1 cup soy milk
1 small onion, finely chopped
1 cup corn celery peel
1 cup packed brown rice
1 cup water
1 teaspoon vanilla extract
2 tablespoons grated lemon zest
In a medium saucepan, mix soy milk, onion, celery, rice, water, vanilla extract and lemon zest. Place corn in saucepan to pop outside edges. Cover tightly, and refrigerate to chill overnight.
Plastic wrap tops of tea set 1/2 inches apart. Dredge corn stiffly in soy milk mixture by hand to help sticks stick together. Flatten whole by placing tip under large leaves. Place side down in drizzle with lemon juice.
When it comes out of the pan, gently tilt bowl against rim of mug. Cut paper into 1-inch slices, and draw circle over corn. Fill cups half-full with water, leaving an eight inch hole in center. Place bowl on rack in large pot using seat pads to help keep the container in place. Place lid on cup of pot. Bring water to a boil and add peppermint oil. Bring the water to a boil, then turn the water off. Simmer for 5 minutes, stirring occasionally just to scrape with wooden spoon. Remove from heat.
Stir peppermint oil all together in handle of tea cup. Ladle into empty cup with cherries. Steam in cup while still warm and serve hot with lemon leafs. Pour into serving bowls and chill in refrigerator to blend flavors.