Wednesday, August 27, 2014

Vegan MoFo

I know that ever since I started blogging a month ago, I haven't really posted much. No fear, readers (if you're out there)! I have been avidly making a mess of my kitchen, cooking up a storm, and otherwise jamming my fridge with way too much food. "Why?" you may ask. Well, I will be participating in the Vegan Month of Food (known fondly as Vegan Mofo), which starts in September.

The goal is to post one vegan recipe at least 5 days a week for the entire month of September. As a new blogger, this feat seems rather intimidating, but I am giving it my all.

I cannot wait to start sharing my creations with you all come September 1! 

Monday, August 18, 2014

August Corn Salad

Ah, summer. Produce just bursting at the market seams, waiting to be scooped up and turned into delicious concoctions. But then there's the opposing force-- overwhelming summer laziness, where one would rather lay in the sun for another hour than go chop a bunch of onions (Okay, this might not just be only pertinent to summer). Yes, that summer laziness where the oven is a heat monster that must be prevented from terrorizing the house with its warmth. 

This is where my kitchen sink corn salad comes into play.

An easy "recipe"- if you can even call it that- this salad is basically the result of a fridge full of leftovers: farmer's market tomatoes (not in the fridge, thank god) and corn, shredded cabbage, fresh basil, and light feta cheese. All smothered in a tangy red wine vinaigrette, and dabbed with a few leaves of fresh oregano, for good measure. 

I only used the sweet, mouth-popping purple tomatoes in the salad (I used more than pictured). I reserved the hunking sunburst tomato to be sliced, salted, and drizzled with olive oil (where I then proceeded to pick up the fat slices with my fingers and shove them all into my mouth standing at the counter.'Cause I'm well mannered like that).

August Corn Salad


  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • Corn kernels shaved off 2 ears
  • 3/4 cup chopped tomatoes
  • 1-2 cups shredded cabbed
  • 1/4 cup basil, sliced
  • 2 oz feta, chopped (I used light)
  • Salt and pepper, to taste


  1. Whisk the vinegar and olive oil together at the bottom of a medium mixing bowl.
  2. Pour in the rest of the ingredients. Mix. Devour.

Notes: To make this salad a meal, add 1/2 cup of beans (cannellini would be nice) or lentils. Or you can serve it on the side of your favorite veggie burger or bbq tempeh.