Turnip Todd's Purple Wrap
Eating raw vegan does not have to be boring. Yes, it takes time and planning, but with time, you can master ways to prepare in bulk to save time. When you are mindful, you are fully aware and present in the moment, not distracted by thoughts of the past or future, and focused on the now. It's about paying attention, on purpose, to your thoughts, feelings, bodily sensations, and the food you are putting into your body without judgment. You are also gaining discipline to break free from habits that don't serve you. Check out these, very not boring, wraps. Enjoy!
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Purple Wrap
- 1/4 cup nutritional yeast
- 2 tsp garlic powder
- 2 tsp cumin
- 1 cup ground flaxseed
- 1/2 cup chopped leek root
- 1/2 cup chopped beets
- 2 tsp extra virgin cold-pressed olive oil
- 2 tsp raw tahini
- 1 cup water
- 2 tsp lime juice
- to taste salt
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Walnut Crumbles (Asada Vibes)
- 1.5 cups raw walnuts
- 1/4 cup raw hemp seeds
- 2 Tbsp lime juice
- 3 Tbsp water
- 1 Tbsp ground flaxseed
- 2 tsp minced garlic
- 1 Tbsp cumin
- 1 Tbsp avocado oil
- 2 soaked & chopped chili pods (soak dehydrated pods in water overnight)
- small handful fresh cilantro
- to taste salt & pepper
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Spanish Cauliflower Rice
- 1/2 head cauliflower, roughly chopped
- 1/2 cup pico de gallo
- 1/2 deseeded jalapeño, finely chopped
- 2 tsp cumin
- 2 tsp lime juice
- to taste salt & pepper
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Additional Ingredients
- avocado, sliced
- yellow bell pepper, sliced
- red bell pepper, sliced
- chipotle lime sauce (see Jicama Street Taco recipe)
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Directions
- Add all ingredients for the Purple Wrap to a high-speed blender. Blend until you achieve a smooth, consistent mixture
- Pour the wrap mixture onto a dehydrator rack lined with parchment paper. Spread it out evenly, ensuring the layer is thick enough to compensate for shrinkage during dehydration
- Dehydrate for 3-5 hours at a max of 118 degrees Fahrenheit. Flip the wrap around the 2.5-3 hour mark to ensure even dehydration. TIP: If the wraps seem too dry and lack flexibility when ready to use them, lightly mist them with water to regain flexibility
- Combine all ingredients for the Walnut Crumbles in a food processor. Pulse until the mixture is well combined but still has some texture. Set aside
- Add all ingredients for the Spanish Cauliflower Rice to the food processor. Pulse a few times until the mixture is combined but retains the rice-like texture. Set aside
- Lay a purple wrap shell on a flat surface. Start with a layer of the Walnut Crumbles, followed by a generous spoonful of Spanish Cauliflower Rice. Add slices of avocado, yellow bell pepper, and red bell pepper to the wrap
- Drizzle with chipotle lime sauce
- Carefully fold or roll the wrap, ensuring all the fillings are snugly enveloped.
‍
Enjoy!Â
Shopping ListÂ
Purple Wrap
- 1/4 cup nutritional yeast
- 2 tsp garlic powder
- 2 tsp cumin
- 1 cup ground flaxseed
- 1/2 cup chopped leek root
- 1/2 cup chopped beets
- 2 tsp extra virgin cold-pressed olive oil
- 2 tsp raw tahini
- 1 cup water
- 2 tsp lime juice
- to taste salt
‍
Walnut Crumbles (Asada Vibes)
- 1.5 cups raw walnuts
- 1/4 cup raw hemp seeds
- 2 Tbsp lime juice
- 3 Tbsp water
- 1 Tbsp ground flaxseed
- 2 tsp minced garlic
- 1 Tbsp cumin
- 1 Tbsp avocado oil
- 2 soaked & chopped chili pods (soak dehydrated pods in water overnight)
- small handful fresh cilantro
- to taste salt & pepper
‍
Spanish Cauliflower Rice
- 1/2 head cauliflower, roughly chopped
- 1/2 cup pico de gallo
- 1/2 deseeded jalapeño, finely chopped
- 2 tsp cumin
- 2 tsp lime juice
- to taste salt & pepper
‍
Additional Ingredients
- avocado, sliced
- yellow bell pepper, sliced
- red bell pepper, sliced
- chipotle lime sauce (see Jicama Street Taco recipe)
‍
Directions
- Add all ingredients for the Purple Wrap to a high-speed blender. Blend until you achieve a smooth, consistent mixture
- Pour the wrap mixture onto a dehydrator rack lined with parchment paper. Spread it out evenly, ensuring the layer is thick enough to compensate for shrinkage during dehydration
- Dehydrate for 3-5 hours at a max of 118 degrees Fahrenheit. Flip the wrap around the 2.5-3 hour mark to ensure even dehydration. TIP: If the wraps seem too dry and lack flexibility when ready to use them, lightly mist them with water to regain flexibility
- Combine all ingredients for the Walnut Crumbles in a food processor. Pulse until the mixture is well combined but still has some texture. Set aside
- Add all ingredients for the Spanish Cauliflower Rice to the food processor. Pulse a few times until the mixture is combined but retains the rice-like texture. Set aside
- Lay a purple wrap shell on a flat surface. Start with a layer of the Walnut Crumbles, followed by a generous spoonful of Spanish Cauliflower Rice. Add slices of avocado, yellow bell pepper, and red bell pepper to the wrap
- Drizzle with chipotle lime sauce
- Carefully fold or roll the wrap, ensuring all the fillings are snugly enveloped.
‍
Enjoy!Â
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