I'm really excited to announce a new feature of this Blog with guest blogger and recipe creator, Kayleigh Walsh.  She is a talented and artistic young chef who enjoys experimenting with vegan foods and will be here sharing some of her delicious creations with you lucky readers.  Today she will be treating us to an amazing spiced raw wrap with a savory filling.  Enjoy!

~ ~ ~ ~

Hi everyone! My name is Kayleigh Walsh and I am a raw vegan from West Hartford, Connecticut. I am passionate about fresh fruits and vegetables that keep my body energetic and thriving. Mary has asked me to write for her blog, so I will be posting recipes and health tips regularly. I am eager to share my creative recipes and vegan advice with you all! 

This week, I am sharing my Spiced Raw Vegan Wraps with a Sweet Onion Dressing. This is one of my favorite raw dishes because it is quite reminiscent of a traditional sandwich. Its hearty combination of flavors and textures provide a satisfying burst of flavor in every bite. This is the perfect choice if you are looking for a healthy raw vegan meal that isn’t as daunting as a gigantic salad. It’s also a great alternative for anyone in search of a gluten-free or dairy-free wrap. Hope you enjoy these tasty sandwiches! 

Spiced Wrap Ingredients (makes 4 servings)

This is the perfect recipe for summer when you don't feel like heating up the kitchen but are still craving comfort food.  The flavors of the sauce will make you think you've been slaving away for hours, and yet it comes together in just seconds.

See how to make zoodles with sundried tomato marinara!

Zucchini noodles or “zoodles” are made with a spiralizer and they’re a fun way to get kids involved in meal prep. The sauce can be whisked up in mere minutes with a food processor so you can have dinner on the table in no time.

Ingredients:1 zucchini
2 campari tomatoes, seeded and chopped
1/2 cup sun-dried tomatoes (about 8)
1/4 cup kalamata olives
2 cloves garlic
2 Tbl chopped fresh parsley
1/4 cup chopped fresh basil
2 Tbl extra virgin olive oil
Sea salt to taste

Directions:Cut ends off zucchini, slice into pieces that will fit easily into spiralizer, and spiralize on thin setting to make “zoodles” Pulse tomatoes, sun-dried tomatoes, olives and garlic 5-6 times in a food processor or until coarsely chopped. Add remaining ingredients and pulse 1-2 times to combine. Use as topping for spiraled zucchini spaghetti.

Cashew ParmIngredients:1/2 cup raw cashews (soaked, drained & rinsed, then dried)
2-3 Tbl nutritional yeast
1/4 tsp sea salt

Directions:Pulse together all ingredients in a food processor until finely chopped and well blended.

What's a girl to do when her neighbor hands her a big bunch of lettuce and green onions fresh from his garden?  Make a salad, of course!  But more importantly, top it with something super tasty and fresh.

My inspiration was what's in abundance in my own garden:  oregano.  This perennial herb has been spreading like a weed, and it seems that the more I use the more it grows.  This does not upset me because I've been enjoying plenty of pesto made from it and tossed with pasta and veggies or even as a salad dressing.

I made a modified version of oregano oil which is how I lightly dressed these gorgeous tender leaves. Simply pulse together in your food processor a huge bunch of fresh herbs, in this case oregano, and add the juice of about half a lemon, a tablespoon of nutritional yeast, a clove or two of garlic, about 1/2 teaspoon of sea salt and enough olive oil to make smooth (about 1/2 a cup).  Then pour it all into a squeeze bottle.  It keeps in the refrigerator for about a week.  Just be sure to let it warm up to room temperature before use because the olive oil will solidify when it's chilled.
I topped the simple salad with an equally simple raw pate made with walnuts, pecans, carrot, sundried tomatoes, kalamata olives, garlic, shallot, fresh basil, and sea salt.  I figured it would be delicious since I love all of those ingredients, and after I had blended it together I thought to myself, "hmmm.... wait, this tastes familiar.... kinda like... pizza!!"  Yes indeed, once you take your first bite you will be transported to the taste memory of brick ovens and garlicky baked goods and a hint of cheese.  I scooped up mine with the lettuce leaves, making little bite-sized raw pizza pate packages wrapped in green.  It was such a refreshing reward after an afternoon working in the yard.

