3 cups corn kernels (fresh or frozen)
1 1/2 cups yellow or red bell pepper (chopped)
3/4 cups flax seed (finely ground)
1 tablespoon lime juice
1 tablespoon ground chili powder
2 teaspoons ground cumin
2 cups pine nuts, soaked
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional)
1 teaspoon sea salt
6 tablespoons water
2 red bell peppers (cut)
2 cloves garlic
1 cup sun dried tomatoes (soaked)
1 teaspoon cumin
1 teaspoon raw carob or cacao powder
1/4 cup of water
2 tablespoons olive oil
Salt to taste
2 reaspoons chipotle powder (if you allow for that)
1 large zucchini (diced small)
1 cup mushrooms (diced small)
1 red bell pepper (diced small)
1 cup corn (off the cob)
1 bunch cilantro (diced)
Any other veggies you like (diced small)
1. Tortillas: In a food processor, blend corn and pepper. Add everything else and process til smooth.
2. Spread this mixture thinly on Teflex sheets and dehydrate until they can be flipped and removed from the sheets.
3. Cut into lasagna sized pieces and continue dehydrating until dry and crisp.
4. Nut cheese: Blend all ingredients except water in food processor til creamy. Slowly add water til it is fluffy and creamy.
5. Enchilada Sauce: Blend all til smooth. OR you can use the raw mole recipe from this site for a chocolate version of this dish. Also divine.
6. Veggie Mix: Combine all these and toss with a little oil and salt. If you’ve got time, pop these in the dehydrator for a few minutes to soften up.
7. OK. Now its time to assemble. Coat the bottom of a 9 by 12 lasagna pan with enchilada (or mole) sauce. Place a layer of the corn tortilla “noodles” on this. Dollop intermittent spoonfuls of the cheese onto the noodles and cover this with a layer of the veggie mix. Cover this with more sauce, and continue layering noodles, cheese, veggies, sauce, etc, until the pan is full. If there is extra, simply continue in another pan or dish.
8. I usually place this in the dehydrator at about 110 for an hour or so. The tortilla strips will soften and it will warm up.
This is a very convincing dish that really doesn’t taste raw or vegan AT ALL. Good for impressing naysayers. Its heavy though, not for everyday.
I can’t decide what is better…the tomato version or the mole version. They’re very different! Let me know what y’all think! Eventually I’ll post a picture…
Nanamensah's ThoughtsBy nanamensah
This is one of those recipes that seems really complicated.
But if you have some of the components on-hand, or simply have the time, it is very much worth every bit of effort.
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