is it possible to make a tortilla out of only veggies?

[samariah]

I find that nuts and seeds aren't making me feel so great but i really want to make pizza. i Like putting the ingredients on like a tortilla type "crust" but most are made out of nuts/seeds. are they're any good veggies that would good for forming into a pizza crust or tortilla?

[Ama]

What about corn? Alissa has a corn tortilla in her book which I think only uses flax seeds and corn. Not sure if you can do just corn as you need something to bind it.

[Rawkinlocs]

Not sure if you can do flax, but she (Alissa) also has a great pizza crust recipe that is made with buckwheat and a little flax but I'm almost sure you could omit the flax if it came down to it. It has buckwheat, celery, carrots, flax and seasonings (for the most part)...really good! But I think I did see a recipe for a wrap made with veggies on this site.

[Ama]

Salsa Wraps
By Cherie Soria
Posted on rawhikes.com

Makes 12 wraps

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
½ teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder
¼ 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.

5. 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.

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

[Ama]

Zucchini Pepper Wraps
By Cherie Soria
Posted on rawhikes.com

Makes 12 wraps

6 cups chopped yellow bell pepper (about 6)
6 cups chopped zucchini (about 4 to 5)
1 avocado, peeled, seeded, and mashed
½ teaspoon solar-dried sea salt
1 ½ 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.

[Ama]

Corn Tortillas
By Cherie Soria
Posted on rawhikes.com

Makes 12 tortillas

4 cups chopped yellow bell pepper (about 4)
6 ears corn, kernels only (3 cups)
1 medium zucchini, peeled and chopped (1 cup)
1 ½ tablespoons nutritional yeast
1 tablespoon lemon juice
½ teaspoon solar-dried sea salt
1 avocado, peeled, seeded, and mashed
3 tablespoons psyllium powder

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

2. Using 1/2 cup of the mixture for each tortilla, 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 tortillas into round disks quickly, or the mixture will thicken and become difficult to spread.

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

4. Turn the tortillas over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray of tortillas. 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.

[Ama]

Pizza crust ideas:

Barley Crust
By Carmella Soleil

2 Cups Sprouted Barley (Ama's note: I use buckwheat)
1 1/4 Cup ground Flax Seeds
1/2 Cup Leek (onion would work too)
2 Celery Stalks
1 Carrot
1 Large Tomato
2 Large Cloves of Garlic
1 tsp Sea Salt
1/2 Cup Water

Mix the ingredients in the food processor and spread the batter in small circles on teflex sheets. (If you prefer, you could make a couple of large pizza crusts instead.) Dehydrate at 115 for a couple of hours, turn the crusts onto the mesh, then dehydrate at 105 for another 6 hours or so.

Carmella's Notes:
Soak the barley (unhulled as pearled barley won't sprout!) for 6 hours, then let it sprout for a day or so, rinsing often, until the tail is just starting to peek out. For more info on how to sprout barley, go to this site.

For a delicious variation, you can substitute sprouted buckwheat for the barley.


Veggie Herb Pizza Crust
By Erica of School or Rawk

2 cups Sprouted buckwheat
2 zucchinis (2 cups)
onion powder
1-2 cloves garlic
Braggs (or salt for those who don't do Braggs)
1 1/2 teaspoon herbs de provence
1/2 - 3/4 cup ground flax
1 tablespoon oil

Process until a dough-like consistency is reached. Add more or less flax, as needed.

Form into pizza crusts and dehydrate.


Calzone Dough
From Alissa Cohen's Living on Live Food

4 cups Sprouted Buckwheat
1 1/2 cups Soaked Flax Seeds
3/4 cups Olive Oil (1/4 cup works good!)
1 1/2 cups Carrots
2 Cloves Garlic
1 teaspoons Curry
1 teaspoons Rosemary
1 teaspoons Thyme
2 teaspoons Sea Salt

Form into pizza crusts and dehydrate.

[rawzeit]

Green cabage leaf makes a great (and pretty!) wrap.

[fuzzywater]

Greens! Lately I've been making crackers/tortillas just by blending a TON of greens with a SMIDGE of water, a dash of nama shoyu and a couple tablespoons ground chia. They dehydrate super-quick and are the tastiest crackers I've ever made. Might be fun to try adding some pizza seasonings and see how it goes! Just remember: you need enough water to blend the greens all up, but the more water you add, the longer it takes to dehydrate and the thinner the crackers/tortillas will be.

[crystalmoon]

Fuzzywater I love your idea of a cracker made from greens, am gonna try it real soon

[saltywater]

www.goneraw.com

hi try this link she (kandace) has a really delicious and easy recipe for tortillas, you won´t regret trying them!!! i worked as a chef for pure food and wine and they are better and easier to make than theirs!!!
enjoy

[greenfeline]

I just made the barley crust by carmella and it is delicious (I used oat groats instead of barley though). I am thinking this could be used for sandwiches too!

[samariah]

wow! thanks for all the recipes guys!

[Judy]

Yes, thanks for all the inspiration! I was looking for this.
Last week my personal blender arrived and I've made Italian flax crackers, onion bread, cookies and all different kinds of brownies (I used the oven on a low temp because I wanted to try some recipes first and see if I like them/will use them a lot before I consider buying a dehydrator).
They all tasted delicious BUT I felt totally crap.
I discovered I can't handle all those fats (extended belly/bloating, gass, feeling tired, depessed sluggish and the list goes on and on).
I'd still love to eat some crackers, so these tips are very welcome!

[light&happy]

Saltywater,

which tortillas recipe is it on goneraw? is it the one with the avocado and golden flax seeds? there are a couple of recipes on the site and I want to try the one that you reccomend:)

melissa