(raw vegan, gluten-free*)
To Begin:
- Freshly chopped cilantro
- Freshly chopped spring onion
- Brunoised Poblano – This is used as a garnish as well as an ingredient for the tomato, corn, & arugula filling. Remove seeds and membrane and finely dice or brunoise a large poblano. Put in a bowl and toss well with ¼ tsp. sea salt and ¼ tsp ground coriander. Let sit for at least 1 hour.
10 plump sun-dried tomatoes in olive oil (not dried)
2½ tsp. chili powder
2 tsp. Sambhar curry powder
1 tsp. raw cocoa powder
½ tsp. garlic powder
½ tsp. chipotle powder
1/8 tsp. cayenne pepper or to desired heat level
1/8 tsp. freshly ground nutmeg
1 tsp. sea salt + some for sprinkling on tomatoes
Walnut & Cremini Pâte:
1½ cup soaked raw walnuts
8 oz. crimini mushrooms, roughly chopped
2 tsp. cumin
2 tsp. chili powder
1 tsp. onion powder
1 tsp. sea salt
1 medium garlic clove
½ tbsp. nama shoyu + some for mushroom marinade
1 tbsp. flax seed oil
pinch cayenne pepper
*For gluten-free preparation, do not use nama-shoyu.
Put chopped mushrooms in a bowl, spinkle well with nama shoyu and marinate for at least 1 hour.
In a large food processor, process garlic clove and sea salt into small pieces. Add the walnuts and mushrooms and pulse to a medium coarseness. Add seasonings, nama shoyu, and flax seed oil and process again to a lightly coarse pate.
Brazil & Pinenut “Cheese”:
½ cup soaked raw Brazil nuts
½ cup soaked raw pinenuts
1 tsp. lemon juice
¼ tsp. garlic powder
¼ tsp. turmeric
½ tsp. sea salt
1 tsp. nutritional yeast
¼ to ½ cup water as needed
In a food processor, blend all ingredients to small chunks, except for water. Slowly add in enough water through processor’s lid funnel while pulsing to a cottage cheese consistency. Spread the cheese to ¼” thickness on a teflex sheet and dehydrate for 1-3 hours at 115 degrees. The longer it dehydrates, the more “cheese” like it becomes.
Enchilada Assembly:
Prepare 12 warmed corn tortillas. Spoon about 2 tablespoons “meat” mixture into center of each tortilla, spreading vertically. Add one tablespoon “cheese” in same manner then gently fold over into a roll, placing flap side down on a plate. Spoon over desired amount of enchilada sauce and garnish with freshly chopped cilantro, spring onions, and brunoised poblanos.
Sweet Grape Tomato, Corn, & Arugula Enchiladas with Cilantro Cream
Cilantro Cream:
1½ cup soaked raw almonds
Big handful fresh cilantro
2 medium garlic cloves
½ cup flax seed oil
1 tsp. sea salt
¾ cup cold water as needed
1 pint sweet grape or cherry tomatoes
Very big handful arugula
1 spring onion, chopped into thin rounds
1 tbsp. brunoised poblano (see method above)
1 tbsp. lime juice
1 tbsp. flax seed oil
extra virgin olive oil
sea salt & fresh ground black pepper to taste
Cut the corn off the cobs, cut the tomatoes in half lengthwise, throw into a bowl and toss with a drizzle of extra virgin olive oil. Place on a teflex sheet and dehydrate for 1-2 hours at 115 degrees. Then put back into mixing bowl, along with arugula, green onion, and poblanos. Add some sea salt, pepper, ½ tbsp. lime juice, and ½ tbsp. flax seed oil and toss well. Then add remaining lime juice, flax seed oil, and salt and pepper to taste. The arugula should have wilted a bit.
Enchilada Assembly:
Prepare 12 warmed corn tortillas. Spoon about 2 heaping tablespoons tomato and corn mixture into center of each tortilla, spreading vertically and equally distributing the ingredients. Gently fold over into a roll, placing flap side down on a plate. Spoon over desired amount of cilantro cream sauce and garnish with freshly chopped cilantro, spring onions, and brunoised poblanos.
