Day 14

Spicy Spinach and Pepper Taquito (from goneraw.com)

Not your ordinary taquitos.

Ingredients
SPINACH/PEPPER MIXTURE
1 cup fresh spinach, finely chopped
½ sweet red/orange pepper, diced
½ sweet yellow pepper, diced
¼ yellow onion, diced
juice of one lime
1 tablespoon olive oil
1 jalapeno, finely diced
1 teaspoon chili powder
1 teaspoon sea salt

NACHO CHEESE
1 cup cashews, soaked
¼ cup water
½ sweet red pepper, chopped
2 cloves garlic, minced
juice of one lemon
1 tablespoon nutritional yeast
1 teaspoon turmeric
½ teaspoon sea salt

CORN TORTILLAS
4 cups fresh sweet corn, off the cob
1 yellow bell pepper, chopped
1 cup golden flax seeds, unsoaked, finely ground into flour
1 teaspoon sea salt

Preparation
SPINACH/PEPPER MIXTURE Place ingredients in a plastic bag Ziploc bag and marinate for 1 hour.
NACHO CHEESE Blend ingredients until thick and creamy.
CORN TORTILLAS Chop corn and bell pepper in a food processor. Add remaining ingredients and process until smooth.
Take a spoon and spread the corn mixture on the teflex-lined dehydrator trays. You should have enough mixture for two or three trays.
Dehydrate at 110 degrees for about 5 hours.
Flip the teflex sheet over onto the tray and carefully pull away from tortillas.
Using a pizza cutter, score the tortilla in 3-inch strips (approximately 3 long strips) length-wise, then score every four inches across. You should have approximately 9 strips of rectangles.
Dehydrate for another 2 hours until tortilla is completely dry on both sides but still pliable.
ASSEMBLE TAQUITO Spread cheese on the end of one tortilla strip, spoon spinach/pepper mixture on top of cheese and roll tortilla tightly to prevent it from opening.
Secure with a toothpick, if necessary.
Put taquitos in dehydrator at 110 degrees for 8-12 hours or until they are crisp on the outside.