Raw Lettuce Wraps with Pecan-Carrot Grounds and Red Pepper Cashew Sauce

Steps

1. 1

   Soak the pecans in water for 2–4 hours. Drain them thoroughly before using. Rehydrate the sun-dried tomatoes in water for 2–4 hours, then drain well.

   Start 4-hour timer
2. 2

   Add the soaked, drained pecans, rehydrated sun-dried tomatoes, chopped carrots, chopped leek, chili powder, paprika, minced garlic, red pepper flakes, salt, and lime juice to a food processor.

3. 3

   Pulse the mixture in the food processor until it reaches your preferred texture. Stop and scrape down the sides as needed; keep some texture so the mixture resembles taco grounds rather than a smooth purée.

4. 4

   Soak the cashews in water for at least 1 hour, then drain them thoroughly.

   Start 1-hour timer
5. 5

   Add the soaked cashews, chopped red bell pepper, gently packed cilantro, lemon juice, red pepper flakes, nutritional yeast, minced garlic, salt, and black pepper to a blender.

6. 6

   Blend until the sauce is smooth and creamy, stopping to scrape down the sides or add a small amount of water only if necessary to help the blender run.

7. 7

   Separate and wash the lettuce leaves, using butter lettuce or romaine. Pat them dry so the wraps do not become watery.

8. 8

   Build the tacos by spooning the pecan-carrot grounds into the lettuce leaves and drizzling or spooning the red pepper cashew sauce over the filling.

9. 9

   Finish with crushed kale chips and/or raw seeds, then serve immediately.