Hummus Collard Wraps

Hummus Collard Wraps are light, refreshing and make an excellent packed lunch. The crisp collard greens are filled with hummus, crunchy carrots, juicy celery, tomatoes and pickles. They are easy to make, travel well.

Hummus Collard Wraps [VEGAN, GF]

Serves 4

Ingredients

•    8 large collard green leaves

•    4 carrots, julienne

•    4 celery stocks, julienne

•    16 cherry tomatoes, diced

•    8 pickles, thinly sliced

Hummus

•    2 garlic cloves

•    2 cups chickpeas (19oz drained and rinsed)

•    1 lemon, juiced

•    ½ cup parsley, packed

•    ¼ cup tahini

•    2 Tbsp olive oil

•    1 Tbsp miso

•    ½ Tbsp cumin

•    ½ tsp cayenne pepper

•    ¼ tsp black pepper

•    Salt to taste

To Prepare

• Wash the collard green leaves and lie them flat on a cutting board spine side up. Carefully run your knife or a peeler over the spine and shave off as much as possible. This will make your collard wraps much easier to roll.

• To make the hummus, place the garlic in a food processor and process until chopped. Add the chickpeas, lemon juice, parsley, tahini, olive oil, miso, cumin, cayenne pepper, black pepper and salt and blend until smooth.

• Gently fold the tomatoes and pickles into the hummus.

• To assemble the hummus collard wraps, lay the collard wraps on a flat surface. Place the carrots and celery in the center of the wrap and top each collard wrap with ¼ cup of hummus. Roll up the collard wraps starting at the base of the collard green and secure with kitchen twine.

Tofu Scramble

Here is one of my favorite go to meals for breakfast, lunch, or dinner, hot or cold.

Eat it as is, or add it to some steamed vegetables, a kale salad, in a wrap or just as a side. Protein, fiber, good fats, and power boosting 2

Ingredients

• 2 Tbsp. olive oil ( or veggie broth)

• 14 oz. blocks of Organic Tofu drained and smashed ( w/ a potato masher or crumbles with your hands)

• 1 small yellow onion chopped

• 1 red bell pepper diced

• 1 cup of chopped mushrooms of choice ( I cook these separately as they give off a lot of water)

• 1/4 tsp. garlic powder

• ½ tsp. ground turmeric

• 2 tbsp nutritional yeast

• ½ cup chopped cilantro

• Optional: Any other preferred vegetable

To Prepare

•  Heat oil in large skillet, sauté onions until slightly browned. Add in chopped vegetable and cook for a few minutes, add in tofu and spices, cook another few minutes then add in cooked mushrooms.

•  Cook until well heated through.

• Sprinkle cilantro on top.

• Add some sliced avocado

• Salt and pepper to taste

• Hot sauce or salsa goes well with this as well.

• Serve with a salad, tortilla, toast, steamed kale or as a snack.

Black Bean Corn Chili With Quinoa

INGREDIENTS:

• 1 can of red kidney beans, drained and rinsed
• 1 large onion, chopped (reserve two tablespoons for garnish, if desired)
• 3-4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 15 oz can organic black beans, drained and rinsed
• 1 15 oz. can organic whole kernel corn, drained
• 1 28 oz. can chopped tomatoes
• 1 15 oz. can tomato sauce
• 1/2 teaspoon ground cumin
• 3 tablespoons chili powder
• 2-3 tablespoons dried oregano
• 1/4 teaspoon salt
• Dash cayenne (to taste)
• 1-2 cups quinoa ( or brown rice) according to package directions to serve chili over or to mix it through .
• Tip: Try using vegetable broth instead of water for more flavor. 

FOR GARNISH:
• Reserved chopped onion
• 1/4 cup chopped fresh cilantro (optional)
• Shredded vegan cheese

TO PREPARE:

Heat oil in large, heavy bottom soup-style pan. Cook onion and garlic about 5 minutes, making sure not to brown until onion is clear.  Add 2 tablespoons oregano (crush with palms to release flavor).  Stir with onion and garlic and cook another minute.  Add in red kidney beans.  Cook approx. 4 minutes, stirring and blending.  Add tomatoes and tomato sauce, stirring all together.  Add all remaining dry seasonings keeping in mind you can always adjust seasonings as you go. (Go light on the cayenne until you’ve given it the taste test.)  

Simmer at low heat another 3-5 minutes.  Add in black beans and corn, continue to simmer several more minutes, blending all together gently. Do this by stirring it into chili with a wooden spoon for several minutes, allowing it to dissolve. Continue to simmer and adjust seasonings, adding more salt, sugar, oregano, cayenne, etc. if needed.  

Serve over or mix with quinoa (or brown rice) garnish with cilantro, onion, Vegan sour cream and/or cheese and serve with a nice green side salad full of fresh veggies.