Wednesday, November 08, 2006

Raw Food Wednesday: Nopale Salad, Chiles Rellenos, Tostadas

Raw Food Wednesday 11/08

Raw Tostadas
(Onion Bread, Cashew Cheese, Tomato Sauce, Walnut Filling, Avocado)

Raw Chiles Rellenos
(poblano chiles stuffed with a mix of very ripe plantain, pumpkin and sunflower seeds, red pepper flakes, cumin and coriander seed, garlic, mexican oregano, olive oil, sea salt, black pepper -- dehydrated at 115° for 8 hours)

Raw Nopale Salad
(from Matt Amsden's RAWvolution: shredded red cabbage, diced nopale (cactus), corn, celery, lemon juice, olive oil, salt, cayenne)

The Nopale Salad was wonderful -- a very colorful (and filling) display... and hey, cactus! ;)

The rellenos are a stand-by, but I freestyled the filling with the plantain and the addition of pumpkin and sunflower seeds -- the filling went a long way to quell the heat from the muy caliente poblano.

The tostada used the last of the onion bread from a few weeks back -- still rockin' that walnut filling -- I want to put it on everything these days...

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