Monday, June 29, 2015

black bean collard wraps

Three things I love: mexican food, hummus, and collard greens, all wrapped up into what I like to call: collarditos.


I got some beautiful collard greens at the farmers market this week so I have made several different kinds of collard wraps. And I still have some left! I think that means tonight I'll make miso soup with collard greens and.... what do you think, mushrooms?

Anyway, I wanted to make a mexican version of the collard wrap, like a burrito, or "collardito" if you will. I started with a black bean hummus which I have made several times but I don't think I have shared the recipe! So here it is, hummus with a mexican flare:

  • 1 can of black beans
  • 1/4 cup tahini
  • 1 Tbsp lime juice
  • 2 Tbsp water
  • 2 cloves garlic
  • 1 cup cilantro leaves
  • 1/4 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp chili powder

Place everything into a food processor and blend until smooth! Easy as that! Now you have another hummus recipe right at your fingertips! This dip is great with corn chips so save the extra for snacking!



Now for the collarditos. Along with the hummus you will also need:
  • 5-8 collard leaves, depending on size and how much filling you make
  • veggie filling: I sauteed some onions with grape tomatoes and 1 cup of corn kernels
  • avocado
  • hot sauce of your choice



Start by de-stemming the collard leaves. Lay the leaf lighter side up, so the stem sticks up in the middle of the leaf. Carefully shave the stem down until it is as close to leaf thickness as possible.  


Now layer on the hummus, veggie filling, and avocado. Roll the collard leaf like a burrito, tucking in the ends first and rolling away from you. 


Top it off with some hot sauce and you are good to go! I served mine with a little brown rice as well, to fill up the hubby :)



Friday, June 26, 2015

deconstructed sushi salad


As you have probably guessed, based on earlier posts, I love sushi. I have played around quite a bit with vegan versions of brown rice sushiquinoa nori wrapstofu musubis, and most recently sweet potato sushi. But all of these are a little time consuming.... which is why the deconstructed sushi salad was born. It really isn't deconstructed, considering that it was never constructed in the first place, but you get the picture.

This dish is awesome because there is no cooking (except for the rice, which I cooked ahead of time anyway), and no tedious rolling or constructing of a sushi roll! It is all thrown in a bowl over lettuce! And what better to dress it with but my cirtus soy dipping sauce that I most cleverly adapted into a dressing by simply adding 2 Tbsp toasted sesame oil!

deconstructed sushi salad + citrus soy dressing
  • red leaf lettuce, washed and chopped
  • brown rice, cooked and cooled
  • fresh veggies, chopped or sliced
  • tofu, cut 
  • furikake (seaweed and sesame) 
    • or you can cut a sheet of nori into small strips 
  • citrus soy dressing
    • 1 tsp orange zest
    • 1/4 tsp grated ginger
    • 1 tsp lime juice
    • 2 tsp orange juice
    • 2 tsp rice vinegar
    • 2 tsp soy sauce
    • 2 Tbsp water
    • 2 Tbsp toasted sesame oil

For the dressing: put everything into a little jar, lid it, shake it up. 

Layer your salad however you want, or just toss it all together, but this is what I did:

lettuce


brown rice


fresh veggies; avo, cucumber, carrots


tofu


furikake (or nori) and dressing! 


*note: dressing recipe makes enough to dress two salads


Seriously fresh, filling, and no rolling required.

Monday, June 15, 2015

smashed garbanzo salad sandwiches


Lunch time can be a repetitive time. The same veggie wrap as yesterday? Break the boredom with this easy sandwich alternative that can be prepared ahead of time and ready for the whole week. It's also so adaptable! Try it with different veggies and curry spices, or kalamata olives, basil, and tomato for an Italian twist.

This isn't one of my recipes though... The original recipe is from the brilliant simple veganista. I have made all of her chickpea salads and they all make for a great lunch! I made these sandwiches two weeks ago too! Tom and I have just moved to Oahu and are living out of our suit cases in a tiny studio and I made these right before we moved out of our place on Maui. I probably won't be creating anything of my own in the kitchen for a little while because we don't move into our own place until July first. Until then, I am trying to eat healthy on the go and improvising with the little space that we have. Good thing there is endless surf, a great hill to run up, and I just got a bike to trek around the city! Summer of fitness here I come!


Chickpeas, or garbanzo beans, are packed with protein and fiber to keep you fuller longer. Paired with whole grain bread and fresh veggies, this turns into a complete meal!

smashed garbanzo salad
  • 1 can garbanzo beans, drained and rinsed
  • 1 carrot, grated
  • 1 celery stick, chopped
  • 1 Tbsp tahini
  • 1 tsp dijon mustard
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • 1 tsp lemon or lime juice
  • salt and pepper to taste