Asian Carrot Collard Wrap
Further along in my infinite search for the best way to use carrot pulp…
This recipe makes a tasty and filling green wrap. Try with different sprouts and julienned veggies inside of the
wrap for a variety of textures and flavors.
1 inch piece of ginger, grated, pressed, or microplaned
½ clove garlic, pressed
1 spring onion,
chopped
1 tablespoon brown miso
2 tablespoon sesame oil cold pressed
2 tablespoon sesame oil cold pressed
2 tablespoon raw
tahini
2 teaspoon nama shoyu or tamari
¼ cup fresh squeezed orange juice
1 tablespoon sesame seeds, soaked
¼ cup cilantro,
chopped
2 cup carrot pulp (from juicing)
4 collard greens
extras: sprouts, bell pepper, cucumber, chopped lettuce...
1. Everything except for the collards and the extra veggies into the food processor and blend blend blend!
2. To prep collards for wrapping: with a sharp knife, trim the protruding rib
off the collard to make it as flat as possible, and then cut off the bottom stem. Soak in or run under hot water for a few minutes to soften. Your collard is now ready to wrap!
3. Place collard on plate or cutting board. Add a lump of carrot-pâté (above recipe), some alfalfa or mung sprouts, a sprig of cilantro, some
julienned cucumbers or bell peppers, and roll up, folding the corners in as you roll, and serve, with a toothpick holding it all together if desired.
4. Also: try kim chee as a nice extra-spicy add-in for this wrap!
5. For appetizer size: roll up long and thin and slice
diagonally—arrange on a platter with toothpicks in each one!
No responses to "Asian Carrot Collard Wrap "
1.
We really like this. What a great use for carrot pulp!! I hate to waste and carrot bread and cookies were not doing it for us.
2.
SOUNDS TASTY, i will forward this to my friends who was buying collard greens
3.
SOUNDS TASTY, i will forward this to my friends who was buying collard greens