ASIAN WRAPS 5 Minute Asian Wraps by BrandalJaclson


									ASIAN WRAPS: 5 Minute Asian Wraps
Submitted by elizabethh on November 18, 2007 - 10:16am

Serves 1

This is very quick, very easy, and very nice when you’re craving an oriental type flavour.
Keep in mind these measurements are estimates, so taste as you go.


1 carrot, peeled into thin strips
¾ red or other bell pepper, sliced into long, thin strips
½ avocado, sliced in long strips, thin but not so that they break easily
4 romaine leaves
2 tablespoon hemp seeds
1 teaspoon agave
1 dash nama shoyu


Mix the agave and shoyu together in the bottom of a bowl, add the veggies (except
romaine) and toss so they’re coated. Fill up a romaine leaf, sprinkle on hemp seeds.
Voila! I bet it won’t even take you five minutes.

Adapted from Jennifer Cornbleet’s book RAW FOOD MADE

Using a spiralizer, create your angel hair ‘pasta’ out of zucchini, or
another vegetable if you prefer (Daikon, parsnip, carrot). Set aside
in a bowl to soften. If you like, you can add a little salt to the
noodles, and/or olive oil, or place in the dehydrator.

½ cup raw almond butter
1/8 – ¼ cup water (this is to taste, depending how thick you like
your sauce)
1 tblsp fresh lemon juice
2 tsp agave nectar
2 tsp nama shoyu or Braggs amino acids
½ tsp crushed garlic (1 clove)
¼ tsp grated fresh ginger
Dash cayenne
Dash sea salt
1/8 cup Sesame seeds

  1. Place all the ingredients in a blender and process until
  2. Pour mixture over your noodles and mix well. Add
     additional sesame seeds to taste.
  3. Serve immediately, or chill for about ½ hour and then serve.
  4. Store in a sealed container in the refrigerator for up to 5

Arianna’s notes: Yum, yum, yum. One of my favorite Vegan
Chinese dishes and so happy to be able to eat it again. The sauce
is so delicious, would be great on vegetables as well.
Easy Raw Pad Thai Salad Recipe
From Jolinda Hackett,
Your Guide to Vegetarian Food.

This pad thai-inspired raw food salad is hearty enough to serve as an entree. the flavor
really comes from the freshly chopped cilantro, so whatever you do, don't substitute the
raw fresh cilantro for dried. It just won't be the same if you do!

      2 zucchinis, sliced into strips with a vegetable peeler
      2 large handfuls of bean sprouts, approx 2 cups
      3/4 cup chopped nuts (use almonds, peanuts or cashews)
      1 red or yellow bell pepper, sliced into strips
      4 green onions, diced
      1/2 cup fresh chopped cilantro
      juice from one lime
      1 tablespoon raw olive oil
      1/4 tsp sea salt

Toss all ingredients together in a bowl until well coated. Add a dash more salt if desired
and enjoy!
From Jennifer Cornbleet’s book RAW FOOD MADE EASY

Yield: 1 serving

Cutting board
Chef’s knife, 8 inch
Measuring cups
Measuring spoons

1 savoy or napa cabbage leaf (they are soft and roll easily)
½ cup mung bean sprouts or shredded lettuce
¼ cup grated carrot or carrot ribbons
¼ cucumber, made into ribbons
2 cilantro sprigs, or 2 fresh mint leaves
1 ½ tblsp Mock Peanut sauce plus extra for dipping
                (or use sauce from Sesame Chicken, even yummier!)

Cut off the thickest part of the cabbage leaf stem. Lay the leaf horizontally on the cutting
board with the inside facing up. Layer the sprouts, carrot, cucumber, and cilantro on the
leaf. Drizzle with the Mock Peanut Sauce. Roll up the leaf, tucking in the ends as you
go. Slice the roll into two pieces. Serve immediately.

For vegetables with Mock Peanut Sauce: omit the cabbage leaf. Toss the vegetable with
the Mock Peanut Sauce and serve immediately.
Asian Hottie in a Bowl
Submitted by harmonylia on September 4, 2008 - 6:42pm
Makes 3 to 6 servings

Spicy and savory soup with an asian influence. I used what I had on hand so please
experiment and let me know.


