Vegan
2 Servings
2 oz Fresh Morel Mushrooms, cut in half
4 cloves Garlic, thinly sliced
6 Cremini Mushrooms, thinly sliced
3 tbsp Coconut Oil
½ tsp Smoked Maitake Himalayan Pink Salt
4 cups (packed) Baby Spinach
Black pepper
6 Vegan Keto Coconut Wraps
Garlic Sauce:
1 cup Raw Cashews
2/3 cup Hot Water
1 Spring Garlic, divided
1 small clove Garlic
1 pinch Cumin Seeds
½ tsp Smoked Maitake Himalayan Pink Salt
Directions:
Start by soaking the cashews in the 2/3 cup hot water.
In the meantime, put a large sauté pan on high heat. Heat the coconut oil in the pan. Once the oil is hot, add the morels and creminis. Season with ½ tsp Smoked Maitake Himalayan Pink salt and continue to sauté until the mushrooms start to slightly brown, about 5 minutes. Add the sliced garlic and sauté for 2 minutes more or until garlic is translucent. Reduce the heat to medium high and add the baby spinach and a pinch of black pepper. Sauté the spinach and mushrooms until the spinach is wilted, about 2 minutes. Turn off the heat and set morel spinach filling aside.
In a blender, add the cashews with the water, the white tip of the spring garlic, cumin, ½ tsp Smoked Maitake Himalayan Pink salt, and the small garlic clove. Blend on low speed gradually increasing the speed to high. Blend for 2 minutes or until very smooth (add more water if needed).
Put a medium size sauté pan on high heat and warm up the vegan coconut wraps, flipping them a few times on each side. Plate the wrap by either folding it or rolling it with the morel spinach filling. Drizzle the crepe with the garlic cream sauce and garnish with thinly sliced spring garlic greens. Enjoy!
