Raw Food Wednesday 4/11Red Pepper Tacos
(recipe below)
Daikon and Zucchini Noodle Soup
(adapted from RAWvolution: juiced daikon, water, sea salt, carrot, celery, dehydrated shiitake mushrooms, zucchini noodles)
Romaine Salad with Avocado and Kumquat
The shells are based on the red chile pepper flour tortillas we use when we make breakfast burritos on Sunday mornings (filled with scrambled tofu and potatoes). The concept is similar to the the avocado and flax seed shells from last week, but actually came out a little softer and more pliable than those...
Also, we've really come to enjoy the kumquats as we've worked through this batch -- we'll definitely need to pick up some more soon...
Red Pepper Tacos1 red bell pepper roughly chopped
1/2 jalapeño, seeded
1/4 cup pumpkin seed, soaked
1/2 cup flax seed, soaked
1 tsp. mexican oregano
1 tsp. cumin seeds, crushed
sea salt
Puree all the ingredients together in a high-speed blender (vita-mix). Pour the batter out onto a teflex sheet (four to a sheet) and spread them out with an offset spatula into rounds. Dehydrate the shells at 115F for 3-4 hours, flip and dehydrate for another 30 minutes or so. You want them to be flexible, and not too dried out -- unless you want to make them tostadas instead ;)
The filling in this case was the walnut filling from RAWvolution, cashew cheese, dehydrated shiitake mushrooms and avocado.
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