Here’s a bountiful array of naturally plant based fresh corn recipes for summer and early fall. Get creative with this versatile summer vegetable — you’ll find grilled corn, salads, main dishes, salsas, and so much more.
When fresh corn is at its peak in the summer months, we’re inclined to simply cook it and serve on the cob. Nothing wrong with that, but a world of inspiration awaits you when you want something different!
If you’re a vegetarian or vegan who enjoys going out for Indian food, chances are you’ve ordered aloo gobi, a classic dish of mildly spiced, curried cauliflower and potatoes. This quick aloo gobi recipe is made with a couple of shortcuts, but still tastes deliciously authentic.
This shortcut version of aloo gobi comes together quickly with frozen cauliflower and, more importantly, a jar of tomato-based Indian simmer sauce. These convenient sauces contain up to twenty traditional Indian seasonings, giving great depth of flavor and allowing us lazy cooks to make Indian-style dishes at home.
Though pasta salads can be enjoyed all year round, they’re especially welcome for warm-weather meals. Pasta salad with asparagus and peas is filled with spring flavors, perfect for welcoming the season and enjoying into early summer.
You can use a variety of pastas; my favorite to make this with is orecchiette (“little ears”), which are small and delicate. If you can’t find orecchiette, alternatives suggested in the recipe are mini penne or gemelli. Truth be told, any short pasta shape will work.
WNWN Debuts World’s First Alt-Chocolate — Cacao-Free, Child/Slave Labor-Free, Deforestation-Free, Palm Oil-Free, with 80% Less CO2 Emissions than Chocolate.
WNWN Food Labs, a UK food tech startup addressing critical problems in food supply chains, announced today it is releasing the world’s first cacao-free chocolate.