raw enchiladas for dinner tonight!
I had the ingredients for this so I figured I’d make it on Friday. I was going to make the raw enchiladas for our Thanksgiving dinner but we were invited over at a friend’s house so I didn’t have to make a lot of food after all! (I still ended up making enough: raw cauliflower whip, raw parsnip whip, raw stuffing, spinach/fennel/orange salad with a mustard vinaigrette, delicious and the best cranberry sauce ever, and a coconut raw ice cream with cranberry persimmon sauce and ginger orange crisp topping. I found various recipes online and then modified the hell out of them. I’m sorry to say that I hardly ever follow a recipe just the way it is. Everything was delicious and very flavorful.
anyway, onto the enchilada recipe…
the enchilada tortilla shell part
• 5 cups corn (corn from the summer that has been shaved off and frozen)
• 3/4 cup golden flax, ground into a fine meal
• 1 tsp cumin
• 3 cloves garlic, peeled
• 1 1/2 oranges, peeled
• 1 tsp Celtic or Himalayan salt
• a good pinch of cayenne pepper
• 3/4 cup fresh water
First grind the whole flax in the Vitamix to turn into flax meal and pour into a bowl. You have to make sure the pitcher is dry and the flax is dry in order for it to grind well and not stick on the side of the pitcher. Then put the remaining ingredients into the Vitamix and blend until smooth. (The Vitamix VS is great for everything but especially when grinding nuts/seeds into flours and meals. The variable speed setting makes it so you ease into the grinding. Very nice.)
While that is dehydrating, you can making the filling:
• 1 small container of crimini mushrooms
• 1 small-medium zucchini
• 1 red bell pepper
• 1 cup packed baby spinach
• 1 tsp cumin
• a pinch tsp salt (optional)
• 2 Tbsp apple cider vinegar or lemon juice
• a good pinch of cayenne
Add the veggies in the food processor and pulse chop until finely cut. The spinach doesn’t have to be added if you don’t want to. Scrape into a big bowl and add remaining spices and vinegar. Stir and let stand. The spices and vinegar/lemon juice will start to really soften the veggies and they will reduce in size. Adjust the cumin and the cayenne to your liking. Feel free to add chipotle or other mexican seasonings that you like. You can pick whatever vegetable filling you prefer.
Assembling the enchiladas:
Flip the trays of the enchiladas and gently pull off the paraflexx sheets. The bottom part of the enchilada will be somewhat stiff and the side you just flipped will be sticky.
Add half of the filling down the center of the enchilada, long ways. Carefully fold up the two sides and pinch them together. Repeat with the other enchilada.
Stick back in the dehydrator and dehydrate for several more hours. If dehydrating overnight, put on a very low temperature so that it doesn’t over dry. When you come back to it it will be ready to eat!
I served this on a bed of red leaf lettuce and made a tomato/almond cheesy sauce to drizzle a bit on top (like sour creme) and then made a simple salsa to add to the top.
Everyone loved this meal and devoured it pretty quickly! The corn is sweet, the veggies have nice spice, the onions in the cheesy sauce and salsa tasted great together. YAY! I love when everyone loves their raw meals!
Tip: Just because something is raw and made from whole food doesn’t mean that you can’t overdo it when you are eating it. So many places say it’s ok to eat whatever you want whenever you want it because it’s raw and that is just not so. To fill yourself up, add lots of greens to your plate and enjoy all the flavors. Chew slowly and think grateful thoughts while you eat. Enjoy!