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These wraps were so tasty I nearly ate them before I could take the picture!  With the kale and collard leaves, these little guys are also a double whammy for your greens quota. They are filling and delicious, and easily packed side by side for sharing with pals or taking as a super healthy meal on-the-fly.

You will need:
A bunch of whole collard green leaves, the bigger the better!
Sauce:
2 tbsp tahini
1 tbsp olive oil
1 tbsp tamari
1 small organic avocado, ripe
1 small clove of garlic, minced
juice of half a lemon
salt and pepper
1/2 tsp cayenne pepper
Filling:
cook 1 cup of brown shortgrain rice
3 green onions, chopped
3 big kale leaves, sliced thin
1/2 tomato
sprouts
1/4 cup pumpkin seeds
Method:
Combine all the sauce ingredients together and mash well with a fork (it looks like pond sludge, but trust me).  Add the green onions and kale to the hot cooked rice, and cover, steaming for a few minutes. When the kale is bright green, add the tomatoes, pumpkin seeds and sauce, and mix well.  The mixture should form a paste-like texture. Add another small dose of tamari if it seems more moisture is needed.
Scoop about 1/3 cup of filling onto the middle of flat, dry collard leaves, and add some sprouts.  Tuck the bottom in and fold the sides to make a nice tight little bundle of yumminess!

~The Vegan Project
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