janet @ the taste space

Quinoa Sprouts, Avocado, and Tomato Marinara Wraps (& Cookbook Giveaway)

In Book Review, Mains (Vegetarian) on April 15, 2013 at 6:09 AM

Quinoa Sprouts, Avocado, and Tomato Marinara Wraps (& Cookbook Giveaway)

As you know, I am a cookbook junkie. I have a lot of cookbooks and trying to wean myself from my cookbook library before our move. Last year, I picked out my top 10 cookbooks to move with me, but I may have to revise that list as I have discovered new favourites. Even more scary is that I have partially migrated to electronic cookbooks. It makes it easier to amass a larger collection. I still prefer leafing through a hard copy, but an electronic version is ideal when space is at a premium.

Considering my cookbook love, I was ecstatic when asked to review a new raw cookbook: Annelie’s Raw Food Power. No stranger to raw cuisine, I surprisingly do not have that many raw cookbooks. This is a gorgeous cookbook, with colourful photographs accompanying every recipe. The dishes are typical raw cuisine style, with recipes for smoothies, salads, snacks and mains like raw pizza. She also includes a lot of recipes for teas/tisanes.

Annelie developed the recipes while in Costa Rica, and as such, the recipes use a lot of tropical fruits (bananas, mango, pineapple, watermelon) but also more common ingredients like zucchini, tomatoes, apples, nuts and seeds. Superfoods like chia seeds, goji berries, probiotics, maca and lucuma are often used, too. These ingredients are not new to me, but Annelie surprises me further with recipes calling for purple corn, mucuna, ashwagandha and shatavari powders, of which I have yet to encounter.  Like most raw recipes, the majority of the dishes are quick and easy. The recipes call for typical raw equipment:  blender (preferably high-speed), juicer, dehydrator, and spiralizer which not everyone possesses. In short, this is not a cookbook for someone dabbling in raw cuisine, but good for those familiar with the ingredients and equipment. (Of note, the index is very subpar, listing recipes by title only, not ingredient).

While most of the recipes seemed familiar to me (guacamole, spiralized zucchini with nutrient-dense pasta sauce, avocado and strawberry salad, raw lasagna), I opted to try something with a bit of a twist: Quinoa, avocado and tomato marinara wraps, especially since I was reminded how much I enjoy lettuce wraps.

Quinoa Sprouts, Avocado, and Tomato Marinara Wraps (& Cookbook Giveaway)

I’ve tried raw quinoa before (basically quinoa soaked for a day) but prefer to use cooked quinoa. Uncooked raw/sprouted grains and legumes kind of go thump in my tummy. The quinoa is dressed with a rich flavourful tomato sauce which I unrawified by substituting red pepper paste for the optional red pepper. This is then placed in a Romaine leaf and topped with avocado for a delicious wrap. I found it was best to add the dressing just prior to serving since leftovers became dry.

While I still have a few recipes earmarked to try (beet and mint chocolate chip dip, oh my!), I am giving away a brand new copy of Annelie’s Raw Food Power to a lucky reader. For a chance to win, just leave me a comment by April 25, telling me about your favourite raw dish you’ve made.

Quinoa Sprouts, Avocado, and Tomato Marinara Wraps (& Cookbook Giveaway)

This is my submission to Deb for this week’s Souper Sundays and to this week’s Raw Food Thursdays.

Quinoa Sprouts, Avocado, and Tomato Marinara Wraps
From Annelie’s Raw Food Power

2 cups quinoa, sprouted (I used 2 cups cooked quinoa)
1 cup Tomato Marinara Sauce (see below)
8 romaine or butterhead lettuce leaves (‘boats’)
2 avocados, peeled, pitted, and chopped

1. Soak the quinoa in a bowl of cold water overnight, then drain and rinse in a colander, strainer, or nut milk bag under cold running water. Let the quinoa stand in the colander, strainer, or nut milk bag for 24 hours, then drain and rinse 3–4 times, until you see little tails beginning to sprout. (Janet’s note: I cooked up 1 cup quinoa as per usual).

