Daniela Peregrina: A Tehachapi home cook and believer in new beginnings

Daniela Peregrina.

At 53, Daniela Peregrina is an example that it's never too late to pursue your dreams and start a new chapter in life. Her story in our town began in 1995 when she first visited Tehachapi and fell in love with its charm. By 1999, she had made it her home, a decision that marked the beginning of a deep connection to the community.

Born in California, Daniela's childhood took a different path when her family moved to Mexico when she was just seven. This move exposed her to a blend of Serbian and Mexican cuisines at home, and her travels further enriched her understanding and appreciation of diverse food cultures.

"Cooking has always brought me joy," Daniela says. "From the Serbian and Mexican dishes of my childhood to the diverse flavors I've encountered traveling, food has been a constant source of happiness. I love sharing that joy with others, so if you come to our home, make sure to bring an appetite!"

Recently, Daniela's passion for cooking took a major leap when she joined Season 14 of "MasterChef: MasterChef Generations" as a member of Team GenX. This experience reignited her dream of becoming a professional chef and led her to enroll in the Plant-Based program at Escoffier Culinary Arts Institute. Earlier this year, Daniela shifted to a mostly plant-based diet due to health reasons and now follows a diet that is 90% plant-based. This transition has inspired her to explore and develop creative plant-based recipes.

Looking forward, Daniela is excited to give back to the community through cooking classes, private events and fundraisers for local charities. Her aim is to bring people together through food, sharing her love for cooking and supporting meaningful causes.

To follow her progress on "MasterChef," track her culinary school achievements and see the new recipes she's developing, connect with Daniela on social media. You can find her on Instagram and TikTok at @thedanielaperegrina, and on Facebook under Daniela Peregrina.

Provided.

This rich and velvety corn cream has the smoky depth of roasted poblanos, and is perfect as a starter or as a main course with some fresh crusty bread.

For the Creamed Soup:

• 4 ears of corn, husked and kernels removed (or two cans of drained corn kernels)

• 1 large poblano peppers (a green bell pepper can be used)

• 1 medium white onion, diced

• 2-3 cloves garlic, minced

• 2 tablespoons vegan butter or olive oil

• 3 cups vegetable broth

• 1 cup canned coconut milk (full-fat for creaminess) or unsweetened plant-based milk of choice

• 1/2 teaspoon ground cumin

• Salt and freshly ground black pepper, to taste

For garnish:

• 1-2 tablespoons extra-virgin olive oil

• 1 small poblano pepper, roasted, peeled, and cut into thin ribbons

• Fresh chives or parsley (optional), finely chopped

1. Roast the corn and poblano peppers:

• Preheat your oven to 400°F.

• Place the poblano peppers on a baking sheet lined with parchment paper and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.

• Place the roasted peppers in a bowl, cover with plastic wrap and let them steam for about 10 minutes. Once cool enough to handle, peel off the skins, remove the seeds. Dice the large poblano pepper and slice the small one into thin ribbons (smaller poblano will be for garnish). Set aside separately.

Spread the corn kernels on another baking sheet lined with parchment paper, drizzle with olive oil, salt and pepper and roast in the oven for 15-20 minutes, stirring halfway through, until the kernels are slightly browned and caramelized. Remove from the oven and set aside. (set some aside in a separate bowl for garnish)

Prepare the cream:

• In a large pot, heat the vegan butter or olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.

• Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

• Add the large poblano pepper dices.

• Stir in the roasted corn kernels and sautee all ingredients for 2 minutes.

• Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.

• Using an immersion blender, blend the mixture until smooth and creamy. You can also carefully transfer the mixture to a blender in batches and blend until smooth and silky.

• Return the blended mixture to the pot, stir in the coconut milk or plant-based milk, ground cumin, and season with salt and pepper to taste. Heat gently until warmed through, but do not let it boil.

Serve:

• Ladle the corn cream into bowls.

• Drizzle each serving with extra-virgin olive oil.

• Garnish with thinly sliced ribbons of roasted poblano pepper, a few of the reserved corn kernels and, if desired, a sprinkle of finely chopped cilantro or chives.

• Alternative garnishes: marigold petals/flowers, crisp parmesan cheese crisp (not a vegan garnish).