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Collard Green Wraps with Tahini-Umeboshi Sauce

March 21, 2011 by epicureanvegan

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean VeganSorry I’ve been a bit MIA lately. Life is quite busy these days, especially with my alter ego. For the last few days, the family has dined on easy things like spaghetti, veggie burgers, and canned soup. Looking into their Oliver Twist eyes, I knew I needed to make an effort with dinner. Thank goodness for Green Buffalo Foods—they delivered my box of veggie love this afternoon and I swooned at the beautiful collard greens I received.

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean VeganYou could easily make spring rolls using collard greens, or make them with rice instead of noodles, like I did. The ingredients can easily be varied with this recipe, so get creative! I liked using the collard greens because of their fabulous nutritional value and durability when rolling them up. I think next time though, I’ll steam them just a tiny bit before filling them up, rather then afterward—they may fare better.

INGREDIENTS:
12 collard green leaves, washed and patted dry
8-oz firm tofu
6-8 mushrooms, sliced
4 large green onions, sliced
1-15oz can Great Northern beans, drained
1 C long-grain rice, uncooked
2 tsp garlic, minced
1-2 tsp olive oil
Salt and pepper, to taste
Tahini-Umeboshi Sauce:
1/3 C tahini
2 tsp umeboshi paste
2 tsp lemon juice
2 Tbs tamari
2 Tbs water
2 Tbs almond milk

DIRECTIONS:
Combine rice with 1-1/2 cups of water. Bring to boil; stir and cover for 15 minutes, or until water has absorbed. You can also use jasmine scented rice, or arborio rice. Sushi rice would also be great. In the meantime, slice tofu into thin slices (julienned) saute in a dry skillet until slightly browned, about 10 minutes. Remove from the skillet. In its place, add the garlic and olive oil. Heat for a minute, then add the green onions and mushrooms. Saute until slightly browned and soft. Add the rice, beans, and tofu and stir to combine. Season with salt and pepper.

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean VeganCut the fat stem off of the collard green. Don’t cut off too much—just to where it starts to thin out and add 1-2 spoonfuls of the rice mixture onto the leaf.

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

Fold in the two “tails” of the collard green leaf:

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

Now fold the opposite side in:

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

Then roll from the bottom up and secure with a toothpick. Spear it through the stem, if you can. You’ll be left with a neatly rolled wrap:

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

I then placed them in a steamer basket and steamed them for just a few minutes.

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

You’ll probably have to do this in batches, so I recommend transferring them to a plate after steaming and covering with foil.

To make the sauce, whisk together all the ingredients and serve with the warm wraps. Enjoy!

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

Collard Green Wraps with Tahini-Umeboshi Sauce
 
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You could easily make spring rolls using collard greens, or make them with rice instead of noodles, like I did. The ingredients can easily be varied with this recipe, so get creative! I liked using the collard greens because of their fabulous nutritional value and durability when rolling them up. I think next time though, I'll steam them just a tiny bit before filling them up, rather then afterward---they may fare better.
Author: Epicurean Vegan
Ingredients
  • 12 collard green leaves, washed and patted dry
  • 8-oz firm tofu
  • 6-8 mushrooms, sliced
  • 4 large green onions, sliced
  • 1-15oz can Great Northern beans, drained
  • 1 C long-grain rice, uncooked
  • 2 tsp garlic, minced
  • 1-2 tsp olive oil
  • Salt and pepper, to taste
  • Tahini-Umeboshi Sauce:
  • ⅓ C tahini
  • 2 tsp umeboshi paste
  • 2 tsp lemon juice
  • 2 Tbs tamari
  • 2 Tbs water
  • 2 Tbs almond milk
Directions
  1. Combine rice with 1-1/2 cups of water. Bring to boil; stir and cover for 15 minutes, or until water has absorbed. You can also use jasmine scented rice, or arborio rice. Sushi rice would also be great. In the meantime, slice tofu into thin slices (julienned) saute in a dry skillet until slightly browned, about 10 minutes. Remove from the skillet. In its place, add the garlic and olive oil. Heat for a minute, then add the green onions and mushrooms. Saute until slightly browned and soft. Add the rice, beans, and tofu and stir to combine. Season with salt and pepper.
  2. Cut the fat stem off of the collard green. Don't cut off too much---just to where it starts to thin out and add 1-2 spoonfuls of the rice mixture onto the leaf.
  3. Fold in the two "tails" of the collard green leaf.
  4. Now fold the opposite side in.
  5. Then roll from the bottom up and secure with a toothpick. Spear it through the stem, if you can. You'll be left with a neatly rolled wrap.
  6. I then placed them in a steamer basket and steamed them for just a few minutes.
  7. You'll probably have to do this in batches, so I recommend transferring them to a plate after steaming and covering with foil.
  8. To make the sauce, whisk together all the ingredients and serve with the warm wraps. Enjoy!
3.5.3208

Filed Under: Appetizers, Dinners Tagged With: collard greens, dairy-free, easy, mushrooms, tahini, umeboshi paste, Vegan, vegetarian, wraps

Tofu in Tahini Sauce

November 4, 2010 by epicureanvegan

Vegan MoFo, Day 4

Tofu in Tahini Sauce -- Epicurean VeganI know, a very monochromatic meal! The recipe called for mixing half the sauce with the rice, or other accompaniment, but feel free to omit that step, especially for a less beige result. I also recommend adding some steam asparagus and/or mushrooms, or broccoli. This is simple and the sauce is rich and delicious!

