Vegetable Roll-Ups with Peanut Sauce

Rainbow Roll-Ups:
  • carrots, cut into matchsticks
  • cucumbers, cut into matchsticks
  • red cabbage
  • curry hummus
  • cooked rice or quinoa (optional)
  • peanuts and cilantro
  • collard greens (leaf)
Peanut Sauce:
  • 3/4 cup peanut butter
  • 1/4 cup soy sauce (tamari or coconut aminos if gluten free)
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 2 tablespoons honey
  • 1 clove garlic
Curry Hummus

INGREDIENTS

  • 2 14-ounce cans chickpeas, drained and rinsed
  • 1/2 cup coconut milk (more as needed)
  • 1 1/2 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 1 clove garlic
  • 1 teaspoon sea salt

Curry Hummus INSTRUCTIONS

  1. Blend or pulse in a food processor until smooth. Add more coconut oil, olive oil, or water to loosen as needed, depending on how thick you want it. The end!
            I like to add a little squeeze of lime and a pinch of cayenne for extra heat.

           Most curry pastes use shrimp paste, so if you need this to be fully vegetarian or vegan,   
           you gotta make your own curry paste or buy a vegan one.

INSTRUCTIONS

  1. Prep: Trim the stem/spine of the collard leaf – don’t cut it completely off, but just cut it down so that it’s nice and thin and pliable.
  2. Roll: Arrange your fillings on the collard leaf. Fold the ends in and roll from front to back, trying to keep everything in there nice and tight. Watch video for a visual example.
  3. Peanut Sauce: Run all the ingredients through a blender or food processor. Voila!

NOTES

You can steam the collard leaves if you want to make them more pliable. I also found that just running the leaf under hot water or placing hot rice on it was enough to soften it just a little bit.
These aren’t the greatest for making ahead, since the hummus can get a little watery once it sits with the veggies. I recommend prepping everything and then keeping it in the fridge and rolling a fresh one each morning or just before you eat it. They will hold together nicely with toothpicks!
For a completely sugar free version of this recipe, use white distilled vinegar.

Comments

Post a Comment

Popular posts from this blog

Chevy's Chicken Flautas Copycat Recipe and Jalapeno Jelly

Image
Makes 6 Chevy's Jalapeno Jelly To Make the Pineapple Salsa: 6 10 inches flour tortillas 1/2 cup chopped onion 1 garlic clove, minced  1 teaspoon cooking oil  2 cups shredded cooked chicken or carnitas  1 cup canned black bean, rinsed and drained  1 cup canned or fresh corn 1/2 cup bottled salsa  1/2 cup shredded Mexican blend cheese   2 tablespoons snipped fresh cilantro or 2 tablespoons oregano cooking oil for frying  3 cups shredded lettuce Optional Garnishes guacamole bottled salsa  sour cream  cilantro  pineapple salsa - directions at the bottom  Preheat oven to 350 degrees . Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through. To Make the Filling:   In a large saucepan, cook onion and garlic in the 1 teaspoon hot oil until tender. Stir in chicken, black beans, corn, 1/2 cup bottled salsa, the cheese, and 2 tablespoons cilantro. To Fry  the Flautas:   Spoon about 1/2 cup of filling across each warm tortilla about
Read more

Basic Waffles by The Joy of Cooking

Basic Waffles Preheat your waffle iron. Whisk together in a large bowl: 1 3/4 cups all-purpose flour 1 TBLS baking powder 1 TBLS sugar 1/2 tsp salt Whisk together in another bowl: 3 large egs, well beaten 8 TBLS butter, melted 1 1/2 cups milk Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few strokes. My family likes to add chocolate chips to the batter. Makes them REALLY sweet, but yum :)
Read more

Mr. Yoshida's Teriyaki Flap Steak

Image
Ingredients: Flap Steak  Mr. Yoshida's Teriyaki Marinade Directions: Put steak in a ziplock bag Pour in marinade. Set on counter for 30 minutes or until steak comes to room temperature. Turn grill to high Cook steak on high until the desired doneness. The heat will break down a lot of the fat on the outside of the flap steak.  Serve immediately.
Read more