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Wednesday
Aug012012

Raw Veggie Collard Wrap

The other day I went out to lunch.  During the week.  This never happens.  I’m at home, I’m constantly cooking for the blog, there is no reason to eat out.

However, eating out for lunch every so often is such a nice treat.  It was refreshing to get out of the house, have a break from the heat, and catch up with my good friend Lauren.  The restaurant’s air conditioning was thoroughly enjoyed.

Collard Veggie Wrap | Edible Perspective

We headed to one of my local favorites, Tasty Harmony.  I knew Lauren would approve.  Their menu is fully vegetarian, mostly vegan, and a decent amount is gluten free.  They even have a few raw dishes and desserts.  The one thing I find funny is that they don’t offer gluten free bread.  I actually asked why that is and they said it’s because if they offer a GF bread they want it to be homemade, as most store bought GF breads are filled with a long list of ingredients.  They said they don’t have enough time to keep fresh GF bread on hand at all times but they would keep the idea in mind. 

In lieu of bread, you can get any of their sandwiches wrapped in a collard leaf.  Not always super appealing but I went with it.  The sandwich ingredients sounded like they would be a good fit for a big leafy green to be wrapped around.

Upon first bite I was totally convinced.  Sure I’ve had things wrapped in leaves before, but nothing as fresh as this.  It hit the spot!  I declared to Lauren this would be on the blog within a week.  And here we are today.  A fun summer recipe open for your interpretation.

Collard Veggie Wrap | Edible Perspective

Collard Veggie Wrap | Edible Perspective

Collard Veggie Wrap | Edible Perspective Collard Veggie Wrap | Edible Perspective Collard Veggie Wrap | Edible Perspective

Collard Veggie Wrap | Edible Perspective

Collard Veggie Wrap | Edible Perspective

Slightly scared to use a collard to wrap up your veggies?  I was at first too.  When you cook collards they can have a bitter taste, but somehow it’s less flavorful when raw.  It is also much sturdier compared to other leafy greens, like chard.

Also, chard has a noticeably earthy flavor while collards are much milder.  The chard stem is what really gets me.  I just can’t do it!

Besides the crunchiness and all of the flavors, the best thing is that no heat is required to make this wrap and it comes together in just minutes.  It could also be something you prep ahead and take to work.  I would just leave the tomatoes out until you’re ready to eat, to avoid the wrap from becoming wet.

Spread on any favorite topping or a variety of the three you’ll see below.  -- hummus + mashed avocado + cashew spread [in the circular bowl] -- The healthy fats in the spreads really help this wrap have staying power.  Two large, fully stuffed leaves did the trick for me with a giant bowl of summer fruit on the side.

Collard Veggie Wrap | Edible Perspective

Collard Veggie Wrap | Edible Perspective

Collard Veggie Wrap | Edible Perspective

Collard Veggie Wrap | Edible Perspective

Print this!

Raw Veggie Collard Wrap

Adjust ingredients depending on your specific tastes and how many wraps you want to make.  I made 2 large veggie wraps for myself.  

  • large collard leaves
  • mushrooms
  • sprouts
  • cucumber
  • tomato
  • hummus
  • avocado
  • cashew spread
  • salt + pepper

other ingredient ideas:  zucchini, red pepper, carrots, beets, radishes, fresh basil, red/yellow onion, mozzarella, ricotta cheese, nutritional yeast, salt + pepper cashew butter, etc.

  1. Trim the end of the stem where it meets the leaf. 
  2. Evenly apply any spread toppings over the entire leaf.  Sprinkle with salt + pepper.
  3. Layer the veggies parallel to the stem and centering the veggies between the outer edge and the stem.  Leave about 1” of room at the top and bottom of the leaf as well.
  4. Starting at the edge where you placed the veggies, roll tightly parallel to the stem.  This will keep the stem and leaf intact.

Salt + Pepper Cashew Spread [yields just over 1 cup]

Similar to my salt + pepper cashew butter [linked above] but not as creamy of a texture and with an added “cheesy” flavor from the nutritional yeast.

  • 1 cup raw cashews, soaked for at least 4hrs
  • 1.5 Tbsp nutritional yeast
  • 1/4 – 1/2 tsp black pepper
  • 1/4 – 1/2 tsp salt
  • 1/4 tsp garlic powder
  1. Drain soaked cashews and empty them into your food processor along with the other ingredients.  Start with 1/4 tsp of both salt and pepper.
  2. Turn on and let spin for 1-2 minutes, scraping multiple times, until the mixtures smoothes out.  Be careful to not process too long as it will turn into nut butter.  It will be fairly crumbly at first but will then start to smooth out. 
  3. Taste and add more salt + pepper if needed and process for another 5 seconds to combine.
  4. Store in a sealed container in the fridge.

Collard Veggie Wrap | Edible Perspective

CRUNCH.

Ashley

Reader Comments (27)

Gotta have the sprouts! Looks delicious (while maintaining healthy). Thanks for the recipe!
I've been wanting to try a collard wrap for so long now. Looks delish!
August 2, 2012 | Unregistered Commenterj3nn
Whoa, so easy! Love the sound of this!
Love collard wraps! Sometimes, I will use Swiss chard as a raw wrap - super flavorful and pretty.
I see lettuce wraps everywhere and have always been skeptical of them holding together. Collards seem like a harty substantial alternative, I'm going to have to try this!
August 2, 2012 | Unregistered CommenterAnne
Incredible! I'm loving all your roll up recipes lately :)

Ashley--> Thanks, love!
August 2, 2012 | Unregistered CommenterCait's Plate
The photos said it all. Thank you for a straight forward, simple, nutririous, and yummy meal idea.
August 2, 2012 | Unregistered CommenterMelissa
Those look tasty! Did you make your own sprouts?

