Wednesday, February 03, 2010

Raw Food Wednesday: Taco Salad with Blood Oranges, Stuffed Mini-Peppers

Raw Food Wednesday 2/03

Taco Salad with Blood Oranges

Stuffed Mini-Peppers

We made the taco salad again, slightly changing a couple of things around. The shells used fresh and sun-dried tomatoes in place of the red bell peppers, and the filling included supremed blood oranges pieces as well as using the juice for the salad dressing base -- 1 tsp. blood orange juice, pinch of salt, with 1 tbs. olive oil whisked together until emulsified.

Liz made the stuffed mini-pepper with a pine nut and hemp seed filling which made for a nice one-bite appetizer.

Tomato Tortillas
(makes approximately 6 large tortillas)

1/2 cup flax seeds
1/2 cup water
1 cup grape tomatoes, chopped in half
1/2 cup sun-dried tomatoes, soaked in water for 20 minutes
1 tbs. olive oil
1 tbs. nama shoyu
1 jalapeño, diced
1 tsp. Mexican oregano
1 tsp. fresh ground cumin
salt and pepper to taste

Put the flax seeds in a spice grinder and process, then add to the vita-mix along with the water and let sit for 15 minutes. Put the tomatoes and the rest of the ingredients into the Vita-Mix and process on high until smooth.

Spread out the mixture into 10" rounds with an offset spatula and dehydrate around an hour on 105F. Carefully flip the tortillas and dehydrate for an additional 30-40 minutes or so. Take a peak at this point to make sure they're not too dry -- you want them flexible enough so you can mold them later. You can make these a day in advance and store in the fridge if needed.

Place the tortillas inside the taco shell mold and dehydrate for 2 hours which will set the shape. Gently remove the tortilla from the mold, flip the mold over, and drape the tortilla over the inverted mold and dehydrate for another 2 hours. This allows the other side and base to dry evenly, as well making for a crispy bowl.

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