I’m not sure why, but up until last year I had never cooked my own corn on the cob. I guess maybe I thought it was hard or took a long time, but boy was I wrong.
Bottom line: if you can boil water, you can cook corn on the cob.
Here are the steps:
- Bring a large pot of UNSALTED water to a boil.
- De-husk the corn cobs and place them in the water.
- Leave them there until the water starts to boil again (this takes maybe 2 minutes tops). [Note: if you want it a little softer and less al dente, give it an additional minute in the boiling water.]
- As soon as the water is boiling again, remove the corn with tongs.
- Season to taste and eat, typewriter-style.
My absolute favorite flavor right now is Chili Lime Corn on the Cob. To make, just spread a pat of Earth Balance over the still-warm corn, then add a squeeze of fresh lime juice, a sprinkle of salt and pepper, and a generous couple of dashes of mild chili powder (or for an incredible kick, try a spice mixture like Slap Ya Mama). Toss to coat evenly, and enjoy. My mouth is watering just thinking about it…
This is so quick and fail-proof that I’ve recently taken to eating a piece of corn as a snack when I get home from work. It also makes a fantastic side to pretty much any dinner entree. Right now is the time to enjoy sweet end-of-summer corn, so don’t delay!
I’m also sharing this delicious corn dish in this week’s Virtual Vegan Linky Potluck–check it out!
Disclaimer: I received a coupon for a free product sample of frozen wild blueberries from Wyman’s of Maine. I was not compensated in any other way for this review and all thoughts and opinions are my own.
Well, the summer is rapidly dwindling, and with it, the supply of fresh produce. Here in Massachusetts, an exceptionally brutal winter has been followed by an unusually cool summer. I can’t be alone in noticing the impact this has had on this years produce. It definitely seems less sweet and succulent than usual.
Our blueberries in particular were pretty tart this year even while in season, and now that season is all but over. Fortunately, I have a great stash of frozen blues to see me through!
You may have noticed Wyman’s frozen wild blueberries in your store’s freezer section before (they come in a dark blue packet-style bag). If you’ve never tried them, I can tell you they are distinctly different from your everyday frozen blueberries.
For one, they are much smaller. Check them out in proportion to the other ingredients of this smoothie-to-be:
They also pack a lot of berry flavor into that little shape! I frequently use blueberries as a smoothie ingredient but often find that, once blended, the only indication that they were even there is the purple hue of the finished product. Not so with Wyman’s wild blueberries. You can definitely taste as well as see them in the end result.
In addition to smoothies, they are fantastic stirred into oatmeal:
Added to pancakes:
Or baked into muffins:
I used Chocolate Covered Katie’s recipe for Chocolate Chip Banana Bread Mini Muffins and simply subbed tiny Wyman’s blueberries for the mini chocolate chips 🙂
Overall, I love these little berries and they’ve been a huge help in getting me through this summer’s mediocre harvest. If you spot these in your grocery store, be sure to snatch them up!
Thirsty? This ultra-refreshing, sweet, summery smoothie is just what the doctor ordered.
In honor of the 5th Virtual Vegan Linky Potluck, I present one of my new favorites: a Berry Lemonade Smoothie.
1 cup lemonade (I used Newman’s Own diet lemonade)
Generous squeeze of fresh lemon juice
3/4 cup frozen strawberries
1 cup fresh blueberries (can also use frozen)
5 fresh mint leaves
Agave nectar or other natural sweetener to taste
Blend first 5 ingredients together until smooth. Taste and add sweetener if necessary (it may be tart depending on the lemonade you use and the sweetness of your fruit).
Drink up and enjoy!!!
Hey there! Hope everyone is having a great week–it’s already more than halfway over!
For the second installment of the Virtual Vegan Linky Potluck, I’m sharing yet another fabulous and simple way to enjoy summer produce. Feel free to substitute whatever greens and fruit are abundant and tasty right now where you live–the sweet, tangy dressing goes with pretty much everything!
