by Debra Daniels-Zeller
Raw collard greens and romaine lettuce make great veggie wraps.* Inside try any spread or filling you like for sandwiches. Egg or tofu salad, hummus, marinated tofu, sliced raw or cooked vegetables, just about anything that goes in a sandwich can be made into a wrap. Remember to roll tightly and tuck the last loose end under.
Tempeh Joe Collard Wrap
|2 Tbs||olive or coconut oil|
|1/2 cup||shallots or onions, chopped|
|1/2 each||red, green and yellow peppers, small diced|
|8 oz||package tempeh, any variety|
|2 cloves||garlic, pressed (or 1/4 tsp granules)|
|1 Tbs||chili powder|
|1 Tbs||apple cider vinegar|
|1/2 tsp||molasses, maple syrup or agave nectar|
|15 oz||canned tomato sauce|
|pinch||salt and pepper|
|6 to 8||collard greens (stems removed) or
stiff romaine leaves
- Heat oil in a heavy skillet over medium heat. When oil is hot, add shallots and peppers. Stir and cook until vegetables soften. Crumble tempeh and stir into the vegetables. Add garlic, chili powder, apple cider vinegar, molasses and tomato sauce.
- Stir, cover and cook for 20 minutes. Stir occasionally and add water if mixture becomes too dry. Season to taste with salt and pepper.
- Lay collard or Romaine leaves flat. If they are large it’s easier to cut the leaves in half along the stem. Spread 1/8 to 1/4 cup filling down each leaf and roll up from the shortest side, making sure each successive roll is tight.
* Though many recipes list blanched collards or kale, this process takes more time and can toughen leaves if they aren’t cooked enough and make leaves too easy to tear if over-blanched.
Hint: Romaine leaves are more fragile than collard leaves. Roll carefully. Store these wraps, covered, in the refrigerator for a few days.
Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at http://foodconnections.blogspot.com. She can be reached at (425) 776-4689.