Pure Thyme

For a Balanced Life

My Vegan Oatmeal Cookies Have Been Published!

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Sunflower Seed Butter Oatmeal Cookies

Yes, indeed this is VERY exciting news for me to be published in a magazine for the very first time. I truly appreciate all the support from my fabulous readers – yes YOU – and most importantly to my wonderful, loving family. I started this little blog to get my family healthy, but I’ve also made a small difference in other people’s lives. I’ve received many emails thanking me for the inspiration to lead a healthy lifestyle as well. Wow, that just rocks doesn’t it? Makes me smile a little bit bigger. 🙂

Well, here it is.

My Vegan Oatmeal Cookies appear in the Holiday Issue of Natural Solutions Magazine on pg. 34 of the Holiday Sugar Overload article. You can also view the PDF version of the article HERE where you will also find some other amazing cookie recipes.

Well, must get back to packing up my house, we are moving next Monday and there is so much to do, but I wanted to share this exciting news with you all. I can’t wait to get back to cooking up all the recipes swimming around in my head. I have about 3 giveaways too, which is something new for me to do here. 😉

xoxo

Jen

My Vegan Thanksgiving Menu and Recipe Round-Up

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This is what’s on the menu for Thanksgiving at my house and I am proud to announce it will be my first Vegan Thanksgiving. I am really excited about this and can’t wait to see what my family thinks. This is a pretty traditional Thanksgiving sans Turkey, butter, oil and low-sodium of course. There are some major carbs here, but I have requests to deal with and I’m thankful enough I get to make it vegan!! lol =)

Here’s my Vegan Thanksgiving Menu:

Vegetable Wellington with Mushroom Gravy

Baby Spinach Salad with Shaved Apples and Cranberries – Apple Cider Dressing

Sourdough Bread Stuffing with Smoke Apple Sage Sausage and Almonds – still vegan!

Roasted Brussel Sprouts with Caramelized Shallots

Mashed Potatoes with Fresh Chives

Cranberry Orange Date Sauce

Pecan Pie

If I could make this twice and post it for you today I would, but that’s impossible isn’t it? Unless I was Wonder Woman, but alas I’m not =).

What I can do for you, is give you some AMAZING recipes from some fantastic blogger friends from around the web.

The Ultimate Thanksgiving recipe inspiration is just one more sentence away.

I hope you enjoy, I know I am salivating just looking at these photos!

Quinoa with Roasted Grapes and Brussel Sprouts

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Photo and Recipe courtesy of the beautiful Junia over at Mis Pesamientos and you can find this wonderful recipe, along with many others HERE

Dried Fruit and Toasted Nut Stuffing and Easy Sweet Potato Puree with Maple Syrup

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Who can have Thanksgiving without stuffing and sweet potatoes are always a welcome staple. Photo and Recipe courtesy of Jesse over at The Happy Go Lucky Vegan and you can find all her fabulous recipes HERE.

Healthier Sweet Potato and Apple Mash

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This healthy and amazing Photo and Recipe courtesy of Badger Girl Learns to Cook. For the recipe and more cooking inspiration click HERE.

Roasted Parsnips with Cranberries and Orange

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Thanks to Jessica over at Oh Cake for sharing this colorful photo and recipe for you to enjoy. You can find this and many more recipes HERE.

Michael’s Maple Cranberry Sauce with Toasted Walnuts

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Is this absolutely gorgeous or what? I am definitely craving cranberry sauce right now. Thanks to Ann from Sumptious Spoonfuls for sharing this photo and recipe. Check out this recipe and more HERE.

Pumpkin Hummus

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What are great idea for a fall-inspired appetizer. This is one I am definitely going to have to try. Thanks Jackie from Vegan Yack Attack for sharing your photo and recipe with us. You can find this amazing recipe and many more HERE.

Fluffy White Dinner Rolls

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All I can say is *YUM* for this awesome vegan dinner roll recipe from Richa at Hobby and More. Check out this and other fabulous recipes HERE.

