Turnip Todd's Purple Wrap

Eating raw vegan does not have to be boring. Yes, it takes time and planning, but with time, you can master ways to prepare in bulk to save time. When you are mindful, you are fully aware and present in the moment, not distracted by thoughts of the past or future, and focused on the now. It's about paying attention, on purpose, to your thoughts, feelings, bodily sensations, and the food you are putting into your body without judgment. You are also gaining discipline to break free from habits that don't serve you. Check out these, very not boring, wraps. Enjoy!

Join the discussion

Go Pro to Access This Recipe

You don't have permission to view this recipe. Please upgrade your plan or sign in to continue.

Upgrade

Shopping List

Purple Wrap

1/4 cup nutritional yeast
2 tsp garlic powder
2 tsp cumin
1 cup ground flaxseed
1/2 cup chopped leek root
1/2 cup chopped beets
2 tsp extra virgin cold-pressed olive oil
2 tsp raw tahini
1 cup water
2 tsp lime juice
to taste salt

‍

Walnut Crumbles (Asada Vibes)

1.5 cups raw walnuts
1/4 cup raw hemp seeds
2 Tbsp lime juice
3 Tbsp water
1 Tbsp ground flaxseed
2 tsp minced garlic
1 Tbsp cumin
1 Tbsp avocado oil
2 soaked & chopped chili pods (soak dehydrated pods in water overnight)
small handful fresh cilantro
to taste salt & pepper

‍

Spanish Cauliflower Rice

1/2 head cauliflower, roughly chopped
1/2 cup pico de gallo
1/2 deseeded jalapeño, finely chopped
2 tsp cumin
2 tsp lime juice
to taste salt & pepper

‍

Additional Ingredients

avocado, sliced
yellow bell pepper, sliced
red bell pepper, sliced
chipotle lime sauce (see Jicama Street Taco recipe)

‍

Directions

Add all ingredients for the Purple Wrap to a high-speed blender. Blend until you achieve a smooth, consistent mixture
Pour the wrap mixture onto a dehydrator rack lined with parchment paper. Spread it out evenly, ensuring the layer is thick enough to compensate for shrinkage during dehydration
Dehydrate for 3-5 hours at a max of 118 degrees Fahrenheit. Flip the wrap around the 2.5-3 hour mark to ensure even dehydration. TIP: If the wraps seem too dry and lack flexibility when ready to use them, lightly mist them with water to regain flexibility
Combine all ingredients for the Walnut Crumbles in a food processor. Pulse until the mixture is well combined but still has some texture. Set aside
Add all ingredients for the Spanish Cauliflower Rice to the food processor. Pulse a few times until the mixture is combined but retains the rice-like texture. Set aside
Lay a purple wrap shell on a flat surface. Start with a layer of the Walnut Crumbles, followed by a generous spoonful of Spanish Cauliflower Rice. Add slices of avocado, yellow bell pepper, and red bell pepper to the wrap
Drizzle with chipotle lime sauce
Carefully fold or roll the wrap, ensuring all the fillings are snugly enveloped.

‍

Enjoy!