|Just a little roundup of some of my greens dishes this month! Try the collards soup!|
For my last Vegan MoFo 2011 post, I decided I really needed to go out with a greens dish. I give you "Collard Wraps with Sunflower Seed Spread".
Sunflower seed spreads are really versatile. A creamy texture is achieved by soaking and blending the seeds. You can add whichever herbs or flavorings you'd like. In this version I've flavored the spread with rich miso, garlic, and parsley. The spread is accompanied by leftover majadra, shredded beets, carrots, and red cabbage, and sliced onion and cucumber.
6 collard leaves
sunflower seed spread (recipe below)
shredded or sliced veggies of your choice
prepared rice, quinoa, beans, or lentils of your choice
1. Bring a pot large enough to fit a collard leaf to a boil. Blanch each leaf for about 20 seconds. Rinse under cold water. Set aside.
2. Fill the rolls with your fillings. If the leaves are large enough (unlike mine), roll them up like a burrito so that the short ends are folded in before you roll the long side up.
Sunflower Seed Spread
1 cup sunflower seeds, soaked in enough water to cover for about 1 hour, save 1/2 cup soaking water
1 tbsp miso
1 tbsp raw tahini
1 small clove garlic
pinch smoked paprika
several leaves parsley (pulse a few times into it)
1. In a food processor, combine the sunflower seeds, 1/2 cup soaking water, miso, tahini, garlic, pepper, and paprika. Process until smooth. Add the parsley and pulse a few times so that the parsley is distributed throughout the mixture, but remains in bits.
Here are some photos of the wraps I made last time. You'll see the leaves were a little bigger, so I was able to make wraps that retained their contents a little better. Last time I filled the wraps with quinoa, black eyed peas, bell pepper, tomato, parsley, carrots, and the spread.
Here you'll see the leftover contents of the wraps, as a salad with the wraps in the background!
Don't forget to enter my giveaway for homemade grape jelly!