Spicey Thai Vegetable Wraps
(10-12 wraps)
½ cup raw chopped raw cashews
1 Tablespoon sesame oil
½ teaspoon sea salt
3 Tbsp maple syrup
½ cup lemon juice
2 Tablespoons chopped ginger
1 tablespoons TJ’s ground red chili paste
1 cup raw almond butter
½ head napa cabbage, shredded
6 very large collard green leaves or romaine leaves
1 ½ cups of shredded carrots
1 large ripe mango, cut lengthwise into strips, about ¼ inch thick
2 cups bean sprouts
1 handful cilantro leaves
1 handful torn basil leaves
½ handful mint leaves (torn or cut)
Directions:
In a small bowl, mix the cashews, sesame oil, ad salt and set aside.
In a Vita-mix or high speed blender, puree the maple syrup, lemon juice, ginger, red chile paste. Add almond butter and blend at low speed to combine. Add water to thin if necessary, to get a thick, cake batter-like consistency.
Cut out the center rib of each collard green leaf, dividing the leaf in half. Place 1 half leaf underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1 ½ 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, a few leaves 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