It’s always refreshing to enjoy raw veggies when so much flavor is involved. Peanut sauce? You can pretty much always count me in. Although I feel best when the majority my intake is from warm/dense foods, my energy starts to shift if I’m not balancing it with meals that have light/cold qualities as well. Anyone else? (Side note: I sound like a true Vata Dosha here! We’ll talk about Ayurvedic body constitutions soon).
I love wraps and sandwiches since I don’t typically like eating salads or smoothies frequently. These are my go-to meal for incorporating a variety of vibrant plants all at once. And if you switch up the flavors of the mushrooms and dipping sauce, you can enjoy an entirely different wrap every time. The possibilities are endless.
A note on the mushrooms: I wanted some depth added to the raw veggies, so I cooked them up to compliment the flavors of the peanut sauce. This is optional – you can certainly leave them out to have an entirely raw veggie wrap.
These wraps are… Full of flavor. Refreshing. Satisfying. Nutrient dense. Delicious. And ready in less than 30 minutes!
COLLARD GREEN WRAPS
- mushrooms of your choice (I used baby bella)
- 3 cloves garlic, minced
- 1 Tbsp grated ginger
- 1 Tbsp sesame oil + 2 Tbsp coconut oil
- 3 Tbsp coconut aminos
- 1 Tbsp rice vinegar
- s & p
- 1 bundle collard greens
- 6 carrots, cut vertically
- 3 green onions, chopped
- handful of sprouts
- handful of spinach
- fresh mint leaves
- fresh cilantro leaves
- Start by sauteing the mushrooms over medium heat with the three cloves of garlic, ginger, and sesame + coconut oil. Let simmer for about 6 minutes.
- Then, add coconut aminos, rice vinegar, and salt + pepper to taste. Cook until mushrooms brown and reduce in size. Roughly 12 minutes, or more depending on the mushrooms.
- While your mushrooms are cooking, you can prep the veggies. Arranging them on a plate or cutting board helps build the wraps faster. Cut the stems off of the collard greens at the base of the leaf to make them easier to roll.
- Lay a collard green out and fill with the mushrooms, carrots, spinach, sprouts, green onions, mint, and cilantro. Fold the collard green over once so the fillings are secured inside ( burrito style), then carefully roll, watching the sides so you don’t push any ingredients out.
SPICY PEANUT SAUCE
- 1/3 cup creamy nut butter (peanut, sunflower, etc.)
- 2 Tbsp coconut aminos
- 2 Tbsp maple syrup or coconut sugar
- 1 garlic cloves
- 1/2 tsp red pepper flake
- juice of 1/2 lime (roughly)
- Hot water to thin
- salt & ground peppercorns
- Prepare the spicy peanut sauce by adding all the ingredients into a bowl (except the water). Mix the ingredients, then add the water slowly – start with about a tablespoon. Mix, and keep adding to your desired consistency. Taste and adjust, adding more lime, salt, or sugar as needed.