rawmanda
rawmanda:

Raw Vegan Summer Rolls  I made these to share with friends and family today! A great healthy appetizer or meal idea for any diet/lifestyle. Get creative my loves, life is all about eating an abundance of gorgeous fruits/veggies without feeling guilt or regret!!!!!! Summer Rolls were filled with greens, cabbage, mango, red bell peppers, carrots, thin spiralized zucchini instead of noodles. Dipping Sauce was almond butter, lime juice, coconut sugar, raw coconut aminos, garlic, ginger, water

rawmanda:

Raw Vegan Summer Rolls 
I made these to share with friends and family today! A great healthy appetizer or meal idea for any diet/lifestyle. Get creative my loves, life is all about eating an abundance of gorgeous fruits/veggies without feeling guilt or regret!!!!!!

Summer Rolls were filled with greens, cabbage, mango, red bell peppers, carrots, thin spiralized zucchini instead of noodles.
Dipping Sauce was almond butter, lime juice, coconut sugar, raw coconut aminos, garlic, ginger, water

rawmanda
rawmanda:

Spicy Raw Mushroom Burritos!I had mentioned wanting to incorporate more variety into my raw vegan lifestyle the other day.. and well, this is the result!! I totally stand by my statement that everyone should try at least one new veggie and fruit every week! There are SO many lively seasonal vegetables and fruits on this earth that will protect our bodies from sickness and disease. I introduced five new veggies to my line-up in this one meal!!! 
Spicy Mushroom3.2 oz maitake mushrooms, 1/4 lemon, few thyme springs (de-stemmed), 1-2 tsp raw coconut aminos, 1-2 garlic cloves, chopped green onion, handful of raisins dash red chili flakes. Chop up mushrooms and marinate in the remaining ingredients. Stirring occasionally while you prep your other veggies. 
Dipping Sauce Red bell peppers, carrots, red onion, 2/3 cup sun dried tomatoes, 2-4 tbsp nutritional yeast, 1/4-1/2 cup water, 2 medjool dates. Blend all sauce ingredients. 
Collard Wraps 4-5 Collard Greens (de-stemmed) Shred, julienne and/or chop your favorite veggies. I used carrots, red onion, broccoli sprouts, red bell peppers, cabbage. To make burritos, lay collard green flat and line up veggie fillings and top with spicy mushroom mixture. Roll up as you would a normal burrito, dip in sauce and enjoy!!! 

rawmanda:

Spicy Raw Mushroom Burritos!
I had mentioned wanting to incorporate more variety into my raw vegan lifestyle the other day.. and well, this is the result!! I totally stand by my statement that everyone should try at least one new veggie and fruit every week! There are SO many lively seasonal vegetables and fruits on this earth that will protect our bodies from sickness and disease. I introduced five new veggies to my line-up in this one meal!!! 

Spicy Mushroom
3.2 oz maitake mushrooms, 1/4 lemon, few thyme springs (de-stemmed), 1-2 tsp raw coconut aminos, 1-2 garlic cloves, chopped green onion, handful of raisins dash red chili flakes. Chop up mushrooms and marinate in the remaining ingredients. Stirring occasionally while you prep your other veggies.

Dipping Sauce
Red bell peppers, carrots, red onion, 2/3 cup sun dried tomatoes, 2-4 tbsp nutritional yeast, 1/4-1/2 cup water, 2 medjool dates. Blend all sauce ingredients.

Collard Wraps
4-5 Collard Greens (de-stemmed) Shred, julienne and/or chop your favorite veggies. I used carrots, red onion, broccoli sprouts, red bell peppers, cabbage. To make burritos, lay collard green flat and line up veggie fillings and top with spicy mushroom mixture. Roll up as you would a normal burrito, dip in sauce and enjoy!!!