2 tbsp chopped fresh parsley or cilantro leaves, optional
1 tbsp chopped red onion, optional
Preheat broiler to high. Bring a large pot of water to a boil; add corn and cook until tender, 5 minutes. Drain and place on a baking sheet. Add pepper to sheet and place under broiler. Cook, turning frequently, until pepper and corn have charred slightly, about 5 minutes.
Immediately place pepper in a heat-proof bowl and cover with plastic wrap. Set corn aside for about 10 minutes, then use a sharp knife to remove kernels from cob. Slide skin from pepper, seed and chop finely.
In a small bowl, combine cheeses and potato starch. Set aside.
In a medium saucepan on medium-high, heat oil. Add green onions and cook, stirring frequently until softened about 1 minute. Add corn, roasted pepper, paprika, cumin and cayenne and cook, stirring constantly, 30 seconds. Add broth and bring to a boil. Reduce heat to low and add cheese mixture, stirring constantly until cheese melts, about 30 seconds. Transfer to a heat-proof serving bowl and top with parsley and red onion (if using).
Avocado, almond milk and cacao form the creamy base for this über-decadent chocolate dip. Make sure your avocado is well ripened to achieve the silkiest texture. Serve with any fresh fruit such as berries or sliced pears.
Creamed corn always feels warm and homey – we've stripped ours of the traditionally fatty butter and cream, favoring small curd cottage cheese instead. Combined with chunky tuna and whole grain pasta, it's a heaping bowl of nostalgia!
Baba ghanoush lovers take note – this luscious dip is inspired by your favorite eggplant dip, but we’ve swapped in roasted cauliflower for a cruciferous twist. Try it with carrots and cucumbers or seasoned toasted pita chips.