ENCHI-SAGNA (or Mexican Lasagna)
This is one of those recipes that seems really complicated, but if you have some of the components onhand, or simply have the time, it is very much worth every bit of effort.
CORN TORTILLAS (from Raw Food, Real World – a fantastic read)
-3 cups corn kernels, cut from cob or frozen corn
-1 1/2 cups chopped yellow or red bell pepper
-3/4 cups finely ground flax seed
-1 TB lime juice
-1 TB ground chili powder
-2 tsp ground cumin
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 (also from Raw Food Real World)
-2 cups pine nuts, soaked
-2 TBS lemon juice
-2 TBS nutritional yeast (optional)
-1 tsp sea salt
-6 TBS filtered water
Blend all ingredients except water in food processor til creamy. Slowly add water til it is fluffy and creamy.
ENCHILADA SAUCE (Or use MOLE SAUCE from this site)
-2 Red bell peppers, cut up
-2 cloves garlic
-1 cup sun dried tomatoes, soaked
-1 tsp cumin
-1 tsp raw carob or cacao powder
-1/4 cup of water
-2 TBS olive oil
-salt to taste
-2 tsp chipotle powder (if you allow for that)
Blend all til smooth. OR you can use the raw mole recipe from this site for a CHOCOLATEY version of this dish. Also devine.
-1 large zuchinni, diced small
-1 cup mushrooms, diced small
-1 red bell pepper, diced small
-1 cup corn, cut off cob
-1 bunch cilantro, diced
-any other veggies you like, diced small
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
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…