Raw Food Wednesday: Red Bell Pepper Empanadas, White Asparagus, Gazpacho Shooter with Baby Cucumbers, Mixed Micro Greens Salad, Strawberry Pie
Raw Food Wednesday 4/22
Red Bell Pepper Empanadas
Gazpacho Shooter with Baby Cucumbers
Mixed Micro Greens Salad
Utilizing more of the bounty from Farmer Lee Jones...
The red bell pepper empanadas use the tortilla recipe (below), stuffed with greens, cashew cheese, scallions, walnut taco filling and diced tomatoes. The white asparagus was trimmed, peeled, tossed with olive oil, salt and pepper and dehydrated for 2 hours @ 105F. They retain some of the crunch, but are very tasty...
Red Pepper Tortillas
(makes approximately 8 tortillas)
1/2 cup flax seeds
1/2 cup water
1 cup red bell pepper, diced
1 tbs. olive oil
1 tbs. nama shoyu
1 jalapeño, diced
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 an hour on 105F. Carefully 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.
The gazpacho shooters (tomato, red bell pepper, cucumber, onion, garlic, nama shoyu, lime juice, olive oil) were brightened by the addition of the colorful baby cucumbers. They were almost too cute to eat. Almost ;)
If the shooters aren't enough to quench your thirst, we also made a larger bowl, adorned with a cucumber slice and a popcorn shoot. The best way to describe the popcorn shoot is that it tastes mildly like corn for the first 5-7 seconds, and then you're hit with an almost candy-like sweetness... really unique and fun!
The baby radishes were served as a crudite with a little sea salt to dip them in and then they were eaten whole -- the green tops were extremely tender with just a hint of radish bite.
The strawberry pie used a quick almond/cashew/brazil nut/salt/agave crust pressed into a tart mold, layered with sliced strawberries and a little extra raw agave, which was then chilled for a few hours.