Mexican Meat Loaf Recipe for Tortillas

Ingredients

1 cup walnuts - soaked for 2 hours
1 cup sun-dried tomatoes - soaked for 1 hour
Mexican herb mixture (ground cumin, cayenne pepper)
1-inch chili pepper (remove the seeds if you don't like it too spicy)
1 ripe tomato
olive oil
1 teaspoon tamari
2 drops stevia (or 1 tbsp honey, maple syrup)
handful of fresh cilantro leaves

Directions

1. Put all ingredients except tomato, onions, and cilantro in a food processor and mix
   well.

2. Cut onions, tomato, and cilantro into small pieces

3. Put all ingredients in a bowl. Mix with a fork until well combined.

4. Test for seasoning. Since dried tomatoes are usually quite salty, I often don't add
   extra salt. But taste before adding extra salt to make sure.

Tips
• Great with guacamole and salsa, and tortillas for a real Mexican meal.

• If you change the seasoning and leave out the Mexican herb mixture but add pepper,
you can make small meatballs.

• Great with the pasta marinara.

Tortillas

Ingredients

1 cup ground flax seed
1 cup sweet corn (fresh from cob or refrozen) 1⁄2 teaspoon sea salt
1 cup spring water

Directions

1. Put the corn in a high-speed blender or food processor and mix well.

2. Add to bowl with other ingredients.

3. Mix all ingredients well with a fork, spatula (or hand)

4. Spread thinly onto baking paper and put on baking or dehydration
   tray.

5. Dehydrate at 115° F or 40° C in the dehydrator, hot air oven, or in direct sunlight for
   about 4-6 hours.

Tip
• Great with guacamole or salsa!