Mar 2, 2022
raccoon dog
seen from United States
seen from Canada
seen from Netherlands
seen from United Kingdom
seen from China
seen from United States
seen from China
seen from China
seen from Germany
seen from Lithuania
seen from United States
seen from United States
seen from China
seen from China
seen from Netherlands
seen from United States
seen from China
seen from China
seen from United States
seen from Maldives
raccoon dog
cute ddori
This sweet-savory corn soup captures the essence of summer in a bowl. With fresh corn kernels, creamy coconut milk, and a hint of maple sweetness, it's both comforting and refreshing. Perfect for a light summer meal or as an appetizer!
Ingredients: 4 ears of corn, kernels removed. 1 small onion, diced. 2 cloves garlic, minced. 1 medium potato, peeled and diced. 4 cups vegetable broth. 1/2 cup coconut milk. 1 tablespoon maple syrup. 1 tablespoon olive oil. Salt and pepper to taste.
Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic. Saut until onion becomes translucent. Add diced potato and corn kernels. Cook for 5 minutes, stirring occasionally. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender. Using an immersion blender or regular blender, blend the soup until smooth. Return the soup to the pot if using a regular blender. Stir in coconut milk and maple syrup. Season with salt and pepper to taste. Simmer for an additional 5 minutes, allowing flavors to meld. Serve hot, garnished with fresh herbs if desired.
Prep Time: 15 minutes
Cook Time: 15 minutes
5th International Bornean frog race
This creamy and tasty corn made with coconut milk is a great change from regular corn recipes. Adding savory spices to the richness of coconut milk makes a dish that will change up your side dish rotation and wow your taste buds. It's great for any event and vegan-friendly!
Ingredients: 4 cups corn kernels. 1 can 13.5 oz coconut milk. 2 tablespoons vegan butter. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. Chopped fresh cilantro for garnish optional.
Instructions: In a large skillet, melt the vegan butter over medium heat. Add the corn kernels to the skillet and saut for 3-4 minutes, until they start to brown slightly. Pour in the coconut milk and stir to combine. Season with garlic powder, paprika, salt, and pepper. Reduce heat to low and let simmer for 10-12 minutes, stirring occasionally, until the coconut milk thickens and coats the corn. Remove from heat and garnish with chopped fresh cilantro if desired. Serve hot as a side dish or enjoy on its own.
Prep Time: 5 minutes
Cook Time: 20 minutes
ms. decock
Both nice... #walls #icecream #coconut #coconutcorn #icecreamlover #sweettooth #asiandelight https://www.instagram.com/p/Byxj4IVj84_/?igshid=dc89efgqd6yo