RANCH-SEASONED CORN ON THE COB

SERVES 4 PORTIONS WITH EXTRA SEASONING

RANCH DRESSING

2 tbsp. dried parsley

1 tbsp. dried minced onion

2 tsp. onion powder

2 tsp. garlic powder

1 1/2 tsp. dried dill

1 1/2 tsp. dried oregano

1 tsp. celery seed

1 tsp. salt

1 tsp. coconut sugar

1/2 tsp. paprika

1/4 tsp. black pepper

CORN ON THE COB

At least 4 ears corn, in the husks (1 or more per person)

Vegan butter (soy-free if necessary)

Chopped fresh parsley, optional

NUTRITIONAL VALUES

Calories: 149kcal
Fat: 5g (0.5g S.Fat)
Carbs: 5.6g
Protein: 4.5g
Sugar: 6g
Sodium: 415mg

METHOD

To make the ranch seasoning: In a food processor or spice grinder, combine all of the ingredients. Pulse a few times more until it's a coarse powder. Place in a jar or an airtight container.

To make the corn on the cob: Remove the husks of the corn without removing them. Take out and discard all of the silk. Remove the husks from the ears of corn and place them in a large bowl or pot of cold water. Allow for a 15-minute soak.

Preheat the grill to medium-high or a grill pan over medium heat on the stove. Grill the corn for 20 minutes, turning once halfway through, or until the husks are slightly charred and the corn is tender.

Peel back the husks, place the corn directly on the grill, and cook for a couple of minutes on each side if you want pretty grill marks. Otherwise, simply take the corn off the grill.

Pull back the husks with a kitchen towel. Tie them together to make a handle. Spread butter on each ear and generously season with ranch seasoning. Serve immediately, garnished with chopped parsley if desired.

VARIATION

The corn can also be roasted. Skip the soaking and remove the husks when you remove the silk. Each ear should be placed on a sheet of aluminum foil. Spread butter on the corn, then generously sprinkle with ranch seasoning. Wrap the aluminum foil around the corn tightly. Roast for 15 to 20 minutes, or until the corn is tender, at (230°C, or gas mark 8).

RECIPE NOTES

You will have leftover spice blend, but don't worry—you can use it just like any other spice blend! Use it in the marinade for the Grilled Veggie Kebabs, on the Perfect Roasted Potatoes before baking, or on the Quick & Easy Avocado Toast.

BEER-MARINATED PORTOBELLO TACOS WITH AVOCADO-CORN SALSA

SERVES 8 TACOS

1 1/2 cups vegan pale or blonde ale

Juice of 1 lime

1 tsp. ground cumin

1/2 tsp. garlic powder

4 portobello mushrooms, stemmed, gills scraped, cut into 1- inch slices

Sunflower oil, for cooking

6 to 8 corn tortillas (or small flour tortillas)

AVOCADO-CORN SALSA

2 avocados, pitted, peeled, and diced

1 cup corn kernels (fresh or thawed frozen)

1 cup chopped fresh cilantro

1/2 cup chopped red onion

2 tbsp. lime juice

1 tbsp. chopped jalapeño

Salt to taste, optional

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 14.8g (3.1g S.Fat)
Carbs: 18g
Protein: 6.6g
Sugar: 2.4g
Sodium: 177mg

METHOD

In a shallow baking dish, combine the beer, lime juice, cumin, and garlic powder. Toss in the portobello strips until evenly coated. Marinate the strips for 30 minutes, turning them over every 10 minutes.

Make the salsa while the portobello strips are marinating: In a mixing bowl, combine all of the ingredients, cover, and chill until ready to use.

Over medium heat, heat a large frying pan, preferably cast iron. Add a couple of teaspoons of oil and tilt the pan to coat the bottom evenly. Cook for 10 to 15 minutes, turning every few minutes, until the portobello strips are tender and slightly charred and most of the liquid has been absorbed. Cover the strips with aluminum foil and place them on a plate or bowl. Repeat with the remaining strips and a couple more teaspoons of oil in the pan.

Melt butter in a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, then place them on a plate and cover with aluminium foil.

To serve, wrap a tortilla around a few portobello strips and top with the avocado-corn salsa. Leftovers can be stored in separate airtight containers in the fridge for up to 4 days.