How to make a Tassili's Raw Reality kale wrap at home!

If you are in the Atlanta area it is a must you stop by the raw vegan spot that makes some of the best wraps your mouth has touched but if you aren’t I got your back. This has been tried and tested on friends an family members and the consensus is if you were blind folded and a gun was to your head……. you might not make it.

Ingredients:

Blender

¾ cup olive oil

½ cup nutritional yeast

¼ cup of liquid amino acid

1 cup of sun dried tomatoes

¼ cup of chopped sun dried tomatoes

1 medium red onion (1/2 will be for your paste, ¼ will be finely chopped)

½ lemon

1 tablespoon of cayenne

3 cloves of garlic

artificial bacon bits (which are surprisingly vegan)

1 tomato sliced as thin as possible

1 large avocado

1 large bag of washed chopped kale

1 pack of XXL spinach tortillas (or any wrap of your choice)

mayo (vegan if you want to keep this authentic)

**Bonus battered mushrooms recipe at the end**

Ingredients added to your blender :

¾ cup olive oil

3 cloves garlic

¼ cup liquid amino acid

squeezed lemon juice

cayenne pepper

¼ cup sun dried tomatoes

½ red onion

½ cup nutritional yeast

I add water if the mixture is too thick. A little at a time so you don’t over do it. It should be the consistency of chunky ketchup. This is “THE PASTE”. Now taste it, it’s good ain’t it? Salt to taste. 

Now the fun (read: messy) part begins! Combine the chopped kale and THE PASTE. Massage the paste into the kale, it will wilt/soften it. Now add chopped red onion, chopped sun dried tomatoes, bacon bits and mix. Sprinkle some additional nutritional yeast if you’re feeling funky.

Apply mayo to your wrap. 1 heaping handful of the kale mix per wrap should suffice, but it ultimately depends on the size of your wrap. Center your kale on the wrap and add the avocado and tomato slices. I pull both sides together like a taco, then tuck one side under the other. Start rolling from the top towards you, making sure you are stuffing the kale back in the center as you roll. I then immediately wrap it with saran wrap and slice diagonally. It makes the wrap better to handle while eating!

If you have extra PASTE, it stores great in the fridge! I have made paste and used it for 2 or 3 days.

**Bonus Recipe**

Mushroom of choice (baby portabella or white mushrooms are what I use)

Liquid amino acids

Garlic powder

Nutritional yeast

Red onion (optional)

This is my take on the Black Love Stew that Tasalli offers as an add-on. But this is a battered mushrooms version and they are amazing in this wrap! I prepare this before I start making the wrap. Only make as much as you plan to use because this does not store well. It turns black after 8 hours or so.

In a bowl add ¼ cup of liquid amino acid, 2 pinches of garlic powder. I always add a couple of chopped onions for an extra dimension of flavor. I add the amount of mushrooms I plan to use to the bowl, for this amount of liquid aminos let’s go with 2 cups. Let this marinate for the length of time its takes to make and assemble the wrap, 15 or 20 minutes but honestly the longer the better. After your desired marinating time, drain the mushrooms. DO NOT RINSE but drain well. Lightly toss in nutritional yeast until it looks “battered”.  These mushrooms are added when you add the avocado and tomato slices.