Lis George is joining the KAB team with original (and tweaked) recipes, featuring raw, vegan and vegetarian cuisine. Welcome!
Raw Lettuce Wraps with Avocado Dip
Don’t be misguided by the fact that this recipe is completely raw. Raw food is not tasteless, boring, or unfulfilling. Contrary to popular belief, you will not die from malnutrition if your diet consists of primarily raw foods.
- 1 head of either Iceberg or Boston Lettuce (you want to choose lettuce with wider leaves)
- 1 Red Onion
- 1 Medium Red Pepper
- 1 Cucumber
- Alfalfa Sprouts
- 2 cups Baby Spinach
- 1 1/2 cups of raw Cashews (Be careful, the majority of Cashews in the nut section are roasted and salted!)
- Olive Oil
- 1 Lemon
- 1 Ripe Avocado
- 1 head of Garlic
- 1 Bunch Green Onion
- Salt & Pepper
Step one: When preparing your wraps it is important to make the most delicious and interesting ingredient first…Raw Cashew Cheese!
Take your 1.5 cups of cashews and cover with water. Let them soak for about 2 hours. When they are done soaking, place them in a food processor or blender. Add 1 tsp lemon juice, 2 cloves of garlic, salt and pepper to taste, and 1/4 cup of water. Blend until contents resemble ricotta cheese. I usually make extra because cashew cheese is delicious and lasts for a few days when refrigerated.
Step two: Prepare your fresh veggies for wrapping. For each wrap, you will need two lettuce leaves. Try to pick the leaves that are largest.
Lay them out flat and side by side, with half of each leaf overlapping. Cut the veggies. Â I chose to put Red Onion, Cucumber, Red Pepper, Baby Spinach, and Alfalfa Sprouts in my wrap.
When cutting the pepper, onion, and cucumber make sure to slice them into long thin strips. This will make wrapping easier. Plus the vegetables are less likely to fall out during consumption.
I cut enough vegetables to make 3 lettuce wraps.
Step Three: To make the avocado dip, simply cut and mash up your avocado with 2 tsp’s lemon juice, salt, and pepper. Set aside.
Step Four: To construct your wraps, take your two large lettuce leaves and place 4 baby spinach leaves onto the overlapping section. Spoon out 1 tbsp of cashew cheese onto the baby spinach. Fill your wrap with 3-4 pieces of each vegetable, placing them length-wise. Top with a bunch of sprouts.
While wrapping, be extremely gentle because lettuce rips easily. Try to make your wrap as tight as possible. Tie each wrap with a long strip of green onion.
I dipped my remaining red pepper into my avocado dip! Enjoy!