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Vegan for the Holidays

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Vegetarians in Paradise
 Vegetarian Cooking with Zel

What joy corn season brings! I love it!!!! And what a thrill it is to chew those sweet little kernels off the cob and feel them snap open with each ambrosial bite. I adore that burst of juicy sweetness and the fun of chewing those fibrous little delights until every last morsel is stripped from the cob.

I waited patiently all year for those heavenly moments when corn season is again in full swing and farm stands and market bins are piled high with corn in the husk. Though we can enjoy canned or frozen corn all year long, there's simply no comparison to the captivating flavor of fresh sweet corn in season.

But the wait is totally worth those few blissful moments I experience while nibbling on the corncob as my mind is enveloped in peaceful meditation and deep pleasure.

While corn is in season, I serve it many ways--grilled right in the husk, blended into fresh corn chowder, and eaten raw in salads. I created this delightful salad that lets fresh raw corn shine brightly in the salad bowl and still reveal its intense sweetness.

In addition to delivering seductive flavors, this salad makes a beautiful addition to a potluck buffet or simply added to the dinner menu. The way I've rambled on about fresh corn, you might think fresh corn wears a halo at my table. Well, I'm off to the kitchen to keep that halo glistening!

Farmer's Choice Smoky Corn Salad


Yield: 6 to 8 servings

    1 pound (453g) snap peas
    2 large ears fresh white corn

    2 medium tomatoes, chopped
    3/4 cup (180 ml) diced purple onion

    3 tablespoons red miso
    3 tablespoons fresh lime juice
    1 1/4 teaspoons liquid hickory smoke flavoring

    1 large sprig fresh mint
    1 fresh kumquat, thinly sliced crosswise or 2 slices orange or lemon

  1. Trim the ends from the snap peas and cut them in half lengthwise with a sharp paring knife. If they are very long, cut the strips in half, crosswise, and put them in a large bowl.
  2. Using a serrated knife, strip the kernels off the corncobs and add them to the bowl. Add the tomatoes and onion and mix well.
  3. In a small cup or bowl, combine the miso, lime juice, and smoke flavoring and mix and mash with a spoon until the mixture forms a thin paste. Add the mixture to the bowl and toss well to distribute the flavorings evenly.
  4. Transfer the salad to a serving bowl and garnish with the fresh mint and citrus slices.

Click here for past cookingwithzel@home.comeonin recipes

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