For this weekend’s raw potluck, I decided to try something I’ve been wanting to attempt for a while now but thought would be too much work. Boy was I wrong! Especially when you have an adorable, clever helper!
Lucia and I worked in the kitchen together — I read the recipe, and she carried out all the tasks to make the corn chowder from The Raw Transformation. We added a few personal touches — after blending the soup and adding the corn, we also put in some chopped red pepper, chunks of the other half of the avocado, and chives she picked in the garden. We used frozen corn, and the next time around I would probably add more raw garlic (surprise surprise) and maybe some more spices, but I really can’t wait to try making corn chowder with fresh corn. I liked the soup, but something was missing, and since there’s no comparison between fresh and frozen corn, I’m hoping that using corn just cut from the cob will do the trick.
Then we made the fajitas, based on a recipe posted by Joz on Raw Freedom Community. I changed it up a little bit, and have posted my recipe below. While she was waiting for me to rinse out the blender carafe and tidy the counter, Lucia grabbed the washed veggies and made Fajita man. Poor Fajita man. She snacked on some of the skin off his mushroom face. Maybe he’s sad due to his lack of arms. Who knows? Without a mouth, he’ll never be able to tell us.
- 4 portobello mushrooms
- 2 red peppers
- 1 sweet onion
- 2 zucchini
- juice of 2 lemons
- juice of 1 lime
- 1/4 cup tamari
- 1/3 cup olive oil
- 4 Tbs chili powder
- 2 tsp cumin
- 1/4 tsp cayenne
- 3 cloves garlic
- 1/4 cup onion
- Tbsp umeboshi plum vinegar
- Thinly slice vegetables, place in bowl, set aside.
- Blend all marinade ingredients together until smooth. Pour over veggies and toss to coat evenly.
- Let sit at least 4 hours. Serve with collard, romaine, kale or cabbage leaves as a wrapper. Top with fresh salsa, cashew cream sauce, guacamole, etc.
The limes were a bit dry this week, otherwise I probably would have used more. But I have to say, this came out to be really tasty. Oh, and I would also add fresh cilantro in heavy doses if you have it. I used the leftovers on top of mesclun mix, and used the marinade to dress the salad. Delish! I served it cold, but would also try dehydrating it a bit for the warmth and to see the effect on the texture. This is a lovely party dish since it can be made ahead of time, as much as a day or two, leaving you free for more important day of party tasks that always seem to rear their ugly heads at the last minute.
Sorry for the soft focus on the pics — I touched the lens with an oily finger and need to get some lens cleaner paper but haven’t had the chance.