Raw Food Wednesday: Chiles Rellenos with Mole Sauce, Cheese Enchiladas

Dinner 4/09

Chile Rellenos

Cheese Enchiladas

Chiles Relenos (makes 6 pieces)

2 red bell peppers

Cut each pepper into three or four sections, depending on the pepper, for a total of six pieces. Try to keep the stem on, but clean out all of the seeds and trim any extra white sections inside. Save any leftover pieces of pepper for the mole, below.

1/2 cup pumpkin seeds
1/2 cup sunflower seeds
6 mushroom stems
(small) carrot, diced
1/2 japapeno, minced,
1 tbs. nama shoyu,
1/2 tsp. cumin seed,
1/4 tsp. cayenne
1 tbs olive oil

1/4 cup water

Soak the pumpkin and sunflower seeds for 30 minutes, drain and add the rest of the ingredients in the vita-mix and puree until well blended. You made need a little extra water, but the consistency should be fairly spreadable. Check for seasoning. Spoon the puree into the red peppers and smooth the tops with a rubber spatula or the back of the spoon. Dehydrate for 8 hours at 105F. Serve topped with Mole Sauce (below).



Mole Sauce

1 tbs. raw cacao nibs
1 tbs. pumpkin seeds
1 tbs. flax seeds
1 tsp. Mexican oregano
1 tsp. cumin seeds
1 tsp. coriander

1 red bell pepper
1 tsp. jalapeno (or more if you like the heat)
1 tsp. agave
1 tbs. nama shoyu

Grind the dry ingredients, add to the peppers, agave and nama shoyu and puree in a vita-mix. Check for seasoning. Pour over the rellenos and serve.




The spring produce is starting roll in (ramps!) -- so we grabbed this local lettuce that was so soft you could use it as a pillow. Macadamia Nacho Cheese (from Ani Phyo) with jalapeno, shallot and cherry tomatoes.