Caliente Enchiladas
PREP TIME = 30 minutes
WAIT TIME = 0
EQUIPMENT = food processor, potato masher (optional)
LASTS = 3-4 days
SERVINGS = 4
INGREDIENTS
1 c dry almonds or 1 c almond butter
1 c dry walnuts or 1 c walnut butter
1⁄4 tsp Celtic Sea Salt
1 c kimchi, chopped small
2 TBS red onion, diced small
1⁄4 tsp fresh rosemary, de-stemmed
and minced
1 avocado, pitted and peeled
1⁄4 tsp jalapeno
1⁄4 tsp ginger, minced
1⁄4 tsp garlic, de-centered and minced
1⁄4 tsp ground cumin
1⁄2 c pumpkin seeds, whole
1⁄2 tsp fresh parsley, de-stemmed and
chopped
1 bunch fresh cilantro, de-stemmed
4 raw nori sheets
2 c Salsa
2 c Guacamole
2 c red cabbage, shredded
STEP 1
Use a food processor to grind the almonds and walnuts (separately) into real flour (as opposed to bleached, toxic glue). (If using almond or walnut butter instead, no processing takes place.) Place the nut flour (or nut butter), Celtic sea salt, kimchi, onion, rosemary, avocado, Heat, ginger, garlic, cumin, pumpkin seeds, parsley, and half of the cilantro in a large bowl.
STEP 2
Mash the contents of the bowl into a thick
pâté. Distribute a quarter of the filling lengthwise along one edge of a nori sheet. Use three folds, 2 to 3 inches wide, to wrap the contents and create a flat enchilada 2⁄3 to 1 inch in height. Cut diagonally into thirds. Repeat the process with the remaining nori and filling.
STEP 3
Place each cut wrap in the center of a plate and garnish with equal portions of Salsa, Guacamole, shredded cabbage, and the remaining cilantro.
HINTS
Your sauce should be smooth and thoroughly mixed, coating the pasta so there are no globs of cheese or a puddle in the bottom of the dish.
PREP TIME = 30 minutes
WAIT TIME = 0
EQUIPMENT = food processor, potato masher (optional)
LASTS = 3-4 days
SERVINGS = 4
INGREDIENTS
1 c dry almonds or 1 c almond butter
1 c dry walnuts or 1 c walnut butter
1⁄4 tsp Celtic Sea Salt
1 c kimchi, chopped small
2 TBS red onion, diced small
1⁄4 tsp fresh rosemary, de-stemmed
and minced
1 avocado, pitted and peeled
1⁄4 tsp jalapeno
1⁄4 tsp ginger, minced
1⁄4 tsp garlic, de-centered and minced
1⁄4 tsp ground cumin
1⁄2 c pumpkin seeds, whole
1⁄2 tsp fresh parsley, de-stemmed and
chopped
1 bunch fresh cilantro, de-stemmed
4 raw nori sheets
2 c Salsa
2 c Guacamole
2 c red cabbage, shredded
STEP 1
Use a food processor to grind the almonds and walnuts (separately) into real flour (as opposed to bleached, toxic glue). (If using almond or walnut butter instead, no processing takes place.) Place the nut flour (or nut butter), Celtic sea salt, kimchi, onion, rosemary, avocado, Heat, ginger, garlic, cumin, pumpkin seeds, parsley, and half of the cilantro in a large bowl.
STEP 2
Mash the contents of the bowl into a thick
pâté. Distribute a quarter of the filling lengthwise along one edge of a nori sheet. Use three folds, 2 to 3 inches wide, to wrap the contents and create a flat enchilada 2⁄3 to 1 inch in height. Cut diagonally into thirds. Repeat the process with the remaining nori and filling.
STEP 3
Place each cut wrap in the center of a plate and garnish with equal portions of Salsa, Guacamole, shredded cabbage, and the remaining cilantro.
HINTS
Your sauce should be smooth and thoroughly mixed, coating the pasta so there are no globs of cheese or a puddle in the bottom of the dish.