Raw Pizza Pate
(makes 2-4 servings)
1/4 cup walnuts (soaked in water 1 hour, drained and rinsed)
1/4 cup pecans (soaked in water 1 hour, drained and rinsed)
1 medium carrot, chopped
2 Tbl shallot, chopped
1 clove garlic
6 sundried tomatoes
8 kalamata olives
1 large handful of fresh basil
1 handful of fresh Italian parsley
sea salt to taste
1-2 Tbl water, or enough to blend

Combine all of the above ingredients in a food processor.  Pulse together a few times to roughly chop ingredients, then blend until mixture begins to clump together, adding enough water to achieve a pate consistency.

I recently gave a lecture and demonstration called "Vegan Resolution" at the Guilford Free Library for people interested in transitioning to a vegan diet.  The class had originally been scheduled at the beginning of February to coincide with New Year's resolutions to eat healthy, but a wallop of a snowstorm caused it to be postponed to later in the month, then another one caused it to be postponed to March.  So, by the time this class rolled around, it hardly felt like the new year, though I think several people in attendance were happy to get a little reboot on their plans to go vegan.


About 35 people gathered for the event, and I gave a slide presentation which offered basic nutrition information that new vegans need to consider such as the 5 nutrients for optimum health (complete protein, calcium, iron, omega-3, B-12, and antioxidants) and the best plant-based sources for them.  I also talked about the many benefits of switching to a plant-based diet - physical health, emotional health, mental health, spiritual health and most important, karmic health.  What you eat affects not just you but everything and everyone around you.  I think this message hit home for many people, particularly when I shared my stories about how my first dog, Lily, saved my life, and how my second dog, Zinny, gave me motivation to persevere even during the most difficult times.  They remind me every day how precious life is, and that I don't want to be complicit in causing the unnecessary suffering of any animal.


After the slide presentation, I shifted gears to a quick food demo and in about 15 minutes made a delicious "Crunchy Cruciferous Vegetable Slaw."  The slaw was dressed with a raw cashew mayo which I also demonstrated how to make.  This was new to most people in the audience, and judging by the response of those coming back for seconds, I'd say it was a hit!  It's a colorful and flavorful salad that's perfect to eat during seasonal transitions when the immune system needs a little boost.


One of my favorite comments from an attendee in response to the question What did you like best about this class? was, "your nice manners, non-judgemental tone, and sharing your personal experience toward better health."  I have to say that, honestly, it is always a challenge not to judge, and to be open-minded to everyone's personal experience.   I try my best to listen and understand before I offer information as guidance.  I felt like it was a huge success when I read this comment.

Thank you to all who attended this presentation!  I hope to continue to see you on your vegan journey.

 

This is one of those meals you'll want to eat all season long.  It's spicy, yet cooling, and perfect for the dog days of summer when you don't want to heat up your kitchen.  The flavors have a traditional southwest flare with cumin and chipotle pepper, yet the heat is balanced by the cool sweetness of raw jicama.  Lemon and lime add a pleasant tartness, making the meal feel satisfying to the palate.


To serve as an entree, spread the walnut "meat" in big leaves of Romaine lettuce, then sprinkle with the Jicama Rice.  Add a good drizzle of Chipotle Sour Creme (and if you're daring, squeeze on a little Sriracha), then garnish with fresh slices of creamy avocado, diced red bell pepper, cilantro and green onion.


This is the perfect recipe for a summer party.  Use smaller portions of the ingredients to fill endive leaves for "Raw Taco Sliders."  They make a lovely presentation fanned out on a platter.


Alternatively, slice thin rounds of zucchini and top with the filling ingredients.  Garnish with a single leaf of cilantro for that elegant flare.  Each mouthful packs the same delicious punch that will leave your guests swooning.  "I can't believe this tastes like real tacos!! SOOO good!!"

Raw Taco “Walnut Meat”
8 large leaves of Romaine lettuce, washed and dried