Since contributing to PETA, I have found that quite a lot of Cooked Vegan Readers are not that receptive to the Raw Vegan diet. But there are also quite a few Vegans out there who are open to eating more Raw Vegan foods. I was happy to find that Ann Gentry is one of them! She has explored Raw Veganism and includes her own raw recipe in her new book Vegan Family Meals. As part of her blog tour, I am highlighting her Living Wrap. This is delicious and easy to make. My husband and I enjoyed it. I particularly loved her salad dressing.
Living Wrap
The Spread
Blend in a food processor to make a spread:
1 cup diced red bell pepper
1 cup raw shelled sunflower seeds
1/2 cup firmly packed fresh basil leaves
1 tbspn fresh lemon juice
1 tbspn nama shoyu
1 tsp sea salt
2 cloves garlic
Salad and Dressing
Place in a bottle and shake vigorously.
1 tbspn raw apple cider vinegar
1 tbspn fresh orange juice
1 tsp raw agave nectar
1 tsp chopped fresh dill
1 small clove garlic, minced
1 1/2 tbspn extra virgin olive oil
sea salt and pepper, to taste (I used 1 tsp salt and a dash or two of pepper)
Toss with 6 cups of salad greens.
I didn't need to use toothpicks if I stacked them up.
Wraps
collard green leaves, stemmed
2 Persian cucumbers, peeled, seeded and cut into long strips
2 large ripe avocados, peeled, pitted and thinly sliced
2 ripe tomatoes, halved and thinly sliced
Lay the pieces of collard greens on the work surface. Spread some red pepper mixture in the center of each collard green. Lay 2 cucumber strips, 2 avocado slices and 1 tomato slice over the spread on each piece. Place a few leaves of the salad on top of the tomatoes. Roll the greens. Stick toothpicks through the wraps, if required. Serve the remaining salad on the side.
Note: I didn’t have time to make rolls and simply created a very delicious salad the next day by mixing everything together (I sliced the collard greens into ‘noodles’).
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