Wednesday, September 03, 2008

Raw Food Wednesday: Corn Cakes and Tomatoes with Basil Mayonnaise, Watermelon Gazpacho, Chewy Chocolate Freezer Fudge

Raw Food Wednesday 9/03

Raw Corn Cakes and Tomatoes with Basil Mayonnaise

Watermelon Gazpacho
(from "Raw Food Real World")


Chewy Chocolate Freezer Fudge with Raspberry Coulis

The raw corn cakes (recipe below) and tomatoes have become one of our favorite late summer raw meals. And anything that uses basil at this point is a bonus ;)

The basil mayonnaise is one of those non-recipe recipes -- it's all done by feel. A mixture of basil, pine nuts, salt, pepper and olive oil blended and seasoned to taste. We like a lot of basil (and we have so much of it), so we loaded up on it...

Raw Corn Cakes
(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 basil and pine nut mayonnaise.

The Watermelon Gazpacho soup is from the always dependable Raw Food Real World (recipe).

And as far as dessert goes (also from "Raw Food Real World"), well, let's just say there weren't any leftovers ;)

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