Then corn came. I bought a bunch of ears! I thought of making cornbread. RAW cornbread. Then I read the recipe again and realized it calls for frozen. RAW corn makes the bread taste "funny". Sigh. Fine.
I bought a one pound bag of frozen corn, World. Are. You. Happy? Anyway, it was worth it. Do read on, dear Reader.
The best is yet to come.
I adapted this from a recipe that I found at Rawkin'
2 ribs celery
1 red bell pepper
1 cup leek
2 roma tomato
2 leaves kale (2 cups, approx)
all veges and put on a flat dish. Drizzle over veges a tbs or so of
olive oil and sprinkle with 1/2 tsp salt. Place in the dehydrator at
105F for 2 hours.
If you want crisper veges, they can go for a shorter time in the D or just skip it all together. Softer veges, go longer.
Puree into a paste in the food processor:
4 roma tomatoes
2 tbs ginger
2 cloves garlic
1 med onion
1/2 tsp salt 1 tsp dry mustard
1 tsp cumin
2 tsp curry powder
The curry gave it an Indian food flavor. I loved it and it was a hit here. You could sub chili powder for a more Tex/Mex flavor
Mix the two together and serve immediately or store until an hour before supper and dehydrate at 125F for 30 min.
I made this up, pretty much. I wanted a sweet cornbread to balance out my spicy chili.
Inspiration from Sunny Raw Kitchen
8oz frozen corn
2 tbs vege juice pulp
1/3 cup ground flaxseed
1/3 cup sunflower seed
1/3 cup chopped celery
1 tbs vinegar
in FP and spread 1/4" thick on parchment paper. Dehydrate it on one side, score
it, flip it off the paper on to the tray, dehydrate it more, depending on how crisp you want it.
Oh, my this was soo good. The hot and tangy chili was an excellent pairing with the sweetness of the cornbread. I left mine with a bit of bend to it and used it like a scoop to eat my chili.
I also served steamed quinoa and some cooked beans for the omnivores. Let me tell you, for a mostly raw dinner, they were thrilled. The man said he's glad I am making more raw dinners, my raw dinners are Bomb. He actually said Bomb. :D