Raw Food Wednesday: Corn Cake Stacks with Heirloom Tomatoes and Basil & Pine Nut Mayonnaise, Fig and Green Bean Salad, Key Lime Mousse Tart
After we made Corn Cakes (the cooked kind) a few weeks ago, it occurred to us that we could make a raw food version fairly easily.
We spiced the corn up with jalapeno, cherry bomb peppers and some red bell pepper for color, along with a little bit of cashew (as a binder), shallot, garlic, sea salt and pepper. They were shaped with ring molds and dehydrated for 8 hours (flipped after 4 hours) at 105F. Stacked with very ripe heirloom tomatoes and drizzled with basil and pine nut mayonnaise.
Does it look tasty? 'Cuz it sure as hell was...
For dessert we went back to "Raw Food Real World" for the always fantastic Key Lime Mousse Tart with Macadamia Crust -- the secret ingredient is... avocado (which is always surprising).