2 tomato , 1 large cucumber, cut in strips (deseeded)
1 green pepper, 1/2 cup grated carrot
1 avocado, scored (squeeze lemon juice on top of halves)
mixed sprouts
1 bunch collard greens
Instructions
Soak 1 cup raw cashews with 1 cup water. Set aside.
Marinate sliced onion with balsamic vinegar and raw honey.
On a plate, set aside sliced tomatoes, cucumber strips, green pepper strips, grated carrots. Score a avocado and and squeeze lemon juice on halves.
Cheeze Sauce:
In blender put drained cashews, red pepper, water, lemon juice, yeast, oilive oil, garlic, and shallot. Blend to a smooth consistency.
Roll collard leaves with a little bit of all vegetables, spouts, avacado slices, marinated onions, and a spoonful of cheeze sauce. Place all rolls in a casserole dish and refrigerate for 24 hours to let flavors blend together.
Originally Submitted
4/16/2008
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