POM Perfect Thanksgiving Appetizer: Muhummara

 

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This looks so fresh, delicious and absolutely wonderful. Thank you Kathy from The Colors of Indian Cooking for letting me share your photo and recipe. Get the recipe HERE.

Cranberry Salsa

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Never would have thought to make a Cranberry Salsa. What an inventive recipe from Linda at Savoring Every Bite. Thanks for sharing this beautiful photo and recipe. Get the recipe HERE.

Thanks to everyone for sharing these wonderful recipes. I might have to change my menu and make some of these instead.

Happy Thanksgiving to all!

xoxo,

Jen

Vegan Spinach Dip

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ogpspinachdip

Who doesn’t love spinach dip? It’s the perfect appetizer for any occasion, any time of year. Served with crudités of choice it’s abundant in antioxidants and sure to please any palate.

Vegan Spinach Dip
 

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Author:
Recipe type: Appetizer

Ingredients
  • 1 (16 oz) package frozen chopped spinach, thawed and squeezed dried
  • ½ cup shredded carrots
  • 1 (12 oz) container Tofutti Sour Supreme Non-Hydrogenated
  • 1 cup Earth Balance Mindful Mayo
  • 1 (8 oz) can water chestnuts, drained and chopped
  • 1 tbsp dried minced onion
  • 1 tbsp Mrs. Dash Salt-free Lemon Pepper Seasoning
  • ½ tsp garlic granules
  • ½ tsp celery seed
  • 3 green onions, chopped
  • Crudités (vegetables of choice)

Instructions
  1. Combine all ingredients and chill in refrigerator for two hours. Serve with crudités.

Is this the shortest blog post ever? Why, yes it is! This dip just rocks, what more can I say about it? 😉

This recipe was originally featured over at One Green Planet and is on Earth Balances Top Vegan Recipes List of 2013.

xoxo,

Jen

Squash Bloghop: Saffron Risotto with Butternut Squash and Spinach

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It’s a Bloghop and #squashlove time. What fun!

I decided to try something completely different with butternut squash this time. I’ve stuffed it, made soup out of it, roasted it, you name it. While searching the internet for new and creative ways to cook with butternut squash, I found this wonderful recipe for risotto from the Barefoot Contessa. I thought this is different – I must try it. I modified it to be vegan, took out all the butter and added some spinach.

This dish is creamy, flavorful and can be eaten as a meal, a side or use it to stuff some mushrooms – like I did at my house – for a delectable appetizer.

This recipe is adapted from The Barefoot Contessa: Saffron Risotto with Butternut Squash

Printable Recipe

Saffron Risotto with Butternut Squash and Spinach

Yield: 4-6 servings

Ingredients:

2 cups butternut squash, peeled and cubed

1 small onion, chopped

2-3 cloves garlic, minced

1/2 cup dry white wine

6-8 cups no salt added or low sodium vegetable stock

1 1/2 cups Arborio rice

2 cups baby spinach

1 tsp saffron threads

2 tbsp chopped chives

Fresh black pepper, to taste

Directions:

Preheat oven to 400 degrees F.

Place squash on non-stick baking tray and bake for 20 minutes or until tender.

Meanwhile, heat the vegetable stock on low heat in small saucepan.

In a 3 quart saute pan, add the chopped onion and garlic with 1 tablespoon of vegetable stock. Water saute onions and garlic for about five minutes on medium to medium-low heat until onions are translucent.

Add the rice to the onions and stir. Add the white wine and cook, stirring until wine has been absorbed into rice.

Add two ladles of vegetable stock to the rice with saffron and black pepper. Cover and simmer until the stock has been absorbed.

Continue to add a couple more ladles of stock, each time cover and stir until most of the stock is absorbed. Continue to do this until the rice is tender, but still al dente, about 30 minutes.

When rice is done, remove from heat and add the roasted squash cubes and spinach. Stir until the spinach is slightly wilted. Garnish with chopped chives and serve.

What’s your favorite way to cook butternut squash?

Come join the fun and Bloghop with us.

