This creation came about when I had some leftover ingredients in the fridge. I had some corn wraps already made up along with some leftover Not Tuna and presto! In the picture above I took the wraps and softened them but passing them under the faucet real quick like. I then wrapped it around a metal cone and placed it in the dehydrator for a few hours to create the cone shape. See the picture below. These were so fun to make. You could easily make this wrap without forming it into a cone. You could just roll it up as well. Use your touch of creativity!
Corn Tortillas Recipe
Yield: 12 tortillas
This recipe is brought to you from
Living Light culinary Art Institute handbook.
4 cups chopped yellow bell pepper (about 4)
3 cups corn, kernels (about 6 ears) use organic only
2 cups of zucchini, peeled and chopped (about 2 medium)
Place the yellow bell pepper and zucchini in a high-speed blender, and process until smooth.
Add the corn kernels, nutritional yeast, lemon juice, and salt, and process until smooth.
Add the avocado and puree again. While the blender is still running, add the psyllium powder and blend well for a few seconds.
Using 1/2 cup of the mixture for each tortilla, use a small offset spatula to quickly form 4 flat disks on the dehydrator tray lined with a nonstick sheet. Each disk should be about 6 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.
Dehydrate at 115 degrees (F) for 4 hours, or until you can easily remove them from the nonstick sheets.
Turn the tortillas over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray. This makes them flatter and easier to store. Continue dehydrating another three to four hours, until dry but still flexible.
Store in an airtight container in the fridge for up to two weeks, or in the freezer for up to two months.
Can be moistened with water to soften.
Amie Sue’s Notes:
We didn’t have all yellow peppers, so we used a mixture of red and yellow. They came out tasting great but the red pepper may have affected the color a bit, no biggy.
On the nutritional yeast, I recommend the Red Star brand. It has a great flavor compared to others that we have tried.
In the directions, it talked about being able to moisten them with water to soften, this is so true. I accidentally dehydrated ours a bit longer than needed. So when I was ready to use them, I just pass them quickly under the running faucet, pat off the water and they are perfect for molding.
If you are brand new to working with psyllium powder I just wanted to give you a heads up … be sure that you don’t over process it in the blender. As the last ingredient to be added, make sure you have a vortex going in your blender (this helps it get mixed all through out the batter). Don’t dump it all in at once, shake it in, but as soon as you got it all in and it mixes for just a few seconds, turn off the blender and immediately start making the disks. It will set up quickly and get gummy.
Also, we added some spice to ours, so don’t be afraid to do that if you like to “spice” things up a bit. :)
So far, I have been making wraps for Bob with them. I put a thick layer of “Not Tuna” on one half, then I layered on some Kale Salad, drizzled on some hot sauce and some additional diced onions. He just loved them. It may sound like an odd combination but they are quite versatile.
I played around with the tortillas to see what creative things I could do. A few hours before they were done drying in the dehydrator, I wrapped them around a steel cone, hoping they would retain that shape when completely dried. They turned out really neat. I can’t wait to use them in a dish.
Not Tuna Salad
Yield: 3/4 cup (3 servings) Recipe from the Living Light student handbook
1/2 cup raw almonds, soaked for 24 hours, rinsed, and drained
1/2 cup raw sunflower seeds, soaked 4-6 hours, rinsed and drained
Run the almonds and sunflower seeds through a Champion or Green juicer outfitted with the homogenizing plate. (see below if you don’t have these types of juicers** Use very small amounts of water, in an alternating fashion with the nuts and seeds, to facilitate the homogenizing).
Put the mixture into a large bowl and add the remaining ingredients. Mix well by hand.
Serve with crudites, crackers, or as a filling in tortillas and wraps.
Not Salmon; add 1/2 cup carrot pulp for color and dill weed to taste.
Not Tuna Crackers; Put 3/4 cup of Not Tuna Salad on top of a nori sheet, and spread an even 1/8”layer right to the edges. Place another nori sheet on top, press into place, and slice evenly into 12 squares. Dehydrate at 105 degrees until crisp.
Amie Sue’s Notes:
We don’t own a champion or green star juicer, so I used our Vita-mix blender. This worked very well. If you just own a standard blender, you can still make this but you may need to mix the nuts in smaller amounts. Don’t double this recipe in a blender!
Kelp powder – you can find this at a health food store. I looked at our local grocery stores and couldn’t find it. You could use Dulse Flakes instead if you can’t find the kelp powder or if you want a stronger flavor. We ended up using both.
Crudités basically means veggie tray. Crudités are traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce. Crudités often include celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower, and asparagus spears. I had never heard that word before school. I figure I can’t be the only person out there who is unfamiliar with that word … am I?
Please share with me if you try making these. I would love to hear about it!