Raw Corn Tortilla Quesadillas

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Amazing raw food strikes again.

These quesadilla tastes nothing like it’s actual dairy-filled, cooked counterpart, but it’s almost better. The raw version is on a whole different level, and has so much depth and flavor it’s ridiculous. The tortillas themselves were the hard part for me, but after visiting Rawbert’s Organic Garden in Beverly a few weeks ago, I was compelled to make some myself. They weren’t too difficult to construct, and luckily, corn was on sale at the farm that week. You can use any toppings/stuffings you’d like, but some version of “cheese” is necessary. And I definitely recommend throwing some avocados or guacamole in there too. Make sure to make the layers of tortillas thin on the dehydrator or they’ll come out too thick and won’t even fold (I learned that the hard way).

Enjoy!

TORTILLAS

3 cups fresh corn kernels

2 cups chopped summer squash

1 cup ground golden flaxseed

2 tbsp lime juice

1 tsp sea salt

1/4 tsp cayenne pepper

CASHEW CHEESE

1 cup raw cashews, soaked 6 hours

1/4 cup water

2 tbsp lemon juice

2 tbsp nutritional yeast

1 clove garlic, minced

1 tbsp olive oil

1 tsp sea salt

TOMATO GUACAMOLE SALSA

2 tomatoes, chopped and mashed with a fork

2 avocados, mashed

1/2 cup red onion, minced

1/4 tsp black pepper

ADDITIONAL TOPPINGS

Shredded zucchini or summer squash

Chopped spinach

Diced bell peppers

  • For the tortillas, pulse corn and summer squash in a food processor until mix
  • Add remaining ingredients and continue to pulse until a sticky, creamy consistency is reached
  • Spread on dehydrator sheets (THIN!) and dehydrate at 115 degrees for 3-4 hours on EACH side
  • Meanwhile, blend all “cheese” toppings together in a blender until a creamy sauce is produced
  • Mix and mash together all ingredients for salsa
  • When tortillas are done, spread cheese on the bottom of one side, and top with desired toppings
  • Spread salsa on opposite side, and then fold together

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