2. When ready to serve, put the quinoa into a large bowl, add the marinara sauce, and mix together. Spoon the quinoa mixture into the lettuce boats and top with chopped avocado to serve.

Serves 4.

Tomato Marinara Sauce

2 dried dates, soaked for 10 minutes, then drained or 2 teaspoons raw honey (I used 1 Medjool date)
1 tomato, chopped
4 sun-dried tomatoes
1/2 red bell pepper, seeded and chopped (optional, I used 1 tbsp red pepper paste)
1 tablespoon olive oil
1 teaspoon apple cider vinegar
10 basil leaves (optional, I used 1/2 tsp dried basil)

1. For the marinara sauce, put all the ingredients into a food processor or blender and process until smooth.

Makes a scant 1 cup.

  1. Raw food is awesome. I love how it makes you feel a little high. My favorite was a blueberry-coconut green tea raw bulgur bowl. I liked the bit of crunch it retained. I’d totally forgotten about it until now!

    Love this idea. That sauce is calling my name and butter lettuce is my favorite spring green.

  2. Exciting! My favorite recent raw food dish is a coconut thai sauce made in my blendtec with kelp or zucchini noodles. For dessert a big fan of chia seed pudding.

  3. I am totally intrigued by this marinara sauce!

  4. Hmmm-can I have a few favorites? It just seems that raw food is such a broad category that I can’t confine my answer to just one—may be a tad easier than choosing a favorite vegan recipe since cooked foods are eliminated, but still very difficult.

    For ease of preparation: raw warps (collard/chard/Romaine in a pinch) leaves filled with ground up seasoned walnut meat. Done either Mexican-style with appropriate seasonings, avocado, tomato, onion, salsa, etc. or Korean-style (Asian pear, sweet chili sauce).

    To show people that raw food is not only edible, but deeply satisfying, Matthew Kenney’s raw vegan chili, tweaked by crazy raw vegan:


    For an easy dessert, that’s tied between raw chia pudding and raw chocolate pudding made with young coconut.

    And for a dessert with more prep (but still not overwhelming), a certain someone’s raspberry dreamcake……

    • Hey Ellen, you are awesome! I have been meaning to try some raw chili. I recently made an “almost raw” chili salad wrap.. almost raw because I used cooked beans and tomato paste… but the flavours were so bold, which I love about raw food recipes. 🙂

      Your Korean wrap sounds delicious!! Do you put kimchee in there, too?

  5. Can I say that my favourite raw recipe is all of my raw snack balls? They’re the bestest. But if I have to choose one thing… maybe the raw blondies with chocolate ganache avocado icing? Or my mini huckleberry raw cheesecakes? TOO MANY ALL TOO GOOD me wants win yes. 🙂

    • Raw snacks! Yum! I am hunting down recipes for our upcoming cycling jaunts… with the caveat I cannot buy new ingredients. Should be fun since I have no dates/raisins/currants left right now but I have lots of dried apricots and nuts. 🙂

  6. I dont’ think I’ve ever paired avocado with marinara sauce but hey – why not?! Sounds like a super tasty wrap!

  7. I’m still new to raw foods, but I do love smoothies!

  8. I’m still pretty new to raw foods, but I make an amazing smoothie cacao powder, cherries, and spinach!

  9. Love the look of this recipe and can hardly wait to try it!

    Meanwhile, I noticed the title of the recipe included the words “Cookbook Giveaway”, but I didn’t see anything more about it… was this referring to your giving away some of your personal cookbooks, or is there actually a cookbook contest going on? I hope the latter because I am always looking to add new hard copy cookbooks to my extensive collection.

    • The giveaway is for a brand new copy of Annelie’s Raw Food Power!

      • Oh OK… Where exactly is the link for me to enter the cookbook contest? I didn’t see any link above.

      • You just need to leave a comment here telling me about your favourite raw food. 🙂

      • Awesome! I would LOVE a copy if this cookbook…

        My all-time favorite raw dish is Kale Salad. I used to use curly Kale and pulse it in a food processor until it was nicely chopped. Then I would add the following raw ingredients: apples, walnuts and grated carrots and top it all off with a vinaigrette based on organic orange juice. But now, my grocery store carries Baby Kale and so I’ve switched to using that. Deeeelicious!

