COLLARD WRAPS WITH HERBED CASHEW SPREAD AND ROAST PEPPERS
Steps:
- Place the cashews, garlic, lemon, sea salt, and pepper in a food processor or high speed blender. Process until the mixture is a thick paste. With the motor running, drizzle in water till the mixture is the texture of light, fluffy ricotta. It may not take much water at all, depending on how much water the cashews absorbed! Season to taste, and then pulse in the sun dried tomatoes, herbes de provence, and the basil. To prep the collards: you can either a) blanch them in boiling water for one minute each, then submerge in cool water and pat down with paper towels, or you can b) marinate them for 3-4 hours in a mixture of 1 tbsp olive oil, 2 tbsp fresh lemon juice, and a pinch of sea salt, wiping the marinade off before you get to wrapping. If you don't mind the taste of raw collards, you can skip this step! Trim down the inner spine of the collard leaves, per column instructions: http://www.food52.com/articles/4484_thinking_outside_the_wrap. Spread them with 1/4 the cashew mixture each, and then top that with 1/4 of the red peppers and arugula, if using. Wrap them up, slice, and serve!
COLLARD WRAPS WITH HERBED CASHEW SPREAD & ROAST PEPPERS
Depending on the size of your collard green, these make cute appetizers with a lovely Mediterranean vibe. Although fully vegan, they do not taste "healthy" as they are full of flavor. Even my vegetable loathing husband enjoyed them. Original recipe courtesy food blogger Gena Hamshaw at Food52.com.
Provided by Psalmsome
Categories Lunch/Snacks
Time 31m
Yield 4-6 Wraps, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the cashews, garlic, lemon, sea salt, and pepper in a food processor or high speed blender. Process until the mixture is a thick paste. With the motor running, drizzle in water till the mixture is the texture of light, fluffy ricotta. It may not take much water at all, depending on how much water the cashews absorbed! Season to taste, and then pulse in the sun dried tomatoes, herbes de provence, and the basil.
- To prep the collards: you can either a) blanch them in boiling water for one minute each, then submerge in cool water and pat down with paper towels, or you can b) marinate them for 3-4 hours in a mixture of 1 tbsp olive oil, 2 tbsp fresh lemon juice, and a pinch of sea salt, wiping the marinade off before you get to wrapping. If you don't mind the taste of raw collards, you can skip this step! Trim down the inner spine of the collard leaves.
- Spread them with 1/4 the cashew mixture each, and then top that with 1/4 of the red peppers and arugula, if using. Wrap them up and serve!
Nutrition Facts : Calories 308.6, Fat 24.5, SaturatedFat 4.8, Sodium 165.9, Carbohydrate 18.9, Fiber 1.9, Sugar 2.9, Protein 8.3
TURKEY WRAPS WITH HERBED WHITE BEAN SPREAD
Make and share this Turkey Wraps With Herbed White Bean Spread recipe from Food.com.
Provided by Redsie
Categories Poultry
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine bean, oil, juice, garlic, thyme, salt and pepper in a the bowl of a food processor. Purée until smooth, stopping once to scrape down sides, for bean spread. (Can be made ahead. Cover and chill up to 2 days.)
- Spread bean spread on one side of each tortilla, leaving a 1-inch border around edge. Arrange turkey down center of each tortilla; layer with tomato, onion, cheese and arugula. Starting at one end, tightly roll each tortilla and place, seam side down, on a serving plate. Cut crosswise in half and serve with chips, if desired.
Nutrition Facts : Calories 639.7, Fat 25.9, SaturatedFat 6.9, Cholesterol 65.6, Sodium 783.6, Carbohydrate 63, Fiber 8.1, Sugar 3, Protein 38.2
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