November is #squashlove month!
Please join in on the #squashlove fun by linking up any squash recipe (pumpkins, winter squashes, zucchini, anything!) from the month of November 2011. The twitter hashtag is #squashlove :).
xoxo,
Jennifer

 

Baked Cinnamon-Spiced Sweet Potato Fries with Apple Date Butter Dipping Sauce

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Sweet potato fries anyone? How about Baked Cinnamon-Spiced Sweet Potato Fries with Apple Date Butter Dipping Sauce? Yeah, it’s a mouthful, but this is the perfect fall-flavored healthy treat to serve up to your family and friends.

So easy to make and so full of flavor. Get ready to enjoy sweet potato fries that are naturally sweet, fall-spiced, light and healthy. Loaded with carotenoids, vitamin C, potassium, and fiber. You won’t feel guilty indulging with these fries knowing you are giving your body the powerful nutrients it needs.

Did I mention my kids devoured these? Oh, I will make a double batch next time for sure. =)

Simply cut the fries into 1/2 inch wide strips like so. Mine where *almost*  all the same size, maybe you can do better. I would like to try my Mandoline slicer but I’m deathly afraid of it ever since I sliced my finger – *ouch* – I need to order a protective glove because it juliennes veggies so perfectly.

Mix in your cinnamon and clementine juice.

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Place on a parchment-lined baking tray.

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Bake AND broil for the perfect, crispy, and delicious sweet potato fries. =) Baking alone didn’t do the trick, so throwing under the broiler gets them nice and crispy because who wants soggy fries? Not me!

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Printable Recipe

Baked Cinnamon-Spiced Sweet Potato Fries with Apple Date Butter Dipping Sauce

Yield: 4-6 servings

Ingredients:

1-2 large sweet potatoes, peeled and sliced into 1/2 inch wide strips

¼ tsp cinnamon

1 Clementine, juiced

Apple Date Butter for dipping

Directions:

Preheat oven to 450 degrees F.

In a large bowl, toss sweet potato strips with cinnamon and clementine juice to coat evenly.

Spread potatoes in a single layer on a parchment lined baking tray.

Bake on middle shelf in oven for 20 minutes.

Broil on top rack in the oven for 3-5 minutes per side. Flip fries every couple of minutes to make sure fries brown and crisp evenly. Keep a close on these so they don’t burn.

Cool slightly and serve with Apple Date Butter Dipping Sauce. You can warm the butter or serve it chilled, either way is delish.

fallfest

What’s your favorite way to eat sweet potatoes? Tell us in the comments or join the conversation on Twitter at #cookingwith.

Fall Fest is a season long franchise where Food Network editors team up with blogs to share tips and recipes about seasonal produce.
Here are some more potato links for you to check out for ideas and inspiration.

Taste With The Eyes: Poached Salmon, Lobster Mash, Lentil Gumbo “Gravy”

And Love It Too: Twice Baked Potato – Paleo Style

What’s Gaby Cooking: Smashed Potatoes

From My Corner of Saratoga: Potato Canapes

Napa Farmhouse 1885: Chorizo and Potato Tacos

Cooking Channel: Cozy Up With In Season Potatoes

FN Dish: Best Potato Casserole Recipes

Cooking With Elise: The Irish Boxty

CIA Dropout: Potato and Leek Soup

The Sensitive Epicure: Potatoes Anna With Fresh Thyme and Truffle Salt

Glory Foods: Chicken Smashed Potatoes

Daily*Dishin: Creamy Loaded Potato Casserole

Fall Fest: Slow Cooker Apple Date Butter

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applebutter

It’s Fall and what a wonderful time it is. The spectacular fall weather has arrived with all its amazing colors and smells – this is hands-down my favorite time of year. It’s also apple season, where I can enjoy apple picking with the kids, cooking and baking with this healthy and delicious fruit. I’ll tell you something about myself you didn’t know – I can’t eat raw apples. I know, isn’t that just terrible. I have a slight allergy to certain raw fruits and vegetables that make my mouth and throat itch out of control. It’s drives me crazy because all I ever want to do is bite into a fresh, crispy apple. However, I can enjoy apples if they are slightly cooked, so don’t feel too bad for me. 😉

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Apple butter, a delicious fall treat that my family and I always enjoy. It’s fun to spread on a piece of toast, on pancakes, or use it in baked goods. I made delicious red beans with apples and cinnamon last night for dinner and threw some apple butter in – it was outrageous! Don’t worry, I’ll post this for you next week. I have to make it again today because it was so good and there are no leftovers, so I’ll make sure to write down the recipe.

