This is so not my creation, but when you can get fresh corn and avocado and it is hot outside, this stuff hits the spot. It's loaded with vegetables, and I don't even bother blanching the corn. So, this is vegan, raw, and gluten free. Get the basic recipe here.
I highly recommend putting smoked paprika on top (that's the red stuff in the photo). I made a pan of vegan Golden Cornbread to go on the side. To veganize Aunt Jemima's recipe, I simply use 1 Tablespoon flax meal in 4 Tablespoons of hot water in place of the egg, olive oil in place of the butter, and unsweetened almond or coconut milk (with about a teaspoon of apple cider vinegar added) in for the milk. I also swapped out the AP flour with white whole wheat.
I'm going to be spending some time over at our companion site, Two Fat Sisters. I decided after going in for a check up last week that I need to trim off a few pounds and that I tend to focus a bit to much on the "ish" in "Veganish" lately. I'll pop in here as I go, but you might want to follow me over there if you're interested in my version of Neal Barnard's 21 Day Kickstart.
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.