So tasty and filling at the same time. These also travel great!
1 cup tomatoes, chopped
1 cup eggplant, chopped
½ cup red onion, chopped
1 cup cucumber, chopped
¾ cup baby spinach
4 Collard leaves
1 cup "Rawcotta" cheese
1 tablespoon Braggs liquid aminos
1 teaspoon Spike spicey seasoning
You’ll want to prepare the “rawcotta” at least a day ahead. The texture is much better that way.
Wash collard leaves and dry. Cut along the the stem on each side. These will be your wraps. Rub with sea salt on both sides and set aside.
Mix the rest of the vegetables, Bragg’s aminos and Spike seasoning. Let mixture sit for about 10 minutes to let the aminos soak into the vegetables.
Place vegetables on spinach leaves width-wise with a dollop of “rawcotta”.Wrap and enjoy!