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Pulled Shroom Collard Wraps with Papaya BBQ 

Autumn is my favorite time of year. Crisp and rainy conditions beg  for hearty comfort foods. That’s what inspired my throwing this zesty  dish together. I call it Pulled Shroom Collard Wraps with Papaya BBQ  Sauce & Sprouts. Super easy, the hardest part is waiting for your  mushrooms to marinade. I’m sure they would be excellent even if you  skipped that part. I prefer the marinated texture though. You could even  fold this into a romaine or cabbage leaf if you wanted to as wellas  substitute cabbage for the brussel sprouts. Another substitution you  could render is the fruit inside of the BBQ sauce. Mango, kiwi, peach or  even apricot would be magnificent. ·    1 Big Leaf Collard  ·    Handful of sprouts Marinated Mushrooms ·    1 C. Water  ·    2 T. Nama Shoyu  ·    2 T. Apple Cider Vin.  ·    1 1/2 C. Button Mushrooms Brussel Slaw ·    6 Brussel Sprouts  ·    1 T. Lime Juice  ·    1 T. Cracked Pepper  ·    1/2 t. Sea Salt Papaya BBQ Sauce ·    1/4 C. Diced Papaya  ·    1/4 C. Sun Dried Tomatoes  ·    1 Clove Garlic  ·    3 T. Minced Jalapeno  ·    Agave/Honey to taste  ·    Barbeque Seasoning Directions: Marinade mushrooms in a shallow bowl for 3 to 12 hours in  three liquids. When ready, pull individual mushrooms apart like string  cheese, pulling from the base stem. This creates the texture reminiscent  of pulled pork. The more you  pull and divide the mushrooms, the  stringier and meatier the wrap will be. Squeeze the excess juice from  the mushrooms by wrapping them in cheesecloth or using a nut milk bag.  Process all slaw ingredients until the pieces are roughly the size of half a pea. For the sauce, simply pile all ingredients into a high speed blender and blend away.  Note: As always with raw cuisine you may add touches of any  aforementioned ingredients to achieve desired flavor. I like to use my  mortar and pestle when I’m making up small batches of a sauce. When you  try and make a little in a big machine, it can be a pain to keep  whatever it is from clinging to the sides. Mix sauce with mushrooms to taste. I use about two tablespoons per leaf.  Start with a nice flat layer of your sprouts. Pile on the mushrooms and  end it with a line of slaw. Roll it up and if you are feeling fancy,  seal it with a nori ribbon.
Recipe video can be found below.
Stuffed avocado with kraut and red onion. A good way to start my day.
"A man can live and be healthy without killing animals for food; therefore, if he eats meat, he participates in taking animal life merely for the sake of his appetite."
Leo Tolstoy