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Raw Vegan Baja Veggie Wrap

What you need: 

Ingredients for veggie wrap

2 large collard green leaves

2 Tb olive oil (optional)

 

 

Ingredients for walnut taco meat

1 cups walnuts

¼ cup celery, diced

¼ cup white onion, diced

¼ cup cilantro, finely chopped

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon chili powder (optional)

1 teaspoon Braggs, Tamari, Nama shoyu, or ½ teaspoon sea salt or pink Himalayan.

 

Ingredients for Spanish cauliflower rice

2 cups cauliflower florets

2 medium tomatoes, seeded and chopped

1/2 medium avocado

1/4 red onion, chopped

1/4 cup cilantro

1 lime juiced

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp sea or pink Himalayan salt

 

Ingredients for bell pepper cashew cheese

1 bell pepper

1 cup cashews, soaked for easy blending

½ to 1 teaspoon sea or pink Himalayan salt (depending on personal taste)

¼ teaspoon chili powder

½ teaspoon cumin powder

Juice of 1 lemon

 

What you do: 

Instructions for veggie wrap

You may shave down the stem of collard greens to
reduce the fiberess texture or simply remove the
stems and cut collards in half vertically.

Making the leaves more pliable for wrapping
can be done 2 different ways…

1. blanch the leaves in boiling water for 15 to 20 seconds

2. Cover the leaves in olive oil and let marinate until
texture becomes more flexible.

 

Instructions for walnut taco meat

In a food processor, process walnuts and spices into a fine crumble.

Add seasoning and continue to pulse. If using salt as seasoning,
add a tsp of water or olive oil to provide some moisture.

Transfer mixture to a mixing bowl and add chopped veggies,
mixing till well combined.

 

Instructions for Spanish cauliflower rice

In food processor, insert shredder blade and process cauliflower.
Replace shredder blade with S blade. Add all remaining ingredients
and pulse until well combine.

 

Instructions for bell pepper cashew cheese

Place all ingredients in a high speed blender and blender still completely smooth.

 

How to roll Baja Veggie Wrap

Lay out the collard leaf and desired filling in the center.
Make sure you don’t put to much filling in the veggie wrap
or it will burst out the sides. Fold the sides in first
and hold, then grab the top or bottom of the
collard and wrap over the filling.

Roll veggie wrap tight as possible and stick a tooth pick
through the center if you wan to make sure it stays in place.

Slice on a at angle for best looking wrap.

 
Recipe Category: 

SO HOW'D IT GO?

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