cooking class: wrap it up!

Last night in cooking class we made some quick and easy wraps: both wraps are easy to prepare ahead of time, and even easier to put together, so you can easily infuse your lunch with delicious raw & cooked veggies and healthy veggie protein everyday of the week.

We did a cooked wrap and a raw wrap; the cooked wrap is good, but it is really a blank canvas for you to create multiple flavors and textures using a flour tortilla as your base- experiment with the different ingredients to find your favorite.  But the homemade Goddess dressing is pretty essential! The raw wrap, using a collard leaf as the wrapper, is likewise very simple, and folks were pretty stoked on the idea of using a leaf as the wrapper- this recipe was also a big hit at the Maui county Ag Fest, where we demonstrated this recipe.  Collard greens are so hearty, they stand up to blanching and rolling without a problem.  Try them as written, then experiment with your favorite veggie fillings!


there is some kale hidden in there too!

Mushroom Wraps with Goddess Dressing

The dressing in this recipe mimics the Goddess dressing made by Annies, but this is infinitely better: no GMO oils, no extra thickeners, and totally customizable. The mushrooms are a nice ‘meaty’ addition to this wrap;  try cooking with onions, balsamic, and more garlic for an even heartier addition to you wrap.  These mushrooms would also be good on veggie burgers or pastas. 

¼ cup tahini
2 tbsp fresh lemon juice
1 tbsp Braggs or soy sauce
1 tsp honey
1 tsp apple cider vinegar
½ tsp black pepper
1 tsp + 1 tbsp minced garlic
1½ cups mixed mushrooms, chopped finely
½ cup shredded carrots
2 wraps of your choice
2 cups lettuce, washed and torn
1 package pre-cooked tofu (I like Wildwood‘s baked and smoked tofus, when I’m in a hurry)
½-1 cup extra vegetables: shredded carrots, beets, torn kale, and/or chopped cucumber.

  1. Mix tahini, lemon, braggs, olive oil, honey, vinegar, pepper and garlic together in a small bowl.  Add water one tbsp at a time to create a smooth consistency- try it very thick or very thin; taste as you go and add more vinegar/lemon as necessary. Whisk well to combine, and set aside to meld.  You can also use a food processor to make it quickly.
  2. Chop all the mushrooms.  Add to a sauté pan with 1 tbsp minced garlic and ½ cup carrots and cook until wilted, about 10 minutes. Remove from pan and let cool.
  3. Meanwhile, prep your wraps: Lay a good portion of lettuce on the wrap, then add tofu. When it has cooled, add mushroom mixture.  Add more vegetables if you like: shredded carrots, beets, or greens.  Top with dressing and roll up! Makes 2 wraps, and ¾ cup dressing.

Collard Green Veggie Wraps

get your green on!


1 bunch Collard Greens
1 recipe Macadamia & Herb Pate
1 cup carrots, shredded
1 cucumber, sliced into sticks
extra vegetables that you like: sliced jicama, beets, cabbage, kale, etc.

  1. Wash the greens, and slice the leaves at the stems, leaving two big pieces from each leaf. (You can use them whole, but the stem is very tough and makes rolling difficult)
  2. Using tongs, dip each leaf in boiling water for just a second to blanch- it should turn bright green and visibly soften.  Drain in a colander (I like to drape the leaves over the sides to dry + cool).
  3. When leaves are cool, lay flat and add 2 tbsp of Pate, then cover with carrots and one slice of cucumber (and other veggies if using.  Roll and enjoy!

Macadamia Nut & Herb Pate

This is a delicious and creamy spread made with creamy macadamia nuts, fresh local herbs, and a hint of lemon and garlic. You can add in other vegetables for color and/or flavor.  Try on crackers, sandwiches, or even with rice! Please note, a food processor is necessary for this recipe.

½ cup raw cashew pieces, soaked 1 hour
¾ cup whole raw macadamia nuts
2 tbsp fresh-squeezed lemon juice (more to taste)
1 cup fresh herbs (dill is most amazing here, but try basils, cilantro, etc.)
1 clove garlic
pinch salt and pepper
2 tbsp water (more to taste)

  1. Measure the cashew pieces into a large bowl.  Cover with water and let soak for 1 hour, up to overnight.  Drain off water before using.
  2. Blend whole macadamia nuts in the food processor until small chunks.  Add the cashews, lemon, garlic, and salt/pepper. Blend until very smooth.
  3. Add in the herbs and continue blending until well combined.
  4. Spread on wraps, sandwiches, and use in salads! This pate keeps for an extraordinarily long time in the fridge. Enjoy!









2 thoughts on “cooking class: wrap it up!

  1. Pingback: Raw Macadamia Small Pieces

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