Raw Quesadilla with Flaxseed Tortilla

I subscribe to emails from Russell James the Raw Chef, partly because he is freaking adorable but, also because his recipes always look phenomenal. Most of the time, when I get his recipe emails, I bookmark them and tell myself that I’ll make them later; then I forget and they never see the light of day in my kitchen. Alas, I saw this spectacular recipe for a Falafel & Hummus Wrap and it immediately stuck out to me. I HAD to make this! Well, at least the wrap part. ;)

And so I did! Maybe a little too thin because they started to crumble a little bit, so this recipe definitely makes 2 large “tortillas”, and it’s so easy to make! I ended up adding a some sprouted lentils and the outcome was very delicious, especially paired with the garlic-y cashew cheese spread. This is a great, healthy alternative to the standard quesadilla (although I love those tremendously), and involves pretty basic ingredients.

For the Tortillas:

  • 2 1/2 Cups Zucchini, Peeled & Chopped
  • 1/2 Cup Sprouted Lentils
  • 3 Tbsp. Olive Oil
  • 2 tsp. Lemon Juice
  • 1 tsp. Ground Coriander
  • Pinch of Cayenne Pepper
  • 1/2 Cup Ground Flaxseed Meal

Directions:

  1. Place all ingredients, but the flaxseed, into a high-speed blender or food processor and blend until pureed. Add in ground flaxseed and pulse until mixed in.
  2. Spread batter onto two dehydrator trays with Paraflexx sheets into large circles that are close to an 1/8″-1/4″ thick. Dehydrate at 105℉ for 8 hours, then when you are able to take them off of the sheets flip them over and dehydrate for an additional 30-60 minutes. Do not over dry, or else they won’t be pliable and will turn into yummy crackers. ;)

Ingredients for Cashew Cheese (Makes large portion, good for dipping veggies in!) :

  • 2 Cups Raw Cashews, Soaked for 2-8 hours
  • 3/4 Cup Water
  • 1/4 Cup Nutritional Yeast
  • 2 Cloves Garlic
  • 1 Tbsp. Lemon Juice
  • 1/2 tsp. Sea Salt

Directions:

  1. Place all ingredients in high-speed blender or food processor and puree until smooth, with maybe little chunks so that it’s not too creamy. Proceed to spread on EVERYTHING! :)

For the veggies inside, I dehydrated some tomatoes for a couple of hours and cut up some fresh bell pepper. Even though it was a little messy to eat by hand, it was SO worth it. I will definitely be making these tortillas again! So, happy Raw Wednesday everyone, I hope that you had a great one!

ALSO, congrats to Anni in New York for winning the Vegan MOFO giveaway! I hope that you seriously enjoy that little box of goodies, I definitely contemplated keeping it all for myself. ;)

7 Comments

Filed under Raw Recipes, Savory Recipes, Vegan MOFO!

7 Responses to Raw Quesadilla with Flaxseed Tortilla

  1. Lana

    That looks absolutely delicious!

  2. Pingback: Roasted Fruit Bulgur Wheat Salad | Vegan Yack Attack

  3. I am gonna make it this week. Any advice or wisdom before i start ?

    • Jackie @ Vegan Yack Attack!

      Have patience with dehydrating and play around with the veggie filling! Otherwise, it’s pretty easy to make, just takes a little time. :)

      • And Jackie, how can i store them? Refrigerate them? Will they stay the same or get harder if i do so? also, for how long?

        • Jackie @ Vegan Yack Attack!

          You can refrigerate them, but you may want to refrigerate the tortillas and cashew cheese separately. The cashew cheese will thicken up once it chills.

  4. this sounds so good . . . i will have to make tiny tortilla cuz i have a Nesco dehydrator . . . but i love my Nesco despite its awkward shape. thanks for the recipe, i will add it to my Dehydrator Recipes To Do list that is forever growing.

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