I’ve been learning raw vegan Asian flavors from some of the best sources, Asian locals! Learning to create this flavors can be a bit challenging, since I won’t eat any animal products, I need to share my creations with my Thai friends.
The “Green Wraps” are made stuffed with mangoes and cucumbers? a seed nut miso pate. Sprinkle on top paprika for decoration.
Miso seed pate
1/2 Cup sunflower seeds
1/3 Cup miso paste (brown rice miso or whatever you have, no worries)
1/2 Cup of sun dried tomatoes (soaked for about 2-3 hours)
1/3 Cup of water of the sun dried tomatoes
1 Tbs lemon juice
1 cup of fresh cilantro
1/3 Cup of minced red onion
Directions:
Place all ingredients on a high speed blender (exclude cilantro and onion), mix well and then mix manually the cilantro and onion. You can add a bit of chili powder for a stronger spicy taste.
Tamarind Sauce
1/4 Cup Tamarind pulp
1/2 Cup Water
1 Tbs Irish Moss
1 date
1 Tbs lemons
1/2 tsp chili powder
1/2 tsp sea salt
Tamarind pulp is made from dried tamarinds, removing the seeds with hand and placing the pulp into a jar.
Place all ingredients into a glass jar that can fit a hand blender, mix until smooth. Otherwise place them into a regular blender and mix.
Putting it together:
Julienne cucumbers and mangoes, take your favorite green leaf (kale, spinach, etc), wrap them with love and serve with the tamarind sauce, enjoy!
