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.
Add to your favorites
Found in:

Ingredients

CORN TORTILLAS
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
NUT CHEESE
2 cups pine nuts, soaked
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional)
1 teaspoon sea salt
6 tablespoons water
ENCHILADA SAUCE
2 red bell peppers (cut)
2 cloves garlic
1 cup sun dried tomatoes (soaked)
1 avocado
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)
VEGGIE MIX
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)

Recipe Directions

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.

Notes:

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.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Comments

Top voted

TomsMom

Apr 28, 2010

33 votes
+
Vote up!
-
Vote down!

Awesome!

nanamensah

Apr 29, 2010

31 votes
+
Vote up!
-
Vote down!

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.

Male_Dietitian

May 08, 2010

31 votes
+
Vote up!
-
Vote down!

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

All

Male_Dietitian

May 08, 2010

31 votes
+
Vote up!
-
Vote down!

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

Top Voted

nanamensah

Apr 29, 2010

18 votes
+
Vote up!
-
Vote down!

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

nanamensah

Apr 29, 2010

31 votes
+
Vote up!
-
Vote down!

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.

Top Voted

TomsMom

Apr 28, 2010

33 votes
+
Vote up!
-
Vote down!

Awesome!

Top Voted

Astara

Apr 28, 2010

17 votes
+
Vote up!
-
Vote down!

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.

Astara

Apr 28, 2010

24 votes
+
Vote up!
-
Vote down!

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

batyah

Apr 28, 2010

20 votes
+
Vote up!
-
Vote down!

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

Leave a Comment