Feel Good Raw Nachos
Corn Tortilla Chips:
Mexican Mushroom Salad:
I used Naturally Ashley's Cheeze from her Mac & Cheese recipe which you can find here.
To make the corn chips, blend corn in a blender until smooth. Your chips will be delicious with just this one ingredient, but feel free to add as much other stuff as you'd like - bell peppers, herbs, spices, lime juice, etc. Pour mixture onto a solid dehydrator sheet. Spread to about 1/4" thickness or less. Dehydrate for about 4 hours at 115 degrees or until you can peel it off of the sheet. Place onto mesh dehydrator sheet and dehydrate for another 6 hours or more. I do this last dehydration segment overnight. Once crispy, break into pieces of desired size. **
For the mexican mushroom salad, mix all ingredients together and allow to marinate for at least 1 hour for the mushrooms to soak up the juices and flavors.
For the salsa, pulse all ingredients in blender until you reach your desired consistency. For a chunkier consistency, dice some of your veggies and pulse blend the rest.
For the avocado sauce, blend all ingredients in blender until smooth.
Assembly: Make a bed of corn chips on your plate, top with all sauces and any other veggies of choice. I love shredded lettuce on my nachos!
*note - you can use frozen corn for your chips if fresh is not available.
**note - if you do not have a dehydrator, and are not concerned with being fully raw, you can make your chips in the same way in the oven. They will not take nearly as long, maybe 10-15 minutes.