Wednesday, September 20, 2006

Raw Food Wednesday: Burritos, Chile Rellenos

Raw Food Wednesday

Raw Burritos

Raw Chiles Rellenos

Back to Garbriel Cousens book for the main course tonight... raw burritos

The shells are made from flax seed, avocado and salt, with a little mexican oregano and fresh ground cumin seed to punch up the flavor. Then dehydrated for 2-3 hours at 115F and then are flipped for another hour (as opposed to 145F in Cousens book -- I get why he does that, but so far I haven't done it)...

The filling (the reddish chunky looking item in the foreground) is basically a sun-dried tomato, pumpkin seed and sunflower seed with red jalapeno (which must have been a hot one), salt and pepper. I decided to dehydrate for awhile, just to firm it up. Wonderfully spicy, and the shells were just soft enough to roll up with out breaking.

Also guacamole, shredded lettuce, diced tomatoes and cashew sour cream (cashew cheese thinned out with lime, salt and pepper.

Also a raw favorite standby, chiles rellenos -- the filling is sunflower seeds, carrot, celery, onion, garlic, cilantro, jalapeno, salt and pepper. Topped with some of the cashew sour cream as well...

The red bell pepper is sweeter (and milder) than using a poblano, but you can always experiment with different fresh chilles, depending on your attraction to the burn ;)

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