here are her basic ingredients, then I'll tell you how I modified it.
"Zesty Tomatillo Sauce:
1 1/2 C tomatillos, chopped
1/2 a large avocado
1/4C sweet white onion, chopped
1/4C cilantro leaves
1 clove garlic
1/2 a large jalapeno
1t cumin
1t agave syrup
1t stoneground mustard
Sea salt to taste
Optional 1T olive oil or water to thin
Kickin’ Cashew Ricotta:
1C raw cashews, soaked 1hr. and drained
1 clove garlic
Juice of 1 lemon
1T nutritional yeast
2t cumin
1t chili powder
Sea salt and fresh black pepper to taste
1 medium English cucumber for the wrappers"
Blend the cashew filling ingredients in your Cuisinart, then put them in a bowl, and blend all the tomatillo sauce ingredients in the Cuisinart. Use your mandoline to thin-slice the cucumber the long way, then put a dollop of cashew filling on one end and roll it up, pouring the sauce overtop.
So, the first time I prepared this recipe I did it exactly by the book, and it turned out fabulous. Then I decided to try it with banana peppers instead of cucumbers because it seemed to suit the south-of-the-border theme the recipe has. If you use banana peppers, be sure to get the seeds out, or they are freakin' hot. Maybe that's okay with you, but they are too hot for me with the seeds.
If you want to take it a step further and don't want to eat a raw banana pepper (!) de-seed them and then blanch them in boiling water for a minute or two , to soften them up. Follow the recipe for the tomatillo sauce and the cashew filling to the letter, and then fill the banana peppers with the cashew filling , pouring the tomatillo sauce over them when you are ready to serve.
it's delicious. I eat this about once or twice a month, sometimes using raw cucumber wrapping for the cashew filling, and sometimes using banana peppers. Whatever you decide to do is totally delicious.
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