{"id":2337,"date":"2011-09-05T21:06:53","date_gmt":"2011-09-06T04:06:53","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=2337"},"modified":"2011-09-05T21:13:32","modified_gmt":"2011-09-06T04:13:32","slug":"meatless-monday-raw-thai-collard-wrap","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/meatless-monday-raw-thai-collard-wrap\/","title":{"rendered":"Meatless Monday: Raw Thai Collard Wrap"},"content":{"rendered":"
<\/div>

\"\"<\/a><\/p>\n

Today’s Meatless Monday post comes from\u00a0Peter Niculescu,\u00a0Executive chef\/co-owner of\u00a0the Naked Sprout<\/a>,\u00a0Burlington first and only vegan and raw restaurant!<\/em><\/p>\n

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! \u00a0It’s perfect as a little snack, or depending on how many you eat, a meal.<\/p>\n

\"\"Thai Collard Wrap<\/strong><\/p>\n

Dressing:
\n1\/2 cup coconut aminos
\n1\/3 cup rice wine vinegar
\n1 clove garlic
\n1 cup sesame oil
\n3 tablespoons raw tamarind paste
\n1 1\/2 cups water
\n1 cup almond butter
\n3 tablespoons agave
\n1 teaspoon coriander<\/p>\n

Filling:
\n1 carrot, julienned
\n1 cup massaged kale
\n1\/2 cup shredded cabbage
\n1 red pepper, julienned
\n1\/4 an onion, julienned<\/p>\n

Wrap:
\n1 bunch of collards, bottoms removed<\/p>\n

For the dressing:
\nFor tamarind paste, soak 1 or 2 large clumps of hard\u00a0tamirand in hot water and let soak for 15 to 20 minutes. Strain off water and\u00a0push the tamirand with a bit of force through a fine mesh sieve over a bowl.\u00a0Collect the tamirand from the bowl. Soak more tamirand if needed. Add all\u00a0ingredients to blender and blend until well combined.<\/p>\n

For the filling:
\nPeel the carrot. Cut in half and square off all four sides. Cut\u00a0carrot lengthwise 1\/8 an inch thick. Stack the 1\/8 inch slices, cut lengthwise into\u00a0small matchstick strips. Add to a large mixing bowl. Core the red pepper, cut in\u00a0half and cut lengthwise creating small matchstick pieces. Add to bowl. Add the\u00a0shredded cabbage, onion, and kale to mixing bowl.<\/p>\n

Assembly:
\nAdd Thai dressing to bowl of mixed vegetables 1 to 2 tablespoons\u00a0at a time and incorporate with a pair of tongs. Add more dressing until all\u00a0ingredients are evenly coated and clump together. Place collard leaf crosswise\u00a0onto a cutting board. Add a small handful of the dressed vegetables alongside\u00a0the bottom of the collard leaf. Wrap tightly and away from the body. Cut in half.<\/p>\n","protected":false},"excerpt":{"rendered":"

Today’s Meatless Monday post comes from\u00a0Peter Niculescu,\u00a0Executive chef\/co-owner of\u00a0the Naked Sprout,\u00a0Burlington 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! \u00a0It’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 […]<\/p>\n","protected":false},"author":10934,"featured_media":2259,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[293,489,433],"tags":[514,490,491,134,516,515],"class_list":["post-2337","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-meatless-monday","category-restaurants","tag-collard","tag-meatless","tag-monday","tag-raw","tag-thai","tag-wrap"],"yoast_head":"\nMeatless Monday: Raw Thai Collard Wrap - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/meatless-monday-raw-thai-collard-wrap\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meatless Monday: Raw Thai Collard Wrap - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Today’s Meatless Monday post comes from\u00a0Peter Niculescu,\u00a0Executive chef\/co-owner of\u00a0the Naked Sprout,\u00a0Burlington 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! \u00a0It’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 […]\" \/>\n<meta property=\"og:url\" content=\"http:\/\/www.happycow.net\/blog\/meatless-monday-raw-thai-collard-wrap\/\" \/>\n<meta property=\"og:site_name\" content=\"HappyCow\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/HappyCow\" \/>\n<meta property=\"article:published_time\" content=\"2011-09-06T04:06:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2011-09-06T04:13:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/08\/MeatlessMondaybanner.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"180\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"eatyourveggies\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@happycow\" \/>\n<meta name=\"twitter:site\" content=\"@happycow\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"eatyourveggies\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-raw-thai-collard-wrap\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-raw-thai-collard-wrap\/\"},\"author\":{\"name\":\"eatyourveggies\",\"@id\":\"https:\/\/www.happycow.net\/blog\/#\/schema\/person\/b0881c4bf31c36823510fdcd2eb92e6f\"},\"headline\":\"Meatless Monday: Raw Thai Collard Wrap\",\"datePublished\":\"2011-09-06T04:06:53+00:00\",\"dateModified\":\"2011-09-06T04:13:32+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-raw-thai-collard-wrap\/\"},\"wordCount\":404,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-raw-thai-collard-wrap\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/08\/MeatlessMondaybanner.jpg\",\"keywords\":[\"collard\",\"meatless\",\"monday\",\"raw\",\"thai\",\"wrap\"],\"articleSection\":[\"Cooking\",\"Meatless Monday\",\"Restaurants\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.happycow.net\/blog\/meatless-monday-raw-thai-collard-wrap\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-raw-thai-collard-wrap\/\",\"url\":\"https:\/\/www.happycow.net\/blog\/meatless-monday-raw-thai-collard-wrap\/\",\"name\":\"Meatless Monday: Raw Thai Collard Wrap - 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