“Meatless Monday” Recipe of the Week – Collard Green Wraps

January 26, 2015 at 6:29 AM | Posted in Meatless Monday, PBS | 2 Comments
Tags: , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is Collard Green Wraps. It’s from one of my favorite sites the PBS website, which has a fantastic recipe selection! Check it out some time. http://www.pbs.org/food/recipes/

 

 

Collard Green WrapsPBS3

Ingredients
5-6 collard green leaves
1 lemon, cut into wedges and divided
1 teaspoon ground sumac
1 cup of homemade or store-bought hummus
1 cup alfalfa sprouts
2 carrots, peeled and julienned
2-4 stems of mint
2-4 stems of Italian parsley
1 avocado, halved and sliced
Directions
1 – Since the leaves are pretty large, a very wide saucepan is ideal. If you don’t have it, feel free to use a large pot. Fill the saucepan or pot, set over high heat, with about three-inches of water. Add a few pinches of salt and a squeeze of lemon (from 1 wedge) to the water. When the water reaches a simmer, turn the heat down to medium. Add the collard green leaves, one at a time, for about 30 to 40 seconds each. They’ll change color starting at dark green to a brightly hued kelly green. Remove the leaves from the water and set aside on paper towels to cool. Continue with the collard green leaves until you’ve worked your way through all of them.
2 – While the leaves cool, get all your ingredients set up. I mixed in about a teaspoon of ground sumac into the hummus because I love the added flavor. This is optional! Place a heaping tablespoon of hummus toward of the top of the collard green leaf. Top with a small handful of sprouts, a few carrots, a mint leaf, a few leaves of parsley and a couple slices of avocado. There’s no wrong way to do this! Roll the wrap like you would a burritos: tucking in the sides as you roll. Slice it half and set aside. Continue the stuffing and rolling until you’ve worked your way through all of the collard green leaves.

 
http://www.pbs.org/food/recipes/collard-green-wraps/

“Meatless Monday” Recipe of the Week – Collard Green Wraps

January 12, 2015 at 6:35 AM | Posted in Meatless Monday, PBS | Leave a comment
Tags: , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is Collard Green Wraps. It’s off the PBS Recipe website which has a fantastic collection of all recipes. http://www.pbs.org/food/recipes/

 
Collard Green WrapsPBS3

Ingredients
5-6 collard green leaves
1 lemon, cut into wedges and divided
1 teaspoon ground sumac
1 cup of homemade or store-bought hummus
1 cup alfalfa sprouts
2 carrots, peeled and Julienne
2-4 stems of mint
2-4 stems of Italian parsley
1 avocado, halved and sliced

 
Directions
1 – Since the leaves are pretty large, a very wide saucepan is ideal. If you don’t have it, feel free to use a large pot. Fill the saucepan or pot, set over high heat, with about three-inches of water. Add a few pinches of salt and a squeeze of lemon (from 1 wedge) to the water. When the water reaches a simmer, turn the heat down to medium. Add the collard green leaves, one at a time, for about 30 to 40 seconds each. They’ll change color starting at dark green to a brightly-hued kelly green. Remove the leaves from the water and set aside on paper towels to cool. Continue with the collard green leaves until you’ve worked your way through all of them.
2 – While the leaves cool, get all your ingredients set up. I mixed in about a teaspoon of ground sumac into the hummus because I love the added flavor. This is optional! Place a heaping tablespoon of hummus toward of the top of the collard green leaf. Top with a small handful of sprouts, a few carrots, a mint leaf, a few leaves of parsley and a couple of slices of avocado. There’s no wrong way to do this! Roll the wrap like you would a burritos: tucking in the sides as you roll. Slice it half and set aside. Continue the stuffing and rolling until you’ve worked your way through all of the collard green leaves.

 

http://www.pbs.org/food/recipes/collard-green-wraps/

“Meatless Monday” Recipe – Grilled Veggie Sandwich

June 2, 2014 at 7:25 AM | Posted in Meatless Monday, PBS, vegetables | Leave a comment
Tags: , , , , , , , ,

This week’s “Meatless Monday” Recipe, Grilled Veggie Sandwich, comes from the PBS website. Which is filled with great recipes and tips! http://www.pbs.org/food/

 

 
Grilled Veggie SandwichPBS3
This grilled veggie sandwich recipe only takes 15 minutes to prepare including the homemade hummus.

 

Ingredients
Quick Hummus:
1 1/2 cup garbanzo beans
2 tablespoons olive oil
2 teaspoons tahini
Juice from 1/2 lemon
Salt to taste
Grilled Vegetables:
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 zucchini, sliced horizontally
1 red bell pepper, cut into strips
1 yellow onion, cut into 1-inch rounds
1 yellow squash, sliced horizontally
8 slices of bread, toasted

 
Directions
In a blender, add the garbanzo beans, olive oil, tahini, juice from 1/2 lemon and a pinch of salt. Pulse until smooth, adding a splash of water, if needed. Adjust the salt to taste. Set aside.
Heat a grill or grill pan over medium heat. Spray the grill or grill pan with cooking spray. In a small bowl. whisk together the olive oil, ground cumin, ground coriander and salt. Transfer the vegetables to the grill, cooking on each side for 1 to 2 minutes, taking in mind that the red bell pepper will take longer to cook than the other vegetables. Remove the vegetables and immediately brush them with the olive oil spice mixture.
To assemble the sandwiches, smear a tablespoon of hummus to each bread slice. Arrange a few zucchini slices, red bell pepper, onion and yellow squash to each half of bread; top with opposite slice of bread. Repeat the sandwich-making process with the remaining bread and vegetables.
Total Time: 15 Minutes

Yield: 4 sandwiches

 
http://www.pbs.org/food/fresh-tastes/grilled-veggie-sandwich/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main1&utm_content=pbsfood_freshtastes&utm_campaign=pbsfood_freshtastes/

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