I think at this point we’ve all heard about the vegan raw food movement. The idea behind it being that no food should be heated above 40 degrees C (104 degrees F) to limit the loss of nutritional value. I feel it’s safe to say that the average person isn’t exactly thrilled by this type of cuisine (anyone remember the Sex and the City group outing to the raw food restaurant and their facial expressions after tasting such food)?
Even though I do consider myself open to new foods and cuisines I’m not particularly eager to take cold wheatgrass asparagus shots either. Yet when I found this raw vegan collard wraps recipe online I quickly put it on my short list. And I was blown away. I made this over the weekend while I was visiting my parents and we all loved this (mom thought the cumin taste was a little strong so I want to experiment with minced ginger and garlic instead). Really though this makes for a great healthy mid afternoon snack or even lunch. Perfect for the summer months when it’s too hot to even think about going near the stove. And to get that perfect cut on the collard wraps you’ve got to use the Japanese made Global Knives. I first found out about them through the catering company I worked at since that’s all we used and after falling in love with them there, gave my mom one for Christmas.
Who could have guessed that pecans and soy sauce make a great pair?
The raw vegan movement – with a recipe like this – not bad, not bad at all.
Helpful kitchen tools for this recipe:
- • Global G-2 – 8 inch, 20cm Chef’s Knife – you won’t get a better/smoother cut
- 4 large collard leaves
- 1 red bell pepper
- 1 avocado
- 2-3 ounces alfalfa sprouts
- ½ lime
- 1 cup raw pecans
- 1 tablespoon tamari (gluten-free soy sauce)
- 1 teaspoon cumin (or ½ teaspoon minced garlic and ½ teaspoon grated ginger)
- 1 teaspoon extra virgin olive oil
- To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
- Slice avocado and pepper.
- In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
- Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.