It's been a while since I cooked something new. I haven't been inspired. Leave it to a bunch of ingredients nearing expiration for me to get my sh*t together and make something delicious... and then take terrible photos.
Source: Spoon Fork Bacon | Serves: 6 | Time: 10 min
Changes: used vegan butter, replaced parmesan with nutritional yeast, and added a jalapeno.
3 tbsp vegan butter
2 tbsp diced shallot
2 cups fresh #corn kernels
2 garlic cloves, thinly sliced
4 tbsp slivered #almonds
4 tbsp EVO
6 tbsp nutritional yeast
S&P, to taste
Melt vegan butter in a skillet over medium-high heat. Add shallots, corn and garlic and sauté for 2 to 3 minutes. Season with salt and pepper. Remove from heat and transfer to a food processor. Allow mixture to cool, about 5 minutes. Add oil and almonds and pulse until mixture is evenly and finely ground. Fold in nutritional yeast and adjust seasonings. Set aside for whatever you decided to cook.
How I used it
I threw together a skillet of Beyond Meat Italian sausage, gluten-free gnocchi, zucchini, bell pepper, and corn and covered it with this delish pesto!