Chili Lime Corn on the Cob and Buffalo Tempeh

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Served on greens, this makes for a reasonably healthy meal! Use spiced up/thinned out tomato paste instead of ketchup if you’d rather avoid the sugar in ketchup.

I’m not a great planner when it comes to my weekly grocery shopping. I often have an idea of what I want to have, and then just kind of wing it. Sometimes it works, and sometimes it doesn’t. Fortunately, this week it did. I picked up some local corn over the weekend, and boiled a cob today. I had some limes in the fridge, and I never lack for Earth Balance or spices. I had greens on hand, and I always have a block or two of tempeh. “Buffalo” sauce is pretty easy (I cheat), as is a vegan ranch dressing, if you have Veganaise on hand.

Chili Lime Corn on the Cob

Makes as many as you like- based on one serving

  • 1 ear of corn, shucked
  • 1/2-1 tbs Earth Balance (EB) vegan margarine (you won’t use it all)
  • juice of 1/2 a lime
  • a sprinkling of cayenne, and cumin, if you like
  • salt to taste
  1. Place ear of corn in a large pan of water and bring to a boil. Once boiling, remove after 5-7 minutes (or more or less, depending on how soft you like your corn).
  2. Put Earth Balance on a clean plate. Put cooked ear of corn on top.
  3. EB will start to melt immediately- turn corn in this.
  4. Squeeze on lime juice, sprinkle on spices and salt. Toss corn in all this until it is throughly coated.
  5. Repeat for any other ears of corn, though you’ll need less EB the second and any subsequent time around.

Buffalo Tempeh

serves 1, easily doubles and quadruples

  1. Cut tempeh into strips or triangles (slice in half width-wise, cut in half, then cut halves into triangles). Place in a shallow covered microwavable dish in a small amount of water, and microwave (covered) for 4 minutes.
  2. Place ketchup and sriracha in a small pan on stove, mix and heat until warm. Thin with water as needed.
  3. Remove tempeh from dish. Sear on each side in a hot well-seasoned cast iron pan (or non-stick).
  4. Dip tempeh in ketchup-sriracha mixture.

Serve with vegan ranch dressing!

This whole meal comes together in less than 30 minutes. It’s super easy, filling and tasty!

And a week from today I leave for Portland!

9 Days to Vida Vegan Con!

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