5-6 portobello mushrooms, sliced in thick strips
1 t ground cumin
1/2 t ground coriander
3 T olive oil
Combine cumin, coriander, 2 t. salt and pepper (to taste). Rub mushrooms with 2 T olive oil and spice mixture. Let marinade for 1 hour (overnight is better).
1 red bell pepper, thinly sliced (ribs and seeds removed)
1 red onion, thinly sliced
2 jalapeno pepper, thinly sliced
2 T fresh lime juice
Season peppers and onions with 1 t salt, pepper (to taste) and lime juice. Let marinade for 1 hour or until peppers soften a bit.
8 corn tortillas (recipe below)
Sour cream (recipe below)
Serve mushrooms and pepper mixture with corn tortillas, cashew sour cream and lime wedges.
4 c fresh corn kernels, from sweet corn on the cob
1 yellow bell pepper, chopped
1 c golden flax seeds, finely ground
1 t sea salt
Chop corn and bell pepper in a food processor. Add remaining ingredients and process until smooth.
Take a spoon and spread the corn mixture on the teflex-lined dehydrator trays in tortillas circles. Make the tortillas as big or as small as you want. I usually make them about 5-inch around.
Dehydrate at 110 degrees for about 5 hours. Flip the teflex sheet over onto the tray and carefully pull away from tortillas. Dehydrate for another 3 hours until tortilla is completely dry on both sides but still pliable.
I also use this recipe for tostadas. I just leave the tortillas in the dehydrator until they have the crispiness of tostadas (about 6-8 hours).
½ c macadamia nuts
juice of one lemon
1 clove garlic, minced
¼ t sea salt
6-7 T water
Blend macadamia nuts, lemon juice, garlic and salt. Add 1 tablespoon water at a time to create a smooth consistency.