Friday, February 11, 2011

Highlight Reel

Albondigas Soup

Collard Green Wraps: Steamed Basmati and forbidden rice, millet, walnut, butternut squash, citrus and mint all rolled into an ultra good for you collard green leaf


Kinda Like a Chef said...

Oh my gosh, those collard green rolls look amazing! Any chance you could share the recipe?

Om said...


You could stuff collard greens with almost anything. for this vegan batch I used a mix of several steamed brown rices, chopped walnuts and fresh mint and dill with a little citrus zest and a splash of olive oil. Garbanzo beans or lentils would have been a nice addition as well as a Greek yogurt with garlic as a dipping sauce.

The herbs you choose are the element that decides if the rolls are Mediterranean, Indian, Greek or whatever you are in the mood for.
Be sure to soften the collard greens with a quick blanch or 30 seconds in the microwave, this also brightens the color of the greens. The orange bands on the batch in the pic are strips of carrots-use a vegetable peeler or mandolin on a carrot or parsnip for paper thing ribbons of color.......