Orange Cream Collard Wraps

 

 

The first time I ever had the pleasure of biting into a fully raw collard green was about five years ago at the West Hollywood Real Food Daily.  It had beets and peanut dressing, which are always a good combo, so I thought they could make even a raw collard green taste great!  Well, they did!  Little did I know at the time but collard greens are delicious raw!  They have a very sublte "green" taste and instead are slightly sweet and crisp.  There is no greater feeling of health and nourishment then when I am eating raw collard wraps daily.  The only trouble is, collard wraps hold lots of great veggies but you need a good sauce that won't run all over the place while still adding flavor with each bite.  My creamy Orange Cashew Sauce does just that!  The bright flavor of the orange sets your palate for smooth salivary sailing with each bite of this delicious, colorful, and healthful wrap!

 

One change that has completely altered my food cravings since having gone vegan and 80% raw are my recalibrated taste buds!  When we eat heavily processed foods, their nautral flavors have been removed along with the nutriotiion.  To add flavor back in, we see sugar, salt, and toxic chemicals such as MSG being added in to recreate artificial flavor and extended shelf life.  Well, I believe that if it's not broke, don't fix it!  Food tastes great in it's original, whole, and unproceed state.  The trick is actually making the switch from high to low levels of processed foods.  During and after this switch takes place, your tastes begin to change.  Foods that tasted incredible before will begin to taste too sugary, too salty, and just too toxic.  Your taste will instead begin to flourish when eating foods like fruit and vegetables.  Flavors that were bland before will begin to pop and grab your attention like never before!  Now, raw collard greens taste sweet and earthy all at the same time.  I promise it is a ride that will forever change your life! 

 

If you are new to collard wraps, then don't fear!  These wraps are full of flavor that everyone can enjoy.  Additionally, I've created a quick how- to for prepping and wrapping a collard leaf.  Let's get started!

 

Orange Cream Ingredients:

1 cup raw cashews, soaked 1-4 hours, rinsed, drained

1/2 cup freshly squeezed orange juice

1 to 2 Tbsp. coconut aminos or tamari

 

Collard Wrap Ingredients:

1 large or two medium-sized collard green leaves

1/2 cup romaine lettuce, ribboned OR 1/2 cup green cabbage, shredded

1/2 cup sprouts

2 carrots, shredded

1 additional vegetable - I've used cucumber cut into matchsticks but you can shred a beet, or ribbon a zucchini.  Use whatever you like and have on hand.  I love the fresh, crisp texture of cucumber in wraps so I always add them in. 

Sesame seeds, optional 

 

Method for the Cashew Spread:

To a food processor fitted with the S-type blade or to a high speed blender, add all ingredients.  Process until the spread is smooth and creamy.  We are aiming for a hummus like texture here.

 

Method for Collard Wrap (Take a look at my How-to here):

Take your collard green(s) and lay them on a flat surface shiny side down.  De-rib the leaf by shaving the stem with a knife so that it is flush with the leaf.  Take some of the cashew spread and layer it on the leaf in the middle.  Then add your filling.

 

 

Now, roll it up and wrap it in a wet paper towel. Refrigerate for about a half hour to really seal the wrap form.  This is an optional stap.  You can eat it right away if you prefer!  Enjoy!

 

 

 

 



 

Thank you for visiting the Venturing Vegan blog!  Feel free to share any and all recipes with family and friends! Wishing you all a healthy and fun summer!

 

 

 



Flax Crackers, Vegetable Pate, and a Garden Wrap!

For my birthday last year, my amazing (and vegan, thanks to yours truly!) mother gifted me my very own and very first dehydrator!  Thanks to my raw food obsession, this bad boy has come in pretty handy.  I've made the incredible and addicting kale chip, I've made pizza, cookies, wraps, even sweet potato dog treats in my dehydrator.  Well, I was totally stoked when I made my first batch of flax crackers!  They were so incredibly delicious, easy to make, and perfect for snacking with dips that I fell in love with my first bite!  So now, in the spirit of passing it forward and universal love, I gift this recipe to you all.  If you don't have a dehydrator, I suggest baking them in the oven.  They won't be raw but they will be much better for you than traditional chips that are loaded with fat and sodium.  If you do have a dehydrator, than I can guarantee perfection with this recipe.  Enjoy! Oh, and don't forget that you can mix it up with this recipe.  Flax seeds don't have a lot of flavor on their own so go ahead and add your favorite herbs and spices to create new versions.  I've used a mix of garlic salt, cumin and dried cilantro with a pinch of lime juice to make a flax "tortilla" chip to go with guacamole!

Flax Crackers Ingredients:

• 1 cup whole, raw flaxseeds
• 1 cup water
• 1 tsp. garlic salt (option to use sea salt instead)
• 1 tsp. dried basil (or your favorite herb)

Method:

1. Add flax seeds, salt, and basil to a medium-sized bowl and toss to mix.  Add the water and stir well.  Set aside for 5-10 minutes.  Flax seeds form a gel around the outside of the seed when they are wet.  This gel is what will hold the cracker together.
2. Take a lined tray from your dehydrator and use a spoon to scoop the batter onto the tray in cracker sized circles.  Remember, what you see is what you get so make them the size that you want.  I've made little bite-sized crackers and larger crackers for spreading raw cheezes on, both are great!  Dehydrate for about 8 hours.

