Corn Pie with Wild Mushrooms and Gravy
This is a very substantial dinner. It’s taken 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.
2 cup fresh corn
¼ cup cashews, soaked
¼ cup pine nuts
1 tablespoon onion, chopped
2 tablespoon jalepemo
2 tablespoon fresh cilantro
5 ounces mixed mushrooms
lemon or lime juice
¼ olive oil
2 tablespoon 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
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.
Add mushrooms and ingredients below and put on dehydrator sheet for 1 to two hours.
Blend portobello mushrooms with ingredients below- olive oil, tarragon, and black pepper til smooth.
Spoon corn mixture onto plate, top with mushrooms and mushroom gravy. Enjoy!
In the backgound 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)