Sunday, June 24, 2012

Raw Burrito Lunch



88 humid degrees calls for an all Raw lunch adventure.
This lunch is loaded with flavor, nutrition, enzymes and RAW POWER!

A previous post contained a recipe for Raw Tortilla used in application for
a starter platter/chip size.
This recipe is more substantial for full size and pliable wrapping tortillas.


You will need a dehydrator. I have yet to test oven drying with this recipe.
I have thought of drying them all day in the sun..next time.
RAW TORTILLAS
YIELD 8
In a food processor add in this order:
1 1/2 C Flax Meal
1 tbsp Arrowroot Powder (sub Psyllium Husk powder)
2/3 C Warm Water
Blend 30 seconds.
Add:
1 1/2 C Fresh or frozen Corn Kernels
Pulse 6-8 x's
Add the following, process well.

1/2 C Red, Yellow or Orange Pepper, seeded+diced
1/4 C Red Onion, rough chop
2 Garlic Cloves , smashed
1 1/2 tsp Chilli Powder
1 tsp Paprika
1 tsp Cumin
1 tsp Sea Salt
Pinch of Cayenne
1 1/2 TBSP Olive oil
1 TBSP Lime or Lemon Juice
Extra water by the TBSP to create a thick spreadable paste consistency.


Spread in 5-6' circles on parchment covered dehydrator shelves.
Ready in 3+ hours.Also fine to leave on overnight.

FILLING: What I had on hand today
I took a large mixing bowl and just filled it 2/3 with fresh ingredients.
2 C Baby Spinach
1/4 C Smoked Sun Dried Tomatoes, julliened
1 Papaya + half a Fuji Apple, diced
1/2 Large Yellow Bell Pepper,seeded + diced
1 Carrot, julienne
Few Broccoli florets, marinated with mushrooms.
2 Green Onions, sliced
10-12 Baby Bella Mushrooms,sliced thick and marinated for an hour in:
1/4 C Tamari (sub: quality aged Soy Sauce)
2 TBSP Olive Oil
2 TBSP Seasoned (sweet) Rice Vinegar
2 tsp Shallot, chopped (sub Red Onion)
Handful of Fresh Cilantro Leaves
Fresh Oregano, about 6-8 leaves
Dash of Chilli Powder
1/2 Jalepeno, seeded,diced
Lastly I added 1/3 C Pepitas but roasted them slightly in a hot cast iron first.

FILLING SAUCE:
1/3 C Raw Cashews /pieces, soaked 3 hours.
Drain, place in processor and add
1 TBSP Olive Oil, cold pressed
1/4 C Nutritional Yeast
1/2 Chilli Powder,
1/2 Salt
1/2 Onion Powder
+ Lime Juice to desired consistency
Zing it up and add a fresh Basil leaf or 2.

TOPPING SAUCE:
Smoked Chipotle and Sun Dried Tomato
I did use Slivered Almonds, soaked 3 hours for my base.
+ Sun Dried Tomatoes, Smoked Chipotle Spice,Garlic,Shallot
Seasoned Rice Vinegar,Salt to taste, Onion Powder,Dash of Dry Mustard,
Lemon Juice and Olive Oil.
*Make extra to enjoy on sandwiches and vegan burgers.

Dill-Wasabi Sauce:
Saved from the previous post and applied to the side salad.

Prep Start to Plated: 45 min.
This entire process took just shy of 1 hour once the Cashews and
Almonds were soaked and the Tortillas were harvested from the dehydrator.

If you enjoy Mushrooms often I suggest you keep a jar of the above
marinade around to place them in after market shopping.Ready for any dish!


See. Totally flexible:








FYI CILANTRO is a potent anti bacterial.
http://www.globalhealingcenter.com/benefits-of/cilantro

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