Homemade Creamed Corn: Recipe #238

I remember eating creamed corn out of a can as a kid, especially when we were at the cottage or on a road trip. It had never occurred to me to make homemade creamed corn, but here’s a yummy plant-based way to do just that!

And for today’s Plum Village inspiration side dish, here are four things you can say to yourself as you breathe in and out for a few mindful seconds…

I don’t want to suffer anymore. (breathe in)
If I am peaceful, the world can be peaceful. (breathe out)
I want to enjoy my life. (breathe in)
If I am happy, the world can be happy. (breathe out)

Thanks to Isa for this recipe’s inspiration and to all of you for being part of our delicious, mindful, planet-saving family!

Ingredients ($4.50 for a big panful)

2 tbsp coconut oil – $1.10
2 tbsp flour – $0.04
1 1/4 cups coconut milk – $1.31
1 x 16 oz package of frozen corn – $1.99
Salt and pepper to taste

Directions for Homemade Creamed Corn

1. In a large pan, heat the coconut oil over medium heat. Add the flour and whisk it in. Cook and whisk constantly for a couple of minutes until the mixture turns a toasted color. Next, slowly add the coconut milk, whisking as you go. Cook and stir for about 5 minutes to thicken it up nicely into a creamy sauce.

2. Finally, add in the corn, salt and pepper. Stir well to cover all the corn with the sauce, and let it cook for a few minutes until the corn is warm. Serve your homemade creamed corn as a side dish to Korean lentils or whatever other dinner you’re enjoying. May you have a happy and peaceful meal! ❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Plant-Based Camping

We just got back from nine days of camping in a tent, and boy did it feel good to get home to a comfy bed. It was a fun challenge to plan, prepare, pack, and cook all our own food though. I’m very grateful for our little gas camp stove.

This year we decided to go plant-based instead of bringing the usual hot dogs, bacon, eggs, milk, and burgers. I didn’t hear any complaints! Here are some of the things we made below. We improvised the rest from leftover meals and ingredients we had on hand.

Of course the mountains, rivers, meadows, and forests were incredibly beautiful and healing too. Hope you find these recipes helpful if you get out on your own nature adventure!

Coconut french toast with crusty fluffy bread (baked before the trip and frozen), blueberries, plums and vegan sausages

Teriyaki tofu stirfry with noodles and greens

Plant-based burgers with homemade buns (baked before the trip and frozen), green beans and melted chocolate fondue with bananas, marshmallows and graham crackers

Banana peanut butter chocolate chip oatmeal cookie pancakes for a special morning treat

Restorative coconut ginger dal after a long day

Lunch while hiking: trail mix, chocolate zucchini muffins (baked before the trip and frozen, using flax seeds instead of eggs in the batter), apples and oranges, veggie chips, protein and fruit bars, chocolate, and tons of water

Camping chili burritos with plant-based ground meat instead of turkey

Peanut butter banana apricot sandwiches on leftover burger buns

Camping minestrone with nutritional yeast and some spinach that we managed to find half-way through the trip in a local small town

Fluffy apple pancakes near the end of the trip since apples keep pretty well

S’mores creations: straight up and in apple, orange, pancake, and bite-sized varieties

Here’s a happy camper face to brighten your day. Wishing you love, peace, and freedom from suffering in your life. Hope you enjoy your meals today!