Ingredients

2 cup fresh corn
¼ cup cashews (soaked)
¼ cup pine nuts
1 tablespoon onion (chopped)
2 tablespoons jalepemo
2 tablespoons fresh cilantro
5 ounces mixed mushrooms
lemon or lime juice
¼ olive oil
2 tablespoons celery (chopped)
1 tablespoon shallot (chopped)
1 tablespoon parsely
1 tablespoon herbs de provence or thyme, other spices
1 cup portobello mushrooms (or other)
½ cup water
1 tablespoon olive oil
¼ teaspoon garlic
¼ teaspoon pepper
1 teaspoon tarragon or other vinegar

Recipe Directions

1. Blend 3\4 of corn with next 4 ingredients in blender or food processor. Add remaining corn, a squirt of lime, salt, pepper, garlic and cayenne to taste and cilantro - Mix and spoon into small cups or ring molds and dehydrate for 4 hours.

2. Add mushrooms and ingredients below and put on dehydrator sheet for 1 to two hours.

3. Blend portobello mushrooms with ingredients below- olive oil, tarragon, and black pepper til smooth.

4. Spoon corn mixture onto plate, top with mushrooms and mushroom gravy. Enjoy!

5. In the background are sprouted black beans with corn and red onions marinated in olive oil and lime juice. (There is a little more to this recipe in their book but this is the just of it)

Writeeternity's Thoughts

By writeeternity

This is a very substantial dinner.

This recipe was inspired from a recipe from the book, “Raw” by Trotter and Klein.

This is the favorite recipe of my boyfriend so far.

He added some hot peppers to the top.

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Comments

Top voted

omshanti

Oct 28, 2009

42 votes
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We this looks fab! im gonna play with it for corn bread, my sprouted corn bread was a bust , but this, ah nuts( i can do nuts!)

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omshanti

Oct 28, 2009

42 votes
+
Vote up!
-
Vote down!

We this looks fab! im gonna play with it for corn bread, my sprouted corn bread was a bust , but this, ah nuts( i can do nuts!)

Top Voted

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