Thai Vegetable Wraps
Thai Vegetable Wraps are a fantastic, raw main course as they are so deliciously tasty and filling. Whilst there may seem to be a lot of ingredients, some of which you may have never heard of (Nama Shoyu, for instance), they can all easily be bought over the internet fairly cheaply.
You Will Need: (Makes 6 Vegetable Thai Wraps)
- A small handful of Soaked Cashew Nuts in water, chopped
- 1tsp Sesame Oil
- A drizzle of Maple Syrup (Not strictly raw, but you could use bee pollen instead)
- 1/2 Lemon, juiced
- An inch of Ginger, chopped
- 1 Chilli, chopped
- 1 tbsp Nama Shoyu
- 2 tbsp Almond Butter
- 1/2 Savoy Cabbage, shredded
- 3 Collard Green Leaves
- A Large Handful of Beansprouts
Drain the cashews, and mix them with the sesame oil. Blend together the maple syrup, lemon juice, ginger, chilli and nama shoyu. Add the almond butter and continue to blend into a sloppy mix, almost like a cake mix, adding more water if necessary.
In another bowl, toss together the cabbage and almond butter mix.
Divide the green leaves in half and place dollops of the mix in the centre of your leaf, followed by a sprinkle of cashew nuts and vegetables of your choice, ie carrot sticks, cucumber, and fold like a fajita. Place the roll upside down to prevent the filling coming out and pierce with a cocktail stick.
You can serve your thai vegetable wraps with a drizzle of the nama shoyu, blended up into a liquid with a little extra virgin olive oil.