6 cup Favorite Broth Recipe (You choose your fave) I used miso tonight (Not raw)
1 cup Mushrooms (pick the ones you really like), Sliced really thin
1 cup Tomato, Diced fine
½ cup Green Onion, Sliced
½ cup Bok Choy , Sliced to slivers
2 tablespoon Tamari
4 teaspoon Cilantro , Chopped (optional)
1 teaspoon Ginger, Grated
1 Medium Carrot , Shredded
1 Medium Celery stick, Grated
1 Clove of garlic, Pressed
1 Serrano Chili (Or Thai or even 1 tablespoon of Jalepano), Very finely diced, almost


Prepare all your veggies (EXCEPT CILANTRO) and set to dehydrate for about 20 to 30
minutes to tenderize them at about 105. Warm your broth to appropriate temperature and
then pour broth over veggies. Let steep for about 5 minutes before serving. Drizzle tamari
over top and sprinkle with cilantro.
Asian Mung Bean Salad
Submitted by RawVoice on February 5, 2008 - 1:26pm
2 large servings or 4 small servings

This mung bean salad is so quick and delicious! Just mix all ingredients together.


1 tablespoon nama shoyu
1 tablespoon sesame oil
3 green onions, sliced
¼ teaspoon red pepper flakes
1 teaspoon agave nectar
1.125 cup sprouted mung beans


Mix all ingredients together. Enjoy!!
Bok Choy with Asian mushrooms
Submitted by Goddess Leonie on March 1, 2008 - 3:19am

      asian
      dinner
      main
      mushrooms
      salad

Serves 4

1 tablespoon fresh ginger, finely grated
1 clove garlic, crushed
2 tablespoon soy sauce/namo shoyu
1 tablespoon lime juice
¼ cup sesame oil
300 mixed fresh Asian mushrooms i.e. shiitake, oyster or enokitake
2 bunches of boy choy, halved lengthwise
¼ cup fresh coriander leaves


      Mix together ginger, garlic, soy sauce, lime juice and sesame oil.
      Prepare mushrooms by wiping with a damp cloth.
      Remove and discard shiitake mushroom stems.
      Slice shiitake thinly and toss in dressing.
      Add whole oyster mushrooms or cut in half if large.
      Gently break enokitake into small bundles and gently fold through dressing with
       other mushrooms.
      Allow to mariante.
      When mushrooms are done, bring a pan of water to boil, remove from heat,
       immerse bok choy into water for 1 minute and drain well.
      Toss bok choy through mushrooms and dressing.
      Check seasoning and garnish with cilantro.
Easy Asian Slaw
Submitted by Za on October 1, 2007 - 1:20pm

      asian
      entree
      salad
      side
      Blender
      Food Processor

Average: 4.7 (3 votes)
Serves 4

Easy to eat (not too much chewing) and easy to make, this tasty and hearty salad/slaw is a
great way of getting extra calcium into your diet (bok choy, nappa cabbage and sesame
seeds all have lots of calcium!).


½ head cabbage (red or nappa), chopped
1 head bok choy, chopped
¼ cup cilantro (about 1/2 a bunch), chopped
1 cup mung bean sprouts
¼ cup sesame seeds
.33 cup fresh squeezed orange juice
2 tablespoon nama shoyu
1 tablespoon minced red onion or shallots
½ teaspoon minced garlic (1/4 to 1/2 a clove)
½ teaspoon minced ginger (about 1/4 inch long piece)
2 tablespoon cold-pressed sesame oil


In food processor, pulse together cabbage, bok choy, cilantro and mung sprouts until
finely chopped.
In blender, blend together sesame seeds, sesame oil, orange juice, nama shoyu, ginger,
garlic, and onion (if you have a high speed blender you don’t Really have to mince these
before you throw them in) until smooth.
Toss cabbage mixture in sesame-sauce mixture and serve!

I’m guessing this could also be done with store-bought raw tahini instead of the raw
sesame seeds and sesame oil.
Spicy Asian Cashew Sauce
Submitted by RawBuddhist on September 6, 2008 - 11:10am

Scrumptious Dipping sauce used on nori & vege rolls, or as salad dressing!


