Best 3 Collard Wraps With Herbed Cashew Spread And Roast Peppers Recipes
Embark on a culinary journey with this delectable and healthy recipe for collard wraps with herbed cashew spread and roasted peppers. This dish is a vibrant explosion of flavors and textures, combining the earthy taste of collard greens with the creamy richness of cashew spread. The roasted peppers add a touch of sweetness and smokiness, making each bite a delightful experience. Perfect for those seeking a nutritious and plant-based meal, these collard wraps are packed with essential vitamins, minerals, and healthy fats.
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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 AND ROAST PEPPERS
Steps:
- 1. 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. 2. 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! 3. 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!
CASHEW HERB SPREAD
This is an original recipe for a versatile spread that is great on sandwiches or smeared on a lettuce leaf for a quick veg wrap; equally easy to use as a dip for crackers and veg or thin down a bit and use as a "cream" accompaniment for baked tofu, fish, etc. Toss with pasta or rice for a fresh, protein rich, dairy free cream sauce. Would also be nice to dress potatoes for a potato salad... hmmm... the possibilities are endless! My version comes out light green and looks a lot like guacamole, tastes fresh and herby and has a creamy mouth feel. The miso and nutritional yeast add a nutty/cheesy depth that you notice but can't quite put your finger on... and the garlic adds a raw zip that is really nice if you like that kind of thing! I love, love, love that this is something I can make that has no added fats or oils. Hope you love it too! (12 servings = 2 Tbsp per serving)
Provided by rsarahl
Categories Spreads
Time 2m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in food processor and blend until smooth.
- Add water if necessary to blend or to thin if desired.
Tips:
- To make the collard wraps more pliable, blanch them for a few seconds in boiling water before using.
- If you don't have any roasted red peppers, you can use sun-dried tomatoes or grilled zucchini instead.
- Feel free to add other vegetables to the wraps, such as shredded carrots, cucumber, or avocado.
- For a vegan version of the spread, use sunflower seeds or pumpkin seeds instead of cashews.
- Store the leftover wraps in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This recipe for collard wraps with herbed cashew spread and roasted peppers is a delicious and healthy way to enjoy a plant-based meal. The wraps are packed with flavor and nutrients, and they're perfect for a quick and easy lunch or dinner. Whether you're a vegan or vegetarian, or you're just looking for a healthy and delicious meal, these collard wraps are sure to please.
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