Raw Food Thursday 6/25
The bowls were made using the same recipe as the red bell pepper tortillas. The differences were in the size of the tortilla -- about 10" across, much like the chimichangas and the use of a mold to shape the tortilla.
After the initial dehydration at 105F the tortillas were placed inside the mold and dehydrated for 2 hours further which set the shape. They were gently removed from the mold, which was flipped over, and then the tortilla was draped over the inverted mold and dehydrated for another 2 hours. This allowed the other side and base to dry evenly as well making for a crispy bowl.
The filling was red leaf lettuce, tomato, walnut taco filling (from RAWvolution), avocado, carrot and cashew cheese (on top). The greens were dressed in a lime and olive oil vinaigrette.