Step 1

FOR THE MAYO: Put the cashews, water, vinegar, lemon juice, salt, mustard seed and garlic into a high-speed blender and purée until smooth. Refrigerate the mayo to thicken.*

Step 2

Preheat the oven to 400°F (204°C).

Step 3

Place the rice, broth, thyme and salt in a small pot and mix well. Bring it to a rapid boil. Reduce the heat, cover and simmer for about 30 minutes or until the liquid has evaporated. Remove the pot from the heat, let it stand for 5 minutes and then fluff the rice with a fork.

Step 4

Mix together the butternut squash, shallots, salt and broth, and bake for about 15 minutes. Remove it from the oven and add 2 cups (680 g) of Brussels sprouts, apples, pistachios and the rest of the broth if needed. Using a spatula, mix everything together well. Bake it for 30 minutes or until the squash is browning at the edges. When it’s done, put it into a bowl with the reserved cup (340 g) of raw shaved brussels sprouts and mix well.

Step 5

While the veggie bake is cooking, make the raspberry mayo by mixing the mayo and raspberry jelly together in a small bowl. Set it aside for serving.

Step 6

Serve in tortillas with raspberry mayo. To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. You can grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.