Squash Tacos with Avocado Sauce

Saute onion, zucchini, yellow squash, cherry tomoatoes, black beans, and black-eyed peas. Boil 3 ears of corn, then cut off then cob and add to saute.

Blend until smooth 1-2 avocados with parsley, cilantro, lime, and raw garlic.

Serve the veggies and the sauce (with cheese, if you want) with warm corn tortillas.

Hint: put 6 tortillas in a stack with wet paper towels between them and microwave for 30 seconds.

Vegan Corn Chowder

Chop up and boil 4-5 small potatoes (skin on) (save 2 cups of potato water). Boil 5 ears of corn. Saute 1 onion, 2 stalks of celery, 3 cloves garlic, teaspoon dried thyme, 1 red pepper (preferably roasted!). Cut corn off cobs. Combine veggies, potatoes, and half the corn with the potato water. Add salt and pepper. Cook for 5 minutes. Blend. Add rest of corn. Add a cup and a half of unsweetened soymilk. Warm and serve. Top with fresh minced basil at the table.