Raw Wraps with Lemon Tahini DressingPosted: June 28, 2013
I know I know….another wrap, but I promise, this one is different. It’s raw…ooooo…aaaaahhh. After last weeks Kohlrabi adventure, I had so many ideas of what to do with my newfound favourite vegetable. And one of them was to eat it raw…with it’s City Beet CSA friends Mr. Carrot and Ms. Radish, all together in a colourful raw wrap. To add some fresh flavour I decided to pair these wraps with a simple lemon-tahini dressing, very Gorilla Food style. This wrap reminds me of the time when Katie and I met a raw foodist and I asked him what types of things he ate and he replied “Oh you know…oranges, apples, bananas some raw nuts. So raw foodist guy, this one is for you, to show you that you can actually eat something other than just apples and bananas.
Ingredients (1 serving):
In the wrap:
1/4 bulb of kohlrabi
2 small carrots
handful each of mint and cilantro
2 raw collard leaves
*This recipe makes a bit more than you need for one person but will keep in the fridge for a few days in a sealed container.
1/4 cup raw tahini
1/4 cup water
juice from 1 lemon
1 garlic clove (or 1/2 garlic scape) chopped
salt and papper to taste
1 tbsp olive oil
1/4 cup nutritional yeast flakes
1/4 soft avocado
1. To prepare the dressing, throw all dressing ingredients in a blender and blend until smooth, adding more water if necessary.
2. Finely slice kohlrabi, carrots, radish into thin pieces.
3. Assemble wraps by laying veggies and herbs in an open face down collard leaf and topping with a dollop of dressing. Roll up as you would a tortilla without folding the edges in….as the collard leaves are not as flexible when they are raw.