sharing raw, vegan recipes and advice
From therawchefblog.com! I wanted to save it and thought I might as well make it public and share. :)
Now what do you do with several days worth of accumulated coconut pulp from making coconut milk? In a vague attempt to make something other than macaroons with it, I came up with this taco-ish pate that went very nicely into a collard wrap with some diced tomatoes - served with a cold glass of coconut milk, of course.
Insofar as I can tell, without having done all that much research into candida or food combining, it should be pretty candida-cleanse friendly and relatively well-combined (I question the coconut pulp with the avocado, but I figure the pulp is pretty much just fiber at this point, right? Thoughts, anyone?) At any rate, it digested pretty well for me personally.
This is a slightly sweet, slightly spiced wrapper that would work equally well for a blintz (with nut cheese, raisins, dates, and fruit) or a spring roll stuffed with savory veggies for dinner as in the photo. Each wrapper here has a different combo of kelp noodles, avocado, king trumpet mushroom, spiralized carrots, thinly sliced red cabbage, thinly sliced fennel, cilantro, and yellow tomato. Three wraps per person should make a satisfying dinner. On this plate is two large wraps, one appetizer-size wrap, and an appetizer-sized wrap I cut in half. I had to secure them with toothpicks because I overstuffed them!
I wanted a lighter tortilla that wasn’t full of buckwheat and wasn’t made entirely out of flax seeds… and I had leftover veggies from making noodles so I used them up and these came out nicely!
