R A W | T H O U G H T S : Ginger Nut Wrap

This month I'm eating a vegan diet and also trying out as many raw food recipes and combinations as possible. So, I've been trawling Instagram and food blogs for inspiration on what to make...it was my first evening meal last night and I spotted this recipe on Raw Spice Uk for Raw Vegan Collard Wraps. Unfortunately we don't have collard at the shop, but...yesterday our veg delivery arrived bearing these beautiful red little gem lettuces. I knew they wouldn't "wrap" as well as collard but thought I'd give it a try anyhow. The best thing about this meal is that it's delicious, the second best thing is it takes 20 mins to prepare. 

So in the fridge I had some ready made brazil nut "cheese" or "cream" as it's sometimes called. See recipe below. It's quick and easy to make (minus the soaking time) and keeps for up to a week covered in the fridge. I used this with a ginger and soy dressing, sliced vegetables & red chillis, chopped coriander and alfalfa sprouts. Part of the fun is assembling this at the table together and putting more of your favourite fillings in the wraps.

Ginger & Soy Dressing

Mince or crush then dice 2 cloves of garlic and  5cm x 2cm piece of ginger. Place in a small bowl with 1 tbsp tamari, 1tsp sesame oil, 1tbsp extra virgin olive oil, juice of 1 lime and 1 tsp rice vinegar (optional). Leave to infuse while you prep the rest. 

Brazil Nut Cheese

Soak 250g of Brazil Nuts for 8 hours minimum or overnight. Drain water off and place in a blender with: Juice of 1 lemon, 2 tbsp extra virgin olive oil, 1-2 tbsp nutritional yeast, 1 clove of garlic (optional), salt & pepper (optional). Whizz for a few minutes until a paste forms.

Fillings

For two of us I sliced half a yellow and red pepper, half a cucumber, grated two carrots, chopped 1 red chilli and a small bunch of coriander.

All that's left to do is wash and dry your lettuce leaves. Serve and Enjoy!

 


Allie Bell1 Comment