Hummus Collard Wraps

Hummus Collard Wraps are light, refreshing and make an excellent packed lunch. The crisp collard greens are filled with hummus, crunchy carrots, juicy celery, tomatoes and pickles. They are easy to make, travel well.

Hummus Collard Wraps [VEGAN, GF]

Serves 4

Ingredients

•    8 large collard green leaves

•    4 carrots, julienne

•    4 celery stocks, julienne

•    16 cherry tomatoes, diced

•    8 pickles, thinly sliced

Hummus

•    2 garlic cloves

•    2 cups chickpeas (19oz drained and rinsed)

•    1 lemon, juiced

•    ½ cup parsley, packed

•    ¼ cup tahini

•    2 Tbsp olive oil

•    1 Tbsp miso

•    ½ Tbsp cumin

•    ½ tsp cayenne pepper

•    ¼ tsp black pepper

•    Salt to taste

To Prepare

• Wash the collard green leaves and lie them flat on a cutting board spine side up. Carefully run your knife or a peeler over the spine and shave off as much as possible. This will make your collard wraps much easier to roll.

• To make the hummus, place the garlic in a food processor and process until chopped. Add the chickpeas, lemon juice, parsley, tahini, olive oil, miso, cumin, cayenne pepper, black pepper and salt and blend until smooth.

• Gently fold the tomatoes and pickles into the hummus.

• To assemble the hummus collard wraps, lay the collard wraps on a flat surface. Place the carrots and celery in the center of the wrap and top each collard wrap with ¼ cup of hummus. Roll up the collard wraps starting at the base of the collard green and secure with kitchen twine.

Roasted Chickpeas

Crunchy, salty, and oh so yummy! Chickpeas, are inexpensive, readily available in your local supermarket, and packed with fiber, protein, folate and iron.. When roasted, chickpeas become crunchy, almost like a nut. They are great as a snack or sprinkled on salads in place of croutons. The key to this recipe is to keep stirring the chickpeas as they cook, and checking often to make sure they are golden brown, but not too done. You want them crispy!

• Prep Time: 5 minutes

• Cook Time: 20-30 minutes

• Yield: 2-3 servings

Ingredients

• 1 15 oz. can chickpeas

• 1 Tbsp. olive oil

• kosher salt or sea salt, or garlic salt

• Paprika, cayenne, or curry powder ( optional)

To Prepare

• Preheat oven to 425 degrees F

• Toss chickpeas with olive oil and kosher salt.

• Spread out in an even layer on a heavy baking sheet lined with parchment paper

• Roast 20-30 minutes.

• Take out of oven and sprinkle with your spices

• Store at room temperature lightly covered but best when just cooked

Note: For best results, watch the chickpeas carefully. There is a perfect point when the chickpeas become crunchy and golden, almost like nuts. Roast them too long, and they get too hard. Too short, and they taste too soft.

Makes 3-4 servings.

Grilled Tuna with Bok Choy Slaw

Serves: 4

Ingredients

Grilled Tuna Ingredients:

• 4 small garlic cloves, pressed through garlic press

• 1 teaspoon freshly-grated ginger

• ¼ cup ponzu

• 1 tablespoon sesame oil

• 4 tuna steaks (6 to 7 ounces each, can be ahi, albacore, or your desired kind)

Bok Choy Slaw Ingredients:

• 2 cups very finely sliced shredded baby boy choy (about 1 ½ small heads)

• 4 large radishes, sliced into rounds and then sliced into very thin matchsticks

• ¼ cup shredded carrot

• ½ teaspoon (slightly heaping) freshly-grated ginger

• 1 teaspoon chili garlic sauce

• 2 tablespoons rice vinegar

• 1 ½ teaspoons ponzu sauce

• Instructions

  Begin by gathering and prepping all of your grilled tuna ingredients according to the ingredient list above to have ready and organized for use.

• Prepare the marinade by whisking to the garlic, grated ginger, ponzu and sesame oil, and set aside for a moment. Place the tuna steaks into a large glass dish or large shallow bowl, and pour the marinade over top making sure the tuna is covered. Marinate for at least 30 minutes, up to an hour.

• While your tuna marinates, gather and prep all of you bok choy slaw ingredients according to the ingredient list above to have ready and organized for use.

• To prepare the bok choy slaw, add the thinly sliced or shredded bok choy, the radish matchsticks and the shredded carrots to a small bowl. In another small bowl, whisk together the grated ginger, chili garlic sauce, rice vinegar and ponzu. Keep these slaw ingredients cold in the fridge until ready to serve the tuna.

• To grill the tuna steaks, remove them from the marinade and place onto a plate to hold. Next, place a grill pan over high heat, and brush with a small amount of avocado or peanut oil. Once smoking hot, add the tuna steaks in and grill for 2 ½ minutes per side for medium (little to no pink, yet still very tender and juicy), or 1 ½ to 2 minutes on one side and 1 minute on the second side for rare (pink in the center).

• Remove from grill pan and place onto a platter or large plate. Toss the bok choy slaw with the dressing, and place small mounds of the slaw over top of each piece of tuna. Serve immediately, as is, or with a side of hot rice.

Recipe :The Cozy Apron