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Tomato & Paw Paw Asian Sushi Wraps

Wraps are extremely versatile and easy to make.  Enjoy this variation to my Cauliflower and Zucchini or Corn Wraps from “Let’s Eat Raw” raw vegan recipe book.  All recipes are meat, wheat, dairy, processed foods and sugar-FREE.

Tomato & Paw Paw Asian-Sushi Wraps
 
Prep time
Cook time
Total time
 
Looking for a unique way to ‘wrap’ tasty food? Well here is an entirely healthy 100% plant based option free of wheat products. Do a bunch of them and once they are dried put them in an airtight bag to use them throughout the week. GLUTEN and DAIRY FREE!!
Recipe type: Starter
Cuisine: Asian
Serves: 2 lge portions
Ingredients
Equipment:
  • Personal blender and dehydrator – if you don't have a dehydrator, use a fan oven 50c and leave door ajar.
To make 2 lge wraps (modify volume to make more)
  • ¼ ripe yellow or red paw paw (papaya)
  • 1 whole lge red tomato
  • ¼ cup sun or semi-dried tomatoes
  • 1 tsp dried Italian herbs or dried spices of choice
  • ¼ tsp desert or sea salt
  • ¼ tsp of ground pepper
Filling of your choice:
  • Sliced vegetables – cucumber, spring onion, red bell pepper, avocado, seasoned cabbage etc.
Cream Sauce:
  • ½ cup of raw cashews
  • ¼ cup of coconut cream
  • ¼ cup of sliced ginger
  • ½ dried kafir lime leaf
  • ¼ tsp galangal
  • ½ tsp chopped coriander
  • Juice of ½ lime
  • 1 clove of garlic
  • S&P to taste
  • Or add spice to the cream mixture of your choice.
  • Tomato & PawPaw Sashimi by Scott Mathias
Instructions
  1. Combine ingredients in personal blender and blend until smooth. Taste test and add extra salt if required. Remember you are making a savoury wrap from what essentially are quite sweet.
  2. On heat-proof paper place ¾ of the mixture and using a stainless steel spatula, smooth square to around 2 cm thick. Do the same again until the mixture is used up. You can vary volume by adding more or less paw paw or tomato.
  3. Place the trays into your dehydrator and set to 45C for 4 hours. Turn after 2 hrs by flipping sheet face down and peeling off onto another sheet. If you are using an oven then set the temperature to as low as the light will tolerate, usually 50c, turn the fan on and open the oven door.
  4. Turn after 2hrs and gradually dry down until the mixture becomes a semi crisp sheet. If you over dry then it makes it difficult to roll. Ovens will dry faster so reduce drying time by half. Once they are dried, set aside ready for use.
For the sauce:
  1. Blend all the ingredients in your personal blender until a thin creamy texture is achieved and season to taste.
For filling:
  1. Place one of the dried wraps onto a flat surface and line up vegetables of choice about 8-10cm from the edge closest to you.
  2. With your fingers on either side simply roll the wrap and contents up.
  3. Slice individual portions and assemble on a nice serving plate topping off with the Asian flavoured creamy sauce.
  4. Garnish of coriander or parsley.
Scott Mathias, Clare Darwish @ Noosa International Food & Wine FestivalScott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the acclaimed, ‘Lets Eat RAW’ Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare.

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