Sweet Corn with Herb Roasted Potatoes

Sweet corn in the summer time is the best! Add some herb roasted potatoes with tofurkey, vegan pepper-jack cheese and jalapenos and you're in business. 
 
Jerry loves some "meat" and potatoes - who doesn't? Vegan for us of course! :) 

Ingredients:

• 2 pieces corn on cob
• Salt & pepper to taste
• 1 lb mini potatoes - quartered
• 1/2 red onion - chopped
• 3-5 garlic cloves - chopped
• 2-3 jalapenos - chopped
• 2 tofurkey linkes - sliced
• vegan pepperjack cheese - shredded
• 1/4-1/2 cup fresh herbs chopped or your fav mix (I used: Basil, oregano, thyme, sage, cilantro and parsley on the side for decoration)
• 2 tbsp + Sunflower / olive oil
• 2-3 pieces romaine lettuce - sliced
• 1 tbsp flax seeds
• Handful of blueberries, raspberries with a strawberry on the side

Directions:

1. Preheat oven to 425 degrees
2. Boil water in a medium pot, add salt.
3. Place corn and boil for 15 minutes or until done. (Fork should go in easily)
4. Prep potatoes, onion, garlic, jalepenos, tofurkey and herbs. Mix with vegan cheese and oil.
5. Place potatoes in the oven and bake for 30 minutes.
6. Prep the side salad while potatoes and corn are cooking.
7. Place everything together on a plate and enjoy!