You know what’s great about all the specialty cuisines nowadays? By “specialty,” I mean those that cater to niche – but growing! – interests like vegan, raw, gluten-free, etc. Everyone can sample these cuisines and ideas and benefit from them no matter what our personal food philosophies are. Take raw food, for example. Raw food chefs are incredibly inventive and tasty (if you don’t believe me, try a raw cake made of macadamia nuts and spices and raw cocoa some time) and I’m seeing more markets and restaurants offering raw dishes and desserts.
One of my recent favorite specialty-cuisine finds is Kaia Foods. They make fabulous raw kale chips by dehydrating the kale (or you can make your own by baking the kale with this recipe), and they also make darned delicious spiced sprouted seed mixes and granolas. All of their products are raw and fantastically crunchy to boot. Their foods are typically sold as snacks, but I’ve found that they make great additions and garnishes to main dishes. The sprouted seeds I used in this recipe are so delightfully spicy that they flavor the entire dish. Or if you don’t have any Kaia seeds on hand, you could accomplish a similar effect with curry powder and sunflower seeds.
Garden Corn & Tomatoes with Curried Sunflower Seeds
Fresh market corn (figure on one ear per person)
Garden tomatoes (figure on one or two large tomatoes per person), chopped
Thinly sliced red onion
Kaia Sweet Curry sunflower seeds OR roasted sunflower seeds + a sprinkling of curry powder to taste + a dash of tamari*/soy sauce + a drizzle of honey
Get a very large pot of water boiling while you shuck the corn. (The ears need to fit into the pot, so you might want to eyeball the proportions before filling the pot halfway with water and bringing it to a boil.) When the water is boiling, place the ears in the pot and boil them for 3 minutes. Promptly pull them out with tongs and allow them to cool enough to handle.
Hold the ears above a large bowl at an obtuse angle (more than 90 degrees) and use a sharp knife to free the kernels from the cob, gripping the ear at one end and starting to cut the kernels halfway down the ear. Flip over and repeat with the remaining kernels.
Add the tomatoes and sunflower seeds to the cut-off kernels and toss well to make sure that a good amount of the spices come off the seeds and go onto the other ingredients. (The tomato juice will speed that process along.) If you’re not using the Kaia seeds, you might want to whisk together the tamari, honey, and curry powder before tossing them in with the veggies. You could add more veggies if you want – great candidates would be cooked potatoes or green beans or cauliflower. Or you could add whole-grain pasta or whole grains themselves. (Corn kernels are whole grains, by the way.) Sautéed chicken or shrimp would be another welcome addition. Garnish with parsley if you like.
* Make sure to use wheat-free tamari if you want to make a gluten-free dish.
Courtesy ofÂ Cultured Cook.
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Â© Copyright 2011 Â Allison Stuart Kaplan Â www.Askinyourface.com LLC