      • That does sound delicious. 🙂

  10. I’m doing a review of that cookbook too! I just made the Pumpkin Pesto for dinner tonight and it was delicious. I’m going to have to make this recipe next!

  11. I love raw food. I think it’s so interesting how it can be so simple (how simple is a shredded veggie salad or smoothie) and also so complicated (gourmet raw and dehydrated dishes). I tend towards the simple myself but I do love taking on challenges 🙂 I think my favourite raw dish that I’ve made is either my raw chocolate key lime pie or my “baked” fettucine alfredo. Mmmmmm.

    Lovely seeing you tonight 🙂

  12. Whoever gets the cookbook MUST post the recipe for the pumpkin pesto—sounds great. If I get it, I promise to post it.

  13. I’m not familiar with Annelie or her book – I’d love a copy!
    Favorite raw dish ever? That’s kind of a ridiculous question, Janet. 😉 Right now, my Linzer Torte tops my list!

  14. Such a difficult question! Any salad, especially one with Rocket, is fantastic. But I think I’d have to go for an instant ice cream, especially rockmelon, made with frozen melon, yoghurt and icing sugar. Delicious and so simple 🙂

  15. Sounds like a unique cookbook and I love ones that have pictures for every recipe! Perfect timing for this giveaway too – I will definitely be looking to make more raw dishes once the weather heats up. My favourite raw recipe I’ve made is probably one of the raw soups I’ve tried. I love a fruity gazpacho (especially with mango) or a creamy raw soup made with avocado.

  16. […] Taste Space is giving away a copy of Annelie’s Raw Food Power cookbook. This looks like a great book, filled with beautiful, […]

  17. I love so much raw recipes, but if there’s one recipe I boast about to my omnivourous friends it is raw lasagna. I rarely make it because it takes so much time, but when I do it’s like eating a bit of heaven (overly dramatic I know) O, and same could be said about lemon cheesecake … heaven!

  18. Unrawified? I love it! These wraps sound divine! Love raw Italian. I’m thinking my best raw dish is probably Raw Curried Cashew Chard Wraps. Would love to get my hands on a copy of this raw cookbook!

  19. i love vietnamese style fresh spring rolls: load with fresh mint, avocado, carrot, cucumber, and tofu 🙂 however not quite sure if tofu is raw or not (?) but perhaps if i had a raw cookbook it would really clear things up. haha.

  20. […] I am loving your list of your favourite raw recipes. It isn’t too late to win a copy of Annelie’s Raw Food […]

  21. Our fave raw recipe is; raw pasta made out of zucchini and carrots with a hemp/avocado salsa made out of avocado, tamari, garlic, salt, pepper mixed in a food processor and last stir some hemp seeds in. Massage it in to your pasta! So easy yet delicious and healthy. We have the recipe on our blog; http://therawfoodsisters.com/2013/03/26/hemp-salsa-and-what-the-bleep-do-we-know/ – have a wonderful day!!!

  22. I love the look of these lettuce wraps and that they use quinoa. Perfect meal on a warm day. Thanks for sharing them with Souper Sundays this week!

  23. Hi Janet, one my favorite raw foods, besides salads and smoothies, are energy bars and desserts such as Dreena Burtons Braw-nees. I’ve also begun juicing raw fruits and vegetables and am finding that I really enjoy making various concoctions of juices. Thanks for offering this giveaway!

  24. Thanks so much for sharing this at Raw Foods Thursdays! We love the inspired and the simple alike. And this is truly inspired! I sprouted some quinoa just for this recipe this week. Hope you stop by again soon!


  25. […] may have unrawified the quinoa wraps, but I have been noshing on lots of great raw eats all week. I also ventured away […]

  26. […] Taste Space is giving away a copy of Annelie’s Raw Food Power cookbook. This looks like a great book, filled with beautiful, […]

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