Ashley--> Nope, not yet! I hope to at some point though!
August 2, 2012 | Unregistered CommenterAndrea
Love the idea of using collard greens as a blanket for all those delicious veggies!
I had a lettuce wrap recently, and I was surprised at how much I didn't miss the bread. I'll definitely have to try collard sometime!
August 2, 2012 | Unregistered CommenterLauren T
dude, the TEXTURE - love! i'm definitely feeling a little more adventurous about wrapping my food in greens these days!
August 2, 2012 | Unregistered CommenterHeather
Yum! Any meal where I can eat a lot of veggies makes me feel good! I love the idea of throwing some cheese in there too!
August 2, 2012 | Unregistered CommenterLauren
It looks SO fresh. I want to eat one while sitting on your porch (or my deck...eventually) with you.

Ashley--> Ooooh, good idea for our next lunch date! We'll eat those and then doughnuts. ;)
August 2, 2012 | Unregistered CommenterKatie
Love raw wraps, I'm always surprised by how filling they are. We had some bad collard greens last year and haven't done a wrap since, but I would be willing to try again for this one. Great lunch idea!

Ashley--> Incredibly filling!
These look RIGHT up my alley. Thanks for the inspiration! I am already thinking of dozens of variations.

Ashley--> I'm thinking a hummus and hard boiled egg version would be delicious!
August 2, 2012 | Unregistered CommenterChristina
These sound like a perfect lunch for hot summer days. Hooray!
August 2, 2012 | Unregistered CommenterEileen
I love collard wraps. These looks delicious! When I make them, I usually take almost the entire stem out first. I plan on trying the same with chard. The only stem I can handle is romaine.

Ashley--> I completely understand about the stems!! haha
August 2, 2012 | Unregistered CommenterAmy M.
Never thought of doing this! But on days I have time to go home for lunch, I actually have recently taken to spreading corn tortillas with avocado & hummus, then piling on veggies and eating it like a weird taco/burrito thing. Yours seems a little more fancy :)

Ashley--> I am a huge fan on corn tortilla wraps. They happen all the time over here!
August 2, 2012 | Unregistered CommenterKatie @ Blonde Ambition
That certainly was one of the best lunches I have had out in a long time! So unique, fresh and tasty. I cannot wait to try some collard wraps at home. Hope to see you again soon!
I am so incredibly impressed when restaurants would rather fresh, whole ingredients than to have subpar food. I used to get annoyed/frustrated with places that didn't offer gluten free bread, but now I find it more exciting, and almost liberating to be able to come up with something far more creative! Most times than not it ends up being a fabulous meal :)

Ashley--> As soon as they told me their reasoning it made total sense. And now I'm hooked on the collard wrap!
This looks so simple and delicious! I'll definitely need to try it out! Those leaves look perfect for wrapping, too.
August 2, 2012 | Unregistered CommenterKaitlyn
aaww...i LOVE tasty harmony...my husband and i had our first date there, and i managed to knock a full glass of water into his lap...he says that's when he fell in love with me (collective awww...) :) anyway, i've been vegetarian for over 15 years and vegan for almost 1 year now, and i can't explain how mind blowing it is to open a menu and know i can have ANYTHING on the list...just thought i'd share...love the blog too!

Ashley--> That is such a cute story!! Thank you for sharing. We adore Tasty Harmony and feel so lucky to have it right in the neighborhood. Thanks for saying hello. :)
August 2, 2012 | Unregistered CommenterAndrea
I adore collard wraps. I am with you, I can not eat the stems either. I usually save them for juice or smoothies later that day or the next so there is no waste :)
Just when I was about to make chicken tacos and wrap them in swill chard, your post appeared in my email. Great timing. I catered a lunch today for my mom's office and used the collard greens instead of the chard. It was fabulous. Lots of compliments.

Thank you!

Ashley--> That is wonderful! Thank you so much for letting me know. :)
August 3, 2012 | Unregistered CommenterErin Hess
I'd never really eaten collard greens before but I tried these for lunch the other day and they were awesome! The leaves are so substantial that it's almost like eating a really...really really fibrous tortilla. I mashed up some avocado with lime and salt and corn for a quick guac and added peppers, tomatoes, cucumbers and a bit of hummus...I felt so healthy!! Thanks for a great lunch idea :))

Ashley--> So glad to hear you liked this!! I know what you mean about the leaves being substantial. Much more filling than you would think. Your filling sounds delish!
August 16, 2012 | Unregistered CommenterErika
great idea! these look so tasty! :)
August 22, 2012 | Unregistered Commenteraddie @ culicurious.com
I know this is super late, but my tips for making collard wraps is to 1. use a sharp fillet knife to slice that hard, bitter rib down to the thickness of the leaf, and 2. soaking the leaves quickly in lukewarm water with a little vinegar in it to help soften the leaves for rolling (but I usually roll them like burritos so they need to be more tender).
November 22, 2013 | Unregistered CommenterKatie

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