Cosmo's Vegan Shoppe-Store Blog

Ya'll know we are all about great vegan cookbooks. So we are excited about Robin Robertson's newest title, Vegan Fire & Spice: 200 Sultry and Savory Global Recipes. Robin was kind enough to let us print a sample recipe in our March newsletter, but we decided to share it with all of you who may not be newsletter subscribers. (You can subscribe here, by the way!)

We even made this really simple dish ourselves in the Cosmo's test kitchen, and it's spicy and wonderful.

Chipotle Corn

The smoky heat of the chipotle plays nicely against the sweetness of the corn.

1 pound frozen corn kernels, thawed
1 tablespoon olive oil
1 canned chipotle chile, minced
2 tablespoons minced fresh cilantro or parsley
Sea salt and freshly ground black pepper

Cook the corn according to package directions, then drain and return to the pot. Add the oil and chile, stirring to coat. Stir in the cilantro and season to taste with salt and pepper. Transfer to a serving dish.
Serves 4



As you can see, we had Robin's delicious Chipotle Corn with some Salsa Rolls (recipe courtesy of Celine at Have Cake Will Travel) and Tempeh Wings from the vegan cook zine Don't Eat Off the Sidewalk #1.

We can't wait to try more savory dishes from Vegan Fire & Spice!