15. Spicy Spinach and Pepper Taquitos

SPINACH/PEPPER MIXTURE

1 c fresh spinach
1/2 sweet red bell pepper, diced
1/2 sweet yellow bell pepper, diced
1/4 yellow onion, diced
Juice of one lime
1 T olive oil
1 jalapeno pepper, finely diced
1 t chili powder
1 t sea salt

Place ingredients in a plastic bag Ziploc bag and marinate for 1 hour.

NACHO CHEESE
1 c cashews, soaked

1/4 c water

1/2 sweet red bell pepper, chopped
2 cloves garlic, minced
Juice of half a lemon
1 T Nutritional yeast
1 t turmeric

Blend ingredients until thick and creamy.

CORN TORTILLAS
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. You should have enough mixture for two or three trays.

Dehydrate at 110 degrees for about 5 hours.

Flip the teflex sheet over onto the tray and carefully pull away from tortillas.

Using a pizza cutter, score the tortilla in 3-inch strips (approximately 3 long strips) length-wise, then score every three inches across. You should have approximately 9 strips of rectangles.

Dehydrate for another 2 hours until tortilla is completely dry on both sides but still pliable.

To assemble taquitos, spread cheese on a the end of one tortilla strip, spoon spinach/pepper mixture on top of cheese and roll tortilla tightly to prevent it from opening.

Secure with a toothpick, if necessary.

Put taquitos in dehydrators at 110 degrees for 8-12 hours or until they are crisp on the outside.

10. Greek Portobello Pizza

12 mini portobello mushrooms caps, stems removed
2 T olive oil
1 t sea salt

Lightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.

TOPPINGS
6 cherry tomatoes, thinly sliced
1 red onion, diced
1 yellow bell pepper, diced
6 kalamata olives, pitted and sliced

SPINACH FETA CHEESE
1/2 c macadamia nuts, soaked until soft
a handful spinach
juice of one lemon juice

2 T water
1 T nutritional yeast
2 t sea salt

Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.

Spread spinach feta cheese on mushroom caps. Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.

5. Nutty Vegetable Pasta

NUTTY SAUCE
1/2 c raw almond butter
1/4 c Nama Shoyu
1/4 c coconut water
3 T tahini
2 T olive oil
1 T sea salt
1 T rice wine vinegar
2 cloves garlic, minced

Combine ingredients in blender until smooth and creamy.

VEGETABLES
1 c sliced carrots
1 c sliced broccoli
1 c sliced mushrooms
1 t red pepper flakes

2 cups coconut noodles
Cut coconut meat from 3-4 young coconuts into strips.
NOTE: The coconut meat should be firm meat not the gel consistency.

Almond slivers

Lightly toss vegetables and coconut noodles together with Nutty sauce. Let set for 1 hour. Top with almond slivers.

2. Spicy Fajitas

MUSHROOM MIXTURE
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).

PEPPER MIXTURE
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
Sea salt
Pepper

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)
lime wedges

ASSEMBLE
Serve mushrooms and pepper mixture with corn tortillas, cashew sour cream and lime wedges.

CORN TORTILLAS
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.

NOTE:
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).

SOUR CREAM
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.