I’ve always wanted to make apple butter and found out by looking at several recipes online that it is not as healthy as I thought it was. Some recipes called for 2 cups of sugar – yes, 2 CUPS OF SUGAR! Apples are naturally sweet, so why do you even need all this sugar? So, what I did was pull a few recipes online for the basic measurements like how many apples do I need and cooking times. I thought making an Apple Date Butter would be a good idea because I love dates – as you all know – as a healthy alternative to sugar because of its taste and nutritional benefits. I am glad I did this because I’m really happy with the resulting flavors. This Apple Date Butter is naturally sweet with hints of cinnamon, cloves and vanilla.

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I borrowed this nifty apple/peeler/corer from my sister-in-law and was so excited to use it. I thought it would save me time and be lots of fun for the kids to use because they love to help.

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Have you ever used one of these? It was really cool for like five apples until it stopped working. Either I was doing something seriously wrong, or it’s just been used too many times and is broken – I’m going with broken. Oh well, back to regular peeling, coring and slicing.

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After all your apples are sliced, just throw it all into a slow cooker with remaining ingredients and give it a good stir. Now cover and let cook for many hours until it’s a dark brown, gooey deliciousness. We made this on a Sunday and just felt so relaxed hanging out and enjoying the wonderful fall aromas that filled the house.

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Where’s the reduced slow cooker picture you may be thinking? This was done way past my bedtime, so I just canned the finished apple date butter and went to bed, forgetting all about another picture. *YAWN*

Some changes I would make to this recipe would be to reduce the amount of dates by half or increase the amount of apples. If you don’t want to add the dates at all, just use 2 cups of unsweetened apple juice – preferably fresh – instead. However, I thought I would end up with at least 4 pints, but only ended up with 2 1/2 pints. I have plenty, but with the amount of time it took to cook, I would have liked some more to give away and freeze. Oh well, I’m still thrilled with the results, it came out fantastic.

Printable Recipe

Slow Cooker Apple Date Butter

Cook time: 9-11 hours

Yield: 2 ½ pints

Ingredients:

5 ½ pounds apples, peeled, cored and sliced

1 cup chopped dates, pitted

1 cup unsweetened apple juice, fresh is best

1 cup water

¼ cup apple cider vinegar

2 tsp ground cinnamon

¼ tsp ground cloves

1 tbsp pure vanilla extract

Directions:

Fill slow cooker with peeled, cored and sliced apples. Add the remaining ingredients and stir until combined.

Cover and cook on low setting for 9-11 hours or until the butter is a thick, dark brown, spreadable consistency. Stir occasionally.

If there is too much liquid, remove lid and cook on high until thickened. Keep an eye on it and stir it
occasionally to prevent burning (this all depends on your slow cooker). You can also transfer to a pot and heat on the stove until it reduces if the slow cooker isn’t doing its job.

Transfer to canning jars and store in the refrigerator or freeze.

Enjoy!

Does anyone have an apple or fruit allergy similar to mine?

Have you ever made apple butter before?

What’s your favorite way to enjoy apples?

 

For more great recipes using apples, check out the following links.

