Raw Food Wednesday: Tomatillo Enchiladas, Pineapple Salsa, Baby Romaine and Avocado Salad with Lime Vinaigrette
Raw Food Wednesday 1/13
Baby Romaine and Avocado Salad with Lime Vinaigrette
yeah, these were insanely good...
(makes 12 tortillas)
1/2 cup flax seeds
1/2 cup water
6 medium tomatillos, de-husked, washed and roughly chopped (about 2 cups)
1 jalapeño, de-seeded, roughly chopped
2 tsp. Mexican oregano
2 tsp. fresh ground cumin
1 tbs. Nama Shoyu
Normally, we soak the flax seeds with the water and let sit for 15 minutes. This time we ground the flax seeds coarsely and then soaked them with the water. Put the flax seeds and the rest of the ingredients into the Vita-Mix and process on high until smooth.
Pour the mixture into four (roughly) 7" circles about 1/4" thick on each teflex sheet and dehydrate at 105F for 1 hour.
Remove from the dehydrator and gently flip over onto another tray. The best way to do this is to place another tray upside down on top of the first one and flip them both over. then peel back the teflex slooooowly -- you might need an offset spatula to get under the edge and start the separation. Put the enchilada shells back in the dehydrator for another 30-45 minutes. Keep an eye on them, as you don't want to over dehydrate and make them too rigid. At this point they're ready to use. If you're making them ahead of time, you can place them between sheets of parchment paper in the fridge.
The filling was cashew cheese (mixed with jalapeno & scallions and dehydrated for six hours), red bell pepper, serrano and shallot "rajas" (recipe below) and finally the walnut taco filling (from RAWvolution). Topped with Pineapple Salsa (pineapple, red bell pepper, tomatillo, serrano chile, nama shoyu, fresh ground cumin, lime juice).
1/2 red bell pepper, thinly sliced
1 tsp. olive oil
1 tsp. nama shoyu
1 small shallot, thinly sliced
1 serrano chiles, thinly sliced
Toss all of the ingredients together and dehydrate for 1-2 hours at 105F.