 

 

Vegetable Pate Ingredients:

• 1 cup raw almonds
• 1 Tbsp. grated ginger
• 2 cloves garlic
• 1 tsp. sea salt
• 3 carrots, chopped
• 2 stalks celery, chopped
• 1/4 cup onion, chopped
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. fresh lemon juice

Vegetable Pate Method:

1. Using a food processor fitted with "S-type" blade, process almond into a flour and set aside.
2. Add garlic, ginger and sea salt and process a few beats.  Then add the carrots, celery, onion, olive oil, and lemon juice and pulse till you have the desired consistency. I pulse until it is hummus like for a dip but a pulse until everything is in little pieces if I am going to put it in a wrap. 



To make a wrap, take a large collard leaf and lay dark side down.  Shave the stem so that it is flush with the leaf.  This will allow the leaf to bend and wrap without breaking.  Add some pate, veggies, lettuce and herbs (or whatever you have on hand) then wrap it up like a burrito.

 

I had this for lunch yesterday and it was incredible!  If you've never had a collard wrap before (I promise to make a how-to on collard wrapping soon) then you are in for a treat!  Collard greens are full of vitamins and iron and they pack a powerful punch of energy!  I had mine before I went out for a hike in a park by my house called Fish Creek park.

 

 

That might look like a bird house but it's actually a little bat house! So cute!! The bats here are really tiny and 100% adorable.  I'll try to get a picture of one to show you guys!

Last night I had a really great time going out to Seattle to attend my friends book launch!  His name is Gyasi Ross and he wrote a really touching and insightful book called, How to Say I Love You in Indian.  I highly recommend reading his book because as a non-native it really opened my eyes to a new perspective about life, love and family.  Here are a few pics from last night:

Great Words

Great Art

and selfies on the ferry ride home from Seattle :)

 

Thank you so much for stopping by the Venturing Vegan blog today!!  Don't forget that viewer comment are like blog cash tips!  I love hearing from you guys!

 

xoxo,

VV

Raw Falafel with Cashew Tzatziki Sauce

 

 

Chickpeas come two ways, in a can or dried from the bulk section of your grocery store.  If you are an overachiever (you know who you are!) then maybe you have grown your own and harvested them fresh from your garden!  If you're like me, you hit up the bulk bins and load up on dried garbanzo beans to keep on hand in your pantry.  About a year ago, I had my first experience with how wonderful chickpeas are to sprout.  If you've never sprouted before, chickpeas (also called garbanzo beans) are a lovely introduction to the ease and enjoyment of home sprouting.  Since they are large and quick to sprout, this makes for easy rinsing and quick sprouted tails which are ready to go in 1-2 days.  They last about a week in the refrigerator and sprouted chickpeas can be used in all the same ways as cooked chickpeas: in hummus, stews, salads, and of course, as a raw falafel ball! 

Falafel is a Middle Eastern dish that is usually deep fried and made of chickpea flour.  I have a delicious Baked Falafel which is amazingly delightful with flat bread, Vegan Tzatziki Sauce, and Quinoa Tabouli.  If you're up for a collard wrap, then I highly recommend preserving the raw integrity of the meal and opting for the delicious, easy, and colorful Raw Falafel with Cashew Tzatziki Sauce and Tabouli.  Tzatziki is a cool and creamy garlic, cucumber yogurt sauce that is heavenly!  You can  make this with a soy/hemp/almond yogurt and have a more traditional tzatziki or you can keep it totally raw, preserve the full flavor and try this satisfying and fully raw Cashew Tzatziki Sauce with your raw wrap.  I have a recipe for tabouli included below because c'mon, what is falafel without the tzatziki and tabouli?

Falafel is not only delicious and a great ethnic addition to your culinary repertoire but adding chickpeas to your diet is a great way to add protein and iron!  Since iron absorption is increased when consumed with Vitamin C, this iron rich dish is classically paired with lots of lemon juice for optimal yum factor.  Chickpeas are rich in fiber and when they are sprouted, chickpeas are a wonderful source of natural and vivacious enzymes which will help rev those cellular catalytic functions keeping you full of beauty and energy!  If you want to learn more about sprouting, check out my Sprouting 101!

