Sweet potato wraps
1 cup of the sweet potato puree (1 medium sweet potato peeled, diced and boiled in 1 1/2 cups of water, then mash all together)
1 cup arrowroot flour
1 cup buckwheat flour and or almond meal (or any GF flour)
1 tsp baking powder
Combine all the dry ingredients in a mixing bowl.
Add 1 cup of potato puree.
Mix/knead to form a slightly stick dough. If it is too sticky, add 1/4 cup more GF flour.
Divide into 5 balls.
Roll out each ball between two piece of wax paper (or on stick dough board) to about 1 cm thickness.
Heat a non-stick pan to medium-high heat.
Place a flatbread in the pan and push out to flatten and make bigger and cook for 1 to 1.5 minutes or until slightly brown. Flip, then cook for another 1 to 1.5 minutes on the second side.
Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
Keep in an airtight container in the fridge for up to 4 days.
3 cups of fresh spinach
2 garlic cloves, finely chopped
1 tbs fresh lime or lemon juice
1 can of black beans, drained and rinsed
1 cup of diced zucchini
1 tsp of chilli powder (this will make it quite hot if you have a HOT powder, so opt for a milld powder or add less/to taste)
Lightly sauté the spinach and garlic for a few minutes in the citrus juice until the spinach is wilted
Add to a large bowl with the other ingredients. Sit aside and prepare the sauce.
2 tbs of GF flour (almond meal)
1 tsp cacao powder
1 tsp hot or mild chilli sauce (to taste)
1/8 tsp cayenne chilli powder (or more if you like it hot)
2 tsp ground cumin
2 tsp garlic powder
2 cups vegetable broth (watch for salt!)
1 can of tinned tomatoes (you can puree before if you like)
Whisk the flour, cacao and spices without heat in pan (Thermo speed 3)
Add 1/4 cup of the vegetable broth and stir into a paste (Thermo speed 3)
Slowly add the remaining broth and bring to the boil (Thermo speed 1, 120 degrees, 5 mins)
Add the tomatoes and cook for about 5 minutes until sauce reduces slightly (Thermo speed 1, 120 degrees, 5 mins)
Assemble the enchiladas by oiling a casserole dish with olive or coconut oil. Add 3/4 of the sauce to the bottom of the dish
Dip one wrap in the sauce, place on a plate, add 1/5 of the filling and wrap. Place the wrap in the dish bottom side up. Repeat with all other wraps.
Place any left over filling and sauce over the enchiladas. Top with cashew cheese: https://integrativenutritionrecipes.com/2018/02/06/vegan-cashew-cheese/ and/or nutritional yeast.
Bake on 220 degrees for 25 minutes.
Serve with greens! YUMMO!