These collard wraps are my version of a spring roll--if a spring roll were wrapped in blanched collards and dipped in a zesty almond ginger sauce. I've nothing against spring rolls, really; it's just that I tend to always want leafy greens, and this is a convenient way to satisfy that craving :) If you're a little dubious of veggies wrapped in collards, I encourage you to try this version. Because the collards are blanched, they taste much more palatable and marry well with the other flavors in this wrap. In fact, collard greens are a great substitute for rice wraps because they offer so much nutrition. They're high in chlorophyll and magnesium as well as lipoic acid--and powerful antioxidant that helps the body regenerate vitamins C and E. What's not to love?
YIELDS 2 servings
- 2 large collard leaves, stems removed
- 8 oz seasoned tofu
- 1/3 cup daikon radish, sliced into matchsticks
- 1/3 cup cucumber, sliced into matchsticks
- 1/4 cup cilantro, chopped
- 1/2 avocado, sliced
- 2 tablespoons almond butter
- 1 tablespoon rice vinegar
- 1 tablespoon tamari
- 1 tablespoon freshly grated ginger (or 1/4 teaspoon dried)
- Water (for thinning, as needed)
1. In a shallow bowl, pour boiling water over one collard leaf and let sit for 30 seconds before running it under cold water to stop the cooking process. Repeat with the other collard leaf. 2. Laying the leaf flat on a cutting board, place radish, cucumber, cilantro, and avocado on the side of the leaf closest to you. Gently roll the wrap away from you, being careful not to rip the leaf in the process. Repeat with second leaf. 3. Whisk together almond butter, vinegar, tamari, and ginger. Serve alongside wraps for dipping.
Also by Molly: Vegan Raspberry Rhubarb Bread Pudding
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Photos: Molly Lansdowne