GlimR
09-14-2009, 06:52 PM
Great recipe from RFRW...instead of the tamarind dipping sauce I made a plum hoisin sauce and enoki mushroom instead of the bean sprouts, romaine leaves instead of the collards...these were soooooooo good!!!
GreenChef Sarma Melngailis | Spicy Thai Vegetable Wraps
Spicy Thai Vegetable Wraps
with tamarind dipping sauce (raw)
Makes 12 Wraps
For the wraps:
1/2 cup chopped raw cashews
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 (I used chili paste*)
1 1/2 tablespoons nama shoyu
1 cup raw almond butter
1/2 head savoy cabbage, shredded (I used reg. green cabbage)
6 very large collard green leaves (I used romaine 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 ( I used enoki mushrooms)
1 handful cilantro leaves
1 handful torn basil leaves
1/2 handful mint leaves (torn or cut if leaves are large)
Step 1 In a small bowl, mix the cashews, sesame oil, and salt and set aside.
Step 2 In a high-speed blender, puree the maple syrup, lemon juice, ginger, red chile, and nama shoyu. Add the almond butter and blend at low speed to combine. Add water to thin if necessary, to get a thick, cake batter – like consistency.
Step 3 In a medium bowl, add the shredded cabbage and the almond butter mixture and toss well to combine (this is easiest if you use your hands).
Step 4 Cut out the center rib of each collard green leaf, dividing the leaf in half. Place 1 half leaf on a cutting board with the underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1 1/2 inches clear at the bottom. Sprinkle some of the chopped cashews over the cabbage. Lay a few sticks of carrot, a few strips of mango, and a few sprouts on top. Add a few leaves each of cilantro, basil, and mint. Fold the bottom of the collard leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward. Place the roll seam side down on a serving dish. Repeat with remaining collard leaves and ingredients. Serve with the tamarind dipping sauce.
Instead of the Tamarind Dipping Sauce I made this...(also from RFRW)
Plum Hoisin Sauce
2 cups fresh plums
1/2 c. sesame oil*
1/2 c. mirin*
1/4 c. nama shoyu
1/2 c. maple syrup*
1/2 c. ginger juice ( I used 1 T. chopped ginger)
Sea Salt
1. Dehydrate plums overnight.
2.In VM, blend plums and all other ingredients on high till smooth.
3. Strain ( I didn't do this)
4. Place in squeeze bottle or other covered container.
GreenChef Sarma Melngailis | Spicy Thai Vegetable Wraps
Spicy Thai Vegetable Wraps
with tamarind dipping sauce (raw)
Makes 12 Wraps
For the wraps:
1/2 cup chopped raw cashews
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 (I used chili paste*)
1 1/2 tablespoons nama shoyu
1 cup raw almond butter
1/2 head savoy cabbage, shredded (I used reg. green cabbage)
6 very large collard green leaves (I used romaine 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 ( I used enoki mushrooms)
1 handful cilantro leaves
1 handful torn basil leaves
1/2 handful mint leaves (torn or cut if leaves are large)
Step 1 In a small bowl, mix the cashews, sesame oil, and salt and set aside.
Step 2 In a high-speed blender, puree the maple syrup, lemon juice, ginger, red chile, and nama shoyu. Add the almond butter and blend at low speed to combine. Add water to thin if necessary, to get a thick, cake batter – like consistency.
Step 3 In a medium bowl, add the shredded cabbage and the almond butter mixture and toss well to combine (this is easiest if you use your hands).
Step 4 Cut out the center rib of each collard green leaf, dividing the leaf in half. Place 1 half leaf on a cutting board with the underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1 1/2 inches clear at the bottom. Sprinkle some of the chopped cashews over the cabbage. Lay a few sticks of carrot, a few strips of mango, and a few sprouts on top. Add a few leaves each of cilantro, basil, and mint. Fold the bottom of the collard leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward. Place the roll seam side down on a serving dish. Repeat with remaining collard leaves and ingredients. Serve with the tamarind dipping sauce.
Instead of the Tamarind Dipping Sauce I made this...(also from RFRW)
Plum Hoisin Sauce
2 cups fresh plums
1/2 c. sesame oil*
1/2 c. mirin*
1/4 c. nama shoyu
1/2 c. maple syrup*
1/2 c. ginger juice ( I used 1 T. chopped ginger)
Sea Salt
1. Dehydrate plums overnight.
2.In VM, blend plums and all other ingredients on high till smooth.
3. Strain ( I didn't do this)
4. Place in squeeze bottle or other covered container.