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Collard Wraps With Herbed Cashew Spread

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Ingredients

Adjust Servings:
1 1/2 cups raw cashews, soaked overnight in water and drained
1 fresh garlic clove
3 tablespoons fresh lemon juice
1/4 - 1/2 teaspoon sea salt (or to taste)
black pepper
water
6 sun-dried tomatoes packed in oil (removed from oil)
2 teaspoons herbes de provence
1/4 cup fresh basil, loosely chopped
4 - 6 medium collard greens
3 roasted red peppers (you can roast your own or use jarred)
2 cups fresh arugula (but nice if you want more of a green bite!) (optional)

Nutritional information

308.6
Calories
220 g
Calories From Fat
24.5 g
Total Fat
4.8 g
Saturated Fat
0 mg
Cholesterol
165.9 mg
Sodium
18.9 g
Carbs
1.9 g
Dietary Fiber
2.9 g
Sugars
8.3 g
Protein
81g
Serving Size

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Collard Wraps With Herbed Cashew Spread

Features:
    Cuisine:

    This was delicious. I am not vegan, however, I do enjoy a lot of vegan recipes. To the mixture, I added kalamata olive tapenade for extra oomph. Other than that, I made as directed. Love, love, love the cashew spread! Will use this often. It's nice to take a break from animal products now and then. This recipe surly did the trick. Thanks Psalmsome!

    • 51 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Collard Wraps With Herbed Cashew Spread & Roast Peppers, Depending on the size of your collard green, these make cute appetizers with a lovely Mediterranean vibe Although fully vegan, they do not taste healthy as they are full of flavor Even my vegetable loathing husband enjoyed them Original recipe courtesy food blogger Gena Hamshaw at Food52 com , This was delicious I am not vegan, however, I do enjoy a lot of vegan recipes To the mixture, I added kalamata olive tapenade for extra oomph Other than that, I made as directed Love, love, love the cashew spread! Will use this often It’s nice to take a break from animal products now and then This recipe surly did the trick Thanks Psalmsome!, Depending on the size of your collard green, these make cute appetizers with a lovely Mediterranean vibe Although fully vegan, they do not taste healthy as they are full of flavor Even my vegetable loathing husband enjoyed them Original recipe courtesy food blogger Gena Hamshaw at Food52 com


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    Steps

    1
    Done

    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
    Done

    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.

    3
    Done

    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!

    Avatar Of Vienna Chambers

    Vienna Chambers

    Taco enthusiast crafting unique and flavorful fillings for her dishes.

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