Grilled Corn with Garlic and Herbs

Grilled Corn with Garlic and Herbs can be grilled along side your main protein.

Grilling is a popular way to prepare summertime meals. Those savory whiffs of barbecuing might call to mind burgers and drumsticks, but don't forget the sweet smell of seared, steamed or skewered garden-fresh vegetables to make those colorful, flavorful side dishes too.

Consider adding a vegan twist to those classic veggie sides like grilled corn on the cob or crunchy coleslaw with the help of vegan cheese. By adding a vegan cheese to these recipes, you can spice them up or make them sweet and colorful — and plant-based. They're sure to go hand-in-hand with your summer menus and satisfy even the pickiest of eaters.

The corn on the cob in this creamy Grilled Corn with Garlic and Herbs recipe can be grilled alongside your main protein and is an easy way to add healthy veggies without the dairy. Or try this Sweet and Spicy Vegan Coleslaw recipe that puts a plant-based spin on a classic and asks for just 10 minutes of prep time in the kitchen.

When it’s beyond hot outside, this is an easy way to make a delicious dessert or snack.

Try this 3-Ingredients Strawberry Ice Cream. It’s chilled to perfection with fresh strawberries and fluffy whipping cream to create a creamy texture perfect for the kids and grown ups. It’s delicious, rich and has sweet strawberry flavor that can help satisfy nearly any sweet tooth. 

GRILLED CORN WITH GARLIC AND HERBS 

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 6

1 pack vegan cream cheese 

1 garlic clove, crushed

1 tablespoon parsley, chopped

1 tablespoon oregano, chopped

salt, to taste

freshly ground pepper, to taste

6 corn cobs

pink pepper, to taste

lime

Preheat oven to 350 F or heat grill to medium.

Mix cream cheese substitute, chopped garlic, parsley and oregano. Season with salt and pepper, to taste, and place on baking sheet. Twist sides and refrigerate 1 hour.

Grill corn or bake 30-35 minutes, or until tender.

Remove cream cheese mixture from baking sheet and cut into slices. Place on top of each corn cob. Sprinkle with pink pepper, to taste, and serve with lime.

SWEET AND SPICY VEGAN COLESLAW

Sweet and Spicy Vegan Coleslaw

Sweet and Spicy Vegan Coleslaw puts a plant-based spin on a classic and takes  just 10 minutes of prep time in the kitchen.

Prep time: 10 minutes

Servings: 4

1 carrot, grated

10 Brussels sprouts, finely sliced


1 small red cabbage, grated

1 cup peas

3 spring onions, sliced diagonally

1 cup coriander, chopped

Dressing:

1 pack vegan cream cheese

1 garlic clove, finely minced

3 tablespoons olive oil

¼ cup wine vinegar

3 tablespoons agave

1 tablespoon ginger, finely chopped

½ teaspoon chili flakes or chili paste (optional)

toasted sesame seeds (optional)

In large bowl, toss carrot, Brussels sprouts, cabbage, peas, onions and coriander; mix thoroughly.

In small bowl, whisk cream cheese substitute, garlic, olive oil, wine vinegar, agave, ginger and chili flakes, if desired.

Pour dressing into salad and toss well. Garnish with toasted sesame seeds, if desired.

Source: Violife

3-INGREDIENT STRAWBERRY ICE CREAM

3-Ingredients Strawberry Ice Cream

3-Ingredients Strawberry Ice Cream is delicious, rich and has sweet strawberry flavor that can help satisfy nearly any sweet tooth.

Servings: 4-6

1 pound fresh strawberries, stems removed

1 pint heavy whipping cream

1 can (14 ounces) sweetened condensed milk

In blender, puree strawberries.

In bowl of stand mixer, beat whipping cream and sweetened condensed milk until stiff peaks form. Fold in strawberry puree. Pour into a loaf pan. Freeze 5 hours.

Before serving, let ice cream soften 5-10 minutes.

Source: Culinary.net

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