Golden Summer Corn Stew
Organic local sweet corn is so delicious! I love it right off of the cob, but a corn soup in the summer is always nice. The recipe I am sharing with you today is really easy to make, and so good! It is ready in less than half an hour, so perfect for a weeknight meal! Also, it happens to be gluten free, dairy free and vegan as an added bonus!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a large pot, combine the water, shallots, garlic and spices. Bring to a boil, then lower to a simmer and cook for 5 minutes.
- Add the yams, and cook for about 8 minutes more until they are just starting to soften.
- Add the yellow squash and cook 2 minutes more, then add the corn and chickpeas and coconut milk and bring to a boil. Lower to a simmer and cook until thickened. Stir in the nutritional yeast until dissolved.
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