Wednesday, March 25, 2009

Raw Food Wednesday: Chiles Rellenos with Mole Sauce, Enchiladas with Queso Fundido, Avocado Salad

Raw Food Wednesday 3/25

Chiles Rellenos
(recipe below)

Mole Sauce
(recipe below)

Enchiladas with Queso Fundido
(recipe below)

Avocado Salad

We got a good deal on some organic red bell peppers, so this seemed like the best way to utilize them for Raw Food Wednesday...

Chiles Rellenos (makes 6 pieces)

2 red bell peppers

1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 carrot, small dice
1/2 jalapeno, minced
1 tsp. Mexican oregano
1/2 tsp. black pepper
1 tbs. nama shoyu
1 tsp. cumin seed
1/4 tsp. cayenne
1 tbs olive oil

1/4 cup water

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

Soak the pumpkin and sunflower seeds for 30 minutes, drain and add the rest of the ingredients in the vita-mix and process until well blended. You made need a little extra water, but the consistency should be fairly spreadable. Check for seasoning.

Spoon in the pumpkin seed mixture. 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.

Queso Fundido

This is sort of a play on the classic Mexican cheese dish using the three different nuts.

1 cup of macadamia nuts
1/2 cup of cashews
1/2 cup of pine nuts
1 tbs. olive oil
1 tbs. white miso
1 tbs. nama shoyu
1 tsp. fresh ground cumin seed
1 tsp. mexican oregano
black pepper to taste

1 cup of water

1 Anaheim Chile, minced
1 small shallot, minced
1 small tomato, seeded and diced

Throw everything (except the chiles, shallot and tomato) in the Vita-Mix and gradually add the water (you might not need it all). Fold in the chiles, shallot and tomato. Check for seasoning.

Place a strip of queso inside a piece of lettuce and roll tightly.

We also had a avocado that was perfectly ripe, so we tossed a quick mixed greens salad with a tomato.

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