Creamy “Seafood” Enchiladas with Béchamel Sauce

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Ingredients:

yields 3 (1/2 cup filling each)

Not Tuna filling: 

• 1/2 cup (169 g) raw almonds, soaked
• 1/2 cup (88 g) raw sunflower, soaked
• 1/4 cup (50 g) water
• 3 Tbsp (40 g) fresh lemon juice
• 1/2 Tbsp (6 g) kelp powder
• 1/4 tsp (2 g) Himalayan pink salt
• 1/4 cup (50 g) celery, minced
• 1/4 cup (40 g) red onion, minced
• 1/4 cup (6 g) fresh parsley, minced
• 1/2 tsp (1 g) dried dill weed, or 1 Tbsp (2 g) fresh dill weed
• 3 coconut wraps, homemade or store-bought

Béchamel White Sauce: yields 1 1/4 cups

• 1 cup (140 g) cashews, soaked 2+ hours
• 1/2 cup (108 g) water or almond milk
• 1 small clove garlic or 1/8 tsp (<1 g) garlic powder
• 2 Tbsp (20 g) olive oil
• 1 Tbsp (10 g) coconut aminos
• 1 Tbsp (3 g) nutritional yeast
• 2 Tbsp (16 g) onion granules
• 1/2 tsp (3 g) Himalayan pink salt
• 1/8-1/4 tsp (2 g) freshly grated nutmeg
• 1/4 tsp (2 g) white or black pepper

Preparation:

Not Tuna filling:

1. In a food processor, fitted with a “S” blade, place the almonds, sunflower seeds, water, lemon juice, kelp, and salt in the processor.  Process until almost paste-like. Put into a bowl.
   • Or you can use 1 cup (166 g) chickpeas instead of the almonds and sunflower seeds, but cut back on the lemon.  The nut/seed version is my favorite, but it’s great to have options.
   • If you don’t have kelp powder on hand, you can use 1/2-1 Nori sheet. Tear into small pieces and grind to a powder in a spice or coffee grinder.
2. Add the minced celery, onion, parsley, and dill.   Mash everything together with a fork.

Assembly:

1. After either making or purchasing the coconut wraps, lay 3 of them out in front of you.
2. Place 1/2 cup of filling along the edge closest to you, then start to roll the enchilada. Once you reach the end, drip your finger into water and run it down the edge of the wrap.  This will act as glue to seal the enchilada.
3. Place on the mesh sheet that comes with the dehydrator and repeat the process until you have made 3 enchiladas.

Dehydrating:

1. Dehydrate at 115 degrees (F) for 1-3 hours.
2. Once ready, create a bedding of shredded lettuce or cabbage on the plate, place an enchilada in the center, and spoon Béchamel sauce over the top.  Sprinkle diced tomato, avocado, and anything else that wets your whistle and enjoy!
3. Serve immediately.

Béchamel White Sauce:

1. After soaking the cashews, drain and rinse them.
2. In the blender combine the; cashews, garlic, olive oil, coconut aminos, nutritional yeast, onion granules, salt, nutmeg, and white pepper.
   • Coconut aminos is a substitute for soy sauce. So feel free to use; Braggs aminos, Tamari, etc.
   • A couple of teaspoons of white chickpea miso is good to add if you have it. I wanted to add it but didn’t have any.
3. Once creamy, pour into a bowl.  This will keep for roughly 3 days.

 

Then I served Bob his dinner

Tags: Dairy Free, Dehydrated, Gluten Free, Nut Free Option, Refined Sugar Free, Soy Free, sugar free, Vegan