Raw Stuffed Burrito

Raw Stuffed Burrito

Inspired by @turnipvegan

Ingredients:

Collard Green Wrap

Collard green leaves

Lime

Extra virgin avocado oil, olive oil, or grapeseed oil (cold-pressed as always)

 

Walnut Meat:

2 cups of soaked raw walnuts (always soak ya' nuts for at least 4 hours)

2 cups of chopped butternut squash

1 Tbsp + 1.5 tsp  coco aminos

1 Tbsp of avocado oil, extra virgin olive oil, or grapeseed oil 

1/2 habanero pepper deseeded (optional)

4 dates, pits removed

1 -2 full juices of lime (I love the tart taste!) 

Sea Salt to taste

Papaya Seeds (black peppery taste) to taste

2 Tbsp hemp seeds (optional)

 

1 c Wild Rice 

1-2 c Rough Chooped Mushrooms (I like it without tho!)

1/4 c Finely chopped Red Onion

More Lime....zesty it up!

1/4 c Cilantro 

Sea Salt to taste

Papaya Seeds (black peppery taste) to taste

 

Creamy Ginger Lime Sauce

1 cup raw brazil nuts

2 Tbsp raw agave or date syrup

1 Tbsp freshly chopped ginger

Juice of 2 limes

1/4 cup of Red Onion

Small handful cilantro 

2 Tbsp hemp seeds

1/3 cup SPRING water

Sea Salt to taste

Papaya Seeds (black peppery taste) to taste

 

Other Ingredients:

Avocado (my mouth is watering just thinking of avocados!)  #sigh

Sliced red onion

Sliced red bell pepper

Chopped mango (not for me, but maybe for you!)

Step 1. Clean and cut the stem off the bottom of collard greens. Rub a little lime and oil on both sides of collard greens and place to the side. 

Step 2. Add ingredients for walnut meat to a food processor and blend for 1-2 minutes if you want texture. Feel free to blend upto 3 minutes if you prefer a smoother finish. Place in a container to the side. 

Step 3. Add all ingredients for wild rice to the food processor and blend. Place in a container to the side. 

Step 4. Add all the ingredients for the ginger-lime sauce to a blender and blend until you have a smooth, creamy sauce.

Step 5. Build your wrap by wrapping all the ingredients into the collard green leaves; for more oversized wraps, use two big leaves.

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