Not a Vegan But I Cook Like One: Raw Vegan Collard Green Wraps

The best part about raw food is that it won’t get cold while I take a zillion pictures of it.  Well, I suppose that’s just one of many perks. It also makes my belly happy, as my four year old cousin Patrick would say.  Although to be fair, I think he’d probably be saying it about pepperoni.

Seriously, how cute is this little caveman?  I think he’d be a big fan of paleo.  This reminds me, I need to tell you about our make your own pizza night!

Anyways, I was talking about raw vegan wraps, not pepperoni pizza.  Hate it when that happens.  Raw vegan food definitely makes my belly happy, although sometimes I find it a bit heavy.  I know that sounds counterintuitive, but it’s often a lot of nuts.  I always feel like I gained ten pounds when I leave Khepra’s.  These wraps are the perfect balance of a savory nut protein base and fresh veggies.  I was concerned at first the nut meat wouldn’t be enough for four wraps, but the flavor goes a long ways and it’s the perfect amount for these to be satisfying without being heavy.  A meal that pleases both the raw/vegan and Paleo/Whole30 crowd is hard to come by, but if you use coconut aminos in place of the tamari, you have one right here!  I highly recommend making this recipe for guests.  It’s a simple recipe that comes out looking – and tasting – very gourmet!

Raw Vegan Collard Green Wraps

From Avocado Pesto

Ingredients:

• 4 large collard leaves
• 1 red bell pepper, thinly sliced
• 1 avocado, sliced
• 2-3 ounces alfalfa sprouts or pea shoots
• 1 cup raw pecans
• 1 tablespoon tamari (coconut aminos for Whole30/Paleo)
• 1 teaspoon cumin
• 1 teaspoon extra virgin olive oil

How to:

1. To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife, thinly slice down the central root to make them easier to folk; cut out the bottom portion of the stem if it’s thick.
2. In a food processor combine pecans, tamari, cumin and olive oil. Pulse until mixture clumps together.
3. Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices and  sprouts. Fold over the top and bottom, pull the sides in and wrap up. Slice in half and serve!

Serves 4

Johanna