Tuesday, October 02, 2007

Raw Food Tuesday: Red Pepper Enchiladas with Tomatillo Sauce

Raw Food Tuesday 10/02

Red Pepper Enchiladas with Tomatillo Sauce

The enchiladas were stuffed with: walnut taco filling (from RAWvolution), rajas (see below), spicy corn salsa (see below), shredded lettuce and raw queso fundido (see below).

The (neon green) tomatillo sauce is made at the last second and poured over top the enchiladas or could be used as a dipping sauce.

Red Pepper Tortillas
(makes 8 tortillas)

1/2 cup flax seeds
1/2 cup water
1/2 avocado (save the rest for guacamole)
1/2 red bell pepper
1 jalapeño
1 tsp. Mexican oregano
1 tsp. fresh ground cumin
salt and pepper to taste

Soak the flax seeds with the water and let sit for 15 minutes. Put the flax seeds and the rest of the ingredients into the Vita-Mix and process on high until smooth -- this will tax the machine, but that's why you bought it in the first place. ;)

Spread out the mixture into 7" rounds with an offset spatula and dehydrate around two hours on 105F. Flip the tortillas and dehydrate for an additional 30 minutes or so. Take a peak at this point to make sure they're not too dry -- you want them flexible enough so you can roll them later. You can make these a day in advance and store in the fridge if needed.

Raw Queso Fundido

1 cup of macadamia nuts
1/2 cup of cashews
1/2 cup of pine nuts
1 tbs. olive oil
1 tbs. white miso
1 tbs. nama shoyu
1 tsp. fresh ground cumin seed
1 tsp. mexican oregano
black pepper to taste

1 cup of water

1 Anaheim Chile, minced
1 small shallot, minced
1 small tomato, seeded and diced

This is sort of a play on the classic Mexican cheese dish using the three different nuts.

Throw everything (except the chiles, shallot and tomato) in the Vita-Mix and gradually add the water (you might not need it all). Fold in the chiles, shallot and tomato. Check for seasoning.

Raw Rajas

1 Poblano pepper, thinly sliced
1 tsp. olive oil
1 tsp. nama shoyu
1/2 onion, thinly sliced

Toss all of the ingredients together and dehydrate for 1-2 hours at 105F.

Spicy Corn Salsa

2 ears of corn
1 tbs. olive oil
2 tbs. onion, minced
1 tsp. garlic, minced
1 tsp. lime zest
1 tbs. nama shoyu
1 tbs. jalapeno minced
1 tbs. lime juice
1 tbs. minced cilantro

Strip the corn off the cob and put in a medium bowl along with the rest of the ingredients and toss to incorporate.

Spread the corn mixture out on a teflex sheet and dehydrate for 1-2 hours at 105F.

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