Monday, February 11, 2013
OK these are tomorrow's recipes, I've copied them directly from the websites. I'm still searching for some raw tortillas to serve with that yummy Better-Than-Stir Fry Veggies, because the last one I tried was impossibly stiff plus the flavor was not what I was looking for.
Without further ado, the first recipe is:
1/2 green pepper or red pepper
1/2 cup spinach
1 cup water
2 teaspoons lemon juice
1 celery stick
1 handful of fresh cilantro or parsley
2 green onions
Blend in blender.
1 1⁄2 cup flax meal (3/4 cup flax seeds ground).
According to the website, you can either make them into small tortillas or large ones by putting the batter on Teff flex sheets and dehydrating on 95 to 105 degrees until there no longer doughy making sure to turn them over once one side is done about 6 to 9 hours.
Note: if they get to hard put them in a plastic sack and they should soften up.
My views on this recipe: it sounds like a definite MAYBE. The ingredients are such that it could have a mild or hopefully bland taste like real tortillas, and its encouraging that she gives instructions to "soften" them back up. I'll give it a shot.
The second one is:
3 Cups Fresh Corn Kernels
1 1/2 Cups Chopped Yellow or Red Bell Pepper
3/4 Cup Golden Flaxseed, Finely Ground
1 Tablespoon Lime Juice
1 Tablespoon Ground Chili Powder
1 1/2 teaspoons Sea Salt
2 teaspoons Ground Cumin
1 In a food processor, chop the corn and bell pepper. Add the remaining ingredients and process until almost smooth.
2 Divide the dough onto two Teflex-lined dehydrator trays and spread to the edges using an offset spatula. Dehydrate at 115 F for 3 to 4 hours. Flip the Teflex sheets over onto the tray and carefully peel away the Teflex. Place back in the dehydrator for about 2 hours.
3 When the tortilla is completely dry on both sides but still pliable, remove it from the dehydrator and place on a flat surface. Use a round cutter or small plate about 4 inches in diameter and trace around it with a knife to cut round tortillas. You should have about 9 tortillas per 14-inch tray. Keep the scraps to add to a salad or just eat them plain as a snack.