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collard wraps

Tofu Banh Mi Collard Wraps with Wasabi Peanut Sauce

Tofu Bahn Mi Collard Wraps

Certain neighborhoods of Philly are infiltrated with Banh mi. The classic Vietnamese sandwich essentially acts as the Chipotle of the Asian food world, but even cheaper. You walk in, select your “meat”, and leave within 5-10 minutes with an aluminum wrapped, $5 foot-long sandwich, ready to be eaten. It’s a great feeling.

Scallions

Since it’s so easy to pick up a Banh mi around Philly, I rarely take the time to make it. Yet, it’s hands-down one of my favorites of the sandwich world, and so on the occasion that I’m getting a simultaneous desire for both Banh mi and a chef’s knife in my hand, I put on my cooking hat and grab my own tofu to be canvassed.

Tofu Bahn Mi Collard Wraps

When Banh mi making is going down in my kitchen, you can nearly guarantee it’s going to have a little flair to it. What’s the point of making the original version when I can grab that anytime, with little detriment to my bank account?  Besides, if I’m recreating a dish, I’m always about finding further ways to maximize its flavor since the ingredient make-up lays entirely in my hands. No doubt, that’s going on with this recipe. Wassuppppp wasabi?

Tofu Bahn Mi Collard Wraps

I don’t eat a ton of white bread, but when it comes to Banh Mi, a chewy white roll will always oust a whole wheat counterpart. This is one instance where whole wheat just won’t work. The flavor is unfortunately just too overpowering.

Collard wraps, on the other hand, those can create some Banh Mi magic.

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Here, collard wraps are able to balance the delicate freshness of the traditional Banh mi composition, while adding an even extra layer of freshness on top of it all. It lightens up the whole meal, while enabling more flavor to shine through. Peel back that one-inch layer of bread, and the notes of deliciousness from the slaw, cilantro and other jamboree of ingredients are able to reach their fullest potential.

Shredded carrots

Be patient with the tofu, and make sure it gets a nice crisp so it can add that contrast to the creamy peanut sauce you’ll place beneath it.

For a fun, spicy twist, this peanut sauce receives a generous punch of wasabi that’ll make it stand out among other sauces. I love the flavor it brings to the subtle sweetness of the peanuts and the carrots.

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True to the grab-and-go nature of banh mi — but more so with the intention to make your wrap-eating a little less messy! — envelope your collard packages in aluminum foil. This will seal in all the flavors so they don’t end up on your shirt. Although, if you’re like me, that’ll probably happen anyway.

I brought that big pile up above into work last week, and served it with a slide of Asian slaw for my coworkers. Two thumbs up, all around.

Since these are destined for pre-packaging, this will makes a great recipe for your own workweek lunch. While best the first day, the wraps can certainly withstand being rolled up the night before and kept in the fridge till you head out.

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Simple Collards Wraps with Curried Lentils & Quinoa

Simple Collards Wraps with Curried Lentils & Rice

My first step off the plane back into my home of Philadelphia welcomed me with a rush of balmy hot air. Hello East Coast. Hello 90-degree summer. Hello “please take me back west”.

In all reality, transitioning from a vacation is significantly easier when done in the summer. This is the time of year when I love my city the most. It’s the time of year where Philly offers free yoga classes, outdoors, every day of the week. (Sweat & smiles, all around). The time when I can ride my bike effortlessly, no jacket needed. And when beer gardens pop-up by the handful to meet my bike-induced, thirst-quenching needs. (Although, I am still waiting for that California/Portland kombucha-on-tap scene to take over Philly and fulfill those needs, too.)

As for the west coast – I feel we may meet again one day. Sunny California, you stole a piece of my heart. And did a good job streaking my hair blonde with your sunrays.

Grace Dickinson

My recent travels took me through L.A., some smaller towns of Cali, all around Portland by bike, and up and down numerous, breathtaking mountains. There was lots of vegan food to be had, some of which I will be recreating (in particular, the Coconut Lentil Quesadillas from Real Food Daily!). An abundance of inspiration. Park picnics with friends. Fantastic & jolting iced coffee (Intelligentsia, for the win). Corresponding coffeeshop interactions. Adventures, surfboard crashes, and even a reality TV show recruiting.

I’ve never been so active on a vacation. Daily swim-yoga-hiking combinations unfolded, and its climbing those West Coast mountains that I’ll miss the most. I tell you, that’s where I truly feel alive.

Beluga lentils

Now that I’m back though, I want to keep that feeling of “aliveness” alive. That calls for healthy, nourishing food, and with this killer East Coast heat wave, some cool eats, too.

Shall this be the summer of collard wraps? I’ve already deemed it the summer of socca, but it can be both, right?

Simple Collards Wraps with Curried Lentils & Rice

I love how light and refreshing collard wraps feel, while also being able to easily pack in a bunch of flavor into one portable package. It’s the kind of meal that won’t weigh you down on blazing sunny days, and also one that can generally be enjoyed hot or cold.

Keep the filling hot if you’re feeling a warm but light dinner. Or roll these up, place them in the fridge, and have a cool, ready-to-go lunch for the next day. I, of course, did both.

Simple Collards Wraps with Curried Lentils & Rice

This meal would fit right into the forward-thinking cities of Cali (and Portland, too!). So in a sense, I’m just bringing my trip home with me. Working or not, I like to view every day of summer as vacation, and these are so easy to make, they fit well into that mindset. A one-pot meal? Packaged into fresh summer greens? With tomatoes and avocado? Ready to join me for the Cali-inspired summer of collard wraps? Yeah, me too.

But don’t worry. More socca is on its way too. And for my East Coast friends, I’m not moving just yet.

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Butternut and Black Lentil Collard Wraps with Cilantro Pistou


Black lentils

Collard wraps are my new obsession. I wish I made the discovery a few years ago. Perhaps then I’d be a bit better at rolling them by this point…Thank you aluminum foil for keeping me (somewhat) clean on a regular basis.

I’m psyched to present my newest version of these. Can we just start off by discussing how beautiful those above lentils are?! Their bluish shimmer is so striking. How could you not want to put them with some butternut and wrap them tightly in an equally gorgeous green shell? The beauty of clean eating, I tell you. It feels almost too easy.

Butternut and Black Lentil Collard Wraps with Cilantro Pistou

I provided my office with lunch for the very first time this past week. (We’re a small team.) And thus, I also gave my co-workers their very first taste of collard wraps.

We’re a health-based startup, so needless to say, I was immediately given employee of the month. Kidding. But these wraps did go over rather well, and I foresee more collard wraps in their future. Woohoo! I’m always on a never-ending healthy eating revolution, so I love when new ideas are a hit.

Light and portable (with the help of that handy dandy aluminum foil, as mentioned above), these make for a great workweek lunch, one that will leave you feeling alert and ready to go. The cilantro pistou adds a tangy, almost Baja-esque feel with the help of a little cabbage for some crunch.

Butternut paired with avocado is also a new obsession of mine, as I feel both compliment each other’s butteriness. Find them here together, and let me know if you feel the same. (Sometimes I’ll just steam up winter squash, and melt some smashed, salted avocado on top once it’s finished. It’s heavenly, and oh so simple.)

I wouldn’t share just any recipe for my first time making lunch for my office. So trust me, this one’s a healthful delight. Maybe you can impress some friends with it, too. And start a collard wrap revolution with me. Enjoy!

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