Raw Vegan Wraps скачать в хорошем качестве

Raw Vegan Wraps

I’ve been making these flavorful, tasty wraps every day for lunch. The smashed avocado adds a rich creaminess, the shredded carrot imparts a slight sweetness and textural element. The cucumber noodles have a wonderful subtle crunchiness. The nutritional yeast imparts a cheesy flavor. The dehydrated marinated mushrooms are the star, which tastes like cooked steak off the grill, that’s been sliced into bite-sized pieces. The collard wrap has a neutral flavor, that holds it all together beautifully. This is so delicious; I hope you give it a try. my website: www.TheHighFiveDiet.com Raw Vegan Wrap Ingredients: 7 medium-sized bella mushrooms, washed, stems removed, chopped 2-3 tablespoons coconut aminos 1 medium or large collard green leaf ½ to 1 ripe avocado mashed (use ½ avocado for a smaller leaf) Pinch of salt 1 English cucumber, peeled and spiralized 3 medium-sized carrots, shredded 1 green onion, sliced Bunch cilantro, washed and chopped 1-2 tablespoons unfortified nutritional yeast (2 TBSP for a large wrap) For these raw vegan, meaty-cheesy, wraps, remove the stems from a least seven mushrooms, the method I’m showing makes them taste like chopped, grilled steak. Clean and dice the mushrooms. Place the diced mushrooms into a silicone dehydrator tray. Pour a generous amount of coconut aminos on top and toss to coat each one. Dehydrate the chopped mushrooms at 113 degrees for four hours. They shrink and firm up. Chop off the ends from one or more English cucumbers, peel, and slice into three-inch pieces and spiralize to make noodles. Place the cucumber noodles in a large glass dish. Peel three or more medium-sized carrots, cut off ends and shred. Add the shredded carrots to the same glass pan with the cucumber noodles. Wash and slice one green onion, add to dish, along with a bunch of chopped, freshly washed cilantro leaves. Place one large collard green leaf flat on a large cutting board, cut out a small section of the stem on the bottom to make the wrap easier to roll. For the base, add one small smashed avocado with a sprinkle of salt to the collard green with a butter knife. You can also use premade avocado cups from Costco for the spread. Next, add a generous amount of the shredded carrot, cucumber noodles, cilantro, green onion, dehydrated chopped mushrooms, the more mushrooms, the yummier the wrap. For the cheese, sprinkle one or more tablespoons of unfortified nutritional yeast. The larger the leaf, the more nutritional yeast, mushrooms and avocado, you’ll want to add. Wrap carefully, and firmly, tucking in both ends. I usually eat this wrap like a huge tootsie roll, but you can also cut it in half with a serrated knife. I eat this wrap right away, but you can pack one ore more for a picnic or take them to work for lunch.