Raw Food Wednesday: Chiles Rellenos with Mole Sauce, Jicama Empanadas, Guacamole with Red Onion Chips, Mexican Style Temaki Roll in Collard Greens
Raw Food Wednesday 1/30
Chiles Rellenos with Mole Sauce
(mole sauce recipe)
Guacamole with Red Onion Chips
(flax seed, pumpkin seed, black pepper, mexican oregano, red onion, olive oil, nama shoyu)
Mexican Style Temaki Roll in Collard Greens
(you heard me...)
We wanted to play around with the temaki rolls using collard greens, so we just made a spicy Mexican style salad to put inside the rolls and tied it with a carrot strip... turned out very nicely. The rolls were brushed with a lime juice/olive oil/salt/pepper mixture before adding the filling.
The temaki roll had julienned jicama, yellow bell pepper, carrot, daikon radish, scallion, red cabbage, along with minced garlic, ginger, jalapeno and cilantro. The dressing was cashew, tamarind, agave, lime juice, jalapeno, nama shoyu, garlic, olive oil in the vita-mix.
The jicama empanadas were cut very thinly on a mandoline, marinated with lime juice, olive oil, cayenne, cumin and then filled with mixture of 1/2 cup ground walnut, 1 tsp. cumin seed, 1 tsp. coriander seed, 1/2 a small jalapeno, diced, 1 tsp. mexican oregano, 1 tsp. nama shoyu all combined in the vita-mix.