Corn Cakes
Posted by tofu on
Raw Food Wednesday
(Makes about 10 corn cakes)
2 cups fresh corn, cut off the cob
1 jalapeņo, 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 (extremely neon green basil and pine nut mayonnaise.