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Season’s greetings are best given along with a delicious vegan meal. Today, I'd like to offer a yummy recipe on how to make a vegan creamed corn and mushroom dish. Soak six medium dried shiitake mushroom caps in a bowl with boiling water for 15 minutes. Grate five ears of corn down to the cob with the coarse side of a box grater and cut the kernels off five more ears of corn using a serrated knife. Then, with the dull side of the knife, scrape the juices from the cobs into the bowl. Drain the mushrooms, mince them, and add 30 grams (2 tablespoons) of oil to a saucepan. When hot, toss in two medium minced green onions, a minced garlic clove, and the minced shiitake and cook on low heat, for approximately 10 minutes, stirring occasionally. Raise the heat to high and add in the corn and its juices. Let these cook for about three minutes until the corn is shiny and thick. Sprinkle in 2 grams (1 teaspoon) of finely grated lemon zest and 15 milliliters (1 tablespoon) of fresh lemon juice. Lastly, season the dish with salt and pepper to be ready to serve.Free International Vegan Recipes? Log on 2 SupremeMasterTV.com/veganrecipes
