2cupscarrot pulp(or grated carrot, squeezed in cheesecloth to remove moisture)
1to 1 1/2 cups filtered water
For The Sauce:
1/2cupraw almond butter
4pitted and soaked dates
2T. coconut aminos, Bragg's aminos or gluten-free tamari
1jalapeno(remove veins and seeds)
1" piece ginger root, peeled
For the Pad Thai Filling:
3carrots, cut into matchsticks
1small zucchini, spiralized or sliced into matchsticks
1/2green bell pepper, sliced into thin strips
1/2yellow bell pepper, sliced into thin strips
1/2red bell pepper, sliced into thin strips
1/4head red cabbage, finely sliced
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.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.