13 February 2011

Coconut Creamed Corn

Lime. Scallions.

A couple months ago I changed up my game in the kitchen. In an effort to get more whole grains and veggies into our diet and reduce fat and cholesterol I switched our diet one I like to call carnivorous vegitegan. We have a diet of thirds. One third of our meals include meat, one third are vegetarian and one third are vegan. Since adopting this we've experienced more energy, more variety in our diet and happier insides!

I used to think that vegan cooking was time consuming and tasteless. My good friend and vegan cooking guru gave me her favorite cookbook, Supermarket Vegan. Donna Klein does an awesome job at creating healthy and sensible meals that are full of flavor. I cook from it all the time! Pick up a copy here.

One of my favorite recipes in her book is Coconut Creamed Corn. It is a great side dish, snack, or great served lukewarm with tortilla chips.

Coconut Creamed Corn
From: Supermarket Vegan

2 cups frozen yellow corn (unthawed)
1 cup light coconut milk
2 scallions thinly sliced, white and green parts separated
1/4 tsp mild chili powder
1/4 tsp salt
1/2-1 tsp fresh lime juice
Freshly ground black pepper to taste
Pinch or more crushed red pepper flakes (optional)

Combine the corn, coconut milk, white parts of the scallions, chili powder and salt in a medium saucepan. Bring to a boil over med-high heat, stirring occasionally. Reduce the heat to med-low and simmer briskly, stirring occasionally, until most of the coconut milk is evaporated, 12-15 minutes.

Stir in the scallion greens, lime juice, black pepper and red pepper flakes if using. Serve warm.

What do you do to keep your diet  healthy?

1 comment:

  1. This sounds really good, I'll try it sometime!

    As for keeping healthy, I try not to eat (too many) carbs after 4pm, but instead get a good dose in my breakfast (lots of whole wheat and fruits if possible).