Tbsp = Tablespoon 15ml,  tsp = teaspoon 5ml,  cup = 250ml

INGREDIENTS

• 330g onion
• 400g corn kernels (frozen works well)
• 40g or 3½ Tbsp olive oil*
• 24g or 2 Tbsp Bragg liquid seasoning
• 1 Tbsp or 2g dried dill
• 1 recipe cashew topping
• a little cold water

METHOD

1. If you are using frozen corn, place in a large bowl and cover with boiling water to defrost it.
2. Dice onion finely.
3. Heat a dash of olive oil in a saucepan, add the onion. Cook until the onion is soft, stirring.
4. Meanwhile, stir a little bit of water into the cashew topping, mixing well, until you get a nice consistency, that coats the back of a spoon.
5. Once the onion is soft, add the measured Bragg, cashew topping and dried dill. Turn the heat down, and stir so the sauce doesn’t burn.
6. Drain the corn, add. Stir while you bring it to the boil, be careful not to catch it on the bottom of the pan.
7. Once it is bubbling, add the *olive oil, and stir in.
8. Serve immediately, goes really well over jacket potatoes with coleslaw

*If you want to reduce the fat level, you can leave out the olive oil.

Note: the dill really gives this recipe a balanced flavour, don’t omit it 🙂 You can of course use fresh dill (2 Tbsp chopped) if you have it. We grow our own fresh dill and keep it in ziplock bags in the freezer – you can use it directly from the freezer, no need to defrost. It’s easy to chop frozen!