SWEET CHILI LIME TOFU WITH WOK STEAMED COLLARDS AND QUINOA

Sweet Chili Lime Tofu with Wok Steamed Collards and Quinoa
Serves 2-3

1 Block Tofu, extra firm, 14 oz

Sweet Chili Lime Sauce
3 Tbs Sugar
3 Tbs Reduced Sodium Tamari (or soy sauce)
1 3/4 Tbs Fresh Lime Juice
1/2 Zest of the Lime
1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)
1 Clove Garlic, pressed, optional
1/4 tsp Salt
4 Mint Leaves, chiffonaded

Quinoa*
3/4 Cup Quinoa, rubbed/rinsed in cool water, drained
1/2 Zest Lime
2 Bruised Cardamom Pods, optional
1 Tiny Stick of Cinnamon (a broken piece of a larger stick), optional
1/4 tsp Salt
1 1/3 Cup Water

Directions: 

Combine all the ingredients for the quinoa in a pot that has a tight fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat. Do not open lid. Let steam for 10 minutes before serving.

Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.

Stack the collard leaves on top of each other, 3-4 at a time, and roll. Slice the roll in 3/4 inch segments. Run your knife through the chopped collards to make smaller pieces, then add them to a wok with the water, lime juice and salt. Cover with any lid that will contain the collards and cook over high heat for 3-4 minutes until the collards are steamed and tender.

For plating, arrange the collards atop of a bed of quinoa. Add tofu over the top, drizzling any leftover sauce over the dish. Garnish with lime slices and mint leaves. Serve. 

Recipe found at: http://veganyumyum.com/2008/06/sweet-chili-lime-tofu-with-wok-steamed-collards-and-quinoa/

Raw Vegan Strawberry Collards Wraps

Ingredients:

• 1/4 avocado, cut into slices
• 4-5 large strawberries, sliced
• 1/2 medium cucumber, cut into slices
• 1 medium plum tomato, sliced
• 1 cup fresh baby spinach
• 1/4 medium red pepper, sliced
• 2 teaspoons sweet and sour strawberry dressing
• 1 large collard wrap

Directions:

Prepare all of the wrap ingredients (slicing, chopping, etc…) Next, place the collard wrap on a cutting board and begin layering the ingredients. Fold the bottom of the wrap in and roll the sides together. Cut in half and enjoy!

Recipe found at: http://www.incrediblesmoothies.com/raw-food-diet/raw-recipes/raw-vegan-strawberry-collard-wraps-recipe/

Raw Vegan Burrito Wraps

Ingredients: 

Taco meat:

• ¼ cup each of sunflower seeds and walnuts
• Cumin, coriander and chili powder, as desired
• ¾ teaspoon almond oil
• Salt, to taste

Zucchini tomato cheeze:

• ½ yellow zucchini
• 1 tablespoon sun-dried tomatoes (I use a kind stored in olive oil)
• 1 tablespoon tahini
• 1 teaspoon Braggs liquid aminos (or use water and add salt as desired)
• 1 peeled garlic clove
• 1 tablespoon nutritional yeast

Fillings/wraps:

• ½ yellow zucchini
• 1 carrot
• 3 collard leaves or more 

Directions: 

To make the taco “meat”:
process the nuts and seeds into crumbs in your food processor, then add the rest of the ingredients and process until combined. Set aside.

To make the “cheese”:
blend all the ingredients together until smooth. If it’s too thick, add some water, tahini, olive oil or Braggs. Set aside.

Slice your veggies on a mandolin or spiral slicer. Spread them in the center of a collard leaf, followed by a little bit of cheeze and meat. Fold over one end, and then roll up the sides. Do this until you run out of ingredients! Slice in half and enjoooooy! 

Recipe found at: http://www.skinnylimits.com/raw-vegan-wrap/

Like Kale Chips? Try Collard Chips!

Ingredients

• 2-4 collard leaves
• 1 tsp. olive oil (or use olive oil Misto sprayer)
• pinch salt

Instructions

1. Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
2. Prepare collard leaves by washing, patting dry, and removing leaves from stem (cut stem from the middle of the leaf all the way to the top). Tear leaves with hands into 3-4 inch pieces.
3. Lay in a single layer on parchment paper. If needed, use two baking sheets to prevent overlapping.
4. Bake for 7 minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven. Be careful not to overcook or they will turn brown and bitter.
5. Sprinkle collard chips with salt or other preferred seasonings.
6. Serve immediately.

 

Recipe found at: http://inspiredrd.com/2012/04/like-kale-chips-try-collard-chips.html

Raw Vegan Collard Wraps

Ingredients

• 4 large collard leaves
• 1 red bell pepper
• 1 avocado
• 2-3 ounces alfalfa sprouts
• ½ lime
• 1 cup raw pecans
• 1 tablespoon tamari (gluten-free soy sauce)
• 1 teaspoon cumin (or ½ teaspoon minced garlic and ½ teaspoon grated ginger)
• 1 teaspoon extra virgin olive oil

 

Instructions

1. To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
2. Slice avocado and pepper.
3. In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
4. Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.

