Day 306 Tomato Corn Salad

Tomato Corn Salad

1 Onion, diced
1 Red Bell Pepper, diced
6 Ears Corn, cut off the cob
2 Tomatoes, diced
1 Cup Baby Spinach
1 Bunch Italian Parsley, chopped
1 Tablespoon Kelp Granules
1/4 Cup Stock

1.  Saute onion, pepper and corn in stock over medium heat still softened.

2.  The remaining ingredients and cook for 10 minutes.

Goes well with Mexican Rice

Soundtrack The Naked and the Famous - Simple Forms

Day 259 Black Bean, Corn and Avocado Pizza

Black Bean, Corn, and Avocado Pizza

1 Can Black Beans
Corn cut from 1 Ear
2 Avocados Sliced
1 Bunch Cilantro, chopped
1 Clove Garlic, chopped
1 Teaspoon Ground Cumin
1 Teaspoon Ground Mustard
Salt and Pepper to taste
Tomatillo Sauce (Day 258)
Hummus
4 Whole Wheat Pita Rounds

1.  Mix the black beans, corn, cilantro, garlic, cumin, mustard, salt and pepper in a saucepan.  Cook till heated through,

2.  Spread the Hummus on the pita rounds,  Top with sliced avocado. Place the bean mixture on the pita.

3.  Broil in the oven until browned.  Top with tomatillo sauce.

Goes well with a green salad.

Soundtrack Daya -  Self titled album.

Day 198 Corn and Pepper Chowder

Corn and Pepper Chowder

3 1/2 Cups Almond Milk
1 Yellow Onion, diced
1 Bay Leaf
4 Branches Parsley
1 Tablespoon Thyme
1 Tablespoon Oregano
8 Peppercorns
1 Bell Pepper, chopped
8 Ounces Tomatoes
1 Cup Water
 Ears Corn, husked and kernels cut from cob
1/2 Teaspoon Salt
4 Ounces Vegan Cheese, cubed

Decobbed corn

1.  Slowly heat the milk and half the diced onion and bay leaf, parsley, thyme, oregano and peppercorns.  Cook for 10 minutes.  Remove the parsley and bay leaf from the stock.

Milk stock

2.  Roasted the bell pepper until the skin is black.  Steam in a paper bag for 10 minutes.  Remove the skin and chop the pepper.

3.  Add the water and tomatoes to the milk stock. Add the corn kernels, pepper and remaining onion.  Cook for 30 minutes.   Add salt.

4.  Serve over cheese cubes.

Goes well with Marinated Eggplant

Soundtrack Vampire Academy - Motion Picture Soundtrack

Day 44 Curried Corn Bisque

Curried Corn Bisque

2 Tablespoons Canola Oil
1 Onion, chopped
1 Tablespoon Curry Powder
1/2 Teaspoon Hot Sauce
1/4 Teaspoon Salt
1/4 Teaspoon Ground Pepper
30 Ounces Frozen Corn
4 Cups Vegetable Stock
1 Cup Lite Coconut Milk
Garnish of Vegan Cheese, Green Onions, or Yogurt

Ingredients

1. Heat oil in a large saucepan over high heat.  Add the onions and cook until soft.  Add the curry, hot sauce, salt and pepper.  Stir to coat the onions.

2.  Stir in the corn and stock.  Bring to a boil, then reduce heat and simmer until heated through. Remove from heat. Using a immersion blender, blend to a thick, but not completely smooth texture.

Ready to blend

3. Return to stovetop and add coconut milk.  Heat through.  Top with garnish.

Creamy Bisque

Soundtrack John Mayer - Where the Light Is

Day 35 Quesdillas with Beans and Corn

Quesadillas with Beans and Corn

2 Cups Refried Beans
4 Tablespoons Salsa Verde
24 6-inch Corn Tortillas
2 Cups Frozen Corn, thawed
2/3 Cup Cilantro, chopped
1 Bunch Green Onions, chopped
1 1/2 Cups Monterey Jack 'Cheese', shredded

Ingredients, including vegan cheese

1.  Preheat oven to 400 F.

Filling

2. Combine beans, salsa, corn, cilantro and green onions.

3.  Spread bean mix on a tortilla.  Top with shredded cheese.  Top with another tortilla and press lightly to seal.  Repeat to make 12 quesadillas.

Topped with cheese

4.  Bake on a baking sheet until lightly crisped and browned, about 10 minutes. Serve hot.

Goes well with Zucchini Slaw

Soundtrack - Bloc Party - Silent Alarm