Use sturdy Collard leaves instead of traditional wraps for a really delicious, nutritious & gluten free wrapped sandwich! This one is vegan but you can certainly add cheese, and /or beef, chicken or fish.
For beet hummus
¼ cup left over cooked beets, or fresh beets, peeled and grated
1 cup garbanzo beans
1 garlic glove – more if you love garlic –
squeeze of a lemon wedge
¼ cup olive oil
1 tblspoon tahini ( optional)
veggie strips- In this week CSA you have Butternut squash, zephyr squash,kohlrabi, Peel the Kholrabi & butternut squash and cut thin strips. ( use the rest for another purpose)Yes – they are great raw! The zephyr can be cut in strips or thinly sliced. Add carrots, peppers, whatever else you would lik. If you like cilantro , add a couple of leves!
1. Put garbanzos, beets, garlic, olive oil and lemon juice in food processor and process until creamy. Add a little water, one tablespoon at a time, if necessary to thin a little. Scrape sides of food processor and add salt (like 1/4 teaspoon), some pepper to taste .
Remove the healthiest looking collard leaves from the bunch and trim off the white stalk. Soak leaves in warm water and vinegar bath for a few minutes to clean and bring to room temp.
Dry leaves completely. Place leaves flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf Do this for each leaf. Careful not to nick or tear the leaf with the tip of your knife.
Each wrap will require two leaves for rolling. Place two leaves head to foot (with stalks at opposite ends) and overlapping about half way (refer to image in post). Apply a good amount of spread at the center where the two leaves overlap and pile up veggies of your choice. Fold in sides and tightly roll like you would a burrito. Leave whole if traveling or saving for later, but cut through center before eating.