Ingredients
- Curried Cashew Spread
- 1/2 cups raw cashews (soaked at least 1 hour)
- 2 T lemon juice
- 3 pitted dates (soak with cashews)
- 1/4 t sea salt
- 1 T white or chickpea miso
- 1 t curry powder
- 1/2 t cumin
- 1/4 t cinnamon
- Collard Wraps
- 1 bunch of collards
- 2-3 carrots
- 2 small apples
Preparation
Step 1
Cor curried cashew spread:
Put all of the ingredients in a food processor and process
Add water as needed to keep the processor moving, the consistency should be like very thick hummus
You may need to scrape down the sides of the bowl a few times
For the collards:
Remove the stems and cut the collard leaf in half lengthwise (you'll get two pieces from each collard leaf)
Blanch the collard leaves in boiling water for 30-60 seconds
Use tongs to dip them in and usually dip 2-3 leaves at a time
For veggies:
Cut carrots and apples in matchstick pieces
To assemble:
Lay on collard half leaf flat on a cutting board
Spread a layer of cashew spread on the leaf
Layer some carrots and apples on the spread
Tuck in one end of the collard leaf and roll leaf around the spread and veggies
One end will be wrapped and one end will be open so you can see the veggies sticking out