Raw Food Wednesday: Corn Cakes with Heirloom Tomatoes and Basil Mayonnaise, Fennel and Romaine Salad
Raw Food Wednesday 10/3
Corn Cakes with Heirloom Tomatoes and Basil Mayonnaise
Fennel and Romaine Salad
(adapted from Juliano)
This was the last bit of the fresh corn -- sadly -- but it if you're going to use it, this isn't such a bad way to eat it. Same as the version from early September... and now that it's been tested twice (and I paid attention to the quantities this time), here's a recipe.
(makes about 10 corn cakes)
2 cups fresh corn, cut off the cob
1 jalapeño, minced
1/4 cup red bell pepper
1/2 cup cashews
1 small shallot, minced
1 clove of garlic, minced
sea salt and pepper to taste
Add all the ingredients to the vita-mix and pulse until the corn and cashews have broken down, but leave a little texture. Pour about 2 tbs. of the mixture into the 4-inch ring molds and dehydrate for 6-8 hours (flipped after 3-4 hours) at 105F. Alternate with ripe heirloom tomatoes (salt, pepper, olive oil) and drizzle with the (extremely neon green basil and pine nut mayonnaise.