INGREDIENTS:
1-14oz pkg firm tofu, drained and pressed
2 Tbs olive or peanut oil
1/3 C chopped peanuts, cashews, or a combination of both
Toasted sesame seeds

Sauce:
1/4 C soy sauce
1 Tbs tamari
1/4 C tahini
2 Tbs rice wine vinegar
2 Tbs brown sugar
1/2 tsp hot pepper sesame oil
1/2 a small white onion, chopped
1/3 C water
Salt, to taste

Accompaniment:
1 C Arborio rice (risotto)
1 Tbs Earth Balance margarine
1-1/2 C water

DIRECTIONS:
I recommend making the sauce first so that you don’t have to pan-fry the tofu at the same time. In a food processor, combine all of the sauce ingredients and puree until smooth. Set aside. In a medium sauce pan, combine the water, margarine, and water. Bring to a boil, reduce heat to low and cover tightly with a lid for 15 minutes. Meanwhile, in a large skillet, heat the oil. Slice the tofu into 7-8 steaks, then slice each diagonally in half. Add to the pan and fry each main side until golden brown.

Tofu in Tahini Sauce -- Epicurean VeganPour sauce over tofu and coat each piece of tofu.Remove from heat and stir in nuts. If using, add steamed (or roasted) veggies of your choice. Serve over rice, sprinkle some toasted sesame seeds and enjoy!

Tofu in Tahini Sauce -- Epicurean VeganRecipe: Adapted from Epicurious

Filed Under: Dinners, Vegan MoFo Tagged With: Asian, cashews, fast and easy, peanuts, tahini, tofu

Miso Tahini Dressing

July 6, 2010 by epicureanvegan

Miso Tahini Dressing -- Epicurean VeganThis dressing has the perfect combination of saltiness, creaminess and nutty flavor that would be great on salads, wraps, sandwiches, baked tofu, steamed veggies or as a veggie dip. It’s also a breeze to make.

INGREDIENTS:
1/4 C white, sweet miso
1/4 C tahini
1/3 C or more warm water

DIRECTIONS:
In a medium bowl whisk together the miso and tahini to form a creamy paste. Slowly pour in warm water, gently whisking a little at a time until a creamy dressing forms. If thinner dressing is desired, dribble in a little more water. The dressing will thicken if allowed to sit a while. Keep refrigerated until ready to use. Enjoy!

Recipe source: Veganomicon

Filed Under: Dressings/Condiments Tagged With: dip, fast and easy, miso, sauce, tahini

Garlicky Hummus with Toasted Pine Nuts and Olive Oil

July 5, 2010 by epicureanvegan

Garlicky Hummus with Toasted Pine Nuts and Olive Oil -- Epicurean VeganThis is probably my new favorite hummus. I love how smooth it is and sprinkled with toasted pine nuts and drizzled with olive oil is certainly the way to go. You can make it spicier by adding a teaspoon of cumin or some cayenne.

INGREDIENTS:
4 garlic cloves, minced and then mashed (I added one more)
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil, plus some to drizzle
1/2 teaspoon of salt
Pine nuts, toasted

DIRECTIONS:
In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste. Spoon into serving dish and sprinkle with toasted pine nuts and drizzle on some olive oil. Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. Makes about 3 cups. Enjoy!

Recipe source: Simply Recipes

Filed Under: Appetizers, Dressings/Condiments Tagged With: hummus, pine nuts, tahini

My Favorite Hummus and Pita Chips

January 21, 2010 by epicureanvegan

My Favorite Hummus and Pita Chips -- Epicurean VeganI make this hummus all the time. It’s inexpensive, high in fiber, packed with protein and delicious! It’s also easy to change it up with other flavors such as olives, roasted red pepper or artichokes. In fact,  in one of my recent magazines, it was listed as one of the ten best foods you could eat. (For the life of me, I can’t find the magazine, but as soon as I do, I’ll post it!). This from About.com: “Chickpeas, or garbanzo beans, are the main ingredient in hummus. One cup of chickpeas contains 286 calories and 5 grams of fat. This is relatively low considering when made into hummus, the calories and fat become much lower per serving. Chickpeas have no saturated fat, and no cholesterol. They aid in improving blood sugar levels and help fight cholesterol. They are also high in protein, making them a perfect addition to a vegetarian’s diet or one who would like to cut back on red meat.”  Also… ” Tahini [ingredient in hummus], like chickpeas, is a great source of protein, and calcium. The fat contained in tahini is mainly unsaturated fat, rather than the more unhealthy saturated fat.”
So dig in!

INGREDIENTS
1 15-16oz can garbanzo beans (chickpeas), rinsed and drained
1/4 C Tahini (sesame seed paste)
3 Tbs water
2 Tbs lemon juice
1 Tbs olive oil
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 Tbs chopped parsley (I tend to leave this out)

DIRECTIONS
In a food processor combine garbanzo beans, tahini, water, lemon juice, oil, garlic, salt, cumin and cayenne pepper. Cover and process until smooth. Transfer to medium bowl, stir in parsley. Makes 1 3/4 C

Pita Chips: Cut pita bread in half, then cut each half into 4-5 wedges -peel apart so they are one layer. Place on a cookie sheet, brush with olive oil and sprinkle with garlic salt and dried basil. For a variation, use a flavored olive oil, or one with the herbs already in it to cut back on prep time. Bake 4-5 mins at 400. They are delicious right out of the oven with a bit of hummus! (Check out this post for instructions and full recipe.)

My Favorite Hummus and Pita Chips -- Epicurean VeganRecipe source: Sonoma Diet Cookbook

Filed Under: Appetizers, Snacks Tagged With: Chickpeas, garbanzo beans, hummus, pita chips, tahini, Vegan

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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