World-traveling chef, mama, sustainable lifestyle leader, and passionate food educator.

Mafalda Pinto Leite | VEGETABLE AND MANGO WRAPS WITH crunchy ALMOND SAUCE
This almond filling is packed with flavour and can also be used as a dipping sauce or dressing.
chard, olive oil, cider vinegar, almond raw butter, tomatoes, tamari, sesame oil, lemon juice, miso, ginger, Macadamia nuts, Mango, Carrot, Cucumber, Red bell pepper, cilantro, mint
1917
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Veggie Mango Wraps with Crunchy Almond Filling

Veggie Mango Wraps with Crunchy Almond Filling

This almond filling is packed with flavour and can also be used as a dipping sauce or dressing.

Makes

6 wraps

Wraps

6 Chard leaves </br> 2 Tbsp. olive oil</br> 2 Tbsp. cider vinegar

Method

Mix the olive oil and vinegar in a large bowl. Add the chard leaves and ‘massage’ by hand each leaf. Let marinate for a few minutes to soften.

Almond Filling

1 cup raw almond butter</br> 2 tomatoes</br> ¼ cup tamari</br> 1 Tbsp. sesame oil</br> 1 Tbsp. lemon juice</br> 1 Tbsp. sweetener of choice</br> 1 tsp. white miso</br> piece of ginger</br> 2 Tbsp. of chopped Macadamia nuts</br>

Method

For the filling, place all ingredients except the macadamias in a blender. Blend until smooth and creamy. Transfer to a small bowl. Add the macadamias and fold through. Cover and set aside.

Extras

Mango</br> Carrot</br> Cucumber</br> Red bell pepper</br> Fresh cilantro and mint leaves

To assemble

Cut the mango into strips. Julienne the carrots, cucumber and bell pepper.</br>
Lay out the chard leaves place a small amount of the vegetables and mango at the top of the bottom part of the leaf. Add 1 tablespoon of the almond filling. roll the bottom part of the leaf over the filling. Roll it up tightly. </br>
Repeat the process until all the leaves are filled.

Date

May 24, 2016

Category

Mains