Monday, August 14, 2006

Raw Food Wednesday: Enchiladas with Tomatillo Sauce, Orange Cascadilla Soup

Raw Food Monday 8/14

Raw Enchiladas with Tomatillo Sauce
(stuffed with guacamole: avocado, tomato, onion, jalapeno, salt, pepper; shredded lettuce, pumpkin seeds, cashew "cheese", dehydrated cactus. recipe for the shells below)

Orange Cascadilla Soup
(orange bell pepper, yellow tomato, cucumber, scallion, avocado, sea salt, pepper, topped with cilantro)

Corn Chips and Cashew Cheese

More raw food -- when the produce is this fresh, you just try to stay out of the way of it ;)

Raw Corn Tortilla (makes four shells)

2 ears of corn (about a 1 1/2 cups)
1 tbs. olive oil
1 tbs. ground flax seeds
1 tbs. lime juice
1 tsp. ground cumin seeds
1 tsp. mexican oregano
1 clove of garlic
salt and pepper to taste

Puree all the ingredients in the the Vita-mix, let sit for 15 minutes.

Pour onto the teflex sheets about 1/8" thick, you should be able to get 4 per sheet.

Dehydrate at 115F for 2-3 hours, flip and dehydrate for another 2 hours.

They should still be pretty flexible at this point. Add your filling and roll the enchiladas, top with the Tomatillo Sauce.

Tomatillo Sauce

2 medium tomatillos
1 small jalapeno
1/4 cup of cilantro
1 garlic clove
salt and pepper to taste

Add all the ingredients into the vita-mix and either puree or pulse to leave it slightly chunky... make this as close to serving as possible -- it doesn't last too long. check for seasoning and pour over the enchiladas.

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