~ These raw balls need 5-7 hours to dehydrate and the chickpeas take about 2 days to sprout meaning this meal takes a little planning but once you've got the hang of it, sprouting and dehydrating times will become second nature :) 

Let's get started:

Raw Falafel Ball Ingredients:

• 3 cups sprouted chickpeas, rinsed
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup sunflower seeds, ground to flour
• 1/2 cup flax seed, ground to flour
• 1/4 cup curly parsley, chopped
• 2 TBSP. olive oil
• 1/4 cup lemon juice, fresh
• 2 tsp. coriander
• 3 tsp. cumin
• 1 Tbsp. Nama Shoyu or Tamari (optional or use a dash of sea salt)
• a dash of love and patience

Method

1. To a food processor fitted with the "S-type" blade, add the sunflower seeds and process into a flour and then place sunflower flour in a medium sized bowl and set aside.
2. To your food processor add the chopped garlic and chickpeas and process until they are mashed.  Remove the chickpea mash and add to the bowl with the sunflower flour.
3. To your food processor, add the onion and process until very finely chopped.  Add parsley and process again until the parsley is chopped fine as well.  Add to the bowl of chickpea mash.
4. Add the remaining ingredients to your chickpea mash and mix well.
5. Roll chickpea mixture into 1" size balls and lay on a dehydrator sheet lined with parchment paper.  Dehydrate for 5 to 7 hours.

 

 

 

Cashew Tzatziki Sauce (Raw, Vegan, Gluten-Free)

• 1 cup cashews, soaked overnight
• 1/2 cup filtered water
• juice of 1 lemon
• 1 medium cucumber
• 1 clove garlic
• 1 tsp. salt

Method:

1. Peel the cucumber and slice in half lengthways.  Use a spoon to remove the seeds then slice into half moons.
2. Into a blender, add the cashews, water, lemon juice, garlic, and salt.  Blend until smooth and creamy. 
3. Add the cucumber and pulse slightly until the cucumber is in small pieces.  This will keep covered in the refrigerator for about 4 days.

Tabouli Ingredients:

• 2 cups minced parsley
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup quinoa, cooked and cooled (option to use sprouted quinoa* to keep it raw)
• 2 tomatoes, diced
• 2 cucumbers, diced (peel if your cucumber is not organic)
• 2 Tbsp. organic olive oil
• 3 Tbsp. fresh lemon juice
• 1 tsp. sea salt

* Click here for instructions on how to sprout quinoa and how to cook quinoa.

Tabouli Method:

          Add all ingredients to a large bowl and toss.  Refrigerate for 1 hour to allow flavor to develop. 

To assemble:  *coming soon! How-to wrap a collard green blog!

Add the falafel ball, tabouli, tzatziki, and chopped romaine lettuce to a large collard green and wrap it.  Great for a lunch to go and really great with a side of my Garlic Kale Chips!  Enjoy!

 

After we ate all of the falafel balls, we used to the leftover tzatziki, tabouli and collard to make veggie wraps the next day.  Just as yummy!

Garlic Kale Chips ~ Raw, Vegan, Gluten Free

All hail kale! Yes, I say this over and over again. Please excuse my repeat :)  It's just that kale is so so good for us, it is incredibly versatile and it is really a beautiful plant.  Easy to grow, great in many climates (especially in cold climates where the flavor is enhanced and sweetened) and it will clean, clean, clean your body.  With that said, let's all take a moment to hail the kale!  How can we do this?  How about making kale chips that will blow your expectations of amazing snack foods outta the water?!  Here we go:

This is what you are going to need: dehydrator. If you don't have one, I highly suggest investing in one. In the mean time, set your oven to its lowest setting, crack the door and leave it open for venting.  If you are using an oven, the cooking time will be very quick, about 1 hour or less so keep on eye on them.

Ingredients:

• 1 large bunch of curly green kale, stemmed, chopped  (about 8 cups)
• 1 cup raw cashews, soaked 2-4 hours, rinsed
• 3 Tbsp. fresh lemon juice
• 1/4 cup nutritional yeast
• 8-10 cloves garlic, crushed, roughly chopped
• 1 tsp. sea salt
• 4 tsp. granulated garlic, optional for extra intense garlic flavor
• 1/8 cup filtered water, use as need for consistency

Method:

1. The easiest way to de-stem and wash kale is as follows: Hold the kale leaf by the stem and place your hand around the stem then run upward along the stem to remove the leaf.  Tear or chop your kale and add to a large bowl of filtered water. Let soak for about ten minutes, swish and then drain.  Rinse again and your leaves should be good to go.  No need to dry the leaves. They can be a little wet. 
2. Place all ingredients, except kale, water, and granulated garlic, in a food processer fitted with the "S-type" blade. Process until smooth.  Scape down the sides and with the processor running, slowly add the water.  We want a consistency similar to hummus or tahini.
3. Toss your kale in the garlic mixture.  Massage it into the kale gently.  Then lay your seasoned kale pieces on your dehydrator sheets.  Sprinkle with the granulated garlic.
4. Dehydrate 8 hours.  Best to do this in the morning and let them dehydrate during the day! They smell so incredibly good the scent of garlic will wake you up if you dehydrate overnight!  Enjoy!

These Garlic Kale Chips pair really well with a collard wrap for lunch!  I ate mine with a quick Mexi Collard Wrap filled with fresh veggies, black beans, and avocado mash.  Yum yum!

 

Want more kale chip recipes?  Coming up next, Ginger Soy Kale Chips: