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Pocketmags Digital Magazines
Pocketmags Digital Magazines

On-the-go! Lunchtime RECIPES

Spruce up your midday meals with a touch of colour…

Esquites – Mexican corn cups

By Steven Seighman ( Makes6cups | Prep10 mins| Cook5 mins| Calories258(per cup)

5 ears of corn, husked

1 tsp olive oil

1 garlic clove, minced

1 jalapeño pepper, finely chopped

115ml (4floz) Follow

Your Heart Grapeseed

Vegenaise (or any dairyfree mayonnaise) juice of 1 lime

½ tsp chilli powder ¼ tsp salt

25g (1oz) coriander, chopped

25g (1oz) Follow Your

Heart Parmesan cheese

1 Add the corn to a pot of boiling, salted water. Cover the pot and return to a boil. Turn off the heat and let the pot sit for 5 minutes before removing the corn to use.

2 While the corn cooks, sauté the garlic and jalapeño in a pan over low heat until soft, about 4 minutes.

3 Add the garlic and jalapeño to a large mixing bowl and stir in all the remaining ingredients, except the cheese.

4 Drain the corn and cut the kernels from the cobs. Add the kernels to the mayonnaise mixture and stir until thoroughly mixed.

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About Vegan Food & Living Magazine

If you want Christmas to be as stress-free as possible, it's never too early to start planning – particularly for the perfect festive lunch. So we kick off the Christmas celebrations in our November issue of Vegan Food & Living with a range of festive ideas and recipes that guarantee your best vegan Christmas yet. From Gaz Oakley's perfect Christmas lunch to fun mocktails, fancy alternatives to Christmas cakes and great gift ideas we've got it all. Also this issue, we talk about what to do if someone you love stops being vegan, why hemp is becoming a beauty favourite and share 10 steps to sustainability.