Even omnivores will like this:
This recipe is adapted from the Vegan Fusion World Cuisine cookbook
4 large collard green (or Swiss Chard) leaves, washed. Cut off the long stem extending past the leaf.
1 cup of carrot almond paste (below)
1 avocado, thinly sliced
1 red bell pepper, sliced Julienne style
½ cup sprouts of your choice
Carrot almond paste:
1 cup almonds, soaked for 20 minutes and drained.
1 cup carrots, chopped
2 tbsp water
2-3 tbsp lemon juice
1 tsp each: ginger, turmeric, dill
pinch: cayenne pepper
Salt and pepper to taste.
Place all ingredients in a food processor and process until smooth. Add salt/pepper to taste as you go.
Cut each collard leaf in half, so each leaf is approx 4” tall and as wide as the leaf naturally is. Spread about 2 tbsp of your carrot almond past onto each leaf. Place 1/8 of an avocado (or more if you want!) on top of the past, spreading it out a bit. Add 1/8 of your bell pepper and your sprouts as well. Roll the leave around the ‘insides’ until it’s fully rolled and then place the rolls on a plate with the free end tucked under the roll so it stays. Serve with tamari, soy sauce or any other dipping sauce you like.
Variations: Julienne any veggies you like, including jicima, asparagus, zucchini, etc.
I made it for dinner this week and had leftover paste to to add as a salad topper or dip for my jicima. Yum.