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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
 
Print
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

Plum Crock Cheez

February 1, 2011 by epicureanvegan

Plum Crock Cheez -- Epicurean VeganToday’s high is a whopping -4 degrees. School was even canceled. So not only is it a great day to be in the kitchen (later I’ll be baking something delish–stayed tuned), but thanks to the snow day, I’ll be home to watch Oprah and her vegan challenge! Since the crock cheez was such a big success, I decided to make it again, but follow one of the variations listed in the cookbook (The Ultimate Uncheese Cookbook).  This one is actually called, “Plum Good Crock Cheez” and uses umeboshi plum paste. It is outstanding! It tastes very similar to the original version, but with a tangier, sweeter punch. I’m not sure which version is my favorite!

INGREDIENTS:
1/2 lb (8oz) firm tofu, drained
3 Tbs nutritional yeast
2 Tbs tahini
2 Tbs lemon juice
1-1/2 Tbs umeboshi plum paste
1 tsp onion powder
1/2 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard

DIRECTIONS:
Cut tofu into large cubes. Place in a small saucepan and cover with water—just enough to cover the tofu. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and drain well. I used a fine mesh strainer to ensure any small pieces didn’t fall through. Chill uncovered in the refrigerator until it’s easy to handle. Crumble it up into a food processor and add the other ingredients. Process until smooth, scraping the sides, if necessary. Transfer to an airtight container and chill in the fridge for several hours to overnight. Enjoy!

Plum Crock Cheez
 
Print
Since the crock cheez was such a big success, I decided to make it again, but follow one of the variations listed in the cookbook (The Ultimate Uncheese Cookbook). This one is actually called, "Plum Good Crock Cheez" and uses umeboshi plum paste. It is outstanding! It tastes very similar to the original version, but with a tangier, sweeter punch. I'm not sure which version is my favorite!
Author: Epicurean Vegan
Ingredients
  • ½ lb (8oz) firm tofu, drained
  • 3 Tbs nutritional yeast
  • 2 Tbs tahini
  • 2 Tbs lemon juice
  • 1-1/2 Tbs umeboshi plum paste
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard
Directions
  1. Cut tofu into large cubes. Place in a small saucepan and cover with water—just enough to cover the tofu. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and drain well. I used a fine mesh strainer to ensure any small pieces didn’t fall through. Chill uncovered in the refrigerator until it’s easy to handle. Crumble it up into a food processor and add the other ingredients. Process until smooth, scraping the sides, if necessary. Transfer to an airtight container and chill in the fridge for several hours to overnight. Enjoy!
3.5.3208

 

Filed Under: Appetizers, Dressings/Condiments Tagged With: crock cheese, dairy-free, fast and easy, tofu, umeboshi paste, Uncheese Cookbook

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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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