Today's recipe is actually pretty similar to yesterday's in that it is a raw wrap but being a dinner meal this is a bit heavier. This recipe comes from Gena at Choosing Raw, one of my absolute favorite bloggers. She is an eloquent, smart lady and a little geeky, which is quite endearing. She is also a fellow New Yorker! I love to read her reviews of NY restaurants I'll probably never go to and live vicariously through her. I know people say New Yorkers eat out all the time, but Gena also creates some amazingly delicious recipes at home that are more often than not reflect my own preferred eating habits.
So, though this meal may sound a little "out there" to people who don't eat raw too often, I had a feeling I'd like it.
And, go figure, I did.
Chard is one of my favorite greens; it has a great, almost smoky flavor and it's more tender than collard greens. The filling was also great. The cumin seasoning and raisins really complement the chard as well as "fleshing out" (ew) the fairly neutral cauliflower and pine nut mix.
The only thing I didn't like too much was the raw marinara sauce. It made the wraps a little messy to eat. Next time I'd probably put it inside. Also, my blender isn't great so the sauce didn't get too smooth but something in the flavor was a little off as well. It could have benefited from some garlic and heat (can't everything?) Although, the problem may also have been with the tomatoes which are heading out of season now.
Speaking of which, with the temperatures getting cooler, it might seem bizarre to post so many raw recipes, but it's warm enough in my apartment for now. Although, it certainly gets dark early. Sorry about the photos.
Served with zucchini, raw tomato-basil flax seed crackers, and some hummus.