C.R.A.F.T. got 3 new contributors, and they are super awesome! The printable contributor, Vanessa, created this “Fall in Love” free printable for us last Thursday. This week, I’m excited to introduce y’all to Ane of Hungry Girl Austin! She’s my hometown girl (who ironically, I have not met in person yet!) These veggie wraps and simple peanut sauce look pretty scrumptious if I do say so myself!
These suckers are so healthy you can guiltlessly eat more than one!
I often find myself in the “what to make conundrum” (also a great table wine) since I try to use all my produce before going out to buy more. The resulting product really depends on how inspired I am, as well as what ingredients I have on hand. I found myself in this quandary earlier this week standing in front of the fridge, door open, pondering what I could make out of what I had in there: some left over shredded carrots, a few slices of english cucumber left over from a smoothie concoction, two bruised avocados that had seen better days, and some collard greens. I always try to keep collard greens on hand because they are healthy and very versatile, and to my delight, makes for some delicious wraps or “burritos.”
I decided to make a yummy “peanut” sauce with some almond butter that I also had on hand (I have to make due with what I have), and mixed it with 1/8 cup toasted sesame oil, 1 tbsplemon juice, 1/2 tbsp red pepper flakes, and 1 tbsp tamari or Bragg liquid aminos. Mix that all together with 1/4 cup almond butter or peanut butter and you have a delicious and quick peanut (or fake peanut) sauce for dipping or spreading on stuff. I decided to smear it on my burrito.
On to the burrito.
Grab a collard green leaf, the bigger the better, rinse it, pat it dry and place on a cutting board. What you are trying to do here is chop off the rough stem, and I also try to shave down the stem from middle out towards the end so that it’s more pliable. If you don’t do that, you’ll find it’s a bit tough to “roll” the leaf.
I started by smearing some of my “peanut” sauce on the bottom, then layered that with the carrots, cucumbers and then the avocado. It’s worth noting here (probably pretty obvious) that you can fill these burritos or wraps with whatever your heart desires. Feel like a Mexican burrito? Add avocado, tomatoes, maybe some black beans, some rice, and cotija cheese onto the collard green. Or use a tortilla. I also like to make wraps this way, and will layer smoked turkey, some muenster cheese, avocado, tomato, some bacon…you get the idea.
In order to roll the burrito, roll the bottom up snug, just enough to cover the food, then hold the bottom down while you fold over the sides so you create a good little pocket where the food can’t escape from the sides (I hate that). Then proceed to wrap your burrito towards the top, and then you’re ready to eat.
Rule of thumb: the smaller the collard green leaf, the more burritos you can make and eat. Another great option is to just dip the burrito straight into the “peanut” sauce, or whatever other sauce you have on hand.