You know something is a win when you can eat it as leftovers and consume it in three different ways. That’s exactly what I discovered when I made a Raw Carrot & Leek Salad.
I used some of this marinated mixture to top off a salad, then made Avocado & Leek Toast for lunch (see previous posting), then warmed up some leftover to turn into a fabulous dinner. One dish made three ways and this was actually my fav.
First you’ll make your raw veggies with oil free dressing/marinade.
Raw Carrot & Leek mixture:
1 leek chopped
1 & 1/2 c. chopped okra
2 carrots ribboned using a peeler
*chop up all the ingredients, place in a bowl, then make the oil-free marinade.
Oil Free Vinaigrette Dressing/Marinade:
3/4c. apple cider vinegar
4 Tbsp of nutritional yeast
1tsp. grade B maple syrup
3 Tbsp tamari (gluten free soy sauce)
1 tsp dijon mustard
*whisk ingredients together and then pour the dressing over the chopped veggies, cover and place in fridge for an hour.
Now onto this burrito…
Directions:
- Take 1 & 1/2 cups of the raw carrot and leek mixture, drizzle 1 Tbs. of olive oil in a pan, saute mixture in the pan until warmed.
- Make additional dressing for burrito.
Creamy Tahini Dressing for the Burrito:
1T of tahini
the juice of 1/2 of a lemon
a splash of filtered water
a dash of cayenne pepper
A dash of pink Himalayan salt
3. Grab a nori sheet, place 1/4 of the mixture onto the bottom of a nori sheet, add a handful of greens and one tablespoon of hemp seeds, drizzle tahini dressing over the top and roll up.
4. Repeat the process until the leek mixture is gone.
*Yields 2- 3 burritos.
Be sure to put the nori sheet shiny side down.
Roll tightly, then cut in half.
And there you have it! A simple salad idea used to make a wonderful, filling, carb-free burrito. Bon appetit!
