Vegan Cooking with TLC

I often eat salad with dinner, and I rarely write down my salad recipes because I tend to go with what I have on hand to make them and then change them up with a variety of homemade dressings. In fact, often the only thing that is different in a salad from one night to the next is the dressing. As I thought about it, I decided that I'd start sharing a few of those dressings.  Peanut Lime Salad Dressing is one of my go-to dressings. It works with most salads. I particularly like it with salads that have kale and/or cabbage as the primary greens. I don't love it with salads that are heavy on lettuce, but then again I'm not a huge fan of lettuce. Since other greens have much more nutritional value and, in my opinion, flavor punch, I rarely use lettuce unless it's in our harvest box , and even then only as part of the supporting cast.  Some of you might be thinking this dressing seems similar to the peanut sauce I used in my Vegetable Stir Fry with Peanut Sauce recipe. It...

I had something totally different planned to share this week, but I am loving Oven Roasted Corn on the Cob in the Husks ! So much so, I've made it twice this week alone and several times over the last few weeks. I decided that since corn on the cob is so readily available right now to share this recipe this week.  I might never boil corn on the cob in water again!! - Okay, I probably will, but right now, I'm finding the flavors of Oven Roasted Corn on the Cob in the Husks so much richer and satisfying, it's hard to imagine. Oven Roasted Corn on the Cob in the Husks 1 -2 Ears of Corn in the Husks for each person* Preheat oven to 375 degrees.** Place corn still in the husks directly on the oven rack. Bake for 20-30 minutes. Outer husks will dry out and turn quite brown. Remove from oven and allow to cool until easy to touch. Remove husks and silks.*** Serve. * The number of ears of corn will depend on how large the ears of corn are as well as the appetites of the those you...