It's a Wrap!.....Asian Inspired Vegan Collard Wraps

Who doesn't like a fresh, healthy, hand held wrap?  Especially when the hand held item is made with a vibrant leafy green! 

I love using collards as the wrap because of the consistency of it.  Once you blanch the greens, the bitterness of the collard is muted and they become pretty maliable.  A perfect vessel to whatever you want to put inside your yummy wrap!

Similar to kale, collards are very low in calories, high in soluble and insoluble fiber and loaded with vitamins

 Clearly you can fill your wrap with whatever is screaming out at you in your plantry.  But, I chose to go an Asian route.

I chose to marinate some tofu in teriyaki sauce and make a miso-cashew cheese.  And of course, this is optional but also made a gochujang spiked mayo.  If you have not heard of gochujang, it is a Korean hot pepper paste that is fermented.  It is made of chilis, fermented soy beans and glutenous rice powder.  Unlike other chili pastes, this one is slightly spicy and a bit sweet. 

Asian Inspired Vegan Collard Wraps

Ingredients: (yields 3-4 servings)

whole collard green leaves, stems carefully removed

1/2 c julienne carrots
1/2 c julienne zucchini
1/2 c julienne
1 avocado sliced
1/2 package firm tofu
2 tbsp teriyaki sauce

for the miso-cashew cheese:
1 c raw cashews soaked for at least 4 hours
1.5 tbsp miso paste
1/2 lemon juiced
1/2 tbsp evoo
2 tsp sesame oil
salt and garlic powder to taste

1 tbsp mayo (optional)
2 tsp gochujang (optional)

Directions:
 In a bowl, add in the teriyaki sauce and marinate the tofu.  Set aside.

You are going to want to start with blanching the collards.  Bring a pot of water to a boil.  While waiting for it to boil, set up a bowl with ice and cold water.  Once boiling, toss in the leaves for just about 30-45 seconds.  Immediately remove from boiling water and toss into the ice bath.  Once the leaves have cooled off, transfer to a plate, pat off water with paper towel and set aside.

Now, take your soaked cashews, drain and transfer to a cuisinart.  Add in the remaining ingredients for the cashew cheese, and blend until smooth.  Add in water if the consistency is too thick.

Now arrange your wrap, spoon in about a tbsp of the cashew cheese in the center of the collard leaf, and smooth.  add in your vegetables and tofu and roll.  Repeat until all your wraps are complete.  Mix together the chili paste and mayo in a bowl and serve on the side.

Enjoy your hand held wrap!