Raw Vegan Mediterranean Wrap

Raw vegan Mediterranean wraps

I love fast food.

No, no, no! Not, that kind of fast food!

I’m talking about nourishing, plant-based meals that take under 10 minutes to make.

We can call it… Speedy Supper.

Or… Fleet Feast.

Perhaps Swift Snack is most fitting.

Either way, the best meals are the ones that not only taste amazing and are loaded with enzymes, minerals, life-force and nutrients, but also come together in just a few minutes.

Because when I’m hungry, I’m hungry.

There’s a common misconception that raw food is a lot of work, takes too much time and requires a lot of pre-planning.

While this can sometimes be the case, especially for the more complicated dehydrated recipes, it most certainly doesn’t have to be!

In fact, some of my favorite things to eat on a day-to-day basis come together very quickly and require zero dehydration.

While I do enjoy the occasional dehydrated raw vegan comfort food, I usually don’t have the time or patience to make something overly complicated.

I’m a huge fan of raw wraps in particular, because they’re more interesting and generally more satisfying to eat as a meal than a salad, are extremely versatile, and take about 5 minutes to throw together.

They can be as filling or as light as you want, can be made for breakfast, lunch, dinner, dessert or just as a simple snack any time of day!

This wrap is bursting with bright, savory flavors and is packed with healthy fats and cleansing greens.

You can use any raw wrapper you like to make this recipe… my favorite wraps to use are any brand of raw coconut wraps, or the “WrawP” brand of veggie wraps. I used their original flavor for this recipe, because it’s pretty mild and doesn’t distract from the delicious ingredients inside!

I’m not sponsored by WrawP in any way, but I’ll link them here if you want to give them a try.

One other thing to note about this recipe is that the main flavor components inside the wrap are pretty salty and pack a punch, so I highly recommend packing it full of fresh greens to balance everything out. I used mixed organic micro greens for mine, but you can use whatever you like.

This recipe is either a large meal for one, or a hearty lunch for two when cut in half.

Ingredients:

1 Sheet Original WrawP Veggie Wrap or other

1 tbsp kalamata olive tapenade or spread
5-6 sun-dried tomatoes, soaked overnight in water or pre-packed in olive oil
1 ripe avocado
1/2 a medium cucumber, thinly sliced
1 small ripe fresh tomato, chopped into bite-sized pieces
2 cups tender leafy greens (such as spinach) or sprouts of choice
1/4 tsp Italian seasoning

Directions:

  1. If using a Wrawp brand veggie wrap, soften it first by rubbing about 1/2 tsp warm water onto the surface, and let it sit for about 30 seconds.
  2. Smash the avocado onto the wrap, evenly coating the surface of the wrap, leaving about 1/2 inch uncoated on all sides.
  3. Spread the olive tapenade evenly over the avocado.
  4. Line the sun-dried tomatoes over top, keeping in mind to wrap the sheet on the long side. This creates a much bigger wrap with more room for ingredients.
  5. Add fresh tomato and sliced cucumber evenly over the wrap.
  6. Sprinkle on a healthy dose of Italian seasoning.
  7. Pack as many fresh greens/sprouts on top as you can, and roll the wrap closed.

Enjoy! ❤

Raw Vegan Sushi Roll

Before I became vegetarian, I loved sushi.

Not vegetarian sushi, either. My absolute favorites were salmon and tuna nigiri, unagi (eel) rolls, and anything with tobiko on top (those little orange fish eggs).

Sushi was definitely one of my favorite foods growing up.

Ever since I announced to my mom that I was going vegetarian nine years ago, I have relied on cucumber and avocado rolls to get me through my sushi cravings.

While regular cucumber and avocado rolls are absolutely delicious, I recently got a craving for an even healthier option.

Seeing as I’m currently following a raw vegan diet, I figured this was the perfect opportunity to make yet another replacement for an old favorite.

So, I went to the grocery store and bought myself a pack of nori sheets.

And thus, this recipe was born!

It took me about fifteen minutes to make, and the hardest part was chopping the veggies.

Feel free to switch it up and add whatever you like in the middle!

Fresh marinated coconut meat, carrot, bell pepper, jicama, sprouts, even mushrooms. Whatever floats your sushi boat!

In place of rice, I made a sunflower seed pâté seasoned with a little miso paste and rice vinegar.

In my opinion, the main flavor components in a veggie sushi roll are usually the soy sauce, seaweed and wasabi, so I just needed a mild base to compliment the primary flavors. It works perfectly and it’s so easy to make!

There’s one thing I just need to throw out there before we get started:

I’m terrible at rolling sushi.

