Raw Chard Burrito Recipe 455
RAW CHARD BURRITO RECIPE - (4.5/5)
Provided by Dski
Number Of Ingredients 18
Steps:
- Chop your nuts in a food processor until they are finely chopped or crushed. Not pulverized or powdered into flour. That's when you've gone too far. Add 2 T cold pressed olive oil and the above seasonings. Place it into the refrigerator to marinate while you prepare the rest of the 'rito. Prepare your various veggies by cutting/chopping them as follows. Zucchini: chopped into large, but bite-sized hunks. Cucumber: cut in half, then make long slices, about as thick as your pinky finger. Mushrooms: 1/4 inch slices. Avocado: cut in half and then slice into 1/4″ pieces. The variations in shape and cut plus the different textures of the veggies makes for a more interesting burrito. Now for the hard part: rolling. Rolling is an art form. It takes years of practice to perfect the technique. JK - no one is good at it. Our advice? Lift both sides and try to get all the ingredients to the middle of the leaf. Then, pull one side to the top, fold the ends in, and roll. Do it gently so the leaf doesn't rip. If it does though, it's not the end of the world. Just salvage it as best you can. Once it's satisfactory, cut it in half and marvel at its beauty. Then, demolish it.
CASHEW CHARD "BURRITOS"
_**Editor's note:** The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús González of La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness Resort and Spa._
Provided by Jesus Gonzalez
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- In large bowl, combine lentils and enough water to cover by 2 inches. Cover and refrigerate at least 6 hours. Drain lentils and transfer to small saucepan. Add 3 cups cold water, place over moderate heat, and bring to boil. Cover, reduce heat to moderately low and simmer gently until lentils are completely tender, about 45 minutes. Drain and let cool.
- In large bowl, combine lentils and enough water to cover by 2 inches. Cover and refrigerate at least 6 hours. Drain lentils and transfer to small saucepan. Add 3 cups cold water, place over moderate heat, and bring to boil. Cover, reduce heat to moderately low and simmer gently until lentils are completely tender, about 45 minutes. Drain and let cool.
- In medium saucepan over moderately low heat, heat oil until hot but not smoking. Add onion and garlic and sauté until onion is translucent and garlic is fragrant, 5 to 7 minutes. Add carrots and sauté until beginning to soften, about 5 additional minutes. Stir in lentils, tofu, cashews, basil, oregano, cumin, salt, pepper flakes, and ground pepper. Reduce heat to low, cover, and cook 15 minutes. Keep warm.
- Preheat oven to 200° F. Fold each chard leaf in half along central stem and slice away lower, thickest part of stem. (Leaf will remain connected at top but not at bottom.)
- In wide, shallow, covered pan, bring 1 inch water to boil. Set steamer basket in pan and carefully layer chard leaves inside. Steam until tender and flexible, about 5 minutes. Transfer chard to kitchen towel-lined plate to drain.
- Arrange 1 leaf on work surface, overlapping slit sides slightly. Spoon 1/2 cup filling onto center of leaf and fold in top and bottom of leaf to cover filling. Starting on one side, roll up leaf as for burrito. Place seam-side down on baking sheet in oven to keep warm. Repeat with remaining leaves and filling. Serve burritos warm.
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