Endive Wraps

I have been craving these endives that I had gotten at the farmers market yesterday. These raw endives wraps had a crisp texture with a nutty flavor, the bitterness in endives complements this nutrient dense leaf. So I decided to add a little filling that consists of brown sauteed mushrooms, with a vibrant salsa and a drizzle of vegan cheese sauce. Super simple and delicious. Definitely an appetizer and will wow your guests or your significant other 😉

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  • Fresh Belgian Endives, chopped
  • 1 tsp coconut oil
  • 1 cup coriander, fresh
  • 1 cup spring onions, chopped
  • 1 medium tomato, fresh and diced
  • 1/2 lime juice
  • 2 small beetroot, steamed and sliced
  • 2 cups brown mushrooms, freshly sauteed
  • 1/2 avocado, fresh


Clean and trim the Belgium endives and gently pull the leaves from the heads. Set aside. Chop the beets On a medium heat pan, add 1 tsp of coconut oil and place the chopped mushrooms and let it saute occasionally stirring and set aside. Prepare your salsa, chop the coriander, spring onions, and tomato mix together into a bowl and squeeze the lime and add a pinch of salt, combine together and set aside.

Assemble altogether, on your endive leaf, add the beets, followed by the mushrooms, and salsa, top it with a slice of avocado and drizzle some cheese sauce (make your own vegan cheese sauce)

Pantry’s Tip: Should you want to reduce the bitterness from the Belgium endives after rinsing them soak them in an ice bath for 5 minutes and you can also substitute the “vegan cheese sauce” with a spicy chutney


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