And you know what? It’s OK if you’re terrible at it too! All we can do is try our best. We can be terrible at it together, united as one uncultured sushi-craving health-nut. (I’m kidding)

But seriously, it’ll still taste delicious no matter how perfect or imperfect it is. I promise.

(If you do have sushi-rolling skills, hit me up. I would love to learn how to not suck at it!)

Here we go.

Ingredients:

Sunflower Seed “Rice”:

2 cups sunflower seeds
1 tsp miso paste
1 tsp rice vinegar
1/8 tsp organic monk fruit or stevia 
1 tbsp sesame seeds 
5-6 tbsp filtered or spring water, to blend

For Everything Else:

1 ripe avocado
1 medium organic cucumber
1 package raw or toasted nori sheets
3 tbsp tamari or nama shoyu
1 tsp wasabi paste
1 tsp sesame seeds or gomasio for garnish

Directions:

  1. In a high speed blender (or food processor) blend the sunflower seeds with the rest of the rice ingredients, adding two tbsp of water at a time until emulsified, but still very thick. I used a Vitamix plunger to really work the mixture into a paste.
  2. Once blended, smear 3 tbsp pâté onto a nori sheet, about an inch off-center to one end of the sheet.
  3. Add thinly sliced matchsticks of avocado and cucumber into the middle of the roll.
  4. Using both hands, begin rolling the sushi tightly beginning at the end closest to where you smeared the pâté.
  5. Using a very sharp knife, carefully cut the roll into individual pieces of sushi. I like dipping the knife into a bit of water after each slice to keep it from sticking. (You can also take this opportunity to clean up the less desirable sushi roll ends by eating them. hehe.)
  6. Serve with a side of tamari and wasabi, or mix the two together to make a sauce like I did to drizzle over top. You can even add some pickled ginger to the party if you like.
  7. Top with gomasio or sesame seeds.

Enjoy! ❤

Creamy No-Fried Beans

From the time I was five to the moment I decided to be a vegetarian at age twelve I was addicted to Taco Bell.

My mom and I (also an ex-Taco Bell junky) would often stop there for dinner after she picked me up from staying with my dad in Sacramento.

While I wasn’t picky about which gooey, cheese-smothered, red sauce-drenched delicacy I was going to chow down on, I did have a few favorites:

Their Seasoned Red Rice, nacho cheese dip, the legendary “Enchirito”, and the joy de vivre of Taco Bell:

Their re-fried beans.

Anything that was on the menu that contained those beans, I was all in.

As I became more health-conscious, my love for re-fried beans evolved.

I was soon a huge fan of Amy’s organic re-fried beans.

I digress.

To this day I still love re-fried beans, but I would much rather have a just-as-satisfying raw vegan version.

I think there’s a misnomer that raw food can’t be heavy, comforting or full of hearty flavors and robust spices.

One of my main goals in starting this blog was to show the world that raw vegan junk food is real.

And I eat it.

A lot.

These no-fried beans are extremely satisfying, filling and versatile.

You can put them in raw tacos or burritos, pair them with raw Mexican “rice”, use them as a dip for chips or veggies, or eat them like I do:

Topped with fresh avocado and chunky salsa fresca.

Plus, they have a hearty amount of secret raw veggies, making this a great recipe to feed picky kids.

The best part?

They only take about 10 minutes to make!

This recipe makes about 4 servings, and can be stored in the fridge for about 3 days.

Ingredients:

2 cups raw sunflower seeds
1 cup yellow or green zucchini
4 to 5 sun-dried tomatoes, re-hydrated in warm water or packed in olive oil
1/4 cup chopped red or yellow bell pepper
1 tbsp extra virgin olive oil
1 heaping tbsp chickpea miso paste 
1 tbsp nutritional yeast
1/2 tsp tamari 
1/4 tsp onion powder
1 clove garlic
1/4 tsp smoked paprika 
1/4 smoked sea salt (optional) sub with regular sea salt if unavailable
1/4 tsp ancho chile powder
1-2 tbsp filtered or spring water to blend

Directions:

  1. Add sunflower seeds to a food processor and grind until a gritty paste is achieved.
  2. Add zucchini, sun-dried tomatoes, bell pepper and miso paste and continue to process into a paste, scraping down the sides.
  3. Add in all the remaining ingredients and continue to process into a creamy “re-fried beans” consistency, adding water a tablespoon at a time if needed.
  4. Taste with a spoon and adjust seasonings if you’d like.
  5. Dish up and top with avocado, salsa fresca and chopped cilantro!

Enjoy! ❤