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Ingredients

Orange Glaze:
3 oz fresh squeezed Orange Juice
1 tablespoon agave nectar
1/2 tsp cinammon
1/2 tsp salt
1/2 cup cashews
1 small piece ginger

Filling:
2 carrots, grated
1 tomato, finely diced
4-5 mushrooms, finely diced
1 cup spinach, finely diced
1 cup cashews
1 cup walnuts
1/2 teaspoon cumin
1/2 teaspoon coriander
1 sprig, mint leaves
1 1/2 tablespoon Braggs Liquid Aminos

Wrap:
1 head of cabbage

Directions

Take all the ingredients for the glaze and just throw them into the food processor.  Let it run for a few minutes until the mixture gets real smooth.  That’s it for the glaze.

For the filling, take the carrots, mushrooms, spinach, and tomatoes and put them in a large bowl.  Next, put the nuts, cumin, coriander, and Liquid Aminos into the food processor, and just pulse it a few times or until you see spices are evenly distributed through the nuts.  Take the nut mixture and put it into the large bowl with the vegetables.  Mix everything together.   Grab your head of cabbage, and cut it in half.  Then peel off one leaf at a time, fill it with the veggie mix, and top with the orange glaze and a few sprigs of mint.  I told you it would be simple!

Ingredients:

Curry:
* 2 tablespoons Honey
* 1 pinch of salt
* 1 tomatored chili powder (to taste)
* 1/2 Lemon juiced
* 1/4 cup Olive Oil
* 1 tablespoon Braggs Liquid Aminos
* 1 tablespoon Raw Apple Cider Vinegar
* 1 teaspoon Turmeric
* 1/2 teaspoon Cumin powder
* 1/2 teaspoon Coriander powder
* 1/2 teaspoon Asafoetida (available at Indian Markets)
* 1/2 teaspoon Paprika
* 2 handfuls Cashews

Wrap:
* 4 leaves of leafy lettuce
* 2 cups shredded carrots or pulp from carrot juice
* 1 cup walnut pieces

Preparation:

Put all ingredients for curry together into food processor and process until smooth. For each lettuce wrap, take one leaf, top with shredded carrots, then curry. Add on tomatoes, then walnut pieces. Easy!

–Rishi