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Fresh Corn

Quick and Easy Fresh Corn Salad

You can serve this Quick and Easy Fresh Corn Salad as a side dish at any BBQ. The recipe is almost too simple for how tasty it is!

 

 

Corn Salad
Serves: 4
 
Ingredients
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt
  • 2 cups canned corn, drained
  • 1 red bell pepper, diced
  • ½ cup cilantro, finely chopped
  • 1 small red onion, diced
Instructions
  1. In a bowl, combine oil, vinegar, and salt.
  2. Add corn, pepper, cilantro, and onion. Mix gently.
  3. Serve.

 

Fresh Chickpea Buddha Bowl

Fresh Chickpea Buddha Bowl

A buddha bowl is a healthy meal composed of various vegetables layered over a base of grains. This Chickpea Buddha Bowl recipe uses quinoa for its base.

 

 

Fresh Chickpea Buddha Bowl
Serves: 2
 
Ingredients
  • 1 red onion, sliced
  • 1 pepper, sliced
  • 1 cup canned chickpeas, rinsed and drained
  • 6 mini bok choy
  • 1 pinch cumin
  • 1 pinch turmeric
  • 1 pinch ground coriander seeds
  • ⅔ cup cooked quinoa
  • ½ cup sprouts
  • 1 tsp parsley
  • 1 tsp sesame oil
  • 1 tbsp canola oil
  • ½ tbsp rice vinegar
  • salt and pepper
Instructions
  1. Preheat the oven to 450°F.
  2. In a bowl, mix the onion, pepper, chickpeas, and bok choy with a dash of olive oil, a pinch of cumin, another of turmeric and another of ground coriander seeds.
  3. Place the vegetables on baking sheet and bake for 20 minutes.
  4. In a large bowl, arrange all ingredients, starting with quinoa. Then add vegetables, sprouts, and parsley.
  5. Mix the oil with the rice vinegar, and sprinkle the Buddha bowl lightly with salt and pepper.

 

Pennsylvania Dutch Corn Noodles

Pennsylvania Dutch Corn Noodles

This simple, tasty pasta dish is traditional to the “plain and simple” Pennsylvania Dutch cuisine. It’s a perfect way to use fresh summer corn and tomatoes when they’re at their peak of flavor and abundance. In its original form this Pennsylvania Dutch Corn Noodles recipe is made with egg ribbons; to make it vegan, I recommend substituting ribbons made of hearty whole grain flours like spelt or quinoa. Photo by Hannah Kaminsky. Continue Reading…

Nearly-Instant Thai Coconut Corn Soup

Nearly-Instant Thai Coconut-Corn Soup from Vegan Express

This Thai Coconut Corn Soup is a soup that’s great for any kind of weather, not just when it’s chilly and rainy. Because this recipe is ready to serve in 20 minutes, it’s perfect for any time you want soup in a hurry. You can even chill it and serve it cold on warm days. Recipe adapted from Vegan Express: Featuring 160 Quick, Delicious Recipes for Healthy Meals* by Nava Atlas; photo by Susan Voisin, FatFree Vegan Kitchen. Continue Reading…

Mexican Roasted Corn Salad with Avocado (Esquites)

Mexican Roasted Corn Salad by Terry Hope Romero from Salad Samari

I could eat a different corn salad every night (corn is the perfect hearty addition to summertime salads), but my obsession started here: a deluxe vegan esquites, the queen of creamy roasted corn salads. Unlike most corn salads, this is best eaten when the corn is still warm from roasting, so prep all of the veggies (and the dressing, but you knew that already!) first, so all that’s required is toasted hot corn for a mouthwatering treat. From Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books, ©2014. Photos by Vanessa K. Rees. Continue Reading…

Potato and Grilled Corn Salad with Fresh Dill

When summer is in full swing, it means picnics, family bike rides, BBQs, and lots of dinners on the patio. A popular summer salad which I was never really able to get behind is the traditional potato salad. I just find it too heavy with mayo and much too creamy for my liking. I do, however, love the idea of grilled corn, fresh dill, and tangy mustard in my potato salad, and that’s just what I did to recreate this classic dish. This recipe makes for excellent leftovers, and it’s so easy to whip up to bring along to a lunch or dinner party. It won’t leave anyone feeling weighed down by heavy mayo, and you can proudly say it’s vegan! Recipe and photos contributed by Sophia Zergiotis of Love and Lentils.
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Edamame-Sriracha Succotash

EDAMAME-SRIRACHA SUCCOTASH randy clemens

To chill or not to chill: that is the question. While it’s true that succotash is delightful served warm, I’ve always enjoyed it served cold as a refreshing salad from summer through late fall. For me, it offers the brightest taste of the season, bursting with the crisp, sweet splendor of fresh, raw corn kernels. Recipe and photo reprinted by permission from The Veggie-Lover’s Sriracha Cookbook, ©2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Continue Reading…

Coconut Creamed Corn

Coconut creamed corn

The flavors of corn and coconut are deliciously compatible. This is a wonderful way to use fresh corn when it’s abundant, and the novelty of having it on the cob or roasted has worn off. The most time-consuming part of this, by which I mean all of 5 minutes or less, is stripping the corn kernels off the cob. Photos by Hannah Kaminsky of Bittersweet. Continue Reading…

Stewed Tofu with Corn and Tomatoes

Stewed tofu with fresh corn and tomatoes

Fresh corn and tomatoes are highlighted in this easy skillet stew, making it a great way to serve tofu for warm weather meals. It’s such a delightful quick dish that I’ve provided an option for using frozen corn and canned tomatoes, so that it can be enjoyed any time of year. Photos by Hannah Kaminsky.

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Leek and Corn Stuffed Peppers

Corn and Leek Stuffed Peppers

For these festive leek and corn stuffed peppers, try to use fresh corn if you can. In the late fall or early winter, organic frozen corn will do just fine.  This dish makes an attractive centerpiece for special occasion dinners like Thanksgiving and Christmas. For everyday or weekend meals for a smaller crowd, cut the recipe in half. Photos by Evan Atlas. Continue Reading…

Squash, Sweet Potato, and Corn Chowder

Squash and corn chowder

Squash, corn, and sweet potato combine to make a hearty chowder that’s especially perfect for fall. Though this admittedly involves a bit of preparation, none of it is difficult. It’s a great soup to make on a quiet Sunday — you’ll be happy to come home to it during the week! It’s delicious with fresh cornbread. It’s also the kind of soup you won’t mind making an extra effort to make for holiday meals like Thanksgiving. Continue Reading…

Creole Corn Maque Choux

Creole Corn Maque Choux1

Here’s a classic combo of corn, bell peppers, and tomatoes, Creole style. This veggie side dish was adapted by Creole cooks from a dish made by the Native Americans who populated southwest Louisiana. Make it when there’s a bumper crop of fresh corn; and also it’s a great choice for a Thanksgiving side dish. Adapted from Great American Vegetarian by Nava Atlas. Photos by Hannah Kaminsky.

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