Raw Chili Lime Corn Crackers
The dust has settled… the boxes have been unpacked and we’re settling into a new routine.
As life becomes less chaotic, I am feeling a bit more lonely.
Friends and family seem so far away. It doesn’t help that Rob is sometimes working out-of-town.
At least I interact with my co-workers. I don’t know how Rob copes with mostly working from home. Not too much real people interaction except from the coffee shop down the road. Limited integration with other Texans.
So, be it resolved… our next goal has to become more social.
Baby steps. This weekend, we have cycling plans and curry+games plans [BANANAGRAMS!]. It feels good to get back into my social groove.
And these chili lime crackers? They bring me back to good times in Toronto.
Just before we left, I visited Superfoods Eateries, a quaint resto with take-away raw foods. Between Rob and I (and a few free samples), we tried a variety of dishes. Luc, one of the owners, was incredibly enthusiastic about explaining the menu. My two favourite dishes were the cheesecake and corn nachos. They also had a lovely sandwich at one point but I don’t see it listed on their website menu. Their selection varies from day-to-day, especially after each item sells out. (I really, really wanted to try their chocolate cake but it was not available until after I left). The coconut-based cheesecake was not as heavy as other raw cheesecakes and unique because it had a slightly fermented/cheezy zing to it! It was definitely special.
But those corn nachos, oh my. Delicious. They are corn and flax based but thin and crispy with an exotic twist from the orange juice and cilantro. Rightfully addictive and perfect with a dollop of guacamole. Now that I am miles away, I figured I would try my own hand at the nachos. I will admit that mine are not as good as the original, but they are still good in their own regard. I tried to add as much veg-powered nacho-like flavours to the chips. The chili and lime flavours were the highlight. The nuts and seeds make for a filling cracker, although a bit thick. As such these are more akin to crackers and weren’t as crispy as chips.. but still complex and delicious.
Anyways, here’s to a fun-filled weekend!
How do you combat loneliness?
Raw Chili Lime Corn Crackers
Adapted from Raw Food For Everyone
2.5 cups corn kernels (I used frozen and didn’t even thaw them)
1/2 red bell pepper, seeded and coarsely chopped
2 tbsp fresh cilantro
zest from 1 lime
1 tbsp fresh lime juice
1.5 tsp ground cumin
1/4 tsp Aleppo chili flakes
1 tbsp nutritional yeast (optional, makes a more chewy chip)
1/4 tsp salt, or to taste
1/4 cup + 2 tbsp ground almonds
2 tbsp ground sunflower seeds
1/2 cup ground flax (I used half yellow and half brown flax seeds)
1. If you have not ground your nuts and seeds yet, do that first in a spice grinder and set aside.
2. In a food processor, combine corn, bell pepper, cilantro, lime juice + zest, cumin and chili flakes until well combined. Add in nutritional yeast, salt, almonds, sunflowers and flax and process until combined. It should feel like wet corn meal.
3. Spread mixture onto 1-2 teflex sheets, such that it is 1/4-inch thick. Dehydrate at 105F for 6-12 hours. Carefully remove the racks, flip them onto a plastic mesh and peel off the teflex sheet. Continue to dehydrate for another 6-12 hours until you reach your desired crispiness. Break them into smaller chips to facilitate the drying. In total, I ended up dehydrating mine for 24 hours.
4. Break into small pieces and store at room temperature in an airtight container for up to 1 month.