CIA Dropout: Apple-Roasted Duck

Cooking Channel: Add Apples to Your Salad

The Cultural Dish: Apple Cider Martini

And Love It Too: Fried Apples (Gluten-Free, Dairy-Free, Soy-Free and Vegan)

From My Corner of Saratoga: Easy Skillet Apple Pie (A Southern Living Recipe Reviewed)

Haute Apple Pie: Baked Apple Pancake

Big Girls Small Kitchen: Apple Pancakes

What’s Gaby Cooking: Apple Cake

FN Dish: Savory Apple Recipes

Napa Farmhouse 1885: Roasted Apple and Caramelized Onion Soup

Zaika Zabardast: Chocolate Apple Pie Breakfast Pop Tarts

The Sensitive Epicure: Pan Fried Apple Rings (Gluten-Free)

Glory Foods: Caramel Apple Upside Down Cupcakes

Daily*Dishin: Apple, Bacon, Feta Salad With Maple Vinaigrette

Dishin & Dishes: Old Fashioned Apple Crisp

Cooking With Elise: Wholegrain Apple Oat Pancakes

Dishin & Dishes: Old Fashioned Apple Crisp

Cooking With Elise: Wholegrain Apple Oat Pancakes

October is #applelovemonth!
Please join in on the #applelove fun by linking up any apple recipe from the month of October 2011. Don’t forget to link
back to this post, so that your readers know to come stop by the #applelove event! The twitter hashtag is #applelove :).

Asian Baked Tofu

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Occasionally I enjoy eating tofu – I REALLY have to be in the mood for it though – and I only like it marinated and baked until it’s super crispy and firm. Tofu sauces – BLECH – tofu desserts – DOUBLE BLECH BLECH – maybe I will experiment with desserts again, but for now here is my favorite way to enjoy tofu.

This is my go-to marinade for baking tofu because I love to have it in a stir-fry with whatever vegetables I have on hand over some rice noodles or brown rice. This is also great thrown in a salad with a nice spicy peanut dressing or served with a dipping sauce. Go ahead, just eat it straight out of the oven, allowing it to cool slighty so you don’t burn your little tongue of course.  =) My family gobbles it up right away after I take it out of the oven before I can even make my beloved stir-fry – so make a double portion if you think this might happen at your house. It actually doesn’t seem like that much tofu anyway after it’s baked, so make the double batch and eat it all the ways I suggested because you are going to love this recipe.

I don’t press my tofu, but I guess you can if you want. Pressing tofu allows it to soak up more flavor. I’ve found by marinating my tofu overnight it soaks up plenty of flavor, so I skip the pressing part. I bake it at a high enough temp and long enough that it is the perfect texture for me – crispy, crispy, crispy!

Printable Recipe

Asian Baked Tofu

Yield: 4 servings

Ingredients:

1 (14) oz container extra firm tofu

2 tbsp Bragg Liquid Amino

1/3 cup brown rice vinegar

½ lime, juiced

1 tsp ground ginger

1 tsp garlic powder

1 tbsp date syrup, Organics are for Everyone, or maple syrup (optional)

3/4 cup vegetable stock

Pinch black pepper

Directions:

Cut tofu into equal sized cubes or desired shape of choice. Set aside.

In a medium-sized bowl, whisk together Braggs, brown rice vinegar, lime juice, ginger, garlic, date syrup, vegetable stock and black pepper.

Transfer tofu cubes to a casserole dish and pour marinade over tofu. Let marinate in the refrigerator overnight, turning once halfway through.

Preheat oven to 400 degrees F. Lightly spray a non-stick baking
tray with cooking spray. You can also line a baking tray with parchment or a
baking mat.

Bake tofu for 30-40 minutes, turning once.

 

Enjoy!

What are some of your favorite ways to eat tofu?

Do you have a must try recipe using tofu in a sauce or dessert?

Vegan Broccoli Salad

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Summer Fest is officially over and what a great way to end it with broccoli. The health benefits of broccoli are never-ending. Broccoli contains high amounts of vitamin C, vitamin A, folic acid, fiber and potassium. Broccoli aids in detoxification, has anti-inflammatory benefits and has anti-cancer nutrients. Broccoli is also easy to find and extremely versatile – I use it almost daily at my house.

