This creamy corn chowder, using coconut milk, freshly shucked corn, local produce and peanut butter, packs a sweet and spicy curry kick. Warm up the season with this hearty meal in a bowl. Photo by Sarah McCartan. Serves 6-8 Ingredients 2 tablespoons coconut oil 2 cloves garlic, chopped 1 bell pepper, chopped 1 spring (green) onion, chopped 2-1/2 cups coconut milk 2 sweet potatoes, peeled and sliced 2 cups corn (5 ears) 1 cup water 1 yellow squash, sliced 1 tomato, chopped 3/

The beauty of this vegan soup is that it works with cauliflower as well as whatever leftover roasted vegetables you have on hand.

Use this vegan “cheese” as a dip for raw seasonal vegetables.

Butternut squash pairs perfectly with browned sage butter, parmesan whipped ricotta and roasted pecans in this appetizer.