1 cup Cashews(substitute peanuts if u like), Soaked over night
1 tablespoon Sesame Oil
1 tablespoon Namo Shoyu or Tamari
1 tablespoon Yakon Syrup or Raw Honey ( ur own sweetener of choice)
1 Small onion
3 Garlic cloves


Place all ingredients in Food processor or blender till mixed.. Not liquified

      add a touch of sea salt if needed

& some spring water to get it to the desired consistency.
I like it thick but smooth.. some like it runnier for dipping. If u’d like to make a bigger
batch, just double up on everything & store in the fridge in air tight container or freeze!
Asian Cabbage Salad
Submitted by maihio on April 4, 2008 - 10:18am

      asian
      cabbage
      easy
      entree
      holiday
      salad
      sesame

Serves 1

A great twist on salad that is filling and easy to make – takes me less than 5 minutes!


2 cup Shredded Cabbage
¼ cup sliced red bell peppers
¼ cup sliced green peppers
¼ cup shitake mushrooms , (optional)
2 tablespoon raw sesame seeds
2 tablespoon raw mustard
2 tablespoon nama shoyu


All the ingredient amounts can be adjusted to whatever amount you prefer. I tend to just
make it up as I go… I toss everything in a bowl and it has a great flavour with a little
twang from the mustard. Sometimes I even throw a dash of rice vinegar in…

I also make bigger portions for family functions – it’s a great side dish that even non-raw
foodies would love.

You could probably even roll this up in spring roll.
Asian Carrot Collard Wrap
Submitted by Za on October 18, 2007 - 12:16pm
Makes 4 or 5 wraps.

Further along in my infinite search for the best way to use carrot pulp…
This recipe makes a tasty and filling green wrap. Try with different sprouts and julienned
veggies inside of the wrap for a variety of textures and flavors.


1 inch piece of ginger, grated, pressed, or microplaned
½ clove garlic, pressed
1 spring onion, chopped
1 tablespoon brown miso
2 tablespoon sesame oil cold pressed
2 tablespoon sesame oil cold pressed
2 tablespoon raw tahini
2 teaspoon nama shoyu or tamari
¼ cup fresh squeezed orange juice
1 tablespoon sesame seeds, soaked
¼ cup cilantro, chopped
2 cup carrot pulp (from juicing)
4 collard greens
extras: sprouts, bell pepper, cucumber, chopped lettuce...


1. Everything except for the collards and the extra veggies into the food processor and
blend blend blend!
2. To prep collards for wrapping: with a sharp knife, trim the protruding rib off the
collard to make it as flat as possible, and then cut off the bottom stem. Soak in or run
under hot water for a few minutes to soften. Your collard is now ready to wrap!
3. Place collard on plate or cutting board. Add a lump of carrot-pâté (above recipe), some
alfalfa or mung sprouts, a sprig of cilantro, some julienned cucumbers or bell peppers,
and roll up, folding the corners in as you roll, and serve, with a toothpick holding it all
together if desired.
4. Also: try kim chee as a nice extra-spicy add-in for this wrap!
5. For appetizer size: roll up long and thin and slice diagonally—arrange on a platter with
toothpicks in each one!
Crunchy Asian Corn Salad
Submitted by VirtuousWife on April 15, 2008 - 11:13am

Wonderful crunchy flavorful salsa/salad. It is a staple for us. We love it.


2 Ears of Corn, Kernels cut off
¼ Head of cabbage, Cubed
2 Stalks Celery, Halved lengthwise and cubed
1 Bell Pepper, Cubed
2 Carrots, Cubed
1 Cucumber, Cubed
½ Turnip, Cubed
5 Green Onions, Sliced
1 Handful of crushed raw almonds
¼ cup Vinegar
¼ cup Raw Soy Sauce
3 tablespoon Honey
1 Generous handful of cilantro, chopped
1 tablespoon Sea Salt
¼ cup Cold Pressed Oil
Salt/Pepper to taste


Cube all veggies & almonds and set aside in a bowl.

Combine vinegar, soy sauce, honey, sea salt, oil, cilantro, salt and pepper in a jar and
shake well to combine.

Pour over veggies and marinate several hours.

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