Piquant Pistachio Wrap With Tamarind Drizzle

4.5 (2 reviews)

1/2 cup chopped pistachios
1 Tbsp. sesame oil
1/2 tsp. sea salt
1/4 cup agave nectar
1/2 cup lime juice
2 Tbsp. grated gingerroot
1 Tbsp. chopped jalapeño
2 Tbsp. tamari
1 cup vegetable margarine
1/2 head radicchio, shredded
6 collard green leaves, steamed
1 small jicama, julienned
2 small ripe mangoes, cut lengthwise into sticks
1 cup bean sprouts
1/2 cup minced cilantro leaves
1/4 cup minced basil leaves
1/4 cup minced mint leaves

• Mix the pistachios, sesame oil, and salt in a small bowl. Set aside.
• Purée the agave syrup, lime juice, ginger, jalapeño, and tamari in a blender. Add the margarine and blend at low speed to combine. Add water to thin if necessary.
• Put the radicchio in a bowl and cover with the margarine mixture. Toss well to combine.
• To assemble, place 3 Tbsp. of the radicchio mixture evenly across the bottom 1/3 of a collard green leaf, leaving about 2 inches clear at the bottom. Sprinkle the chopped pistachios over the radicchio, followed by some jicama, mango, and bean sprouts. Add some cilantro, basil, and mint.
• Fold the bottom of the leaf tightly up and over the filling and tuck under the ingredients, rolling forward. Place the roll seam-side down on a serving dish. Repeat with the remaining filling and collard green leaves. Drizzle with the Tamarind Sauce.

For the Tamarind Sauce: 1 cup tamarind paste
3 Tbsp. agave syrup
1 Tbsp. tamari
1 Tbsp. olive oil

• Combine all the ingredients and purée.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind