Back in high school, I was what most people would call an overachiever. I think I lost a bit of that drive somewhere along the way, and now I’m just someone that tries to be an overachiever.
Moreso in my blogging than in other areas of my life, which might be a problem, but I’m working on it.
Anyway. Because of my self-competitive tendencies when it comes to blogging, I’ve had these photos sitting on my flash drive for quite some time, not really sure what to do with them. You see, they don’t have a real recipe accompanying them. Oh, the horror. Posting a non-recipe on a recipe blog! A bunch of words where instructions and nutritional information are supposed to go – is Cara out of her mind? I mean, people will just stop reading, right? I hope not. But these are the things that go through my head.
But that’s blasphemy. These are way too good not to keep to myself.
I got the idea to make collard wraps from my friend Ricki. She makes the most incredible looking wholesome vegan goodies, and right away had me wondering, “why didn’t I think of that?” Well, that’s easy. I never buy collard greens. But I do now!
Making collard wraps is quite simple. First you wash the leaves and pat them dry. Then, cut out most of the thick stem. Shmear your favorite spread on the leaf (I used my Thai Peanut Pumpkin Hummus) and pile on your toppings. We used baked tofu, pea shoots, red bell pepper, scallions and grated carrots. Anything you’d put in a wrap can be rolled up in a collard leaf instead, for a tasty “sandwich” with a good dose of antioxidants and a lot less carbs. I’d love to try them with guacamole and vegan taco nut “meat” next time! But who says you have to go veg – turkey with honey mustard and thinly sliced apple sounds great too.
What would you put on collard wraps?