Vegan Cooking with TLC

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...

Rice is such a staple that it hadn't occurred to me to share a recipe before now. As I cooked rice to accompany this week's recipe, I realized I needed to share my rice recipe. Basic Rice 1 cup rice* 2 cups vegetable stock ** Add rice to a pan . Cover with stock. Bring to a boil. Let boil until stock is just below the rice.  Reduce heat to simmer. Simmer until all the rice has absorbed all the liquid. Depending on the type of rice this can take anywhere from 30 minutes to 50 minutes. Serve. * I used Volcano Rice for this particular meal. It's one of my favorite rices. But the same idea works with brown rice, black rice, jade rice, and a host of other rices. I avoid eating white rice because it's not healthy. ** I prefer to use stock in this recipe, but water will work just as well. The stock elevates the flavor and adds a bit more depth to the nutritional value. Note: I use organic ingredients whenever possible.

This week I'm sharing a salsa recipe that we often make instead of a salad. It's one of those things I'd never bothered to write down until recently. While I've made several versions of salsa, this one tends to be the one I return to consistently.I love that it's made with primarily fresh ingredients. Salsa 2-3 medium to large tomatoes 1 green pepper 4-6 spring onions ¼ small red onion 1 clove garlic ¼ cup fresh cilantro ½ fresh jalapeno pepper ¼ teaspoon ground cumin * ¼ teaspoon ground black pepper 1 lime Chop tomatoes and green pepper into bite-size chunks. Dice spring onions and red onion. Mince garlic. Chop cilantro. Dice jalapeno pepper. Juice lime. Place ½ the chopped ingredients in a food processor . Pulse a few times.** Place rest of ingredients in a bowl . Stir in the cumin, black pepper, and processed ingredients. Add lime juice. Stir together. * I was out of cumin today...

This simple Tomato Cucumber Salad is one of my all-time favorite salads. I don't make it very often anymore because I usually try to include greens in my salads. When I made this last week, I promised myself I was going to start making it more often! It's simple. It's fast! It has a very crisp, clean flavor! It goes with a variety of dishes.  It's especially good in the summer when tomatoes and cucumbers are in season!  Tomato Cucumber Salad* 1 large cucumber 1 large tomato 1 lemon 2 Tbs apple cider vinegar 2 Tbs walnuts Chop cucumber and tomato. Place in a serving bowl . Juice lemon. Using a hand blender , blend lemon, vinegar, and walnuts until well blended. Pour over cucumbers and tomatoes. Stir to combine. Serve. * This recipe as written will serve 2-4 people depending on what it's served with as well as the size of the tomato and cucumber; however it is easy to size up to feed more people. I generally ad...

I don't make Strawberry Spinach Salad often enough. I don't know why because we really like it and it's very simple to make.  It's best when strawberries are in season! Strawberry Spinach Salad 1 bunch spinach 1 pint strawberries 1 cup pecans 1 small head of broccoli 1 orange ¼ cup balsamic vinegar 2 tablespoons pecans 2 teaspoons nutritional yeast Wash and chop spinach into bite-size piece. Wash strawberries. Pit strawberries. Cut strawberries into quarters Wash broccoli and chop into tiny pieces. If desired, break 1 cup pecans into smaller pieces. Place spinach, strawberries, broccoli, and pecans in a large bowl . Juice the orange. Add orange juice, balsamic vinegar, rest of pecans and nutritional yeast to a small bowl. Use a hand blender to pulverize. Drizzle dressing over other ingredients. Using two large spoons lightly toss to incorporate dressing to over salad. Serve. Note: I use organ...

This week I had a craving for sweet potato fries, so I decided to make them and share my recipe. These are a healthy no-oil bake version that I really enjoy. The sweetness of the sweet potato combined with the smoky mild heat of the paprika makes these a nice accompaniment to a variety of sandwiches and salads. They also make a nice snack. Sweet Potato Fries 4 small sweet potatoes 2 cups apple cider 1-2 teaspoons paprika * 1 teaspoon no salt seasoning mix Cut sweet potatoes lengthwise into fry-shaped pieces. Place in a mediumbowl . Mix apple cider, paprika, and seasoning mix in a small bowl. Preheat oven to 450 degrees. Pour apple cider marinade over sweet potatoes. Cover. Marinate for 10 minutes. Stir gently. Marinate another 10 minutes. Line a baking sheet with parchment paper . Place sweet potatoes in a single layer on baking sheet. Brush with marinade. Sprinkle with a little more paprika.   Set marinade aside. Bake sweet pota...

I titled this recipe Buttery Potatoes and Cauliflower because it always reminds me of eating buttered boiled potatoes at my Grandma Stamm's house as a child. I really have no idea why because the two have very little in common beside the potatoes and the boiling.  This recipe makes a wonderful side dish, but I often make it for my lunch. It's easy, quick, and contains an abundance of healthy ingredients. I make several different versions of it including a version that can serve as an entree. I will share those versions in coming months. Buttery Potatoes and Cauliflower 4 medium potatoes* 1 medium carrot 1 small head cauliflower 2 cups vegetable stock 1 tablespoon ground flaxseeds 1 teaspoon no salt seasoning ½ teaspoon paprika ½ teaspoon turmeric ½ teaspoon caraway seeds 2 teaspoons dill weed ¼ cup nutritional yeast Cut potatoes, carrots and cauliflower into small pieces, bite size. Add enough water to cover the bottom of a medi...