Meatless Monday: Raw Thai Collard Wrap

Today’s Meatless Monday post comes from Peter Niculescu, Executive chef/co-owner of the Naked Sprout, Burlington first and only vegan and raw restaurant!

The idea from the recipe actually came from another dish that we serve at The Naked Sprout. It’s a raw noodle dish that we call the Noodle-Tang. It has a thick creamy almond thai flavour to it with real tamarind paste and almond butter. The sauce is thick and creamy enough to bind vegetables together. So we thought, why not chop up some of our favourite vegetables, add the sauce and roll it in a wrap. There aren’t too many options for raw wraps – unless you create and dehydrate some of your own. And that can be a lengthy process. However, you can technically make a wrap out of any flat leafy green – like collards!  It’s perfect as a little snack, or depending on how many you eat, a meal.

Thai Collard Wrap

Dressing:
1/2 cup coconut aminos
1/3 cup rice wine vinegar
1 clove garlic
1 cup sesame oil
3 tablespoons raw tamarind paste
1 1/2 cups water
1 cup almond butter
3 tablespoons agave
1 teaspoon coriander

Filling:
1 carrot, julienned
1 cup massaged kale
1/2 cup shredded cabbage
1 red pepper, julienned
1/4 an onion, julienned

Wrap:
1 bunch of collards, bottoms removed

For the dressing:
For tamarind paste, soak 1 or 2 large clumps of hard tamirand in hot water and let soak for 15 to 20 minutes. Strain off water and push the tamirand with a bit of force through a fine mesh sieve over a bowl. Collect the tamirand from the bowl. Soak more tamirand if needed. Add all ingredients to blender and blend until well combined.

For the filling:
Peel the carrot. Cut in half and square off all four sides. Cut carrot lengthwise 1/8 an inch thick. Stack the 1/8 inch slices, cut lengthwise into small matchstick strips. Add to a large mixing bowl. Core the red pepper, cut in half and cut lengthwise creating small matchstick pieces. Add to bowl. Add the shredded cabbage, onion, and kale to mixing bowl.

Assembly:
Add Thai dressing to bowl of mixed vegetables 1 to 2 tablespoons at a time and incorporate with a pair of tongs. Add more dressing until all ingredients are evenly coated and clump together. Place collard leaf crosswise onto a cutting board. Add a small handful of the dressed vegetables alongside the bottom of the collard leaf. Wrap tightly and away from the body. Cut in half.

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About eatyourveggies

Christy Morgan, The Blissful Chef, has been tantalizing taste buds for years as a vegan chef, cooking instructor, blogger, and cookbook author. Find out more at theblissfulchef.com. You can also find her on Twitter, Facebook, and Pinterest. Stop by and say hello!
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