Fresh Corn-Avocado Chowder
From Veggie 101.
Chowder isn’t typically served in warmer seasons. It’s thought of as a winter dish, served piping hot, rich, and thick to warm your body up on cold nights. This recipe, however, takes a different approach: it’s light, dairy-free, and uses only the best summertime produce.
It’s also ridiculously easy to make. There’s no cooking involved, so it’s ready to serve as fast as it takes you to dice an avocado and whirl everything in a blender. Simply puree almond milk, corn (fresh or frozen and thawed), avocado, and salt. To serve, garnish with a few corn kernels, a few avocado cubes, and freshly ground black pepper. It couldn’t be easier!
If your almond milk has been refrigerated, this is pretty much all the chill factor you need. I used thawed frozen corn, so that added a bit more chill, but you wouldn’t want to serve this any warmer or colder.
The texture is thick and rich, yet the flavors are light. The avocado makes this chowder creamy and velvety, and adds a delicious buttery flavor. Almond milk gives it just a hint of nuttiness, and the corn adds the perfect amount of sweetness (just enough to keep this a savory dish). To get this chowder REALLY smooth, use a super high-powered blender (like Vitamix). Otherwise, there may be bits of corn kernel “skin” throughout, but it just adds to the texture.
This surprisingly filling chowder would be great for brunch, or for lunch paired with a salad or sandwich. It’s best served the same day, as chilled leftovers get a little…weird, in both flavor and smell. It’s still edible, just not as good as when it’s fresh.
Raw Corn Tortillas
From the Raw Food Hikeathon.
Corn Tortillas - by Cherie Soria
Yield: 12 tortillas (6 servings)
4 cups chopped yellow bell pepper (about 4)
6 ears corn, kernels only (3 cups)
1 medium zucchini, peeled and chopped (1 cup)
1 1/2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder
1. In a high-powered blender, purée the bell pepper, corn, zucchini, nutritional yeast, lemon juice, and salt until smooth. Add the avocado and purée again. While the blender is still running, add the psyllium powder and blend well for a few seconds.
2. Using 1/2 cup of the mixture for each tortilla, use a flat rubber spatula to quickly form four flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches in diameter, and they should not quite touch each other. Spread the tortillas into round disks quickly, or the mixture will thicken and become difficult to spread.
3. Dehydrate at 105 degrees for 4 hours, or until you can easily remove them from the nonstick sheets.
4. Turn the tortillas over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of tortillas. This makes them flatter and easier to store. Continue dehydrating another 3 to 4 hours, until dry but still flexible.
5. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.
Raw Raspberry Mole Enchiladas with Plantains and Spinach
From Raw Food Talk.
Raspberry Mole Enchiladas with Plantains and SpinachYum, these came out so good I just had to share the recipe. So good I’m having another two for breakfast right now. I made up the recipe and I was really just adding things til it tasted good so I’m not sure if these proportions are exact.
Corn Tortillas – (Makes 12 tortillas)
* 2 bags of corn
* 1/2 cup ground flax seeds (I used yellow and ground up them up in a coffee grinder)
* 1 small onion
* 1 tomato
* 1 Dash of Cayenne Pepper
Puree in food processor and then form into 6 inch tortillas on teflex sheets – I made balls on the teflex sheets and then simply patted them down (to 1/4 inch thickness) with my hands.
Dehydrate at 105 for 6 hours and then flip onto mesh sheet for another 2 hours.
* 1 Large Ripe Plantain sliced into thin rounds.
* 2 Tbsp Olive Oil
* Juice of 1 Lime
* 1/2 Tsp Chili Powder
* 1/4 Tsp Cinammon
* 1 Tbsp Agave
Mix all ingredients in bowl and let marinate for at least an hour.
* 2 Cups Spinach
* 2 Tbsp Olive Oil
* 1/2 Tsp Sea Salt
Combine ingredients in bowl and massage with hands til spinach breaks down a bit.
Raspberry Mole Sauce (this made lots of extra but I think you could freeze the leftover sauce)
* 1/4 Cup Cacao Nibs (or Cacao Powder)
* 2 Tbs. Pumpkin Seeds
* 2 Tbsp Flax Seed
* 1 Tbsp. Oregano
* 1 Tbsp. Cumin
* 1 Handful of Fresh Cilantro
* 1 Red Bell Pepper
* 1 Jalapeño
* 3 Tbsp Agave Nectar
* 1/4 Tsp of Sea Salt
* 1/2 Cup Raspberries
* 1/2 Cup Coconut Water
* 1/2 Cup Coconut Meat
Blend all dry ingredients in a coffee grinder (you’ll need to do this in batches) and then add these ingredients and the remaining ingredients to a high speed blender. Blend until smooth and creamy.
Coconut Cream Sauce
* Remaining Coconut Meat and Water from Coconut used in Mole Sauce
* Meat (but not water ) of 1 additional coconut.
Blend in blender until smooth and creamy.
Lay each tortilla out flat and put a large spoonful of plantains and spinach on top. You can then warm them up in the dehydrator for 15 minutes or so if you like.
Roll up and put on plate and then cover with raspberry mole sauce and coconut cream sauce. We also had guacamole on the side and mango salsa on top. Divine.
Raw Corn Chips
Also from Raw Food Talk.
I had a hard time finding a crispy corn chip recipe I liked as I do not like a lot of different spices in my chips. I bought some raw corn chips from my HFS and loved them. I had never had a dehydrated chip that was so crispy before! I made my own recipe using the same ingredients.
I am estimating the amounts as I generally just eyeball it.
1 (16 oz) bag of frozen corn, thawed
1/2 a red bell pepper
1/3 cup ground flaxseed
1/2 lemon, juiced
handful of cilantro
1 tsp oregano
Blend the corn, onion, and lemon juice on high until smooth. Add some water to facilitate the blending if need be. Add the flaxseed and oregano and blend again. Throw in the handful of cilantro and briefly blend so that there are still chunks of cilantro. Pour onto 2 teflex sheets and spread. The mixture is generally very thin so I spread it by picking up the entire tray and rocking it back and forth. I dehydrate it at 105.
Raw Enchilada Wraps (or Tortilla Chips)
In one of his books, Matthew Kenney says that frozen corn works better for corn chips than fresh — “one of those mysteries of raw food” he says. Sounds good to me; if I’ve got fresh corn, I’d rather just eat it straight from the cob or slice it off to use fresh, instead of dehydrating it.
4 cups frozen corn, thawed and drained
1/3 cup ground flax seeds
1/4 cup ground sunflower seeds
1/4 cup orange juice
1/4 cup lime juice
1/2 tsp. minced garlic (I used garlic powder)
1/2 tsp. sea salt
I also added onion powder, cumin, chili powder, and a dash of cayenne.
Place all ingredients in a food processor and blend until smooth. Pour out to about 1/8” thickness onto a non-stick dehydrator sheet and dehydrate for 3 hours at 110 degrees. Carefully peel off wraps and flip onto mesh screen and continue drying for one more hour. Cut into large squares and place veggie filling in the center. Roll up, top with salsa and enjoy.
For tortilla chips, follow the same directions as above, but an hour of so after flipping use a pizza slicer to cut into chip size and continue dehydrating for another day or so until crispy.
Based on Random Daze theme by Polaraul