Wrapatouille with Cashew Sour "Cream"

TOTAL TIME: 2 hr 10 min
Prep: 45 min
Inactive Prep: 1 hr
Cook: 25 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

CASHEW SOUR "CREAM":
  • 1 cup raw cashews
  • Filtered water
  • 1/4 cup extra-virgin olive oil
    RATATOUILLE FILLING:
    • 1 tablespoon chopped fresh basil
    • 1 teaspoon chopped fresh thyme
    • 1/2 cup store-bought marinara sauce
    • 1 tablespoon balsamic vinegar
    • Pinch crushed red pepper
    • Sea salt and pepper
    • 6 to 8 whole-grain lavash or large rice tortillas, for serving
    • 1 tablespoon chopped fresh parsley, for serving
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    Directions

    For the sour cream sauce: Soak the cashews in filtered water for 1 hour and drain. Blend the cashews, oil, lemon juice, vinegar, salt and 1/2 cup filtered water in a high-speed blender until very smooth and creamy, about 30 seconds. If necessary, scrape down the sides of the blender jar with a spatula and blend again. The sauce will keep for up to 5 days in a covered container in the refrigerator.

    For the ratatouille filling: Heat the oil in a large saute pan over medium heat. Cook the onions and garlic, stirring occasionally, until they are lightly caramelized, about 6 minutes. Add the eggplant and cook, stirring occasionally, until slightly softened, about 5 minutes. Stir in the peppers and zucchini and continue to cook until slightly softened, about 5 minutes. Add the tomatoes, parsley, basil, thyme, marinara sauce, vinegar, crushed red pepper and some salt and pepper and cook until the mixture is cohesive with each vegetable retaining its individual character, 5 to 7 minutes.

    Mix the ratatouille well and place a large scoop on a fresh lavash or tortilla. Spoon a healthy dollop of the sour "cream" sauce on top and fold over both sides of the wrap to close it. Put a small spoonful of the sour "cream" sauce on top of the sealed wrap and sprinkle with fresh chopped parsley.

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    4

    Newest Ratings and Reviews

    Read all 5 reviews

    • on April 27, 2014

      Flag

      Jason I love your unique recipes. However I wish you would get rid of the guru thing. Not only is it slapstick silly it takes time away from your explanations of what you are doing with food, how and why. If you want to do Standup, please go to a comedy club and keep your show on the food.

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    • on February 17, 2014

      Flag

      Great flavors! We served it on a bun, like a Sloppy Joe. We LOVE this recipe!

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    • on February 07, 2014

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      For the love of anything good, or good for you PLEASE COOKING CHANNEL KEEP THIS SHOW. We Vegans are here. Cashews are awesome. Thanks Jason Thanks!

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