Raw Vegan Korean-Style Lettuce Wraps With Coconut Date Sauce

Growing up, one of my go-to foods to snack on was kimchi. You wouldn't think this food would be a child favorite, but I absolutely loved it. On top of rice or with one of my mom's Filipino dishes, it was something I enjoyed heaping amounts of. My love of Kimchi inspired this Raw Vegan Korean-Style Lettuce Wraps recipe! These lettuce wraps pack so much flavor in one bite. You get a kick of sweetness from the sundried tomatoes, apples, and date-based sauce and a touch of spice and potency from the kimchi and peppers. So what is kimchi? Kimchi has a unique taste and flavor. Many people I know aren't very fond of it, but some absolutely adore it. It's a very popular spicy condiment used in many Korean dishes. A few nutritional facts about Kimchi: - Kimchi is loaded with vitamins A, B, and C. - It contains a "healthy bacteria" called lactobacilli, found in fermented foods. This good bacteria helps with digestion. - Some studies show fermented cabbage has compounds that may prevent the growth of cancer. - A person in Korea consumes about 40 pounds of kimchi each year! Hope you enjoy this recipe! :)

Raw Vegan Korean-Style Lettuce Wraps With Coconut Date Sauce

Recipe Type: Appetizers Hearty Entrees

YIELDS 15 lettuce wraps

PREP TIME 30 min

COOK TIME 00 min

TOTAL TIME 30 min

1 cup walnuts, soaked + dehydrated or raw
1 cup almonds, soaked +dehydrated or raw
3/4 cup carrots, grated
3/4 cup sundried tomatoes, finely chopped
3 cups kale, finely chopped
1 cup apple, peeled + finely diced
1/2 cup green bell pepper, finely chopped
4 dates dates, medjool + raw
1/2 cup filtered water
1 Tbsp cold-pressed extra virgin olive oil
1/2 cup coconut aminos
1 tsp ground ginger
1 Tbsp chili paste
1/4 tsp chili flakes
2 Tbsp lemon juice
2 Tbsp black/white sesame seeds
1 avocado, sliced
1 cup raw vegan kimchi
15 lettuce leaves

Directions

1. In a food processor, add 4 dates and 1/2 cup water. Process until a paste starts to form. Then add in the olive oil, coconut aminos, ginger, chili paste, chili flakes, and lemon juice. Process until well combined; pour the sauce into a bowl and then set aside.

2. Now add the walnuts and almonds into the food processor (no need to clean it!) and process for about 20 to 30 seconds or until crumbly. Pour the nuts into a large bowl and add in the carrots, sundried tomatoes, kale, apple, and green bell pepper. Mix together, then pour the sauce over the mixture and combine.

3. Now you can serve and enjoy with friends and fam! Scoop a spoonful of the “meat” into a lettuce leaf, add some kimchi, couple slices of avocado, and sesame seeds!

Also by Jessie: Raw Vegan Raspberry Tartlets

Rainbow Spring Wraps with Carrot Ginger Sauce

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Photos: Jessie Brown