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.

Recipe Directions

Tortillas: In a food processor, blend corn and pepper. Add everything else and process til smooth. Spread this mixture thinly on teflex sheets and dehydrate until they can be flipped and removed from the sheets. Cut into lasagna sized pieces and continue dehydrating until dry and crisp.

Nut cheese: Blend all ingredients except water in food processor til creamy. Slowly add water til it is fluffy and creamy.

Enchilada Sauce: Blend all til smooth. OR you can use the raw mole recipe from this site for a CHOCOLATEY version of this dish. Also devine.

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.

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.

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 Thoughts

By 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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Comments

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this sounds good! I'm going to give it a try...I'll let you know how it turns out. Thanks...

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I'll give it a whirl. It looks like it might take some effort but for good Mexican, I'll try anything!

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I do have a question. The CORN TORTILLAS at the top... how long do they last for storage. These could be cut into triangles instead of squares and used as chips with dip.

All

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I just finished making this and put it in the dehydrator. I had some tortillas from another recipe using golden flax seeds and they were pretty pliable. It looks great and smells even better. Can't wait to eat it! Thanks for the recipe

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whoa...grammar blitz! I meant to say "I do things..."

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The corn tortillas can be cut into triangles for chips. I do it often! It all depends on how long you dehydrate them. They last quite a while...although in our house they never seem to make it past a few days! If you don't overdehydrate then you end up with soft tortillas, although I never seem to succeed with that, I always over-do it.

I'm do things in stages, anticipating meals days ahead of time sometimes so that the workload is never all at once.

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Awesome!

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I do have a question. The CORN TORTILLAS at the top... how long do they last for storage. These could be cut into triangles instead of squares and used as chips with dip.

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I'll give it a whirl. It looks like it might take some effort but for good Mexican, I'll try anything!

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this sounds good! I'm going to give it a try...I'll let you know how it turns out. Thanks...

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