21 June 2014

Collard rolls

We had something pretty similar to these during our Puravegan cleanse.  After buying some collards on a whim today at Local Harvest, I developed a craving for these tasty collard rolls.

After blanching them for 10-20 seconds each, I cut out the thickest part of the stalks. 
While I did not follow a recipe, I did some googling for advice on how to best roll these.  The answer was one I would not have thought of on my own: use TWO collards per roll and overlap them!

I just winged it on the filling.  I threw some radishes and carrots in the vitamix and tossed them with some kale, cashew cheese, hemp seeds, braggs, and vegetarian fish sauce.  Pretty good, but I think I should have added some acid.  You could put anything you wanted in these really.
Then I wanted to get rid of a half cucumber I had laying around, so I peeled it and sliced it and threw it in.  Fold in the sides first, and then roll just like you would a spring roll or burrito, making sure to tuck in the filling as you go so that the roll ends up nice and tight.


Nikki Burst said...

Hey, these collard wraps are pretty! Thanks for the idear!

Shaheen said...

A coupe of weeks into the New Year and I am over to wish you a Happy Happy New Year. Hope your well. And hope to see you back into blogging.