raw vegan collard wraps
Packed full of veggie goodness and some nuts – processed in the food processor into an almost ground meat texture, this faux meat phenomenon is an excellent base for many raw recipes. The mixture is incredible – the ground pecans mixed with garlic & ginger have a real hearty consistency which can be added to all sorts of recipes. In these raw vegan collard wraps, the pecan mixture adds a nice firm texture that blends well with the creamy avocado and crunchy peppers. – serves 4
Ingredients
- 4 large collard leaves
- 1 red capsicum
- 1 avocado
- 2-3 ounces alfalfa sprouts
- 1/2 lime
- 1 cup raw pecans
- 1 tablespoon tamari use coconut aminos for paleo version
- 1/2 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1 teaspoon extra virgin olive oil
Instructions
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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 with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
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Slice avocado and pepper.
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In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
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Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.
