As I sit here shamelessly stuffing my face with a Van de Kamp’s donut, here is one of my favorite vegan, raw, gluten-free (and all that jazz) dish that is the easiest to to make, and super filling. I originally found this recipe via Kimberly Snyder, one of my favorite nutritionists. I mention her green smoothie recipe here.
These glorious raw taco wraps are a mainstay in my kitchen. They are perfect for anytime of day– a healthy dinner, or lunch on-the-go. Kids love it, BAE loves it–this recipe should be in every woman’s arsenal of quick and easy meals that also look really really fancy. It is all an illusion, and it is okay.
Note: The recipe lists cayenne pepper in the instructions, but doesn’t mention it in the list of ingredients. I typically leave it out, because it really doesn’t need it.
I like to go with the flow of the leaf, and fold like a taco along the stem. Everytime I make this, I’m still amazed at how much this tastes like real taco meat, and promise the meat-lovers will be happy.
2 cups walnuts
1 Tbs. cumin
½ Tbs. coriander
2 Tbs. low sodium tamari
1 tsp. chili powder
Collard greens, washed with stems trimmed about 2 inches from bottom of leaf
Check out full recipe here. Try it out, and let me know what you think! Also, please share your favorite recipes with me from Pinterest and I’ll get to cooking! 🙂
Images by Maya Brown