Grandma, What huge collards you have!
Oh dear….the better to make Gorilla Wraps with:)

One of my favorite foods after Italian is Mexican. Who doesn’t enjoy the big, bold flavors of Mexican spices like cumin, chili powder, and coriander with a sprinkle or two or three of Chipolte?  An amazing marrying of flavor as they come together in a hearty, soul warming dish like Kimberly Snyder’s “Raw Gorilla Wraps“?
Our first experience with these wraps was at a business reception, we were hosting at our home. One of our business partners, Claudia who had recently introduced us to the merits of eating more plant based foods and Kimberly Snyder’s cookbook,  The Beauty Detox Foods, brought them as an appetizer.  I took one bite and that was it!  I was hooked on the nut meat substitution immediately.  I have used this nut meat on taco salads and as a topper to sprinkle on salads also.  As a result of including these at almost every get together I am frequently copying the recipe for friends and family.
When I took a walk through our greenhouse recently and saw how many and how BIG our collards were growing I knew it was time to share this recipe with all of you.  ENJOY and Mariachi On!!

Raw Taco Gorilla Wraps

Makes 6-8 wraps.
Original Author:  Kimberly Snyder

Ingredients
2 cups walnuts
1 Tbs. cumin
½ Tbs. coriander
2 Tbs. low sodium tamari
1 tsp. chili powder
Dash of chipotle (Optional)
Salsa (organic store-bought or homemade)
Collard greens, washed with stems trimmed about 2 inches from bottom of leaf.
TIP: I like to take the larger leaves and lay them flat on a cutting board and run a very sharp knife along the stems to filet the top off being careful not to cut all the way through. This helps make folding the wrap up much easier.

Instructions
Place the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, then mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again. Take a collard green with the dark edge facing down on your cutting board. Trim off the stem and up about two inches into the leaf. Place about ¼–1/3 cup of the nut meat mixture in the middle of the leaf. Top with some salsa. To assemble, roll up burrito style. Fold one of the long ends in, and then both the end pieces, and then the other long way, tucking in firmly. Place with the folded edge down on your cutting board, and slice firmly into two pieces on the diagonal.

– See more at:  http://beautydetoxfoods.com/raw-taco-gorilla-wraps/#sthash.jFtk4iUc.dpuf