Broccoli might be a dreaded addition to your meals at home, but is loved at mine. I have served it to my children since they could eat it and they love it. If your kids don’t like it I suggest continuing to put it on their plate and experiment with different recipes – I bet your children will love it eventually too. My daughter wouldn’t eat salad and I kept putting it on her plate and trying different dressings – she loves a homemade raspberry dressing I make. It took some time, but now she loves salad and asks for it daily. My 18 month old is starting to love salad too! Keep trying and don’t give up! =)

My mother-in-law serves a similar broccoli salad for guests and is one of my favorite things she makes. I decided to recreate a vegan version and cut down on the amount of mayo by blending an avocado to make the dressing. The avocado adds some good fats and so many nutritional benefits that mayo cannot offer – it was a good choice for this recipe. The recipe does contain a small amount of soy-free vegan mayo for the traditional flavor of the broccoli salad I love.

Next time, I would add fresh cut-up grapes instead of raisins and some cut-up apple to this salad. You an also substitute the sunflower seeds with your nut of choice – walnuts would be great – or leave the nuts out all together to decrease the fat or if you have an allergy. Also, I used Dr. F’s vinegar, but you can use all apple cider or if you think something else would work try that.

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Summer Fest: Vegan Broccoli Salad
 

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Prep time

Cook time

Total time

 

Author:
Recipe type: Side

Ingredients
  • 1 avocado
  • 1 tbsp vegan mayonnaise
  • 1 tbsp date syrup or pure maple syrup
  • 2 tbsp fresh lemon juice
  • 2 tbsp raw apple cider vinegar
  • 2 tbsp Dr. Fuhrman’s Riesling Raisin Vinegar or other sweet vinegar
  • ½ tsp minced garlic
  • ½ cup unsweetened non dairy milk of choice
  • 1 head broccoli, cut into bit-sized pieces
  • ½ cup shredded carrot
  • ½ cup red onion, finely chopped
  • ¼ cup raisins
  • ¼ cup raw sunflower seeds
  • Freshly ground black pepper, to taste

Instructions
  1. In a blender or food processor, add avocado, mayonnaise, date or maple syrup, lemon juice, vinegars, garlic, and non-dairy milk and blend until smooth.
  2. In a large mixing bowl, combine broccoli, carrots, red onion, raisins, and sunflower seeds. Add dressing to bowl and toss until well coated. Season with freshly ground black pepper and chill in the refrigerator for a couple hours.

 

My leftovers kept nicely in the fridge for two days so far, still munching on this delish dish! (after that you’re probably pushing it because of the avocado)

Enjoy!

 

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Check out these other great recipes for Summer Fest featuring broccoli:

 

*I received a free coupon from Earth Balance to try out their new Mindful Mayo in some of my recipes. =)

Green Power Smoothie

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In the mood for a new green smoothie? I know we were at my house this week and this is what I came up with.

This smoothie is nutrient-rich and delicious. Spinach is a powerhouse of nutrients including iron, beta-carotene and vitamin C that fights heart disease and provides anti-cancer benefits. Cucumbers provide us with valuable antioxidant, anti-inflammatory, and anti-cancer benefits as well. Coconut water is full of potassium and electrolytes which makes this the perfect after-workout smoothie. I have it right after my morning run and it gives me the boost and energy I need to keep me going for the rest of the day chasing around two small kids. =)

We are loving this smoothie and will be drinking it every morning this week. Enjoy and let me know how much you love it too. =)

Green Power Smoothie

Yield: 2 servings

Ingredients:

2 cups baby spinach, washed

1/2 cup cucumber, peeled and chopped

1 banana

1/2 cup unsweetened non-dairy vanilla milk of choice

1/2 cup fresh squeezed orange juice

1 cup 100% pure coconut water

2 tbsp flax, hemp or chia seeds

Directions:

Combine all ingredients in a blender. Puree until smooth and serve.

Dont’ forget to check out my article which was published on Wednesday, September 7th in print and online here Jackson Sun including an interview and featured recipes. Very exciting for me and I can’t wait to get the print version! =)

Have an amazing day folks!

