SPICY THAI VEGGIE WRAPPERness
Submitted by leafekat on September 10, 2007 - 6:57pm
Servings:
Makes about 6-8 wraps depending how you thick you pack them.Your mouth won’t believe what it is experiencing!!!! This is taken from “Raw Food Real WorlD” however, I did change the recipe a bit. This recipe is WELL worth your time. After making it atleast once a week, you will become a pro and throw it toghether like it was nothing.
Ingredients:
½ cup cashews
2 teaspoon sesame oil
½ teaspoon sea
salt
¼ cup agave
½ cup lemon juice
2 tablespoon ginger, (about a inch of ginger)
1 red chile or any chile, (I like it hot, so determine use full
pepper with caution)
1½ tablespoon nama shoyu
1 cup almond butter
½ head of cabbage, (any type of cabbage will work)
1 large carrot, (or use a few
baby carrots)
1 mango
sprouts
fresh cilantro leaves
fresh basil leaves
fresh mint leaves
Preparation:
1. Put cashews, salt, and sesame oil in the food processor and process.
2. Put agave, lemon juice, ginger, red chile, nama shoyu and almond butter and blend together.
3. Shred cabbage put into bowl and hand mix in the blended ingredients.
4. Cut the carrots into thins slices and do the same to the mango. Lay the lettace leaf down and put the the cabbage mix, lay carrots, mango down. Add some sprouts, cilantro, basil and mint (must add the basil and mint!!). NOW EAT IT. Oh yah, you can fold it, roll it or just fork it. They all taste the same but the experience is your descision.
No responses to "SPICY THAI VEGGIE WRAPPERness"
1.
My friend just made this for me for dinner on Saturday and it was soooooooooooo good. I think she combined the 1st and 2nd steps, but it was divine! Her husband forgot the chili and the mango, so it was without those 2 things, but it was amazing anyway! I don't know if i'd want to add mango to mine - it was so good without it! I'm going out tonight to by the veggies so i can make it myself.
Oh, just to warn people, this recipe makes a lot of the sauce! I love the sauce, but my friend had so much leftover sauce! A little goes a long way on this one! When i make it i'm going to use 1/2 the recipe for the sauce. Thanks for posting this!
2.
My almond butter still says Raw & Organic... am i missing something?
3.
We are trying to come up with a substitute for almond butter-since it is now not raw/organic. Any ideas?
4.
This was so yummy! We made these last night and had the leftovers for lunch. So filling and soooo tasty. I didn't have almond butter, but we used Soynut butter instead.
5.
Absolutely wonderful! Even my husband loved this one. We used habanero pepper powder (sparingly) because we didn't have chiles.
6.
This was so yummy! I actually only had peanut butter so I used that, although a bit less than 1 cup, and it was delicious. I also ended up using an entire head of cabbage and a bit less ginger. Thank you so much for this recipe. Even my boyfriend was craving it and usually he's not the biggest fan of raw creations.
7.
I've made this so many times! Sooooo good!
8.
This sounds like your own private fireworks show in your mouth! Wow!
9.
Oh yah, the cashews with the sesame oil---put that on the top...tastes sooo good.