Raw Veggie Collard Wrap

The other day I went out to lunch.  During the week.  This never happens.  I’m at home, I’m constantly cooking for the blog, there is no reason to eat out.

However, eating out for lunch every so often is such a nice treat.  It was refreshing to get out of the house, have a break from the heat, and catch up with my good friend Lauren.  The restaurant’s air conditioning was thoroughly enjoyed.

We headed to one of my local favorites, Tasty Harmony.  I knew Lauren would approve.  Their menu is fully vegetarian, mostly vegan, and a decent amount is gluten free.  They even have a few raw dishes and desserts.  The one thing I find funny is that they don’t offer gluten free bread.  I actually asked why that is and they said it’s because if they offer a GF bread they want it to be homemade, as most store bought GF breads are filled with a long list of ingredients.  They said they don’t have enough time to keep fresh GF bread on hand at all times but they would keep the idea in mind. 

In lieu of bread, you can get any of their sandwiches wrapped in a collard leaf.  Not always super appealing but I went with it.  The sandwich ingredients sounded like they would be a good fit for a big leafy green to be wrapped around.

Upon first bite I was totally convinced.  Sure I’ve had things wrapped in leaves before, but nothing as fresh as this.  It hit the spot!  I declared to Lauren this would be on the blog within a week.  And here we are today.  A fun summer recipe open for your interpretation.

Slightly scared to use a collard to wrap up your veggies?  I was at first too.  When you cook collards they can have a bitter taste, but somehow it’s less flavorful when raw.  It is also much sturdier compared to other leafy greens, like chard.

Also, chard has a noticeably earthy flavor while collards are much milder.  The chard stem is what really gets me.  I just can’t do it!

Besides the crunchiness and all of the flavors, the best thing is that no heat is required to make this wrap and it comes together in just minutes.  It could also be something you prep ahead and take to work.  I would just leave the tomatoes out until you’re ready to eat, to avoid the wrap from becoming wet.

Spread on any favorite topping or a variety of the three you’ll see below.  -- hummus + mashed avocado + cashew spread [in the circular bowl] -- The healthy fats in the spreads really help this wrap have staying power.  Two large, fully stuffed leaves did the trick for me with a giant bowl of summer fruit on the side.

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Raw Veggie Collard Wrap

vegan, gluten-free

Adjust ingredients depending on your specific tastes and how many wraps you want to make.  I made 2 large veggie wraps for myself.  

• large collard leaves
• mushrooms
• sprouts
• cucumber
• tomato
• hummus
• avocado
• cashew spread
• salt + pepper

other ingredient ideas:  zucchini, red pepper, carrots, beets, radishes, fresh basil, red/yellow onion, mozzarella, ricotta cheese, nutritional yeast, salt + pepper cashew butter, etc.

1. Trim the end of the stem where it meets the leaf. 
2. Evenly apply any spread toppings over the entire leaf.  Sprinkle with salt + pepper.
3. Layer the veggies parallel to the stem and centering the veggies between the outer edge and the stem.  Leave about 1” of room at the top and bottom of the leaf as well.
4. Starting at the edge where you placed the veggies, roll tightly parallel to the stem.  This will keep the stem and leaf intact.

Salt + Pepper Cashew Spread[yields just over 1 cup]

Similar to my salt + pepper cashew butter [linked above] but not as creamy of a texture and with an added “cheesy” flavor from the nutritional yeast.

• 1 cup raw cashews, soaked for at least 4hrs
• 1.5 tablespoons nutritional yeast
• 1/4 – 1/2 teaspoon black pepper
• 1/4 – 1/2 teaspoon salt
• 1/4 teaspoon garlic powder

1. Drain soaked cashews and empty them into your food processor along with the other ingredients.  Start with 1/4 tsp of both salt and pepper.
2. Turn on and let spin for 1-2 minutes, scraping multiple times, until the mixtures smoothes out.  Be careful to not process too long as it will turn into nut butter.  It will be fairly crumbly at first but will then start to smooth out. 
3. Taste and add more salt + pepper if needed and process for another 5 seconds to combine.
4. Store in a sealed container in the fridge.

CRUNCH.

Ashley

coconut quinoa patties with mango salsa

Guess what?

It’s a 3-in-1 recipe kind of day.

