Serves 4–6

White Corn Filling

• 12 corn husks
• 5 cups white corn kernels
• 2 medium tomatoes, seeded and minced
• 1 red bell pepper, seeded and minced
• ¼ cup sun dried tomatoes, chopped
• 1¼ cups pine nuts, soaked 1-2 hours
• 1¼ cups cashews, soaked 1-2 hours
• 1teaspoon sea salt
• 1 teaspoon nutritional yeast
• 2 tbs. minced red onion
• 2 tbs. chopped fresh cilantro
• 1 clove garlic, peeled and minced
• 1/2cup lime juice

Place 3 cups of the corn, the tomatoes & the red bell pepper in a bowl; set aside. In a food processor, blend the remaining ingredients until very smooth. Pour into bowl with other ingredients & mix well with hands.

Serrano Spiced Portobello

• 4 Portobello mushrooms, cut in half and into 8 slices per side.
• 1 Serrano Chili, Seeded and minced
• 3 tbs. olive oil
• Salt and Freshly Ground Black Pepper

Toss mushrooms with olive oil, Serrano and salt then spread on Teflex sheets to dehydrate for 12 hours

Mix corn filling with Portobello

Raw Cacao Mole

• 6 dried ancho/chipotle chilies, soaked 2-3 hours and drained
• ½ cup chopped red onion
• 1 clove garlic, minced
• 2 tbs. sunflower seeds, soaked 4-6 hours and drained
• ½ cup almond butter
• ½ cup raisins, soaked 20-30 minutes
• 6 tablespoons olive oil
• 1 cup water
• 2 tbs. agave
• 2 tsp. ground cumin
• ½ tsp. ground coriander
• 1 tsp. salt
• ¼ tsp.cayenne
• 1 cup cacao powder

Blend all ingredients in vita-mix until smooth.

To Prepare Corn Husks

Soak corn husks in warm water for 1 to 2 hours. Dry carefully.

To assemble, lay the corn husks flat and place about 1/2 cup of the corn mixture onto the center of each. Fold the bottom up over the filling and then fold the sides over. Using the husk strips tie the tops of each tamale. Place the tamales in the dehydrator for 2 hours.



Guacamole

• 3 ripe avocados, peeled, pitted and roughly chopped
• 1 large handful cilantro leaves, finely chopped
• 2 tablespoons lime juice
• 1 teaspoon sea salt
• 1/2 scallion, finely chopped
• 1/2 red chili finely minced
• 1 jalapeño, seeded and minced

Place all ingredients in a small bowl & mash well with a fork.



Assembly

• Cacao Powder for garnish
• Cilantro Leaves

Spoon a generous amount of mole sauce on each plate, and set two tamales on sauce. Spoon Guacamole on top and garnish with cacao powder and cilantro leaves.

Recipe excerpted from Entertaining in the Raw, published by Gibbs Smith Publisher, 2009. Click here to purchase online.