RECIPES
Spicy Thai Vegetable Wraps with Tamarind Dipping Sauce
from Raw Food, Real World  by M. Kenney and S. Melngailis
Equipment
  • Dehydrator
  • Food Processor

Ingredients

Wraps
  • 1/2 cup cashews, raw, chopped
  • 1 tbsp sesame oil
  • 1/2 tsp sea salt
  • 1/4 cup maple syrup
  • 1/2 cup lemon juice
  • 2 tbsp ginger, chopped
  • 1 tbsp red chile, chopped (seeds included)
  • 1 1/2 tbsp Nama Shoyu
  • 1 cup almond butter, raw
  • 1/2 head savoy cabbage, chopped
  • 6 very large collard green leaves
  • 1 large carrot, cut into matchstick pieces
  • 1 large ripe mango, cut into strips about 1/4 inch thick
  • 2 cups bean sprouts
  • 1 handful cilantro leaves
  • 1 handful torn basil leaves
  • 1/2 handful mint leaves (torn or cut if leaves are large)

Instructions
  • Mix cashews, sesame oil, and sea salt in small bowl and set aside.
  • In a Vita-Mix or high-speed blender, puree the maple syrup, lemon juice, ginger, red chile, and Nama Shoyu. Add the almond butter and blend at low speed to combine. Add water to thin if necessary. You want a thick, cake batter-like consistency.
  • Add the shredded cabbbage and the almond butter mixture in a medium bowl and toss well to combine.
  • Cut out the center rib of each collard leaf, dividing each leaf in half. Place 1 half leaf on a cutting board with the underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1 1/2 inches clear at the bottom. Sprinkle some of the chopped cashews over the cabbage. Lay a few sticks of carrot, a few strips of mango, and a few sprounts on top. Add a few leaves of cilantro, basil, and mint. Fold the bottom of the collard leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward. Place the roll, seam side down, on a serving dish. Repeat with remaining leaves and ingredients. Serve with Tamarind Dipping Sauce.

Ingredients

Tamarind Dipping Sauce
  • 1 cup tamarind pulp (soaked and strained)
  • 3 tbsp maple syrup
  • 1 tbsp nama shoyu
  • 1 tbsp extra-virgin olive oil
  • Pinch of sea salt

Instructions
  • Place all ingredients except sea salt in a blender and puree until smooth. Taste for seasoning and add sea salt if necessary.
  • Place in a separate bowl and set aside. You can make the sauce in advance and keep it refrigerated for up to 2 days. It can also be frozen.
Tribest Automatic Sprouter
Cuisinart PowerPrep Plus 14-Cup Food Processor
World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer
Mouseover for detail with tamarind sauce.
Prago Stainless Steel 10-tray Dehydrator
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