29 May, 2010
Greek-Style Mushroom-Fresh Corn Wraps… True Raw Vegan Comfort Food (a Must-Make!)
Some of my favorite moments are when I try something completely new and find it to be so tasty and satisfying that I wish I’d been eating since I was a kid. This is one of those recipes.
Don’t let the monochromatic appearance fool you… this is wonderful.
Traditional Greek-style seasonings — garlic, fresh mint, cumin, olive oil, fresh lemon juice — combine with the mellow meatiness of fresh chopped mushrooms and the crunchy-juicy sweetness of fresh corn cut off the cob to create a super-juicy, full-flavored-but-still-comforting taste in that mellow way that only comfort food can be.
The filling is gently warmed in the oven at the lowest temperature to slightly sweat the juices out of the mushrooms… but honestly, the mixture was still cool to my touch when I took it out, so “warmed” isn’t precise. “Exposed to heat without damaging the un-denatured aspect of the food” is a better way of putting it. But certainly you could leave it exposed to heat long enough to bring it up the point where it’s slightly warm to your touch… and taste buds. Would be an excellent cold-weather recipe in that regard.
I put these guys into little iceberg lettuce cups because I’m endeavoring to bring a little more respect toward iceberg’s way… and what a perfect match! But this could be used as a filling for any sort of wrap, and it would make for an excellent salad sandwich filling. Or… just plain as a sidedish. Make a large batch for a buffet… no doubt your guests will go crazy over it!
This recipe feeds one as a meal, and it satisfied. I know because I had it for dinner, without nothing else. And I was quite full afterwards… though I was sorry the yummy experience was over!
Recipe for: Greek-Style Mushroom-Fresh Corn Wraps
True Raw Vegan Comfort Food (a Must-Make!)
- 1 heaping cup mushrooms, chopped into small pieces (I used button mushrooms here, but use any kind of fresh mushroom you want)
- corn cut off fresh from one cob (my cob produced about 3/4 cup)
- 2 tablespoons fresh scallions (green onions), chopped (measure heavy is my suggestion)
- 1 small garlic clove, about 1/2 teaspoon chopped very fine
- 1/2 teaspoon fresh mint leaves, chopped very fine
- 1/2 teaspoon cumin powder
- 1 tablespoon cold-pressed olive oil
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon quality natural salt, such as Himalayan Crystal salt
- a few generous grindings fresh black pepper
- a few leaves of iceberg lettuce cut into “cups”, using the natural curve of each leaf as a guide (by now you should know I don’t care about the fiddly aspect of these things… just the taste!)
Combine all ingredients except the iceberg lettuce in a bowl and mix well. Put bowl into oven at the lowest temperature (I used 170 degrees), close door, and clean up your mess. Give a stir to the mixture, if still very cool to the touch, return to the heat and let sit for a few more minutes, then remove, stir, and dish out into the lettuce cups.
Objective: You’re putting the mixture in the oven just to sweat the mushroom juices out a bit to blend with the rest of the ingredients. I never got my mixture warm enough… but if it’s cold out, you might want to push it to a high-fever temp on those veggies.
Enjoy! Serves one, or two for an app.