GREEN BURRITOS
One of my best girlfriends, Ashley, surprised us with these one girls night recently (minus the cashew cheese) and I just had to try my own variation at home and share it with you guys. The day I decided to was on the way home from snowboarding Mt High…many light years ago, when I used to eat less healthy, my tradition was to stop at In N Out on the way home from Tahoe, after a long day of snowboarding. I suppose my ‘fast food’ frenzy ignited on the way home from Mt High because I just felt the urge to make these the other night when I got home from shredding 8 inch freshies with my buddy, Rod! This recipe is one of raw food chef, Lou Corona’s specialties. My friend, Ashley had the opportunity to live with him for a short time in Orange County and she shared his book with me, the lovely friend she is. This is not my recipe, I’m merely passing it along to you to put it to good use. Note that, the few ingredients that you may have never heard of on here (ie – Agar flakes, nutritional yeast, white miso, etc) can be obtained at Whole Foods, Mothers, etc. They cannot normally be found at normal grocery chains, although if you do, please share on here for others to see. J
Follow this recipe by watching my Instructional Video first, it's fun, I promise!
TO WATCH THE VIDEO FOR THIS RECIPE, CLICK HERE
Mexican Pate
- 2 cups of Soaked Sunflower seeds (soaked overnight, then drained)
- 1-2 cloves garlic
- 1 Red Bell Pepper
- 1-2 t Himalayan salt
- 1-2 t cumin
- 2 T Purple Onion chopped
- ½ t – 1 tsp Cayenne Pepper (more for spicier J)
Puree in food processor or blender until smooth. I USED MY VITAMIX! Taste and adjust seasonings according to preference. I added a little bit more garlic to mine because I LOVE LOVE garlic, even though you may not like my breath. LOL This pate mimics the consistency of beans or bean dip, so you can use it outside of just these wraps for other Mexican dishes.
Salsa
3-4 cups fresh tomatoes, chopped- 1 red onion, chopped
- 1-2 jalapeno peppers, chopped finely (optional)
- 1 bunch fresh cilantro, chopped (I used basil, either tastes amazing)
Blend (chop) in Vitamix, and strain through nut milk bag (see picture) to get running juices out so they don’t end up on you or your dates lap!
Vegan Cashew Cheese
I found this recipe in The Real Food Daily Cookbook. It is an excellent non-dairy cheese that slices, shreds, and melts. It’s pretty evident in my Vlog how excited I am about it’s rich flavor. J
Makes 4 cups
- 1 1/4 cups raw cashews*
- 1/2 cup nutritional yeast
- 2 teaspoons onion powder
- 2 teaspoons sea salt1 teaspoon garlic powder
- 1/8 teaspoon ground white pepper
- 3 1/2 cups plain unsweetened soy milk
- 1 cup (about 1 1/2 ounces) agar agar flakes
- 1/2 cup canola oil
- 1/4 cup yellow or white miso
- 2 tablespoons fresh lemon juice
*By accident, I only had ¾ cup of raw cashews, but did have a bag of the Thai flavored ones from Trader Joes. I used those for the other ½ cup and the flavor was that much more amazing!!!
Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse 3 more times to blend in the spices.
Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso and lemon juice.
For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, grate or slice the cheese as desired. For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary. The cheese will keep for 4 days, covered and refrigerated.
Green Wraps
Buy the biggest organic collard greens you can find at the store. Trim the bottom stems off. Napa cabbage leaves may also be used, just be sure to rinse them off and pat them dry with a paper towel.
Avocado Garnish
Slice ripe avocados, topping each burrito off with 2-3 slices
Wrapping it all up:
Lay 1 collard green (tortilla) on a plate as in video. Drop pate down first, then salsa, then cashew cheese, ending with avocado slices. Wrap tightly and serve with a glass of carrot juice or something refreshing to wash it down. ENJOY!
VITAMIX SPECIAL on my website. If you don't have a high powered blender, your life will be SO MUCH easier having one in your life, in your kitchen. It's worth it's weight in gold, having this vs a Ninja, Magic Bullet, etc. I wrote a blog about it, that you can read by CLICKING HERE. The special that I'm currently running ($90 value on Vitamix), is on the home page of my website:
You won't find this deal anywhere other than my rad-tastic site! :)
Happy health friends!
Diane
