Non-corn Tortilla?

[Shan]

What other foods besides corn do you think would work for a soft tortilla? Zucchini? Carrot? Eggplant? I want to make a tortilla that won't feed my candida like corn will.

Any ideas/recipes would be fantastic!

Thanks,
Shan

[Beckla]

Spinach works - there's a great recipe from Cafe Gratitude. I've also posted my recipe for sundried tomato wraps here before...

[Shan]

Thanks Beckla...spinach of all things...cool. I'll do a search for your sundried tomato recipe.

[tiggerbounce]

Sorry, don't know the creator of this great recipe. It is floating around here in the forums somewhere. But here it is. I just love the tortillas and use different colored peppers for flavor and it looks neat on the plate to see multiple colors. I just adore this recipe! Instead of spreading the tortilla batter directly on the teflex sheet I put is on waxed paper. When it comes time to flip it the paper peels off so easily and rarely tears the shell for me. Enjoy!



How To Make Raw Fajitas
CORN TORTILLA
2 cups Yellow Pepper (I just blended 2 big yellow peppers)
5 Cups Frozen Corn (THAWED)
2 Medium Zucchini
2 Tsp Nutritional Yeast
1 Tbsp Onion Powder
1 Avocado
3 Tbsp Psyllium
1 Tbsp Lemon Juice
1/2 Tsp Sea Salt

Blend everything but the Avocado, then cream the avocado in last.
Quickly, so the psyllium doesn't thicken too much (I did not rush and had no problem), pour 1/2 to 2/3 cup circles on Dehydrator Sheet, 4 per tray. I spaced them out, then kind of "shook" the tray to spread them. I used a spoon/knife to do the rest.....

Dehydrate them like 4 hours ONLY, then flip. They will appear to be too soft and even so thin they are cracking in places. But peel the teflex off gently and then, like with the enchiladas, then use a knife to "spackle" them back together. Dehydrate like 2.5 more hours or so and they are GOOD TO GO. These buggers are STRONG. Carmella gets a kiss when I ever meet her for sharing this gem of an idea. Muah!

FILLING:
Marinade Portabella strips, red onion strips, and bell pepper strips in a lot of olive oil (I saved the bag), some Braggs (if you use it), a bit of sea salt (more if you use no Braggs) and like 3 Tbsp Taco Seasoning and a TON of Cumin. I didn't use enough, then added like another 1/2 cup (Note: I used 1 1b ginormous red onion, 3 sizeable portabellas, and 1 giant pepper. It made enough for like 10 FAT, FILLING Fajitas. I probably used 1.5 cups olive oil, then squeezed out the filling later (they shrink in the oil). MARINADE TO YOUR LIKING, BUT DEFINITELY GO HEAVY ON THE CUMIN AS THAT IS YOUR FAJITA TASTE. :-)

SOUR CREAM
- see other post as far as my adventures in sour creaming goes -
The SHORT story is:
Cream some cashews with water until sour cream consistency (a thin paste). Whip them good. Then, leave out overnight (I blared my heat as otherwise my apt is like a warmer fridge, meaning it's chilly but bearable). 2 nights would have made it perfect. After 1 night, I basically added the juice of 1 lemon and it was PERFECT. OMG! Heavenly and nobody would guess it wasn't it's evil storebought twin.

The BEST part is, I sell them a la carte. They are a phenomenal and easy "to go" meal since I sell the filling in a baggy, the wraps in another baggy, and the sour cream in a little container. A TOTAL BAG LUNCH! (note: I SOLD 3 ORDERS already, 2 to 1 person alone, when they just HEARD I was experimenting with Fajitas! Score! They are NOT even on the menu yet!)

We were all DYING (my friend and b/f). These are amazing!



Taco seasoning

INGREDIENTS:
• 1/4 cup instant minced onion
• 2 Tbsp. chili powder
• 2 tsp. paprika
• 2 tsp. crushed dried red pepper flakes
• 1-1/2 tsp. dried oregano
• 1/2 tsp. dried marjoram
• 1 Tbsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. cornstarch
• 1 Tbsp. instant minced garlic
• 1 tsp. ground cumin
PREPARATION:
Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 Tbsp. equals 1.25-oz. pkg. purchased taco seasoning mix.

[SchoolOfRAWk]

These are corn-free!

Zucchini Pepper Wraps - by Cherie Soria

Yield: 12 wraps (6 servings)

6 cups chopped yellow bell pepper (about 6)
6 cups chopped zucchini (about 4 to 5)
1 avocado, peeled, seeded, and mashed
1/2 teaspoon solar-dried sea salt
1 1/2 tablespoons nutritional yeast
optional 3 tablespoons psyllium powder

1. In a high-powered blender, purée the bell peppers
and zucchini until smooth. Add the avocado, salt,
and the optional nutritional yeast, and blend again.
While the blender is running, add the psyllium powder and
blend well for a few seconds.

2. Using 1/2 cup of the mixture for each wrap, use a
flat rubber spatula to quickly form four flat disks
on a dehydrator tray lined with a nonstick sheet. Each
disk should be about 7 inches in diameter, and they
should not quite touch each other. Spread the wraps
into round disks quickly, or the mixture will
thicken and become difficult to spread.

3. Dehydrate at 105 degrees for about 4 hours, or
until you can easily remove them from the nonstick
sheets.

4. Turn the wraps over onto mesh dehydrator screens.
Place an additional mesh screen on top of each tray
of wraps. This makes them flatter and easier to store.
Continue dehydrating another 3 to 4 hours, until dry
but still flexible.

5. Store in an airtight container in the
refrigerator for up to two weeks, or in the freezer for up to two
months.

Salsa Wraps - by Cherie Soria

Yield: 12 wraps (6 servings)

5 cups tomatoes, seeds removed
3 cups seeded and chopped red bell peppers
2 cups chopped yellow zucchini
2 red jalapeño peppers, seeded
1 tablespoon red onion
2 teaspoons onion powder
1 to 2 cloves garlic, crushed
1/2 teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder
1/4 cup chopped cilantro, packed, optional

1. In a high-powered blender, purée the tomatoes,
bell peppers, zucchini, jalapeño peppers, and red onion
until smooth. Add the onion powder, garlic, and
salt, and purée again. While blender is still turning, add
the avocado, and then the psyllium powder, and blend
well for a few seconds.

2. If desired, pulse in the cilantro until it is
broken into pieces. Do not fully process; the
cilantro should be in small pieces.

3. Using 1/2 cup of the mixture for each wrap, use a
flat rubber spatula to quickly form four flat disks
on a dehydrator tray lined with a nonstick sheet. Each
disk should be about 7 inches in diameter, and they
should not quite touch each other. Spread the wraps
into round disks quickly, or the mixture will
thicken and become difficult to spread.

4. Dehydrate at 105 degrees for about 4 hours, or
until you can easily remove them from the nonstick
sheets.

[Shan]

Thanks so much guys, those wraps all sound delicious!