This recipe was created for a cafe, inside a naturopathic cancer treatment center. As it turns out, I’ve served it at more five star dinner parties than I have for cancer treatment.
Here’s a secret for adding some great flavors to grilled corn. In this dish, familiar Italian flavors like garlic, sun-dried tomatoes and fresh basil yield a buttery pizza flavor.
This recipe was developed for a professional restaurateur and friend who introduced the first Raw-Vegan venue to San Diego. She loved stuffed veggies of all kinds and, being Raw-Vegan, nothing is to be heated above 118 degrees. I needed a natural vessel that could be stuffed successfully, with little or no cooking. Here’s my delicious solution.