In Thailand, they combine corn with rice flour, spices and silken tofu to create amazing summer time fritters. These have long been a stable on my summer catering menus and always met with great enthusiasm. The cucumber peanut dressing adds more flavors and textures.

Having attended school and graduate school in the south, i became familiar and eventually a lover of okra. And over the years have learned to cook okra in a wide variety of ways, some which minimize the dreaded sliminess that repulses some from this amazing vegetable. I have come up with my own version of this famous southern dish and it is in my upcoming book, "Vegan Underground", due out, soonl First we pan toast okra, which was cut in half, till it is lightly charred. Then....

A spicy and light summer soup. A nice seaweed-mushroom-corn stock is simmered with some classic Sichuan flavors: chili, sichuan peppercorn, star anise and then corn and silken tofu is lightly simmered.

A very ancient dish, corn and a variety of sweet and mildly hot chilis will be roasted and then tossed with sage, cilantro and lime. An incredibly popular dish for its color, texture and special flavors.

Corn ice cream, you may be asking yourself? YES! Corn is roasted till it is very sweet and tender. Then it is pureed in my renowned cashew ice cream base. A touch of vanilla and cinnamon and yes, corn ice cream, indeed!