Raw Food Wednesday 3/07Burritos
(walnut taco filling from RAWvolution, corn, romaine lettuce, jalapeño, avocado, cashew cheese)
Chiles Relenos
(stuffed with pumpkin and sunflower seeds, onion, celery, carrot, garlic, lemon juice, sea salt, mexican oregano, jalapeño, cumin seed, pepper)
a pair of dehydrator favorites... the burrito shells are adapted from Gabriel Cousens.
Use 1/2 cup of soaked flax seeds, 1/2 of an avocado, cumin seed, mexican oregano, sea salt, black pepper all thrown into a vita-mix and pureed, poured onto a teflex sheet and dehydrated for 4 hours at 115F, flipped and go for one more hour -- the trick is to keep them pliable, not stiff.
The filling included some of the raw corn from last summer, in addition to the quick and easy walnut "taco" mix from RAWvolution.
The chiles rellenos, as always, hit the spot and are one of the easiest raw dishes we make, prep only takes 15 minutes, and the rest of the time is spent in the dehydrator.We get a lot of questions about the dehydrator: what type is it? (an Excalibur 2900); and how much does it cost? (about $250 w/ shipping). It's pretty much indispensable these days for our weekly raw food experiments...
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