Collard Wraps With Herbed Cashew Spread And Roast Peppers Recipes

COLLARD WRAPS WITH HERBED CASHEW SPREAD AND ROAST PEPPERS

COLLARD WRAPS WITH HERBED CASHEW SPREAD AND ROAST PEPPERS image

Yield 4 people

Number Of Ingredients 22

Ingredients

1 1/2
cup Raw cashews, soaked overnight in water and drained
1-2
Cloves garlic (careful: raw garlic is potent, so you may want to start with one clove!)
3
tablespoons Fresh lemon juice
1/4
teaspoon Sea salt (or to taste)
Black pepper to taste
Water
6
Oil-soaked sun dried tomatoes, patted dry
2
teaspoons Herbes de Provence
1/4
cup Fresh basil, loosely chopped
4
Medium sized collard leaves
3
Roasted red bell peppers (you can roast your own or use jarred)
2
cups Fresh arugula (optional, but nice if you want more of a green bite!)

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

COLLARD WRAPS WITH HERBED CASHEW SPREAD AND ROAST PEPPERS image

Categories Sandwich Nut Vegan

Yield 4

Number Of Ingredients 12

Ingredients

1 1/2 cup Raw cashews, soaked overnight in water and drained
1-2 Cloves garlic (careful: raw garlic is potent, so you may want to start with one clove!)
3 tablespoons Fresh lemon juice
1/4 teaspoon Sea salt (or to taste)
Black pepper to taste
Water
6 Oil-soaked sun dried tomatoes, patted dry
2 teaspoons Herbes de Provence
1/4 cup Fresh basil, loosely chopped
4 Medium sized collard leaves
3 Roasted red bell peppers (you can roast your own or use jarred)
2 cups Fresh arugula (optional, but nice if you want more of a green bite!)

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

Cashew Herb Spread image

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

Ingredients

1 cup raw cashews
1 tablespoon miso
1 tablespoon nutritional yeast, flakes
1/4 cup parsley, stems and all
1/4 cup herbs, try oregano, basil, rosemary, thyme
2 tablespoons sun-dried tomatoes, about 3 small pieces
2 tablespoons lemon juice, lime juice is also great
1 garlic clove (optional)
pepper, to taste
water, to thin as needed

Steps:

Combine all ingredients in food processor and blend until smooth.
Add water if necessary to blend or to thin if desired.

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