GreenChef Sarma Melngailis | Spicy Thai Vegetable Wraps

sarma thaiwraps 01 GreenChef Sarma Melngailis | Spicy Thai Vegetable Wraps

Spicy Thai Vegetable Wraps
with tamarind dipping sauce (raw)

Tamarind pulp can be found as cellophane-wrapped, sun-dried bricks in Asian, Latin, and Indian markets. Tamarind pulp is the sticky interior of pods that grow on a variety of evergreen tree originally native to Africa. Tamarind, which is very intense in flavor, lends sweet-and-sour notes to dishes. Because the pulp usually contains seeds, you should always strain it before use. Pull off an amount appropriate to your needs and soak it in warm, purified water for about 15 minutes. Then strain the pulp and liquid through a fine-mesh colander into a bowl to catch the usable diluted pulp, leaving the seeds and fibers caught in the mesh. (Discard what’s left in the strainer.)

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Makes 12 Wraps

For the wraps:

1/2 cup chopped raw cashews (dehydrated, if preferred)

1 tablespoon sesame oil

1/2 teaspoon sea salt

1/4 cup maple syrup

1/2 cup lemon juice

2 tablespoons chopped ginger

1 tablespoon chipped red chile, seeds included

1 1/2 tablespoons nama shoyu

1 cup raw almond butter

1/2 head savoy cabbage, shredded

6 very large collard green leaves

1 large carrot, cut into matchstick-size pieces

1 large ripe mango, cut lengthwise into strips, about 1/4-inch thick

2 cups bean sprouts

1 handful cilantro leaves

1 handful torn basil leaves

1/2 handful mint leaves (torn or cut if leaves are large)

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