E is for Enchilada!

In my theme of discussing foods starting with each letter of the alphabet, I had trouble with the letter “E” – if I have trouble with “E” then who knows what will happen when I get to X!!!

I thought about eggs, but I mainly talk about raw food here, and even though I have gone through stages of having raw eggs in my smoothies, it’s not for everyone.

Then I thought about Eggplants – but I’ve got to admit I’ve never actually used them in a raw food recipe, so I gave them a miss.  Same with Endive… and Eshallots are not very exciting…

So then I did a google search for foods starting with “E” – and except for those listed above, the only other food listed was Enchilada!  And I thought Enchilada was a dish, not a food in itself 🙂

But that got me thinking and I remembered in Alissa Cohen’s Living on Live Food book, that there was a recipe for raw enchilada’s – so that is going to be our food of choice for the letter “E”.

Tortilla:
4 cups frozen corn
1/2 cup ground flax seeds
1/2 cup orange juice
1 clove of garlic
1/8 teaspoon sea salt

Place all ingredients in a food processor and blend until smooth. Spread on a teflex sheet about 1/8 of an inch thick and dehydrate at 105 degrees. When solid enough to turn (3 hours) flip onto mesh screen and dehydrate until the other side is solid (1-2 hours)

Filling:
4 cups mixed veggies, diced finely – red pepper, spinach, mushrooms, zucchini
1/4 cup olive oil
1/8 teaspoon sea salt
Dash cumin
Dash chili powder

In a bowl, combine the filling ingredients and let sit for at least 1/2 an hour.

To assemble:
Slice the sheet of tortilla in half so you have two large pieces. Place the mixed vegetables down the centre of each tortilla in a long strip and roll the tortilla up, sealing the edge with a little water if needed. Place the rolls back into the dehydrator for 1/2 an hour to warm.

E is also for enjoying the extraordinarily excellent experience of exceptionally exquisite enticing enchilada’s!

Leisa