 

Recipe found at: http://avocadopesto.com/2012/04/10/raw-vegan-collard-wraps/

Collard Green Recipe

Ingredients

1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter

Directions

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.
House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe found at: http://www.foodnetwork.com/recipes/paula-deen/collard-greens-recipe/index.html

Collard Wraps with Herbed Cashew Spread and Roast Peppers

Ingredients 

• 1 1/2 cup Raw cashews, soaked overnight in water and drained
• 1-2 cloves garlic
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon sea salt)
• Black pepper to taste
• Water
• 6 oil-soaked sun dried tomatoes, patted dry
• 2 teaspoons herbes de Provence
• 1/4 cup fresh basil, loosely chopped
• 4 medium-sized collard leaves
• 3 toasted red bell peppers
• 2 cups fresh arugula (optional)  

Directions 

1. Prep the Leaf: To turn a collard leaf into wrap material, you’ll first need to select a medium-sized, smooth leaf. Flip the leaf over so that the side with the prominent spine is facing up. Using a paring knife, gently shave down the spine of the leaf, starting near the bottom, where it begins to protrude most. Careful as you do this: you don’t want to cut so deep that you actually cut through the leaf! Just follow carefully along the spine, slicing away only the thick part of it.

2. Fill the Wrap: Then, flip the leaf so that the side you didn’t cut is facing up. Place a vertical column of whatever filling you’re using—hummus, nut spread, veggies, etc.—along one side of the leaf’s center. A quarter-cup should be good. Pile it with veggies of your choosing (as you’ll see, I love roasted peppers!)

3. Roll it Up: Fold the top and bottom flaps of the leaf inward. Then, fold one of the two long sides in, and start wrapping the leaf from that side to the other side. You should end up with something that looks like a burrito! 

recipe found at: http://food52.com/blog/4484_thinking_outside_the_wrap

Grits & Greens Casserole

Ingredients

• 4 slices bacon, chopped (optional)
• 2 teaspoons extra-virgin olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 2 cups reduced-sodium chicken broth or vegetable broth, divided
• 1/4 teaspoon salt
• 16 cups chopped collard greens or kale, stems removed (about 1 large bunch, 1 1/2-2 pounds)
• 2 cups water, plus more as needed
• 1 cup grits (not instant)
• 3/4 cup shredded extra-sharp Cheddar cheese, divided
• 1/4 cup prepared salsa
• 1 large egg, lightly beaten 

Preparation

1. Preheat oven to 400°F. Coat an 8-inch-square baking dish with cooking spray.
2. Place bacon (if using) in a large Dutch oven. Cook over medium heat, stirring often, until crispy, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off the bacon fat.
3. Return the pot to medium-low heat; add oil, onion and garlic and cook, stirring often, until fragrant and starting to brown in spots, 2 to 8 minutes (cooking time will be quicker if you started with bacon). Add 1 cup broth and salt; bring to a boil over high heat. Add collards (or kale); stir until wilted down to about one-third the volume and bright green, 1 to 2 minutes. Cover, reduce heat to medium-low and simmer, stirring occasionally, until tender, 18 to 20 minutes. Adjust heat during cooking to maintain a simmer, and add water, 1/4 cup at a time, if the pan seems dry.
4. Meanwhile, bring 2 cups water and the remaining 1 cup broth to a boil in a large saucepan. Pour in grits in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Combine 1/2 cup cheese, salsa and egg in a small bowl. Remove the grits from the heat and quickly stir in the cheese mixture until combined.
5. Working quickly, spread about half the grits in the prepared baking dish. Top with greens, spreading evenly. Spread the remaining grits over the greens. Sprinkle with the remaining 1/4 cup cheese and the reserved bacon (if using).
6. Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before serving.

Recipe found at: http://www.eatingwell.com/recipes/grits_greens_casserole.html

Pasta with Cauliflower and Collards

Ingredients

• Coarse salt
• 3/4 pound short pasta, such as rigatoni or penne
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 large shallot, minced
• 1/3 cup dry white wine, such as Pinot Grigio
• 1 bunch collard greens, center ribs removed, leaves sliced crosswise
• Reserved roasted cauliflower, from Chicken with Cauliflower and Apples
• 1/2 teaspoon grated lemon zest

Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
2. Meanwhile, in a medium pot, heat oil over medium. Add shallot and cook, stirring occasionally, until soft, about 5 minutes. Add wine and cook until almost evaporated, about 5 minutes. Add collards and cook, stirring occasionally, until bright green and crisp-tender, 8 minutes. Add cauliflower, lemon zest, and pasta. Cook until cauliflower and pasta are hot, stirring and adding enough pasta water to create a thin sauce that coats pasta, about 4 minutes. Transfer to a serving bowl and drizzle with oil. Serve immediately.

Recipe found at: http://www.marthastewart.com/332308/pasta-with-cauliflower-and-collards?czone=food/produce-guide-cnt/produce-guide-winter&center=276955&gallery=286291&slide=214237

Kickin' Collard Greens

                                                                                                            

Ingredients

1 tablespoon olive oil

3 slices bacon

1 large onion,

chopped 2 cloves garlic minced

1 teaspoon salt

1 teaspoon pepper

3 cups chicken broth

1 pinch red pepper flakes

1 pound fresh collard greens, cut into 2-inch pieces

Directions

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Source: http://allrecipes.com/recipe/kickin-collard-greens/

Pasta with Greens & Tomato Sauce

4 servings, 1 1/2 cups each

Ingredients

• 1 pound collard greens, (about 12 cups), stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces)
• 2 ounces sliced pancetta, or bacon, finely diced (3/4 cup)
• 2 teaspoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/8 teaspoon crushed red pepper
• 1 28-ounce can diced tomatoes, (not drained)
• 1/4 cup water
• 8 ounces medium pasta shells, (3 cups)
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Preparation

1. Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.
2. Put a large pot of lightly salted water on to boil for cooking pasta.
3. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.
4. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.
5. About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta.
6. Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.

taken from:
http://www.eatingwell.com/recipes/pasta_with_greens_tomato_sauce.html