Tag: corn

Smoky Corn Chowder

Melissa King 64 Comments

I have been a fan of Jackie Sobon’s blog, Vegan Yack Attack for a long time.  I am SUPER excited to review this book, Vegan Bowl Attack – More Than 100 One-Dish Meals Packed with Plant-Based Power.

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This book is packed with yummy recipes like, Peanut Butter Pretzel Oatmeal (hello delicious!), Spicy Sesame Bites, Kimchi Bowl with Red Curry Almond Sauce and Spicy Sushi Bowl.  Today I am sharing the Smokey Corn Chowder Bread Bowl recipe with you.

I am also going to give away a copy of Vegan Bowl Attack to one lucky reader! Yay!!  I omitted the bread bowl when I made this recipe, but I bet the bread bowl would make this even more delicious.   Everything is better in a bread bowl, right?

Smoky Corn Chowder 2 - My Whole Food Life

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Fresh Corn and Mango Salad (Vegan)

Melissa King 6 Comments

Now that the warm weather is here, I am all about salads.  This Fresh Corn and Mango Salad is so refreshing.  The recipe comes from Heather Christo’s new book Pure Delicious – More than 150 Delectable Allergen-Free Recipes.

ALL the recipes in this beautiful book contain no: gluten, dairy, eggs, soy, peanuts, tree nuts, shellfish or cane sugar.  You may already know Heather from her blog, heatherchristo.com.   Her pictures are absolutely gorgeous and this book does not disappoint!

 

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My daughter has tree nut allergies, so I love that this book is full of things she can eat!  We took the corn salad to a family gathering yesterday and it was a hit.  I also added avocado, because avocado makes everything better, right?

This book is not vegan, but there are TONS of vegan options in it.  This salad would be perfect for Cinco de Mayo too!  If you are looking for more Cinco de Mayo recipes, try my Homemade Salsa or Homemade Guacamole.

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Corn Tomato Avocado Salad (Vegan, Gluten Free)

Melissa King 13 Comments

I think I have mentioned that I am a big fan of salads. This Corn Tomato Avocado Salad is my latest.  I have so many healthy salad recipes on the blog already.

You can never have too many salad recipes right?  The corn we used in this recipe was organic and non GMO.  We bought 48 ears of it from our co-op last summer.

We still had some left in the freezer.   This corn, tomato and avocado salad could be eaten on it’s own, but it also makes a great side dish too.

 

Corn Tomato Avocado Salad

 

If you are worried about the avocado browning in the fridge, you can always squeeze a little extra lime juice on it.  Or you can add the avocado right before you eat it.  That is what we did.

Avocado makes everything better, doesn’t it?

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Wheat Berry Salad with Corn and Peppers

Melissa King 8 Comments

I love the nutty flavor that wheat berries have.  If you haven’t tried them yet, you really should.  They are delicious!  I also have a Wheat Berry Salad With Cranberries on the blog.  Since it’s summertime, I am still on my cold salad kick.  My husband and I came up with this meal from scraps we had in the fridge.  It turned out to be really good!  We used some of our organic and non GMO corn we had stashed in the freezer.

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Sometimes when you clean out the fridge, you get the best meals.  This came out so good, we made a second batch the following day.  If you have a gluten allergy, you can replace the wheat berries with quinoa and this will be equally delicious!

Wheat Berry Salad With Cranberries

Wheat Berry Salad with Corn and Peppers

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Prep Time 20 min

Ingredients

Instructions

  1. Throw all the ingredients in a bowl and mix well.

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Recipe Notes

To make this even better, let it sit in the fridge for a few hours so the flavors can develop further. It’s even better the next day! This made 4-5 servings. Enjoy!

Healthier Corn Fritters (Vegan)

Melissa King 13 Comments

Healthier Corn Fritters.  So a few weeks ago, our co-op offered an add on of 48 ears of organic and non GMO corn.  I love corn on the cob, so I got the add on.

That day, we boiled and cut all the corn and stuck most of it in the freezer.  It took all day!  I used some to make my Honey Balsamic Bean Salad.  This weekend, we decided to make corn fritters.  The traditional way calls for deep frying.

We pan seared ours and then baked them.  So they still have a crunchy crust, but are mostly baked.  This is one of my husband’s recipes.

 

healthier corn fritters

 

These came out so good!  It’s been rainy here the last couple days and I didn’t want to eat them before I was able to get photos.

I am so glad I got a chance to shoot these so I can have them for lunch today.  These fritters would be perfect on top of a salad, eaten as a burger, or just topped with some avocado.

Healthier Corn Fritters

Healthier Corn Fritters

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Prep Time 10 min Cook Time 22 min Serves 10 - 12 fritters     adjust servings

Ingredients

Instructions

  1. Preheat oven to 425. 
  2. Throw all the ingredients in a bowl , and mix until the batter comes together.  I did this by hand.
  3. Form into small patties. I used a 1/4 cup measurement for this.
  4. Lightly oil a large saucepan on medium to medium high heat.
  5. Lay the patties into the pan and sear for 1-2 minutes on each side. Just enough to give it a nice crispy outside.  You may need to add a bit more oil if the pan looks dry.  
  6. Repeat these steps until all the patties are seared.
  7. Lay the patties on a parchment lined baking sheet. Bake for 20 minutes, stopping in the middle to flip them over. Enjoy!

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Recipe Notes

I got 10-12 patties out of this batch.

Black Beans and Rice

Melissa King 39 Comments

My husband has always been the cook in the family.  I have always loved to bake.  Since he has been moving up in his career, I have had to take on the role of cooking.  However, on the weekends, he does like to cook and this black beans and rice recipe is one of his.  Another one of his recipes is my Peanut Noodle Stir Fry.  That is his favorite.

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He says he has been making this since college.  Back then he was a meat eater and he used to add a chicken breast in this as well.  So if you are an omnivore, feel free to do just that.

Black Beans and Rice

Black Beans and Rice

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Prep Time 30 min Cook Time 30 min

Ingredients

  • 3 cups black beans (We used dried that we soaked overnight and boiled in the morning until they got soft.)
  • 3/4 cup tomato sauce
  • 1/2 yellow onion chopped
  • 1 yellow pepper chopped
  • 10 cherry tomatoes halved
  • 1 cup corn (We used frozen organic corn)
  • 1 small jalapeno seeds removed and diced
  • 2 cups water
  • 1/4 tsp garlic
  • 4 T oil (We used avocado oil)
  • Juice from 2 limes
  • 1 cup wild or brown rice + 2 cups water

Instructions

  1. In a small pot, add the rice and 2 cups water.
  2. Bring to a boil, then turn down, cover and simmer until all the water has been absorbed. About 20-30 minutes.
  3. In a large pan, combine the rest of the ingredients and bring to a boil, turn down and simmer until all the liquid has been absorbed. About 20-30 minutes.
  4. You can add the rice into the pan, or keep them separate like we do. That’s it. Enjoy!

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