Collard Wraps With Herbed Cashew Spread Roast Peppers Recipes

Steps:

• Combine all ingredients in food processor and blend until smooth.
• Add water if necessary to blend or to thin if desired.

Steps:

• Fill a large pot with 3 inches of water. Add vinegar and salt; bring to a boil over medium-high heat.
• While water comes to a boil, remove 4 large leaves from the bunch of collard greens. Lay them flat on a cutting board and trim the stems until even with beginning of leaves. Carefully shave center stems down until leaves lay flat, being careful to not tear them.
• Place leaves in boiling water and cook undisturbed until bright green and wilted, about 30 seconds. Use tongs to carefully transfer leaves to a bowl of ice water; let cool 3 minutes. Remove from ice water and pat dry.
• Lay collard leaves flat on a large cutting board and assemble wraps as follows, dividing ingredients evenly among the 4 leaves. Spread an even layer of hummus on each leaf, leaving a 2-inch border. In the bottom third of each leaf, stack bell pepper, cucumber, onion, artichoke hearts, and arugula. Drizzle with lemon juice.
• Fold the sides of each leaf in towards the center, using your hands to help keep the sides tucked in, and roll, starting from bottom. Slice in half diagonally to serve.

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!

Steps:

• Mix probiotic powder with water and stir. Add probiotic mixture to blender, add cashews. Blend at low speed and gradually increase speed and blend until smooth. Spoon mixture into a nut bag or cheesecloth. Squeeze and place in strainer and leave to ferment for up to 8 to 12 hours. Time required to ferment will differ depending on how warm it is. Do not ferment beyond 12 hours as it may become rancid. Once fermentation process is complete, spoon cheese from nut bag into bowl. Add remaining ingredients, stir well together. Place in mini 4.5 inch spring form pan. Press well and leave in fridge for at least 6-8 hrs to mold to the spring form and so flavours are more enhanced. Turn upside down, release from pan and sprinkle with dried herbs. Nut cheese is very dense with the nuts, so only use a little for portions. Cashew cheese is also delicious used when making wraps, spread some cashew cheese spread over the wrap or lettuce leaf, add vegetables and sprouts, perhaps a little salsa.

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!