After the meal, I had
extra white corn sauteed in milk.
Not exact matches
1 can organic black beans, rinsed Equivalent amount of frozen or fresh
corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (
white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered
extra virgin olive oil
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh
corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (
white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered
extra virgin olive oil
Anyway, this salad is made with sweet yellow and
white corn, mostly for a little
extra color, a creamy basil pesto aioli, fresh spinach and some red onion.
Filtered Water,
Corn, Roasted Red Onion, Lime Juice, Lemon Juice, Roasted Poblano Pepper, Vegetable Stock,
Extra Virgin Olive Oil, Cilantro, Garlic, Himalayan Pink Salt,
White Pepper
ingredients PIE CRACKERS: olive oil cooking spray 3 sheets phyllo dough (12 ″ X16 ″) 1 cup maple sugar PECAN PIE FILLING: 5 tablespoons vegan butter 3/4 cups dark brown sugar 3/4 cups light
corn syrup 2 tablespoons cornstarch 1 tablespoon vanilla extract 1 tablespoon distilled
white vinegar 1 teaspoon Kosher salt 8 ounces
extra firm silken tofu 2 cups pecans (toasted, roughly chopped) COCONUT WHIPPED CREAM: 1 15 - ounce can full fat coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla extract
I used a very finely ground,
white, organic
corn meal and maybe an
extra tablespoon of liquid to the batter.
Filling: 5 tablespoons
extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh
corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry
white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting
4 large ears
corn on the cob, shucked and silk removed 2 tablespoons
extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or
white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
Ingredients: 2 cans Shoepeg
white corn 2 cans black - eyed peas (without bacon) 2 - 3 roma tomatoes 2 - 3 avocados 1/3 cup
extra -LSB-...]