CORN: 

There has been some discussion in the local newspaper about cornbread or corn meal bagels.  Going by what I read, there is a market for them if it can be done.  My mother once served      strawberry shortcake after a meal using leftover cornbread muffins.  The mixture of sweet and not sweet was just right.  With that in mind, not long ago I put fresh sliced strawberries in cornbread batter  before baking it.  The flavor of the finished product was mild, but I liked it.

Information about corn can be found at the National Corn Growers Association at the web address below, and many states also have associations for corn growers.

http://www.ncga.com

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This recipe is from a can of Libby's (R) Organic Corn.  My experience with pancakes is that they don't need a lot binder, if any, but this recipe calls for two eggs so some adjusting may be needed to create a vegan pancake.

ORGANIC CORN PANCAKES

1 (15.5 oz.) can Libby's (R) Organic Whole Kernel Sweet Corn,
   drained
1-1/4 cups flour
1 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1 cup milk (or soy milk or rice drink)
2 Tbsp vegetable oil

Sift together flour, baking powder, and salt into mixing bowl.  Add eggs, milk, and oil.  Stir in whole kernel corn and mix well.  Spoon batter onto preheated, lightly greased skillet; heat until pancakes are done.  Makes 8 medium pancakes.  [The recipe doesn't say anything about turning the pancakes over.]

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MORE CORN RECIPES: 

More corn recipes and others can be found at the web addresses below.
This site has a vegan corn muffin recipe:   
http://allrecipes.com/Search/Recipes.aspx?WithTerm=corn+recipes
http://www.recipezaar.com/recipes/vegetables
http://www.cdkitchen.com/search/search.php?c=&order=1&site=cdkitchen&q=baked+corn&t=0

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ROTINI RECIPES: 

Here are two rotini recipes from the coupon section of the newspaper.  Kernel corn can easily be added to either.

TRI-COLOR ROTINI SALAD WITH VEGETABLES

Prep. time: 15 minutes  Cook time: 7 minutes  Servings: 4-6

1 box (12 ounces) Barilla (R) Tri-Color Rotini
2 cups broccoli florets
1/4 cup balsamic vinegar
3/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp red pepper flakes, crushed (optional)
3/4 cup extra virgin olive oil
1 cup carrots, shredded
3/4 cup basil, divided, chopped
3/4 cup red bell pepper, finely chopped and divided
1 cup sliced olives (Kalamata or black)
3/4 cup fresh Parmesan cheese, grated
1/2 cup green onions, sliced

Cook Rotini according to package directions, adding broccoli during last minute of cook time.  Drain and set aside. Whisk together vinegar, salt, pepper and red pepper in a large bowl to prepare dressing.  Continue whisking while slowly adding olive oil.  Combine pasta and broccoli with dressing.  Add carrots, 1/2 cup basil, 1/2 cup red bell pepper, olives, Parmesan cheese, and green onions, mix well.  Garnish with remaining 1/4 cup basil and 1/4 cup red bell pepper.  Tip:  Substitute green or yellow bell pepper for red.

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THREE BEAN WACKY SWEET SALAD

1 package Wacky Mac (R) [photo shows rotini]
1 can (14.5 oz.) green beans, drained; or 1 1/2 cups fresh
  beans cut into pieces
1 can (14.5 oz.) wax beans, drained; or 1 1/2 cups fresh beans
  cut into pieces
1 can (14.5 oz.) kidney beans drained
1 cup chopped sweet onion
3/4 cup cider vinegar
1/2 salad oil
2/3 cup sugar [or to taste]
1 1/2 cups halved cherry tomatoes
Salt and pepper to taste

Prepare Wacky Mac according to package directions; rinse with cool water.  Meanwhile, combine drained beans and onion in large bowl.  In separate small bowl, combine cider vinegar and salad oil; slowly add in sugar to dissolve.  Add drained Wacky Mac and vinegar mixture to beans.  Add tomatoes and salt and pepper (optional); gently toss to combine.  Makes 6 servings.

There are more recipes at   www.wackymac.com  

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ASPARAGUS: 

Here is one more asparagus recipe.  It is a free recipe that was on a Vegetarian Times post card
(www.vegetariantimes.com).

ORANGE SCENTED ASPARAGUS

1/3 lb. fresh asparagus, trimmed
1/2 tsp olive oil mixed with 1 tsp warm water
1/2 red bell pepper, seeded and julienned
1 tsp frozen orange juice concentrate, thawed
Ground black pepper to taste
1 kiwifruit, peeled and thinly sliced

Preheat broiler.  Steam or boil asparagus until barely tender.  Heat olive oiland water in as killet over medium high -heat.  Saute' red bell pepper until slightly softened.  Removef rom heat and stir on orange juice concentrate and black pepper.  Drain asparagus and arrange on oven safe dish with kiwifruit.  Spoon bell pepper and sauce on top.  Place under broiler until lightly browned.

Per serving:  61 calories, 2g protein, 1g fat, 10g carbohydrates, 0g cholesterol, 6mg sodium, 3g fiber
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Hi Arbor Cookbook

"Take This Veggie And Stuff It" has recipes for stuffing 21 vegetables from artichokes to zucchini, and if you don't know how to stuff an artichoke, the book explains. There are 87 recipes, some of which have seafood but most are vegetarian. Substitutions, measurements and equivalents are listed. Herbs and seasonings are defined and there is a glossary of cooking terms in addition to a list of how much of a fresh spice is needed versus the same spice in a dry form.
     "Take This Veggie And Stuff It" costs $12.50 per copy plus
$2.50 for shipping and handling, and it can be ordered from Hi
Arbor, Inc.; P. O. Box 265; Oceanville, NJ 08231. Or from the web
address below.

                                             www.hiarbor.org

                                                    
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THE END