Vegan With A Vengeance

This week is  Vegan with a Vengeance.

On the weekend, I attended a cooking class by Didi Emmons which revolved around corn.  They purchased too much, so everyone took home extra ears of corn.  (Details on my other blog: Vegchic) Between the class and my CSA share, I had plenty to use up. 

Without further ado...

This is the Chipotle Corn and Black Bean Stew with some added zucchini.  This was simple to make and the chipotle adds just enough spice.   How cool are those purple heirloom carrots from the CSA?

These are corn fritters made and some CSA cherry tomatoes.  The jalapeno in the recipe also came from my farm share.  This recipe is amazingly quick to whip up and taste great.