When I’m working with clients, helping them to transition to a healthier lifestyle, one of the things I frequently hear them request are suggestions for sandwich alternatives. Getting unhooked from refined grains including bread and tortillas can definitely require some effort. Swapping one food choice for another is often the best place to start when transitioning to a healthier lifestyle. I love wrapping up my raw vegan salads in different wraps and I’ve recently been playing around with these new raw vegan, gluten-free sun-dried tomato wraps that are super easy to make.
Raw Kitchen Essentials
For this raw sun-dried tomato wrap recipe, you’ll need a food processor and a dehydrator. I use and recommend the 14-cup Cuisinart Food Processor, but if this is too big to suite your needs and you’re looking for something smaller, consider the 7-cup Cuisinart Food Processor, it’s a smaller and more affordable model. As for dehydrators, if you don’t yet have one, I recommend the 9-tray Excalibur – I’ve had mine for years and it’s still working great. Owning a good quality food processor and dehydrator are two of the top 4 raw food kitchen tools I recommend stocking your kitchen with.
Raw Sun-Dried Tomato Wrap Recipe
Start by soaking 1.5 cups of sun-dried tomatoes for about 20 minutes and do not discard the water.
- Once they are soft, blend the sun-dried tomatoes with 3 dates and the water you soaked them in.
- You can either blend then in a food processor, or if you need to, blend them in a high-powered blender, like a Vita-mix which is what I use and recommend to get them very soft.
In a food processor blend the following raw organic ingredients (chopped up), and added to the sun-dried tomato paste
- 1 cup of zucchini
- 2 fresh tomatoes
- 1/2 an apple
- 1 stock celery
- 1/2 cup of fresh lemon juice
- 2 tablespoons of mixed herbs and seasonings. You can use whatever salt-free herb mix you like. Both times I’ve made it, I used different seasoning blends (first one was more of a mexican/cajun and second time around I did a fresh garden herb mix and both were delicious.)
- 1/2 cup of water
- Blend until smooth
- Add 1 cup of ground golden flax seed and process until fully mixed in.
As recipes will always turn out different for everyone, it’s best to start paying attention to consistency, which is really one of the most important aspects of working with raw food recipes. You don’t want the mixture to be too runny or too firm, just a nice spreadable batter. If you think it’s looking too thick, start by adding a half a cup of water and work your way up from there.
It’s not also uncommon that as you start spreading them, the batter thickens due to the flax absorbing the water. In this case, I would simply add a little more water to the food processor, process again and then continue spreading.
Spread them thin on a Teflex dehydrator sheets. I use an icing spatula to spread my sun-dried tomato wraps, as well as for crackers. This is a useful and indispensable kitchen tool to keep in your raw food kitchen.
When spreading the batter, make sure you don’t have areas that are spread too thin, so that you don’t have any holes once it dries. Remember that it will get a lot thinner once it’s dry.
Start it off at about 140 degrees, and then after about 3o minutes turn it down to 115. These won’t take that long to dry since they’re very thin. You should also make sure to flip them as soon as you see that the wraps are becoming dry enough to peel off the teflex sheet.
Most of all, have fun and experiment with recipes, take notes if you like to jot down what you like and didn’t like about a particular recipe as well as to dial in recipes that you love and can keep recreating.
Aloha from the Big Island of Hawaii!