Yesterday Yale and I went to the Toronto Raw/Vegan Festival, we tried zucchini pasta, drank coconut water from fresh young coconuts, bought organic chocolate and met raw chef Douglas McNish, author of the new cookbook EatRaw, Eat Well. OK, I can see some of you now rolling your eyes (Gordy) – wondering what will I be eating next! Well it is almost lunch time and Yale and I have been busy in the kitchen…
Yale’s hand written recipe.
This recipe will make enough chickpea beet spread for 4 collard wraps. I like to mash up the avocado instead of stacking slices because it gives a nice creamy texture. The bigger the collard leaves the better. This recipe is adapted from Honest Fare. Thank you for such a delicious recipe.
The Collard Wrap:
You will need:
- 8 large collard leaves
- Veggies of choice (avocado, sliced tomatoes, cucumbers, sprouts, etc.) and even quinoa or sunflower seeds are nice in there too!
- Chickpea beet spread
For Chickpea beet spread:
- 10 oz soaked or canned garbanzo beans, ( we used dried and soaked over night) – if using dried you need to ccok them for about 20 minutes.
- 1/2 a med-sized beet, peeled
- 2 carrots, peeled
- Juice from one lemon
- 2 tablespoons tahini
- 3 teaspoons olive oil
- Salt to taste
- Cracked black pepper to taste
- 1-2 tablespoons honey
- A few sprigs of fresh parsley
- 1/4 fresh garlic clove
- Place carrots into food processor and pulse until consistency of rolled oats. Remove and set aside. Put garbanzos, beets, parsley, garlic, olive oil and lemon juice in food processor and pulse until creamy. Add a little water, one tablespoon at a time, if necessary to thin a little. Scrape sides of food processor and add salt (like 1/4 teaspoon), some pepper, tahini and agave and pulse again a few times. Taste and add any additional salt or pepper. Fold in carrots until well combines. Place in fridge to chill.
- Remove the healthiest looking collard leaves from the bunch and trim off the white stalk that does not have any green leaves attached. Soak leaves in warm water and vinegar bath for a few minutes to clean and bring to room temp.
- Dry leaves completely. Place leaves flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf (refer to image in post). Do this for each leaf. Careful not to nick or tear the leaf with the tip of your knife.
Each wrap will require two leaves for rolling. Place two leaves head to foot (with stalks at opposite ends) and overlapping about half way (refer to image in post). Apply a good amount of spread at the center where the two leaves overlap and pile up veggies of your choice. Fold in sides and tightly roll like you would a burrito. Leave whole if traveling or saving for later, but cut through center before eating.