Sauce:
6 pods of tamarindo beans, soaked without shells (deseed BEFORE soaking)
1/4" in. fresh ginger piece
small slice of serrano pepper - optional
4 in. leek, white part only
5 florets of cauliflower
1 orange, squeezed for juice
1 lemon, squeezed for juice
5 small basil leaves
3 mint leaves
Stuffing:
5 oz. spinach, chopped with knife
large handful cilantro, chopped with knife
2 oz. arugula, chopped with knife
1/2 red bell pepper, diced
sprouts
On top: 20 grape tomatoes, cut in half
Wraps:
3 med. Collard Green Leaves
Put sauce ingredients in food processor and process until mixed well. Drain in a sieve. Put drained sauce over stuffing ingredients. Mix well. Place into collard green leaves, top with tomato halves, and fold over...and eat! One of my absolute favorites:)
6 pods of tamarindo beans, soaked without shells (deseed BEFORE soaking)
1/4" in. fresh ginger piece
small slice of serrano pepper - optional
4 in. leek, white part only
5 florets of cauliflower
1 orange, squeezed for juice
1 lemon, squeezed for juice
5 small basil leaves
3 mint leaves
Stuffing:
5 oz. spinach, chopped with knife
large handful cilantro, chopped with knife
2 oz. arugula, chopped with knife
1/2 red bell pepper, diced
sprouts
On top: 20 grape tomatoes, cut in half
3 med. Collard Green Leaves
Put sauce ingredients in food processor and process until mixed well. Drain in a sieve. Put drained sauce over stuffing ingredients. Mix well. Place into collard green leaves, top with tomato halves, and fold over...and eat! One of my absolute favorites:)
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