Collard Green Wraps

One thing I found out quick when I chose this lifestyle is that there’s whole lotta vegan denominations. I thought everyone was on the same shxt. But I was wrong.

Just show me da recipe brah

You can look em up online and you’ll see what I’m talking about. It’s too many for me to keep up with. But one of the main ones I’ve seen is raw vegan.

In general, raw vegans don’t cook their food. They just eat it in it’s raw state.

One of the reasons I never experimented with this in the past is because I was confused on how anything could taste good and have variety since the only raw shxt I knew about is a salad.

But I’m here today to say I’ve been changed. I experienced the pleasures of a raw vegan recipe and I might have to start makin more of this shxt. Fr.

This wrap is one of the best things I’ve had in awhile and made me start to consider adding more of these type of recipes into my arsenal of shxt to make.

Not to mention, it feels good. Looking at all the colors and knowing you’re getting a variety of nutrients is an underrated effect. But it’s worth it.

Recipe

Ingredients

Sauce

  • Avocado
  • 2 limes
  • 1 tablespoon agave
  • Salt
  • Pepper

Filling

  • 1 cup walnuts
  • 2 tablespoons coconut aminos or soy sauce/tamari
  • 3 tablespoons olive oil
  • 1 tablespoon agave
  • 2 teaspoons liquid smoke
  • Onion powder
  • Garlic powder
  • Smoke paprika
  • Pepper
  • Salt

Rest of Ingredients

  • Collard greens
  • Bell peppers
  • Sprouts (can be any kind)
  • Small red cabbage
  • 1 cucumber
  • 1 tomato

Instructions

  1. Cut off the stems from the collard leaves and soak in water with lemon juice for 10-15 minutes.
  2. Once finished, dry the leaves and set them aside.
  3. In a food processor combine the filling ingredients and blend until the consistency resembles ground beef. Set aside.
  4. In food processor or small blender, combine avocado, lime juice, agave, salt, and pepper to create an avocado sauce. If sauce is too thick, add more lime juice or small amount of water to thin out.
  5. Chop the bell peppers, cabbage, cucumber, and tomatoes.
  6. Spread the filling onto the leaf, add vegetables, finish with avocado sauce. Roll together.
  7. Eat that shxt!

This recipe was adapted from here.

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