Tag Archives: Food processor

RAW VEGAN ENCHILADA WITH SPINACH AND MUSHROOM.

Spinach and mushroom enchilada with mix salad greens and fennel salad

Spinach and mushroom enchilada with mix salad greens and fennel salad

I think once or twice a week it is fun to try to make a “like” cooked meal (I think this is called high raw”) using the dehydrator and lots of complicated steps. These kinds of dishes do not taste just cooked foods, but they can help us from craving cooked foods and falling back into bad eating habits.

This dish took me all day which was fine because I had the day open. I would suggest this as a special Saturday or Sunday dinner meal where you have all day to fuss with it and maybe only once in a while because it is very dense and filling. I also made a nice salad to go long with it using the mint dressing I used with the Raw Felafel I made before because it was a nice cooling balance to the spiciness in the enchilada.

In my search for a good raw corn tortilla wrap recipe I found this video very helpful

Now I changed some of the ingredients around, but like most raw food recipes it can be very flexible.

Like the process in the video, I piled my ingredients in the Vitamix blender and took it from there.

Recipe:

Appliances used: Vitamix blender, Food Processor, Magic Bullet, Dehydrator.

Raw Vegan Enchiladas

Tortilla Wraps:

4 cups of either thawed frozen or cut fresh off the cob corn (not canned)

Juice of 3 Limes

1/2 cup Hemp seeds

1/2 cup Pine nuts

1/2 sliced jalapeno pepper

1 tbsp Chili powder

A handful of nutritional yeast (not raw)

1/2 cup ground flax seeds

pinch of salt

Everything in the Vitamix

Everything in the Vitamix

I put everything but the flaxseed and salt into the Vitamix and then let it whirl till quite smooth. When it is nice a smooth I mixed in the flax seeds and added salt to taste.

Now, I am kinda broke these days and am lucky enough to own an Excalibur dehydrator, but I was not able to afford the nice teflon sheets for the trays so I used cooking parchment, which works fine but it does make it a little wrinkly . I used 1 and 1/2 trays for this.

IMG_0493

Place in dehydrator for 3 hours on 115. It is time to take it out when it seems firm enough to flip over and remove the parchment or teflon onto the screen tray and return to dehydrator.

In the meantime the filling. You can do whatever raw thing you want to do with the filling, I decided to make a gooey filling using avocados, but you can use raw nut cheeses or just fresh veggies, sky is the limit!

Here is what I did…

Marinated Veggies

Marinated Veggies

Filling 1: Marinated Spinach and Mushroom

1 bunch Spinach

1 half Onion

1 cup sliced mushrooms of choice

Flaxseed oil and glutenfree soy-sauce (not raw)

Wash spinach well and chop loosely. Chop onion and put in bowl with the chopped spinach and toss a few splashes of flaxseed oil and soy sauce with fingers. You can either place aside or put in dehydrator.

Filling 2: Creamy Avocado

2 Avocados

1 Bell Pepper

1/2 Onion

Handful of Cilantro

Handful of Nutritional Yeast(not raw)

Blend in food processor till creamy (NOTE: I had a bit leftover, so you can cut this recipe down if you are using it or just save the rest for a dip later)

All Creamy

All Creamy

To Assemble:

When the wraps are firm but not to crisp (about 2 or so hours after being flipped) take out of dehydrator and place in front of you. Spread whatever creamy filling you decided to make (mine the avocado) across the long way and then the spinach and mushroom mixture. Then roll up and place seam side down.

You can either slice and eat at this point, I made a sauce out of the leftover  soup I made the other night by putting it in the blender with a handful of cilantro and chili powder, placing everything in a dish, pouring the sauce on top and dehydrating for another hour or 2. You can choose to skip this or make a different kind of raw sauce. And I put the rest of the spinach and mushrooms on top.

IMG_0501

This came out quite good and it is very versatile. I served it with a salad of wild field greens and chopped fennel root with the dressing from the raw vegan felafel I made the other night.

I am one who believes in using leftovers as you can tell and this dish does make a lot, there are a few meals in this. I also hear it freezes okay too.

