corn cakes, wilted kale and cheesy chipotle dressing
If you're like me, you overbuy corn at the market - So, here is a great way to put that corn to good use!
5 ears of corn, remove corn
1 green pepper
small piece of red onion
2 tsp lime juice
handful of fresh cilantro
.5 T cumin
.5 T chili powder
2 tsp agave
sea salt to taste
1 C of ground flax
1.5 chipotle peppers (soaked in about 1/4 C water)
2 T olive oil
1 tsp stevia (or, use sweetener of choice)
juice from one lemon
.5 T apple cider vinegar
1/3 C sunflower seeds
2 T nutritional yeast
1/2 red bell pepper
1- 2 bunches of kale
1 tsp sea salt
In food processor, combine all ingredients except corn. Pulse until you’re left with a fairly fine puree. Pour mixture into bowl and fold in corn. Add mixture back to processor and pulse a few times to break up the corn a bit (you want the corn to be somewhat chunky). Place mixture back in bowl and add flax meal. Mix until the flax has absorbed all of the excess liquid.
On a non-stick dehydrator sheet, use a dessert ring or cookie cutter to mold mixture into cake-like shapes (approximately 10).
Dehydrate overnight at 105 degrees.
Combine all ingredients in a high-speed blender and blend until creamy. Add salt if you’re not making the wilted kale.
Wash, remove stems, cut kale and place in a large bowl. Add salt and about 2-3 tablespoons of the chipotle dressing. Massage vigorously for approximately 5 minutes.
In a separate dish, add 1 T of chipotle dressing and .25 C of chopped tomato, mix well.
In a large serving bowl, lay down wilted kale, corn cakes and top with tomato/chipotle mixture.
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