Roasted Corn with Basil-Shallot Vinaigrette

So today was a massive cooking day. I set out to make one thing and actually made four. But no one really cares about that, or me, so let's just move straight on then, shall we:

I got this recipe from the fantabulous Eating Well website. I used up all my fresh basil on the Scalloped Tomatoes from the other day, so I substituted in dried basil. Straight up I think that and the lemon juice are the biggest things I changed, but this recipe was really light and tasted a lot like sour cream and onion chips (random).

Roasted Corn with Basil-Shallot Vinaigrette

barely adapted from original

3 1/2 cups sweet yellow corn (about 2 cans)

2 tbsp olive oil

dried basil to taste
2 tbsp chopped shallots (green onions)

1 tbsp red wine vinegar

1/4 tsp salt

cracked black pepper to taste

1/2 tsp lemon juice

Basically, all you do is preheat the oven to 450. Toss the 3 1/2 cups corn with the olive oil and spread it on a baking ban. Bake for 25 mins, stirring once or twice, until the corn browns a bit. It'll smell soooo much like popcorn. Nomnomnommm.

I was just reflecting on how much I ate today. Fail. Okay next: chop/dice the shallots. Whatever. Dicing is way too involved for me, plus my cutting knife is about as sharp as my wit. That is to say... not very sharp.

-Now homie, mix the vinegar, salt, pepper, lemon juice, and basil in a dish.

-When the corn comes out of the oven, first be careful because 450 degrees is one hot motherfucker, and I burnt my hand even through my oven mit. Like I said, real sharp. Toss the corn and vinegar mix all together and eat it hot or coooold. Done!

Vegan Strawberry-Basil Scones

So, I was perusing the blogosphere and came across Carla from Canada's brilliant blog The Year of the Vegan . Everyone knows how much I love Canada because Wolverine comes from Canada. And that's where I found this fucking awesome recipe. TWO more reasons to love the True North.

As usual I made changes to suit my preferences but her original recipe can be found here and it's amazing.

Vegan Strawberry-Basil Scones

1 cup almond milk
1 tsp apple cider vinegar
3 tbspn strawberry jam
1 tbsp light agave
3 tbsp canola oil
2 tsp strawberry extract
2 cups whole wheat flour
1 cup white flour
3 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup strawberry, diced
2 tbsp basil, packed


-First mix almond milk and the apple cider vinegar together. Let curd for 5 mins.

-Cut up strawberries and set aside.

-Add the jam, agave, strawberry extract and oil to the almond milk. Whisk this bitch together.

-Mix in the flours, the baking soda/powder and salt. The batter will be tough. After you do that (pick it up, what are you, part turtle?) fold in the basil.

-Fold in the strawberries! 1 cup is kind of a lot and the original recipe calls for 1/2 cup. I love strawberries so, if you're really devoted like me, you'll work that dough until they all fit in. Aw yeah, like that baby.

-Put these puppies on parchment paper, the oven set on 375, for approx 17-20 mins.

-And then you're done! This is a pretty easy recipe altogether, even for me, and I have the IQ of a volcanized rock.