christiahall
01-30-2007, 03:45 PM
So, I wanted white chili since its snowing so bad right now. It was sooo good!
1/2 a Cauliflower
5 Ears Sweet Yellow Corn
1/2 - 3/4 cups soaked walnuts
1/2 White Onion
1 Big Green Chili
4 radishes
2 -3 Cloves Garlic
Juice from 1 Lime
1/4 cup Soaked Cumin Seeds
1 tsp Celtic Sea Salt
Big Fat Bunch of Cilantro
Smaller Bunch of Fresh Parsley
8 Baby Portobello Mushrooms, or any mushrooms
1 Yellow Zucchini
1/2 - 1 Red Bell Pepper
1. Process the cauliflower in a food processer into tiny peices that feel like snow. Set asside in the serving bowl.
2. Cut all the kernals off of the corn cobs.
3. Put half the kernals in the serving bowl, and puree the other half in the food processor, along with about a cup or so of the tiny cauliflower crumbs, the garlic, walnuts, 2 radishes, cumin seeds, half of the cilantro and the parsly, and half the white onion, half the green chili , lime juice and sea salt. Process until smooth. Should make a whitish yellow creamy paste.
4. Cube the yellow zucchini (summer squash), the other half of the white onion, the other half of the big green chili, 2 radishes, the mushrooms and the red bell pepper and add to the serving bowl along with the rest of the cilantro, chopped into tiny pieces.
5. Add about a half cup of warm water (115 degrees) to the sauce and pour the sauce over the contents of the serving bowl. Stir together.
6. (Optional) Garnish with fresh guacamole.
What do you guys think? I also added leeks, but if I could do it again, I wouldn't add them. The leek ovals sort of screw with the otherwise perfect texture of the chili.
1/2 a Cauliflower
5 Ears Sweet Yellow Corn
1/2 - 3/4 cups soaked walnuts
1/2 White Onion
1 Big Green Chili
4 radishes
2 -3 Cloves Garlic
Juice from 1 Lime
1/4 cup Soaked Cumin Seeds
1 tsp Celtic Sea Salt
Big Fat Bunch of Cilantro
Smaller Bunch of Fresh Parsley
8 Baby Portobello Mushrooms, or any mushrooms
1 Yellow Zucchini
1/2 - 1 Red Bell Pepper
1. Process the cauliflower in a food processer into tiny peices that feel like snow. Set asside in the serving bowl.
2. Cut all the kernals off of the corn cobs.
3. Put half the kernals in the serving bowl, and puree the other half in the food processor, along with about a cup or so of the tiny cauliflower crumbs, the garlic, walnuts, 2 radishes, cumin seeds, half of the cilantro and the parsly, and half the white onion, half the green chili , lime juice and sea salt. Process until smooth. Should make a whitish yellow creamy paste.
4. Cube the yellow zucchini (summer squash), the other half of the white onion, the other half of the big green chili, 2 radishes, the mushrooms and the red bell pepper and add to the serving bowl along with the rest of the cilantro, chopped into tiny pieces.
5. Add about a half cup of warm water (115 degrees) to the sauce and pour the sauce over the contents of the serving bowl. Stir together.
6. (Optional) Garnish with fresh guacamole.
What do you guys think? I also added leeks, but if I could do it again, I wouldn't add them. The leek ovals sort of screw with the otherwise perfect texture of the chili.