Mexican-Style Corn

One my favorite snacks from traveling in Mexico (or from just living in Houston) is the dressed up corn in a bowl or on the cob.  The vendor will smear on mayo, cheese, chili powder, salt and lime and folks gobble it up.  As a vegan, I had to opt for no mayo and no cheese.  So I took things into my own hands and made it at home.

Shuck the corn and peel off all the cornsilk.  Break the cobs into halves.  Put them into rolling boiling water for just a few minutes.  Corn doesn't need a bunch of time.  5 minutes should be plenty.

Now we're ready for the toppings.  Spread some Veganaise or your favorite vegan over the corn.  Sprinkle on some nutritional yeast (or vegan parm if you got it), chili power and salt.  Squeeze a little lime juice and grab a napkin.  This is going to get messy.

Santa Fe Stuffing

Saw a package of bagged cornbread stuffing that happened to be vegan. On the back a recipe for Santa Fe Chicken Stuffing called out to me. I altered it and possibly improved it.



1 cup soy milk
1 cup corn
Small can of chopped green chiles
bag of Pepperidge Farm Cornbread Stuffing (or if you're feeling spry, 14 oz of your own homemade stuff)
1 avocado, chopped
1 cup mushrooms, chopped
2 cups veggie broth

1. Stir everything together. Put in casserole dish.

2. Bake at 350 degrees F for 25 minutes.

3. Top with salsa or gravy.

4. Yummers.