Ani's Raw Food Essentials - Ani Phyo [56]
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.
½ cup seeded and diced tomato
¼ cup olive oil
2 tablespoon cacao or cocoa powder
1 tablespoon agave syrup
1 teaspoon ground cinnamon
¼ teaspoon powdered dried chipotle
¼ 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
Soft tortillas sandwich tomatoes and black olives in creamy Cheddar Cheeze Sauce, served with a tomato and also Mango-Cucumber Salsa and Sour Kream.
2 recipes Soft Corn Tortilla (page 172)
1 recipe Cheddar Cheeze Sauce (page 105)
1 large tomato, sliced
¼ cup pitted, sliced black olives
1 recipe Heirloom Tomato Salsa (page 81)
1 recipe Mango Cucumber Salsa (page 178)
1 recipe Sour Kream (page 178)
Place one tortilla on each of four serving dishes. Top each with cheeze, then tomatoes and olives, and then more cheeze. Place another tortilla on top. Slice into two or four wedges, and serve with the salsas and sour kream.
Will keep for 1 day in the fridge.
MANGO-CUCUMBER SALSA
MAKES ABOUT 2 CUPS
A cool change from traditional tomato salsa. Try this in the summertime when beautiful orange mangoes and crispy, cool cucumbers are in season.
1 cup diced mango
½ cup chopped cucumber
½ cup seeded and diced tomato
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
A pinch of sea salt
Place all the ingredients in a mixing bowl. Toss to mix well.
Will keep for 1 day in the fridge.
SOUR KREAM
MAKES 1 CUP
Cashews are blended with lemon juice and water to make a white, tart kream that tastes and looks like dairy sour cream, but without the guilt or karma load.
If you don’t have a high-speed blender, grind your cashews into a powder first with the grinding attachment on a Personal Blender, or in a food processor. This will help you get a smoother texture when you blend.
1 cup cashews
¼ cup fresh lemon juice
1/3 cup filtered water, or as needed
Place all the ingredients in a high-speed blender and blend until smooth, adding enough water to produce your desired consistency.
SOUTH-OF-THE-BORDER WRAPS
MAKES 4 SERVINGS
Fresh tomatoes, onion, cilantro, and avocado top a spicy Chipotle Cheeze. Drizzle with delicious, rich Chocolate Mole Sauce. Enjoy in a romaine leaf boat for a low-carb delight.
4 large romaine lettuce leaves
1 recipe Chipotle Cheeze (page 104)
1 cup seeded and chopped tomato
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
1 cup diced ripe avocado (about 1 avocado)
½ recipe Chocolate Mole Sauce (page 177)
Begin by spooning about 2 tablespoons of your Chipotle Cheeze along the inside spine of your lettuce leaf. Next, sprinkle with your tomato, onion, cilantro, and avocado.
To serve, drizzle on about 1 tablespoon of Chocolate Mole Sauce.
Will keep for 1 day in the fridge.
For a cooked add-on, wrap everything up inside your favorite whole-grain or wheat-free tortilla.
GARDEN WRAP
MAKES 4 WRAPS
Your favorite vegetables are wrapped up inside a collard green leaf, with Avocado-Pistachio Pesto. These wraps travel and keep well and make