Saturday, June 21, 2008
Last night was a perfect summer evening. It was Friday. Evan came home from work early and we went out for a family bike ride. When we got home, I pulled together a quick evening meal.
At about 3 pm, I had marinated portabello mushrooms in balsamic vinegar and olive oil and set them in the sun to warm up. I stuffed those with my homemade (raw, vegan) garlic cheese made from cashews (similar to the recipe in the link, but not exactly) and placed them on top of a bed of fresh romaine from our weekly CSA haul. I topped the salad with diced red peppers and zucchini and sliced tomatoes. We finished it off with a drizzle of more balsamic vinaigrette. On the side was raw corn on the cob (cooked for Evan). Ian's plate consisted of a few salad ingredients wrapped in rice paper.
Ian ate about 4 of these style veggie wraps the other night, but tonight wouldn't touch it. When corn is available, he often doesn't see anything else as food. He usually happily eats raw corn, but he had to be like Daddy so he ended up asking me to cook his too. When I was pregnant with him, corn on the cob was one of my cravings and I ate a lot of it. It must have imprinted on him.
We washed it all down with herbal ice tea made from half fresh pressed apple juice and half herbal tea (lemon zinger and rasberry zinger). It was a light and refreshing meal that we enjoyed on our porch. If you have never tried corn on the cob raw, you don't know what you are missing. When it is in season and fresh, it is delicious, crunchy, sweet and needs no condiments. It is also easier to digest than cooked corn and digests as a vegetable instead of a carb. (Note to those who are carb conscious!)