It all started when I was drooling over at Spoon Fork Bacon's blog, which is my latest obsession.  Their photography and styling are stellar, and I adore their blog design.

I came across their recipe for coconut shrimp and wanted to think of away to incorporate similar flavors into a vegetarian meal.  Then I remembered 101 Cookbooks recipe for quinoa patties, and my idea was solidified.

coconut quinoa patties - mango salsa - sweet + spicy yogurt dipping sauce

If you’re not a fan of chunky style salsa feel free to blend it up!  Below, you’ll also see a spicy honey yogurt sauce which you must make.  It really brings all of the flavors together.  A little bit of sweet and a little bit of spice runs throughout this whole recipe. 

The quinoa patties took 2 trials to get right.  Heidi’s recipe called for 5 eggs, but I started by using 3.  Even being the egg lover that I am, I thought the first batch was a too egg-y.

For batch number two I reduced the egg count and added a handful of parsley.  The other major change I made was pan cooking them with a small amount of coconut oil, as compared to baking them.  I baked the first batch, but the coconut flavor was not pronounced enough.  Baking them works, but they’re quite a bit tastier when cooked in a pan.

Even with just 2 eggs these held together really well.  The key is keeping them pretty small.  You want to roll them into the size of a golf ball and then flatten them between your hands.  If you want to make these for an appetizer roll them a bit smaller for a 1-2 bite snack.

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Coconut Quinoa Patties

inspired by Coconut Shrimp + Baked Quinoa Patties // yields ~20 patties

• 2.5 cups cooked quinoa
• 2 large eggs
• 1.5 cups unsweetened shredded coconut
• 1/4 cup parsley, finely chopped
• 1/2 cup whole milk ricotta cheese
• 1 Tablespoon garlic, minced
• 2-6 Tablespoons quinoa flour
• 1 Tablespoon raw honey
• 1-2 Tablespoons extra virgin coconut oil
• 2 teaspoons lemon zest
• 1/2-3/4 teaspoon salt
• 1/4-1/2 teaspoon cayenne pepper [opt]

1. In a large bowl, whisk together your eggs, honey, and ricotta until smooth.
2. Gently stir in the quinoa, coconut, parsley, garlic, lemon zest, salt, and cayenne until well combined. 
   • 3/4 cup uncooked [raw] quinoa = about 3c cooked
3. Add just enough quinoa flour to hold the patties together.  Start by adding 1T.  I used 4T total.
4. Heat a large skillet just below medium heat with about 2-3t of coconut oil.  If you are cooking them in multiple batches, add more oil as necessary.  Use 2 pans if desired.
5. Shape the mixture into about the size of a golf ball and press between your hands to flatten. ~1/2”
6. Carefully place them into the pan, leaving enough room so you’re able to flip them. 
7. Cook for about 4-5min per side.  If they’re browning too quickly, turn down your heat.  You want to ensure they cook through.  Using oil is key to helping them turn golden brown and not burn.
8. Place on a wire rack until you’re finished cooking them, or spread on a baking sheet and keep them on “warm” in the oven until you’re ready to serve.

notes:  Most flours should work if you don’t have quinoa flour.  If you want to bake these, set your pre-heat your oven to 350*.  On a parchment lined baking sheet, bake the patties for 12-15min per side.  They will be lightly golden brown on both sides when done.  You can also give them a quick pan fry [with coconut oil over medium heat] to make the coconut flavor more pronounced. 

Mango Salsa

• 1 mango, chopped
• 1/3 cup cucumber, diced
• 1/4 cup shallot, minced
• 3/4 cup red pepper, chopped
• 1/4 cup lime juice
• 1 Tablespoon lime zest
• salt + pepper to taste

1. Combine all ingredients together and stir to coat with the lime juice.

notes: Store covered in the fridge for up to 3 days.  Best served, when left to sit for at least 1 hour.  Other things to add: apple, jicama, cilantro, cayenne, etc.

Spicy Honey Yogurt Sauce

• 1/2 cup plain 2% yogurt
• 1.5 teaspoons honey
• 1 teaspoon lemon zest
• 1/4 teaspoon cayenne [opt]
• pinch of salt

1. Stir all ingredients together until well combined.

notes: Greek yogurt works really well for this, but any plain yogurt will do.

A refreshing + bright recipe for this lovely springtime weather.

Enjoy!

Ashley