INGREDIENTS
6 large collard green leaves (preferably organic)
1 cup quinoa
Half a green pepper (preferably organic)
Half a red or yellow pepper (or use a third of all)
1 medium onion (preferably organic)
2 medium garlic cloves
A little fresh chilli (according to strength of chilli and your taste) (preferably organic)
8 medium mushrooms
Half an organic vegetable stock cube
1 mashed avocado
6 table spoons savoury cashew cream (Go to Recipes>Healthy Eating for the recipe)
PREPARATION
Heat up a small amount of water in a large pan to cook the collard green leaves in. If you have a steamer it is even better.
Heat up water to cook the quinoa and add quinoa once water is boiling. Cook for 15 minutes or until cooked – not too soft.
Cut off the stem of each leaf.
Once water is boiling, add the leaves one by one for around 5 minutes each. If steaming them turn them once. The leaves should go dark green but not wilted.
When each leaf is ready place on tissue paper (kitchen roll) to dry.
Chop up onion, garlic, peppers, mushrooms, chilli into small cubes.
Fry up onion until soft, add peppers and chili, then garlic and mushrooms.
Add stock and back pepper.
Add Quinao and stir.
Turn off heat.
Filling the leaves:
Spread a table spoon of cashew cream
Spread a small spoon of avocado
Add a large table spoon of quinoa
Roll the leaf turn in the sides
Repeat for all leaves
Serving:
- They can either be served as is – they will be warm but not hot; or
- place in fridge and serve cold; or
- place in oven dish and drizzle over extra light olive oil or coconut oil and heat under grill
If heating under grill:
Option 1: you can add some more savoury cashew cream and ground nuts – cook until lightly browned
Option 2: You can add some cheese on top of each wrap (either dairy or vegan) and cook until the cheese has melted and lightly browned
Don't fancy quinoa?
Try these:
- Aubergine, tomato and olives
- Mushroom, spinach and savoury cashew cream
- Avocado, grilled marrow and tomatoes