A delicious vegan/vegetarian recipe prepared by Eric & Bonnie.
2 Cup (32 tbs)
1 1⁄3 Cup (21.33 tbs)
Organic soy sauce
1⁄3 Cup (5.33 tbs)
Red bell pepper
Fresh lemon juice
1 Cup (16 tbs)
3⁄4 Cup (12 tbs)
Virgin olive oil
Cut the mushrooms in long strips and put in a bowl. Pour the carrot juice, soy sauce, olive oil and jalapeno pepper into the bowl. Mix till well blended and set aside for about 15 mins.
Scoop out the soft flesh of avocados and put in a bowl. Use the whisker to mash the avocados in smooth paste. Add fresh lemon juice to the avocado and mix well. Next add the chopped red bell pepper and mix with avocado paste. Spice up the guacamole by adding jalapeno paste.
Put the chopped tomatoes in a bowl. Add the chopped bell pepper and cilantro to the bowl. Next add the lemon juice and olive oil. Mix up the salsa thoroughly.
Take the collard green leaf and remove half of the stem. Fill the leaf with some lettuce, guacamole, marinated mushrooms and salsa. Roll the leaf over and wrap to prepare the green burrito.
Eric and Bonnie show you how to make burritos in this video. The dish is ideal for raw food diet followers. The video is in English but has sub-titles for other common languages which can be of use to many non-english speakers.