Vegan Enchiladas

http://kriscarr.com/recipe/vegan-enchiladas/

http://kriscarr.com/recipe/vegan-enchiladas/

by Marlena Torres, C.N.

-3 Ezekiel brand sprouted corn tortillas – or do it raw with lettuce leaves as the tortilla, raw yam, blended, and coconut aminos, instead of soy saucen-D

Oh I would just use zucchini and mushroom but her vegan cheese sauce looked doable.  – M

Enchilada Filling
-1 regular sized sweet potato, baked (this comes to about 1 cup mashed sweet potato)
-1 tablespoon shoyu or tamari
-1 teaspoon cumin
-1 teaspoon coriander

Cheesy Bell Pepper Sauce

-1 red bell pepper, seeded and cut into strips
-Half a cup of nutritional yeast
-The juice of half a lemon
-1 small clove garlic
-A tiny pinch of cayenne (optional)

Make the filling: Remove the peel from the baked sweet potato and then mash up the potato with a fork. Mix the baked sweet potato and spice and shoyu.

Make the cheesy bell pepper sauce: Blend all ingredients together until smooth.

Dip the tortillas in boiling water with tongs just for a quick second. This will make the tortillas pliable.

Fill the tortilla with sweet potato mixture, and fold the tortillas together. Place them seam side down on a plate.

Line the enchiladas up, side by side, and then pour the Cheesy Bell Pepper Sauce on top.

Garnish with diced avocado, if you’d like, and enjoy!

AtV Staple Recipe: Brown “Rice”

http://www.addictedtoveggies.com/2010/07/atv-staple-recipe-brown-rice.html?m=1

on youtube -t: http://youtu.be/-QRJ403psbg

Stuffing-The original recipe is from Matt Amsden’s RAWvolution a, one of my favorite raw food creators. Better make double, because visitors and family start smelling the warm, comforting smell of sage and your stuffing goes fast! Serve with raw orange-date- cranberry sauce!

Ingredients:

1 c soaked raw walnuts* – finely ground in food processor
1 c soaked raw pumpkin seeds* – finely ground in food processor
1 c soaked raw sunflower seeds* – finely ground in food processor
1/3 c chopped yellow onion
3/4 c diced celery
1 c chopped mushrooms, briefly marinated in 1 or 2 Tbs Nama Shoya or coconut aminos (D)
2 Tbs olive oil
1/4 t sea salt
1/2 t black pepper
1 1/2 tsp sage
1 1/2 tsp thyme
1 1/2 tsp kelp

Instructions:’ Soak the nuts and pumpkin  seeds in pure water for 2 to 4 hours, then drain and dry. Sunflower seeds for 12 hours, sprouting for 12. In a mixing bowl, combine all of the ingredients, mix well, and serve now, or   Dehydrate 105 degrees for 4 hours until warm.

on youtube -https://www.youtube.com/watch?v=EuPryHYXDSg&list=UUuqdm31GUiVWTLXjvr1TFuQ&index=1&feature=plcp

Stuffed mushrooms are bursting with flavor and texture, and great for entertaining. I served them at a wedding rehearsal dinner! These are also good grilled for family members or friends who may prefer their food cooked.They are best served right away. Eat them right away or dehydrate and serve immediately warm for a comforting winter dish!

Ingredients:

12 medium baby bella mushrooms – cut/twist off stems and save both parts

Marinade
½ c. balsamic vinegar
¼ c. olive oil

1/4 c. coconut aminos, or Nama Shoyu
2 garlic cloves, minced

1 T. lemon juice
1 tsp. Italian seasoning
salt & pepper to taste

Stuffing:

Mushroom stems, chopped
¼ c. pecans, walnuts , pine nuts, or mix of sunflower and pumpkin seeds, finely chopped
1 Tbsp. parsley, finely chopped
1/2 c. red or yellow bell peppers (not green)
½ cup dried basil, spinach or cilantro
1 small tomato, finely diced (optional)

salt & pepper to taste

Instructions:

Squaghetti Pie on youtube -

This recipe with spaghetti squash will make you forget you’re eating a vegetable instead of pasta. It has texture like spaghetti and can be subsituted for pasta, rice or other starches. It also takes on the flavor of what you mix it with.

a drizzle of oilive oil

1 tsp.  sprinkle of Italian Herbs

http://www.bewellbuzz.com/healing-herbs/fennel/

“Apart from being an anti-oxidant and containing anti-inflammatory agent, fennel is also known to be an antispasmodic, expectorant, diuretic as well as a stimulant….”

on youtube – http://youtu.be/VtPBIJBNOiU

Hummus is traditionally made with garbanzo beans, but any creamy legume will do. Try this  lentil version anywhere you’d use traditional hummus. Use red lentils, if you wish. They make a beautiful hummus! Lentils can be found in the bulk section of many grocery stores or at Middle Eastern markets. The hummus can be refrigerated in an airtight container for up to 1 week.

http://www.mindbodygreen.com/0-6142/All-Hail-Kale-Infographic.html

Raw Classic and Middle Eastern Aiolis

on youtube-: http://youtu.be/19SretEPP7Q

Pour it over vege burgers, wraps and  crunchy salads. Use it as a dip for vegetables and raw crackers. Spread atop raw pizzas!. It’s the classic French sauce: aioli. This fantastically creamy, savory “mayonnaise sauce” is a snap to make at home. Use basil for Mediterranean-inspired dishes, or cilantro for Mexican-inspired dishes (raw tacos, anyone?).

Classic Aioli -

Ingredients:

1/3 c. olive oil

2 cloves garlic

1 T. flax soaked in 3 T. water      (or psyllium seed or Irish Moss to thicken)

1 T. lemon juice

1/2 tsp. Dijon mustard

salt and pepper to taste

Instructions: Whisk the thickener, lemon and mustard until smooth, then slowly drizzle in the oil. Add garlic and seasonings to taste. Makes 1/2 cup. You can do this in your personal blender, too, as shown on The Next Great Iron  Chef!

Middle Eastern Aioli -

To the above, add:

1 tsp. lemon peel

1 tsp. thyme

1/2 tsp. oregano

1/2 tsp. basil

1/4 tsp. marjoram

Follow instructions above.

Avocado  Aioli

1 avocado

1/4 c. cashew creme

2 T. basil or cilantro

2 T. lime juice

1 clove garlic

1/8 tsp. turmeric

salt and pepper to taste

Blend cashews until creamy. Add avocado, lime and cream again. Stir in spices by hand.

Raw Mint  Aioli

Puree:

1/2 c. cashews

1/4 c. water

1/4 c. fresh mint

2 T. lemon juice

2 cloves garlic

1/2 tsp. salt

Onion Bread or Crackers

on youtube -http://youtu.be/Go8420x8iR0

Servings:

This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. And a great recipe for variations !Eat with hummus, tomatoes, avocado or a salad!

Based on a recipe by Matt Amsden in RAWVolution. I’ve made a few changes: the paste to onion ratio has been boosted for a thicker consistency and used Coconut Aminos instead of Nama Shoyu for a less salty taste.

1. Peel and half the onions. Pulse just a few times in the food processor, before it becomes mush.
2. Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
3. Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets). Score into 9 equal pieces (2 cuts horizontally, 2 vertically, to make 18 pieces.)
4. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours. (Double the time for crackers, or more, until crispy.)