For the dressing
2 tbsp. balsamic vinegar
1 tbsp. maple syrup
3/4 tbsp. freshly squeezed lime juice
1/2 tbsp. finely chopped fresh mint
dash of salt and pepper
For the salad
6-10 strawberries depending on size, sliced (about 3/4 cup) (or blueberries or other delicious seasonal fruit)
3 cups arugula (or spinach or other green)
5-6 fresh basil leaves, thinly sliced (use more if you love fresh basil like I do!)
1/2 medium shallot, thinly sliced
2 tbsp. toasted pine nuts (walnuts or almonds would also be great)
Whisk together all dressing ingredients until well combined. Combine salad ingredients, tossing until well combined, then add dressing and chow down!
Unfortunately I am still having issues with WordPress, so my posting has continued to be limited. I’ve learned that it may have something to do with computer system updates (??), which unfortunately are out of my control, but I’m hopeful for a resolution at some point in the near future.
In the meantime I’ve been *trying* to be more active on Twitter, Instagram, etc., just so that you all know I’m still alive!
Enjoy the rest of your week!
Today I am sharing my current obsession: a stone fruit salad with hints of mint and lime reminiscent of a delicious mojito!
Tangy, sweet, and insanely refreshing, this fruit salad is a perfect way to take advantage of summer’s amazing bounty. It makes a delicious breakfast or snack and is easily multiplied for a party, picnic, or bbq.
Mojito Stone Fruit Salad
Serves 2 as a snack or side, or 1 as a big bodacious breakfast
Vegan, raw, gluten-free
1 nectarine (or peach), pitted and diced
1 plum, pitted and diced
10 cherries, pitted and quartered
1 tsp freshly squeezed lime juice
1/2 tsp grated lime zest
1 tsp finely chopped fresh mint
Combine all ingredients in a large bowl and mix well, stirring gently to avoid bruising the fruit.
Enjoy as is or top with coconut whipped cream for a little decadence! (I like this method by Angela of Oh She Glows).
1) Conventionally grown stone fruits tend to carry a lot of pesticides on their skin. In this one you’ll be eating all the skins, including that of the lime, making this one recipe for which you may want to consider using organic ingredients if available.
2) If your fruit is underripe or you find the salad comes out more tangy than you’d prefer, go ahead and add a little bit of sweetener. Agave nectar or some cane or turbinado sugar would work beautifully.
3) If you are making this to serve at a gathering I would suggest waiting to toss it all together until you are just about ready to serve. This will prevent those sassy cherries from staining the whole thing red!
Have a wonderful, happy, healthy 4th!!!
UPDATE: I have entered this recipe in today’s Virtual Vegan Linky Potluck!
Hey all, happy Friday!
I’m just checking in from mobile to let you know that I haven’t posted this week because I’ve been having a ton of problems trying to access, let alone log into, wordpress.com. It’s super-frustrating because I actually have a bunch of blogs ready to go, but no way to post them at the moment.
Is anyone else having a similar problem?? Or know how to fix it??
It appears to be a security issue, where Chrome says it can’t connect to the “real WordPress,” while Explorer just won’t connect to the page at all.
I thought maybe it was caused by the security settings on my work computer, but today I’m on a public computer and having the same problem 😦 WTH??
Anyway, enough bitching from me. I hope everyone has a terrific weekend! I will be spending mine on Cape Cod with my handsome husband, perfect fur-babies, sunshine, and cherries. All. The. Cherries.
Ugh, sorry it took me more than half the day to announce the giveaway winner. Wordpress and my computer were in a fight, and I was stuck in the middle trying to make peace. Can’t we all just get along??
Anyway, without further ado, the winner of a bottle of Benny T’s Vesta is Em! Em wrote:
I’d love to try the very hot. I put hot peppers or hot sauce on EVERYTHING. It doesn’t taste right until it burns 🙂
AMEN. Congratulations to Em and thanks to everyone that entered!
In the meantime, I am super-jazzed about the watermelon I just bought. My arm aches from carrying it around the store (it’s a whopper!) but it will be so worth it when I bite into that juicy summery goodness this evening.
I don’t have a pic of mine because it’s waiting for me in the car but here is what a watermelon looks like in case the horrid winter has eradicated all of your wonderful warm memories:
I love you.
What’s your favorite summertime fruit?