Authors: Ani Phyo

Ani's Raw Food Essentials (47 page)

BOOK: Ani's Raw Food Essentials

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This burrito is made using a crunchy cabbage leaf, which is shaped like a bowl to hold all the fillings. An iceberg lettuce leaf will work well, too. For a softer shell that will soak up some of the Red Enchilada Sauce, replace the cabbage with one recipe of Tomato Wrapper (page 173) or Apple Crepes (page 69).

4 large green or red cabbage leaves
1 recipe of your favorite Basic Cheeze (page 103)
1 recipe Pico de Gallo (page 85)
1 recipe Taco Nut Meat (page 146)
1 recipe Red Enchilada Sauce (page 84)

Place one cabbage leaf on each of four serving dishes. Fill with Basic Cheeze, and top with Pico de Gallo and Taco Nut Meat.

To serve, drizzle with a generous amount of Red Enchilada Sauce. Enjoy.

Will keep for 1 day in the fridge.

CHEEZE ENCHILADA WITH RANCHERO AND MOLE SAUCE

MAKES 4 SERVINGS

Enchiladas are traditionally made with corn tortillas that are rolled up with cheese inside, then topped with a red sauce and more cheese. In my recipe, a savory cheeze is wrapped inside a Tomato Wrapper or Apple Crepe, and topped with Red Enchilada Sauce and delicious, spicy Chocolate Mole Sauce.

2 recipes Tomato Wrapper (page 173) or Apple Crepes (page 69)
2 recipes Coconut Kefir Cheeze (page 106) or your favorite Basic Cheeze
(page 103)
1 recipe Red Enchilada Sauce (page 84)
1 recipe Chocolate Mole Sauce (page 177)
2 cups shredded iceberg lettuce

Take one wrapper and cover half of it with about 1/3 cup of cheeze. Then roll up and place the enchilada in a casserole pan. Continue until all eight wrappers are filled and rolled. Scoop the Red Enchilada Sauce on top of the enchiladas, and drizzle with Chocolate Mole Sauce.

Serve with shredded iceberg lettuce.

Will keep for 2 days in the fridge.

SERVING SUGGESTION:
A quick wrapper substitute are sheets of nori. Just use instead of a dehydrated wrapper or crepe, in the same way. The crisp nori will get soft from the enchilada sauce and mole.

CHOCOLATE MOLE SAUCE

MAKES 1 CUP

This savory chocolate sauce will add a rich Mexican flavor to any dish. Top your enchiladas and nachos with this antioxidant-packed cacao sauce sweetened with low-calorie, low-glycemic agave syrup.

Â½ cup seeded and diced tomato
Â¼ cup olive oil
2 tablespoon cacao or cocoa powder
1 tablespoon agave syrup
1 teaspoon ground cinnamon
Â¼ teaspoon powdered dried chipotle
Â¼ teaspoon sea salt
2 tablespoons water, or as needed

Place all the ingredients in a high-speed blender and blend until smooth.

Will keep for 3 days in the fridge.

SERVING SUGGESTION:
Enjoy in South-of-the-Border Wraps (page 180), drizzle over your enchiladas, and serve as a dip for vegetables and chips.

TOMATO AND OLIVE QUESADILLAS WITH MANGO-CUCUMBER SALSA AND SOUR KREAM

MAKES 4 SERVINGS