COLLARD WRAP TACOS WITH CITRUS SLAW
Some may feel that this is a taco, but we also think of it as a great wrap that you can enjoy your favorite proteins with an array of veggies that will make lunch a little more exciting!
6 to 8 medium collard leaves
2 cups shredded red cabbage
2 small oranges, segmented, plus remaining juice
2 scallions, chopped
juice and zest of 1 lime, plus lime wedges for serving
cooked protein of choice* (see note below)
1 avocado, cubed
Creamy Chipotle Sunflower Sauce:
1¼ cups sunflower seeds
1 cup water
1 garlic clove
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon sea salt
chipotle paste or powder, to taste
1. Make the chipotle sun cheese: In a blender, puree the sunflower seeds, water, garlic, vinegar, lemon juice, salt and chipotle paste or powder. Taste and adjust seasonings. Chill until ready to use.
2. In a medium bowl, mix together the shredded cabbage, orange segments, any juice you can squeeze out of remaining orange rinds, scallions, lime juice, lime zest, and a few generous pinches of salt. Chill for at least 10 minutes, or until ready to use. Taste and adjust seasonings just before you serve.
3. Prepare a medium pot of salted boiling water and a large bowl of ice water.
Dip the collard leaves one at a time into the boiling water for 10 to 20 seconds until they turn bright green. Remove and immediately immerse into the ice water to cool for about 15 seconds. Place on papers towels to dry. Repeat with the remaining collard leaves. Before assembling, trim off the coarse part of the stem.
4. Assemble the wraps with the protein of your choice, the cabbage slaw, avocado and cilantro. Serve with the chipotle sun cheese and additional lime wedges.
If you use tempeh, use the cooking method from this recipe.
If you use tofu, use the cooking method from this recipe.
If you use fish, drizzle tilapia with olive oil, a pinch of paprika, salt and pepper, and bake in a 350 degree oven for about 8 minutes, or until it flakes with a fork.
SMASHED CHICKPEA SALAD SANDWICH
This is a great go to sandwich to enjoy that's filled with veggies, proteins and has a great tangy taste.
For the Salad
1 Can Chickpeas drained and rinsed (aka Garbanzo) (425g)
1/4 C + 1 tbs Dill Pickles finely chopped (55g )
1/4 C Purple Onion finely chopped (about 1/2 an onion) (36g)
2 tbs Just Mayo or Vegenaise 28g
2 1/2 tsp Stone Ground Mustard 15g
1 1/2 tsp Apple Cider Vinegar 6g
1/4 tsp + 1/8 Sea Salt 2g
2 tsp Dill Weed fresh-chopped
1/8 tsp Turmeric optional for color and health!
8-10 grinds of fresh Black Pepper
For the Sandwich (options):
Multigrain Bread or Optional Gluten Free Bread
1. Using a potato masher, rough-mash the chickpeas until most are smashed, but there are still some whole chickpeas left. Add the pickles, onion, Vegenaise, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.
2. Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.
GREEN GODDESS SANDWICHES
Your greens were never this zippy!
Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):
1/3 cup packed basil leaves
1/3 cup packed tarragon leaves
1/3 cup packed chopped chives
2 medium-large garlic cloves
2 anchovy fillets
zest and juice of 1/2 a lemon
1/4 teaspoon salt
1/2 cup good mayonnaise (such as Spectrum’s olive oil mayonnaise)
Pickled Spring Onions (makes enough for 4 - 6 sandwiches):
2 spring onions, bulb thinly sliced
1/2 cup white wine vinegar
2 teaspoons sugar
1 teaspoon fine sea salt
1/4 teaspoon black peppercorns, lightly crushed
2 slices pan bread (something with a neutral flavor)
1/2 a small, ripe avocado, sliced
2 fat slices fresh mozzarella
1 medium-sized green zebra tomato (or other heirloom tomato), sliced
a few thin slices cucumber
several slices pickled onion
a handful of sprouts (such as broccoli sprouts), rinsed and dried
a couple of small lettuce leaves (butter or romaine), rinsed and dried
Make the Mayonnaise:
In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed.
Pickle the Onions:
In a medium-sized jar, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week.
Assemble the Sandwiches:
Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.