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

Crafty Mac 'n' Cheese

For some of us, no matter how much we change our diets for the better there are still foods that stick with us. We may know that processed foods can make our bodies feel icky and slow but that doesn't change the fact that, even though we no longer consume them, we can look back on quick staple meals from our childhood like boxed macaroni and cheese with fond memories. We may even crave them.


There are even some of us who (although we may not want to admit it) were actually so previously accustomed to the taste of boxed mac and cheese that anything made with real whole foods just seems flavorless or just not quite to that level of radioactive powdered cheese perfection.


This recipe attempts to address that mac and cheese distress your inner child has been expressing, and give it a more natural spin. So whether you're getting off the boxed variety because it contains animal products or because you know the combination of yellow #6, yellow #5, and sodium tripolyphosphate is probably not something you should be putting in your body-  give this recipe a whirl and see if it silences your inner 5 year old for just one meal.


Before we begin, let's say a few words about the hero of this dish, turmeric. A truly underrated spice, turmeric not only has an unlimited number of health benefits (check this list out: Benefits of Turmeric), but it is also what will be making our dish naturally yellow. No dyes, no chemicals- straight from the earth-type color. So thank you turmeric! 


What you'll need:


1 package of soft tofu
1/2 cup Nutritional Yeast

Turmeric

1 teaspoon Deli or Spicy Style Mustard

2 teaspoons Yellow Mustard

1 teaspoon Powdered Mustard

1/2 teaspoons Ground Sage (optional)

2 tablespoons Garlic Powder (powder not salt)

2-3 tablespoons Turmeric

1 teaspoon Cumin

1 teaspoon organic cane sugar

4 tablespoons Earth Balance (soy free is our favorite!)

1 teaspoon Lemon Juice

3 tablespoons Soy Sauce
1/2 cup Almond Milk

Salt

Pepper

1 package of noodles, elbow or rotini work best

Step 1: Open and drain water from tofu then place in food processor with nutritional yeast, all mustards, sage, garlic powder, turmeric, cumin, and sugar. Blend until smooth and creamy. Make sure to push down any wandering clumps of spices. You really want this to be smooth.

Step 2: In a medium sauce pan melt Earth Balance over medium heat. Once softened add the contents of the food processor and stir well.

Step 3: Give the mixture a few minutes to blend then add lemon juice, soy sauce and almond milk one at a time, stirring constantly. 

Step 4: Turn heat down to low and simmer for 10 minutes. Try not to let it bubble too much if possible. Stir often. Add salt and pepper to taste. 

Step 5: Boil and drain noodles, mix in 'cheesy' sauce- enjoy!

So what about baked mac and cheese? You know that stuff that's super moist and has crumbled crackers in it? The soul food type of mac and cheese...?

If you want to make a casserole style baked mac and cheese dish then you will need just a few more things. 

You will need:

3 tubes of Vegetable Ritz Crackers 

4 Tablespoons of Earth Balance (again, soy-free tastes the most like butter to us)


Note that blneding the crackers and vegan margarine into this recipe will add in a little more of the processed food element and certainly up the fat content. However, a recipe for a baked casserole version was requested, so here it is!

Step 1: Use the previous mac and cheese recipe but cook the noodles a little less than normal. You want them to be a little firm. Once baked, they will continue to cook.

Step 2: Melt your butter and in a rectangular casserole dish pour about 1 tablespoon of butter then crush 2 tubes of crackers and place on top. You don't want to grind the crackers into a fine powder. Just enough so that they will easily move around the dish.

Step 3: Layer your mac and cheese on top then give the noodles and crackers a few quick stirs to blend the crackers into the mac and cheese.

Step 4: Crush the last tube of crackers and layer it on the top of the casserole then take the remainder or your Earth Balance and drizzle all over the top, coating the crackers. 

Step 5: Bake at 350ºF for 20 minutes. Let cool before serving.

Note: If you're looking for some more nutritional content for this dish try adding some kale or spinach. We've also seen people add peas, carrots, really any veggie to the mix. Your inner five year old may complain, but they'll get over it. We promise!

With peace, love, and compassion-

The Two Vegan Ladies