The other secret ingredient is vegan cream cheese.
And adding a tablespoon of truffle oil makes all the flavors come alive in the richest way.
Sounds delicious, right?
Its especially a great dish to make on cold January nightsthe dreariest month of the year in my opinion.
Just learn from my mistake and serve yourself first.
Otherwise, you might miss out!
Place the bay leaf on the flat side of the onion half.
Secure the bay leaf in place with the cloves and set aside.
In a medium saucepan, melt the butter over medium heat.
Add the flour and whisk to make a paste (called a roux).
Continue whisking vigorously and begin to slowly pour in the milk.
Whisk until smooth, then add the prepared onion half.
Bring the liquid to a simmer and cook until slightly thickened, four to five minutes.
Turn off the heat.
Season with the salt, white pepper, and nutmeg (if using).
Remove and discard the onion.
Use immediately or cool and store in an airtight container in the refrigerator for up to five days.
For the truffle creamed corn:1.
Stir in the nutritional yeast, vegan cream cheese, sugar, and truffle salt.
Stir in the butter.
Transfer to a serving dish.
Drizzle with the truffle oil, garnish with parsley, and truffle (if using), and serve.
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