This one takes time to prepare , but the result is unbeleivable !!! Your tastebuds will wonder what the hell is goin' on ??? It's by far one of my top 10 recipe...
Serve it with a raw pad thai and you're set for success !!!
SPICY THAI WRAPS (Inspired by Sarma Melngailis)
For the wraps: Makes 12 Wraps
1/2 cup chopped raw cashews (dehydrated, if preferred)
1 tablespoon sesame oil
1/2 teaspoon sea salt
1/4 cup maple syrup or agave or yacon
1/2 cup lemon juice
2 tablespoons chopped ginger
1 tablespoon chipped red chile, seeds included
1 1/2 tablespoons nama shoyu
1 cup raw almond butter
1/2 head savoy cabbage, shredded
6 very large collard green leaves
1 large carrot, cut into matchstick-size pieces
1 large ripe mango, cut lengthwise into strips, about 1/4-inch thick
2 cups bean sprouts
1 handful cilantro leaves
1 handful torn basil leaves (thai basil is the best !)
1/2 handful mint leaves (torn or cut if leaves are large)
In a small bowl, mix the cashews, sesame oil, and salt and set aside.
In a high-speed blender, puree the maple syrup, lemon juice, ginger, red chile, and nama shoyu. Add the almond butter and blend at low speed to combine. Add water to thin if necessary, to get a thick, cake batter - like consistency.
In a medium bowl, add the shredded cabbage and the almond butter mixture and toss well to combine (this is easiest if you use your hands).
Cut out the center rib of each collard green leaf, dividing the leaf in half. Place 1 half leaf on a cutting board with the underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1 1/2 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. Add a few leaves each 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. Place the roll seam side down on a serving dish. Repeat with remaining collard leaves and ingredients. Serve with the tamarind dipping sauce.
For the tamarind dipping sauce:
1 cup soaked and strained tamarind pulp
3 tablespoons maple syrup or agave or yacon
1 tablespoon nama shoyu
1 tablespoon extra-virgin olive oil
Pinch of sea salt
Tamarind pulp can be found as cellophane-wrapped, sun-dried bricks in Asian, Latin, and Indian markets. Tamarind pulp is the sticky interior of pods that grow on a variety of evergreen tree originally native to Africa. Tamarind, which is very intense in flavor, lends sweet-and-sour notes to dishes. Because the pulp usually contains seeds, you should always strain it before use. Pull off an amount appropriate to your needs and soak it in warm, purified water for about 15 minutes. Then strain the pulp and liquid through a fine-mesh colander into a bowl to catch the usable diluted pulp, leaving the seeds and fibers caught in the mesh. (Discard what’s left in the strainer.)
Place the tamarind pulp, maple syrup, nama shoyu, and olive oil in a blender and puree until smooth. Taste for seasoning and add a pinch of salt if necessary. Place in a separate bowl and set aside. This sauce may be made ahead and refrigerated for up to 2 days. It can also be frozen if you have leftovers or want to make it in advance.