Raw Collard Rolls
These Raw Collard Rolls are delicious! The "key" is in the peanut sauce...and the frozen collard leaves...and the ingredients in the roll...umm, well, okay, it's delicious all around! For those who are allergic to peanuts, as an alternative you can use soynut butter, tahini, almond butter, or sunflower seed butter. The way to soften the collard leaves is just to place them in the freezer in a freezer bag overnight. If want to eat them on separate days, place the number you want in separate freezer bags, otherwise they get too weak to fold if you leave them overnight in the refrigerator for after 3 days (I know by personal experience). The ingredients in the roll can be very simple, 3 ingredients or as many as you want. For this particular roll, I used 3 ingredients: sliced carrot, sliced cucumber, sliced green onion (scallions), but I would have liked having some sprouts in there. So, here it goes: Raw Collard Rolls. For the full recipe, just scroll to the bottom of the screen.
Servings: 2
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Equipment Needed: Freezer, Freezer bags, Knife, Bowl, Spoon
Ingredients:
1 Carrot, sliced
1 Cucumber, sliced
1 Green Onion (scallion), sliced
Optional: Bamboo Shoots, sliced
Bean Sprouts
Spinach, sliced
Chard, sliced
Dipping Sauce:
1 Tablespoon Water
1 Tablespoon Maple Syrup (if using Honey, you will need more water)
2 teaspoons Soy Sauce OR Coconut Aminos
2 Tablespoons Peanut Butter (I used crunchy but its up to you)
1 teaspoon Chili Oil
Directions:
1. Remove one Collard Leaf and cut out the thickest part of the leaf, about 2 inches, depending upon the size of your leaf.
2. Using your fingers, close the gap in the leaf.
3. Place the ingredients for the roll at the bottom of the roll (the location where you cut it out).
4. Roll tightly as you can, rolling upwards, closing one bottom (some close both bottoms, but I am not that adept at that one; if you have skills like that, go for it).
5. Make the Dipping Sauce, using the same bowl that you will use for the Peanut Sauce. Just stir it all together with a spoon and adjust the consistency by adding more or less water. The sauce should be smooth and stirs easily but not watery. Eat and Enjoy!
Servings: 2
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Equipment Needed: Freezer, Freezer bags, Knife, Bowl, Spoon
Ingredients:
1 Carrot, sliced
1 Cucumber, sliced
1 Green Onion (scallion), sliced
Optional: Bamboo Shoots, sliced
Bean Sprouts
Spinach, sliced
Chard, sliced
Dipping Sauce:
1 Tablespoon Water
1 Tablespoon Maple Syrup (if using Honey, you will need more water)
2 teaspoons Soy Sauce OR Coconut Aminos
2 Tablespoons Peanut Butter (I used crunchy but its up to you)
1 teaspoon Chili Oil
Directions:
1. Remove one Collard Leaf and cut out the thickest part of the leaf, about 2 inches, depending upon the size of your leaf.
2. Using your fingers, close the gap in the leaf.
3. Place the ingredients for the roll at the bottom of the roll (the location where you cut it out).
4. Roll tightly as you can, rolling upwards, closing one bottom (some close both bottoms, but I am not that adept at that one; if you have skills like that, go for it).
5. Make the Dipping Sauce, using the same bowl that you will use for the Peanut Sauce. Just stir it all together with a spoon and adjust the consistency by adding more or less water. The sauce should be smooth and stirs easily but not watery. Eat and Enjoy!
