Corn & "Crab" Dumplings

August 17, 2020

INGREDIENTS 2 scallions 1 ear of corn 14 oz hearts of palm 1 garlic clove 2 tbsp vegan cream cheese ½ tsp paprika 1/4 tsp salt a few grinds black pepper 14 dumpling wrappers sweet chile sauce for dipping 2 tbsp avocado oil Prepare the produce Thinly slice the scallions. Cut corn kernels off of the cob. Drain hearts of palm and roughly chop ½ cup. Reserve the remaining hearts of palm for your own use. Peel and mince the garlic. Make the dumpling filling Add the cream cheese, paprika, garlic, salt and pepper to a large bowl and use a fork to combine. Add ¼ cup sliced scallion, corn, and chopped hearts of palm. Mix the corn and crab dumpling...

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Elote Bowls with Lime Chickpeas & Black Quinoa

August 05, 2020

INGREDIENTS ¾ cup black quinoa 1 can chickpeas 1 lime 4 ears of corn 2 radishes ¼ oz fresh cilantro 1 jalapeño 2 tbsp  Dairy-Free Cashewmilk Yogurt 2 tbsp  Vegenaise ¼ tsp cayenne pepper 2 tbsp pumpkin seeds handful of cherry tomatoes 2 TBSP olive oil Salt and pepper INSTRUCTIONS Cook the quinoa Add the black quinoa, 1¼ cups  water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes. Prepare the produce Drain and rinse the chickpeas and pat dry with a papertowel. Zest and juice the lime. Remove corn husks and cut kernels off the...

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