Until tomorrow! ❤

Leave a comment

Filed under Uncategorized

Raw Carrot Felafel

RAW CARROT FELAFEL

IMG_0454

I am about one week in coming off a juice cleanse, I did the 10 Day Get Juicy Cleanse which was a really good way to kick my body onto the right path to health. This juice program recommends to not eat nuts or dehydrator foods for at least five days.

I have been good and it is almost a week so I decided to make this my first dehydrator meal since my cleanse break I chose this one because it is not made with nuts but with sesame seeds and flax seeds and I though that it will make it easier to digest and the base is carrots, who could argue with that?

I found this recipe a while ago from a really great site called Choosing Raw which has both raw vegan and non-raw vegan recipes and here is the original recipe .

I did make a few changes. First, it calls for the left over carrot pulp from when you juice…well, I am a bit burned out on my Champion Juicer right now, it was not the easiest juicer to use for greens and celery during my cleanse. also I wanted to try the recipe with all ingredients in the food processor using chopped carrots to see if it would come out the same way.

Appliances used: Magic Bullet, Food Processor, Dehydrator

Here is the recipe (with my own notes):

Raw Carrot Falafel with Creamy Tahini Sauce (yields 16 falafel and 1 1/2 cups sauce)

For the falafel:

2 cups carrot pulp

(note: I used about 4-5 carrots chopped loosely to go into the food processor)
1 cup sesame seeds, ground in a coffee or spice grinder, a magic bullet, or a food processor
2 tbsp ground flax seed (note: I ground the sesame seeds and flax seeds together in my magic bullet)
1 tsp salt
1 tbsp lemon juice
2 1/2 tbsp olive oil (note: I used flaxseed oil)
1 stalk celery, finely chopped
1/4 cup Italian flat leaf parsley, chopped
1/4 cup cilantro, chopped
1 clove garlic, minced very finely (optional)
1/4 cup onion, minced finely (optional)

(note: I added 1 big round tbsp of cumin)

Mix all ingredients very well by hand, as if you were making meatloaf (ew).

(note: I put everything into the food processor instead and let it run a for a bit while I cleaned up) 

This is not ready, I still let it run for a bit longer.

This is not ready, I still let it run for a bit longer.

Roll into balls about 1 1/2-2 inches thick, flatten gently, and put on a dehydrator try lined with a Paraflex sheet OR onto a baking sheet.

(note: I did not flatten, I left them balls)

IMG_0459

Dehydrate the falafel at 115 degrees for two hours. Remove the Paraflex sheet, flip them over, and dehydrate for another two hours. If using an oven, bake them at 175 degrees with the oven door ajar for an hour and repeat on the other side.

This is halfway done, OMG don't they look AMAZING?

This is halfway done, OMG don’t they look AMAZING?

Tangy Tahini Sauce (makes about 1 1/2 cups)

1/4 cup tahini
1 tbsp lemon juice (note: I used 1/4 of a cup)
2 tbsp water
1 tbsp apple cider vinegar
1 tbsp agave syrup or 1/2 packet stevia (note: next time I might leave this out)
1/2 tsp cumin
1/2 tsp coriander
2 tbsp nama shoyu
1/2 large or 1 very small clove garlic, minced (optional) (note: I put in 2 cloves of garlic and might make it 3 next time *garlic lover*)

(note: I added a nice handful of mint)

Blend all ingredients in a magic bullet, VitaMix, blender, or food processor until smooth and creamy. The sauce should be super tangy and delicious!

Now for my own way of eating them was to take big romaine lettuce leaves to used them as a type of pita pocket and I filled them with mixed salad greens, sliced heirloom baby tomatoes and chopped onion.

NOM!!

NOM!!

Well this is my first recipe post, not too bad, eh?

NOTE: Please do not expect raw foods that are copies of cooked foods to taste just like the cooked food. Raw foods might be less firm and don’t have a fried or baked taste. I find them fresher and nicer, but I don’t want anyone to be disappointed if this doesn’t taste exactly like a fried felafel.

1 Comment

Filed under Uncategorized