Rawmunchies - Raw Vegan Garden Salad and Coconut Chicken Roll | Good Food

Base

8 large green leafs (like chards or lettuce)

Coconut Chicken

8 large green leafs (like chards or lettuce)
Meat of 4 Thai coconuts cut to 1 inch slices
Juice of 1 lemon
2 tablespoon olive oil
2 tablespoon coconut aminos
2 teaspoons chicken masala
2 teaspoons basil
2 teaspoons nutmeg
2 teaspoons coriander
2 teaspoons nutmeg

Salad

8 large green leafs (like chards or lettuce)
Meat of 4 Thai coconuts cut to 1 inch slices
Juice of 1 lemon
2 tablespoon olive oil
2 tablespoon coconut aminos
2 teaspoons chicken masala
2 teaspoons basil
2 teaspoons nutmeg
2 teaspoons coriander
2 teaspoons nutmeg
6 small cucumbers
8 tomatoes
2 cups cilantro
1 yellow bell pepper
1 orange bell pepper

Sun-Dried Tomato Pesto

8 large green leafs (like chards or lettuce)
Meat of 4 Thai coconuts cut to 1 inch slices
Juice of 1 lemon
2 tablespoon olive oil
2 tablespoon coconut aminos
2 teaspoons chicken masala
2 teaspoons basil
2 teaspoons nutmeg
2 teaspoons coriander
2 teaspoons nutmeg
6 small cucumbers
8 tomatoes
2 cups cilantro
1 yellow bell pepper
1 orange bell pepper
juice of 4 lemons
1 cup sun-dried tomatoes
2 cups parsley
4 teaspoons oregano
2 teaspoons ginger
2 teaspoons nutmeg
pinch salt
pinch black pepper

Method

step 1
Mix the coconut meat in Coconut Chicken ingredients and marinade for 2-3 hours.
step 2
In a food processor or high speed blender, blend rough all Sun-Dried Tomato Pesto ingredients.
step 3
Cut and mix Salad ingredients. For more interesting texture, you can leave the cilantro whole.
step 4
Take 1 green leaf and cut the part of the stem that stands out, to allow more even folding. Spread Salad, Sun-Dried Tomatoes and Coconut Chicken. Fold and cut in half.