Burritos! (Raw, Vegan)

Another crazy weekend. It was World War IV: Hopkins versus Bug. Guess who won?

Hopkins with the bug on the ceiling fan

Hopkins with the bug on the ceiling fan

I'm gonna get you!

I’m gonna get you!

Hopping into action!

Hopping into action!

Well ok, since that’s decided, now to get down to  business…

I’ve been borrowing raw cookbooks from the local library for a couple weeks now. I initially bought a couple, but I was so disappointed by the ones that I bought, even though they had 4+ ratings on Amazon. Borrowing these books works out a lot better for me, because I get to test drive some of the recipes and decide for myself if those recipes work. On Friday I got The Art of raw living food. I was excited not only to see recipe for wraps, but also one for a burrito. This recipe is my version of the Baja Burritos.

The tortilla (makes about 7-8 tortillas)

Ingredients:

  • 1 1/4 cup carrots shredded
  • 1 large zucchini
  • 1 1/2 cup brown flax seeds ground
  • 2 tbsp Italian seasoning
  • 1 1/2 cup water
  • 1 clove garlic
  • Pinch of salt

Instructions:

  • Put the carrots in a nut milk bag and squeeze as much juice as you can out of them.
  • Add all ingredients into a food processor and process. You will see the mixture puff up. Stop when fully combined. The mixture should be pasty and not runny. If the mixture is very stiff, then add a little bit of water and keep processing until the mixture is pasty.
  • Using a rubber spatula, put the mixture onto non stick sheets. (Note: the sheets need to be non stick, otherwise it will definitely stick to the trays). Try to make your torillas as thin as possible. The thickness will affect the drying time.
  • Dehydrate on 135 degrees for one hour. At this point, the top should be done. Flip the tortillas directly onto the trays (no non stick required here since the bottoms are done drying).
  • At this point, you can score the tortillas and make them the size you would like.
  • Dehydrate on 105 degrees until both sides are done. For me this took another hour.
  • Store in an air tight container and use within 5 days.
All ingredients in the processor

Place all ingredients in the food processor

The dough fully combined

Process until the dough looks like this

Place the dough into your dehydrator sheets. (Note: my Nesco does not have non stick sheets, and so I tried parchment paper. This worked as a non stick surface, BUT did not allow the heat to pass through the tray, which is why I do not recommend doing this)

Place the dough into your dehydrator sheets. (Note: my Nesco does not have non stick sheets, and so I tried parchment paper. This worked as a non stick surface, BUT did not allow the heat to pass through the tray, which is why I do not recommend doing this)

Jalapeno Cheese (makes about 1 1/2 cups)

Ingredients:

  • 1/2 cup pine nuts
  • 1 cup almonds (unsoaked)
  • juice of half lemon
  • 1/2 cup water
  • 2 tsp chili powder (I used this recipe)
  • 1/2 roma tomato (insides scooped out)
  • 1 tsp salt
  • 1 jalapeno pepper with seeds

Instructions:

  • Add all ingredients into a food processor and process until smooth.
Place all ingredients in the food processor

Place all ingredients in the food processor

The jalapeno cheese combined

The jalapeno cheese combined

Construction:

  • Add any vegetables you would like: I suggest spinach, carrots, red bell peppers, and zucchini.
  • Add any garnishes you would like.
  • Add the jalapeno cheese.
  • Roll the burrito and add as many toppings as you like.
Fillings

Fillings

Jalapeno cheese and another topping, red bell pepper puree

Jalapeno cheese and another topping, red bell pepper puree

Burrito with jalapeno cheese and red pepper puree

Burrito with jalapeno cheese and red pepper puree

Advertisements

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s