Blech, the weather is just nasty today – cold, windy and rainy, not good for driving, shopping … or anything that involves leaving the house. That’s just what we did though to shop and visit my sister and nephew. I figured the weather presented an opportunity for a considerably less-crowded shopping experience at Target and Whole Foods and I was wrong. I think it was more crowded! Waiting in long checkout lines than making a mad dash to the car in a down pour is just super fun when my boots weren’t waterproof. I was happy to trade them for slipper boots in front of the fireplace at home.
Anyway, I finally got a chance to try the spinach tortilla recipe in the Cafe Gratitude book which was an adventure. It was appealing because I love spinach and it was a simple recipe only requiring a little ground flax seed and salt, but mostly spinach and very low-cal. I just had to see if dehydrated spinach made decent tortillas and it was a great excuse to use my food scale for the first time.
I’ve had the scale for months now and this is the first time I’ve had to use it. The recipe called for 8 oz. of fresh spinach. But, as I expand to more raw recipes, I can see needing it a lot more, Ani’s carrot cake calls for the pulp or 3 lbs. of carrots juiced, etc. Anyway, once weighed out, I piled the spinach into the Oxo spinner for a thorough washing and drying.
Then into the food processor for chopping and blending with the rest of the ingredients.
I spread the mixture onto a dehydrator try to load into the Excalibur.
Spreading into an even square was not easy, it was thick and tore easily if spread too thin. My goal was to get 4 tortillas out of this, so I had spread out pretty thin while trying to keep even. The initial instructions recommended drying at 145 degrees for an hour, then down to 115 until pliable – which took about 3 hours total until I could peel the sheet off the tray and slice into 4 tortillas. Peeling the tortilla sheet without tearing proved to be a delicate, tricky endeavor and a few chunks stuck the to sheet. I piled the tortillas into a container and placed in the fridge to cool and leatherize more for serving.
The next day I made a wrap with julienned carrots, cucumber, cilantro, Ani’s power hemp dressing and snow peas.
Wrapping the mixture up was easy, but I got an instant tear in the tortilla that oozed sauce.
But the wrap I served my mom did not tear, mine apparently had a weak spot. The verdict so far is luke warm, I will try this recipe again, but the wraps are a bit of a pain and use a lot of spinach, making them pretty expensive for something that could not hold much more than a nori wrap. But, these may be a great option for a raw lasagna. Flavor was great, a little salty to hubby, but tasted like fresh spinach for the most part.