Creamy Avocado Collard Green Wraps

Yesterday at the produce stand we came across some amazing looking collard greens and just had to pick some up.

The leaves were so big we knew we could really do something great with them. So we ran home and just let this recipe create itself.

The result was pretty amazing. Packed with nutrients and delicious! This combination of flavors really works!

It was hard to come up with a name for them because there are so many different elements. A friend who shared dinner with us last night suggested "Medley Wraps" because really that's what they are. A medley of vegetable and tastes. But for the sake of quick explanation we went with "Creamy Avocado Collard Green Wraps" for the blog title. :-) But you can call them Medley Wraps if you want, that's totally okay with us!

You will need:
Collard Greens (a bunch with the largest leaves you can find)
1/2 small head of green cabbage
1-2 large carrots
2 yellow onions
1-2 green onions
1/2 block tofu
1 medium avocado
1/4 can coconut milk
4 cloves of garlic
1 TBS soy sauce
salt
pepper
paprika
garlic powder
turmeric


To prepare:

1. Separate the collard green leaves and cut off the long stems. Wash the greens throughly then fill a large pot with water and let it come to a boil. Once pot is boiling, turn off heat, set pot to side and place leaves into water. Cover and let sit.

2. Cut your block of firm tofu in half and then into small cubes. Boil a small pot of water, remove from heat, add tofu, and let sit for a few minutes while you prepare your veggies.

3. Wash other vegetables. Chop cabbage into slices and make carrots into thin sticks. We left our onions pretty long as well and just chopped our green onions all the way down the stem (you want the green and the white parts).

4. Once all veggies are chopped, heat a wok or skillet to medium heat and add a little olive oil or non-stick spray. Throw in veggies and lightly sauté with a tablespoon of soy sauce and a dash of salt, pepper, and garlic powder. (Try not to overcook. They'll continue to cook in the oven and you don't want them to get too soft.) 

5. Drain tofu and add to vegetables in wok/skillet. Give veggies/tofu a small toss to mix.

6. Carefully remove green leaves from pot and set on dry surface. You may want to pat dry with a paper towel. 

7. Add a few large spoonfuls of sauteed veggies on top of leaves and then wrap by folding up from the stem, followed by folding in the sides to create a seal, then rolling up till end is reached. 

8. After all the wraps are sealed, preheat oven to 350ºF and coat a baking dish with non-stick cooking spray, then place wraps inside.

9. Chop four cloves of garlic and in a small dish mix with a small amount of olive oil, salt, pepper, and turmeric then place on top of wraps and stick in oven for 25 minutes.

10. While wraps are cooking prepare topping. In a food processor combine 1 medium avocado with 1/4 can coconut milk and a few pinches of salt, pepper, garlic powder, and paprika. Blend until smooth and creamy.

11. After 25 minutes, take out wraps and set on plate. We served ours on a bed of balsamic sauteed chickpeas (sauté chick peas in spices and balsamic vinegar until soft). Set the roasted garlic to the side, top wraps with a thick strip of avocado mixture and then garnish with roasted garlic and paprika.

Once cut into the filling will look something like this and will taste delicious! 

Enjoy! 

(And don't worry our honeymoon review of The Florida Keys is coming soon!)

With peace, love, and compassion-

The Two Vegan Ladies