 

Summer Fest: Thai Corn Soup

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Welcome to my new blog design. I am just loving it and I hope you all love it too. I’m still working on some sections so bear with me while I get it all done. It has been a lot of work to get it switched over, but well worth it! Now I can concentrate on posting all the wonderful recipes I have planned to make for my wonderful family and share with all of you. I started a Facebook Page so please give a LIKE if you like, thank you!

This week for Summer Fest, corn is on the menu and I knew exactly what I wanted to make. I wanted to make my favorite Thai soup because I have been craving it. I just love spicy soups like my Toasted Quinoa Mexican Soup and have been eating that often. Now that delicious Jersey Corn is in season – I guess you could use frozen corn in the winter months, but fresh is best when you’ve got it – I had to make this fresh soup to eat all week and I hope you try it because you will not be disappointed.

If you want you can decrease the coconut milk to one can – which will decrease the fat – and just add more vegetable stock. If you want more vegetables in this soup, add some sliced mushrooms and/or carrots. To add more protein and fiber, a can of beans wouldn’t hurt or some jasmine rice or quinoa – definitely toasted. Get creative, add what you like, the base is so tasty anything would work. I served this soup warm, but it would also be delicious chilled. I’m having it that way myself today for lunch. How about some toasted coconut and/or peanuts in there as well?

YUM! Enjoy!

Thai Corn Soup

Yield: 6 servings

Ingredients:

2-3 ears fresh corn, kernels scraped from cob, 2 cups

4 cups fresh baby spinach

1 cup yellow onion, thinly sliced

1 cup red bell pepper, thinly sliced

2 cloves garlic, finely chopped

2 (15 oz) cans light coconut milk

1 cup no salt added vegetable stock

1-3 tsp red curry powder, adjust to taste

1 tbsp date syrup or maple syrup, optional

Black pepper, to taste

Fresh basil, chopped

Directions:

Heat a medium-sized saucepan over medium-high heat, add the onions and two tablespoons of water. Saute until onions are translucent, stirring often adding a tablespoon of water if onions start to stick, about 5 minutes.

Add garlic and sauté for an additional 1 minute.

Add corn and sauté for 5-8 minutes stirring constantly, adding a tablespoon of water when needed.

Add bell pepper and sauté for an additional 2 minutes.

Add coconut milk, vegetable stock, date syrup, and curry powder. Bring to a simmer and cook for 5 minutes.

Add spinach and cook until just wilted, about 3 minutes. Season with pepper and adjust to taste.

Serve with fresh chopped basil and lime wedges.

summerfest

 

Summer Fest is a season long event where Food Network Editors team up with blogs to share tips and recipes about seasonal produce. During Summer Fest, we celebrate the season’s bounty of fresh fruit and veggies. This week we are sharing recipes using cucumbers. For more inspired dishes cooking with cucumbers, be sure to check out all these great sites that are participating in Summer Fest this week.
Big Girls Small Kitchen: Fresh Corn Salsa with Basil and Mint
Zaika Zabardast: Fresh Corn Risotto
What’s Gaby Cooking: Spicy Corn Salsa
CIA Dropout: Truffle Roasted Corn Kohlrabi Soup
Cooking Channel: Fresh Corn Muffins
Food for 7 Stages of Life: Corn on the Cob Korma
FN Dish: Southwest Corn Recipes
Daily*Dishin: Sweet Corn and Couscous Main Dish Salad
Pinch My Salt: Peter Reinhart’s Fresh Cut Corn Bread with Bacon
Napa Farmhouse 1885: Corn & Watermelon Salad
Virtually Homemade: Summer Corn Salad
Food2: Creamed Corn Cornbread
Sunshine and Smile: Scallops with Corn and Pepper Sauce
Spices N Aroma: Corn Pilaf
The Sensitive Epicure: Fresh Corn Fritters with Chive Lemon Chipotle Yogurt (Gluten-Free)
Dixie Chick Cooks: Fresh Corn with Basil Slaw and Feta
Cooking With Books: Corn Favorites
Purple Cook: Corn on the Cob with Cilantro

Glory Foods: Skillet Corn Muffins