High Raw - Vegan Quinoa Collard Wraps with Special Sauce

High Raw Vegan Quinoa Wraps 

Occasionally I do eat cooked foods, but not very often.  When I do, I typically incorporate it with mainly raw foods.  One of the cooked foods I truly love is quinoa. 

In short, quinoa is a nutritious gluten-free seed that is a great source of complete protein and fiber.  Quinoa is used like a grain - you can use it in both savory and sweet recipes.  If you've never had it before, give it a try!

For this recipe I used cooked quinoa as the base along with a lightly steamed sweet potato (not yam) with raw veggies and my Raw Vegan Special Sauce.  My tummy isn't able to handle uncooked sweet potatoes, so I simply lightly steam them to satisfy my sensitive tummy. 

This is a very flavorful and filling meal - easily prepared with just a few basic ingredients.  I did not measure the ingredients I put into the quinoa mixture as I just went with what looked and tasted good to me.  Feel free to add or omit any of them.  However, I am including my Special Sauce recipe as that is what really makes this dish flavorful.


High Raw Vegan Quinoa Collard Wraps
approximately 8-10 wraps

Collard Leaves or other wrap of choice

cooked and cooled quinoa (1 cup dry cooked in 2 cups water as per package directions)
1 lightly steamed sweet potato - diced (not yam)
couple handfuls baby spinach - chopped
onion - thinly sliced (as much or little as you like)
avocado - sliced thin

Put all ingredients *except sliced avocado* into a large bowl and gently combine.  Set aside and make the Special Sauce.

Raw Vegan Special Sauce

1 yellow bell pepper
1/2 cup hemp heart seeds
1 banana pepper (or pepper of choice)
juice of 1 lime
small handful cilantro
1/4 tsp ancho chili powder (or to your liking)
pinch of sea salt

Blend all ingredients until smooth and creamy.  Pour sauce into the quinoa mixture bowl and gently combine.

Note about the collard leaves:  I use very large leaves that I cut along both sides of the stem, which gives me 2 leaves.  But you can do this however you like.

For each wrap: place the collard leaf on a cutting board, add a scoop of the quinoa mixture and a couple slices of avocado then roll up like a burrito.  Serve immediately and enjoy!

Peace☮
Rocki

Raw Ranch Dressing or Dip - Vegan and Gluten-Free

Raw Vegan Ranch Dressing or Dip

I'm really happy that I started my new blog, even though it still looks empty.  But no worries!  I will continue to transfer recipes from my old blog over to this one, along with adding all my other recipes.

We eat a lot of HUGE salads daily as well as other raw vegan yummies.  Mark loves salad dressing and me, well I can take it or leave it depending on the salad I make.  Through trial and error, we're both very happy with the dressings I've converted over to raw so far.  For instance, my Raw Vegan Ranch Dressing, which works quite well as a dip too!  This is also entirely nut-free, gluten-free (as all my recipes) and soy-free.

I'll admit that while I really do love this one, I'm still tweaking it here and there.  But if you love ranch dressing and eat a raw vegan diet, I'm pretty sure you'll love this one too!

Raw Ranch Dressing or Dip
makes a little over 1 cup

1/2 cup water
3 Tbs gluten-free raw apple cider vinegar
1/2 tsp organic Dijon mustard
1 Tbs raw agave nectar
1/2 cup raw hemp heart seeds
1/4 tsp dill weed
1 tsp Mediterranean Basil (or regular basil)
1 tsp garlic powder
1 tsp onion powder
pinch of sea salt
2 Tbs EVO (extra virgin olive oil)

Put all ingredients into your blender except the EVO, and blend until well combined - it will start to turn white and take on a somewhat creamy consistency.  I use a Vitamix and it only takes around 30 seconds or so, but go with your inner chef.  With blender running, slowly add in the EVO and continue blending a few moments more.  Pour into glass container of choice and put in fridge to chill or use immediately.

This dressing will thicken a bit more after chilled.  It also works great as a light dip for veggies or your finger ;)

Peace,
Rocki