Living Foods Pad Thai Wraps

4 pad thai wraps

Last week I went to a raw foods potluck.  I was almost overwhelmed, everything on the buffet was safe for me to eat!

I can’t remember the last time I had a plate of food like this, unless I had prepared it all myself.  There is so much joy in sharing a meal with others, especially when it is the same meal, when all of the food can be enjoyed by everyone gathered around the table.

my plate raw foods potluck

My contributions to the potluck were my Brigadeiros, a decadent chocolate truffle with healthy ingredients, and these Pad Thai wraps.

The wraps were inspired by this recipe, shared by Heather at Gluten-Free Cat.  Heather hosts Raw Foods Thursdays and attends raw potlucks often.  She inspired me to give it a try and I’m glad I did.  I met fun folks at the potluck, heard Dave the Raw Food Trucker speak again and ate lots of delicious food.  Plus there was homebrew Kombucha, which makes my body sing.  I hope to go to a potluck like this again soon, but in the meantime, I’m gonna make more of these wraps.

About these wraps:  I used a dehydrator to make the wrap, but they may also work in the oven on the lowest possible temperature.  If you try it, let me know.  And the sauce….well, you’ll want to make it again and again.  It’s great not just on these wraps but drizzled over just about any vegetable dish.  Or straight off a spoon.  Not that I would do that…

Living Foods Pad Thai Wraps

Living Foods Pad Thai Wraps

Ingredients

    For The Wraps:
  • 2 cups carrot pulp (or grated carrot, squeezed in cheesecloth to remove moisture)
  • 1 cup flax meal
  • 1 to 1 1/2 cups filtered water
  • For The Sauce:
  • 3/4 cup filtered water
  • 1/2 cup raw almond butter
  • 4 pitted and soaked dates
  • 2 T. coconut aminos, Bragg's aminos or gluten-free tamari
  • 2 garlic cloves
  • 1 jalapeno (remove veins and seeds)
  • 1" piece ginger root, peeled
  • For the Pad Thai Filling:
  • 3 carrots, cut into matchsticks
  • 1 small zucchini, spiralized or sliced into matchsticks
  • 1/2 green bell pepper, sliced into thin strips
  • 1/2 yellow bell pepper, sliced into thin strips
  • 1/2 red bell pepper, sliced into thin strips
  • 1/4 head red cabbage, finely sliced
  • 1/4 cup fresh cilantro

Instructions

    For The Wraps:
  • Blend all ingredients in high speed blender or food processor until very smooth. Add more water only as needed to reach a thick batter consistency.
  • Spread batter evenly on two teflex lined dehydrator sheets. Score into six pieces on each sheet. Dehydrate at 115 degrees for about 3 hours or until wraps can be peeled off of the teflex sheets. If the wraps are still too moist to remove, put them back and check again in 30 minutes to an hour.
  • Once the wraps can be peeled off the teflex, remove the teflex, flip them over onto the mesh dehydrator sheets. Dehydrate another 1 1/2 or 2 hours. If they dehydrate too long, they will crack and won't roll into a wrap. If you do dehydrate too long, you can try placing the wraps in a ziploc bag with a moist paper towel. This is also how the wraps should be stored to keep them from getting brittle.
  • For the Sauce:
  • Place all ingredients in the blender and blend until smooth.
  • For the Filling and Assembly:
  • Put a bit of each vegetable atop one carrot wrap. Drizzle with a little sauce. Roll and serve! I serve with a small bowl of the sauce along side, as you really can't get too much of this sauce. It's delicious.
http://injohnnaskitchen.com/2013/05/living-foods-pad-thai-wraps/

A word on preparing these wraps ahead of time:  the carrot flax wraps will absorb the moisture of the filling and crumble.  If you need to make them ahead of time, I suggest wrapping each wrap in a paper towel. This helps some, but the best way to enjoy these is to make them and immediately eat them.  It’s hard not to anyway!

I’m linking this post up with Gluten Free Cat’s Raw Foods Thursday.  Click on over and take a look at all of the goodness folks are sharing!

Comments

  1. says

    Oh, Johnna. I am in LOVE LOVE LOVE with this recipe!!!! I hope you’re bringing this to Raw Foods Thursdays this week, because everyone will LOVE it! How exciting that you went to a raw foods potluck! I’ve learned so much from tasting, asking questions, and being inspired at our potlucks. I just wish we could do them more often. Our monthly has been every other month of late!

    Thank you so much for the blog love too, dear one!

    xo,
    Heather

  2. says

    Love the wrap idea. But…does the flax make it slimy? I have had terrible luck with flax in the past.

    Oh man. I would LOVE to go to a raw food potluck! I have one real-life vegan friend, and we occasionally have get togethers where we make a bunch of vegan food (not raw, but all vegan at least), and it’s soooo nice to be able to eat everything at the table. And, I didn’t make it! Ha!

    • says

      Nope, not slimy at all! The mixture before going in the dehydrator isn’t even slimy, like what I’ve experienced before when making flax crackers. The carrot flax wraps are sort of like fruit leather, only not as chewy.

      It’s great getting together with folks that eat like us! I guess we’ll all just have to continue having virtual potlucks until we can connect with more similar folks in real-life. :)

    • says

      Hi Rebecca! I use a Sedona dehydrator (rectangular trays) but used a round Ronco before that. I cut holes in teflex sheets and trimmed them to fit. If you make it with the round trays, you can cut one tray of wraps into four and roll them sort of cone shaped. I don’t think you want to cover the hold in the middle of a round dehydrator, as there wouldn’t be much airflow then. Would love to hear back how it works for you!

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