We were invited to a vegetarian potluck holiday party, and what a festive party it was! I love trying out new recipes for potlucks, and I also like bringing something that is easy to transport and serve. With a dozen very large beautiful collard green leaves in the fridge from the weekly CSA box, I decided on raw burritos. I found and tweaked some recipes from the internet, and even watched a video on how to roll the collards. It was fun, and the burritos disappeared very quickly at the party....they were a hit! Quantities in my instructions below are approximate. I ended up making 9 burritos, which I cut in half, (they were huge!) and I had extra filling left over, which mixed together over some lettuce makes a tasty taco salad!
Taco seasoned nut filling:
3 cups raw walnuts, soaked about 4 hours
2 cups raw hulled sunflower seeds, also soaked about 4 hours
1 TBS ground cumin
1 TBS chili powder
2 TBS Nama shoyu
2 TBS Olive oil
Put in a food processor and blend to a chunky consistency.
2 cups raw cashew pieces, soaked about 4 hours
1/2 cup pine nuts, (not soaked)
2 TBS lemon juice
pinch of sea salt
1/2 cup fresh cilantro
1 cup water
Put in a food processor and blend for a few minutes until it is very creamy.
1/4 of a red onion, diced
4 plum tomatoes, diced
splash of lime juice
1/2 tsp cumin
Mash avocados with a fork. Add other ingredients and stir until well blended.
Lay collard leaf dark green side down on a cutting board or counter. (In the picture, the collard leaf should have been flipped over, they look nicer the other way.) Cut off the stem end.
Spread some of each filling (nuts, cheese, and guac) horizontally along the length of the leaf. I had some baby spinach leaves in the refrigerator, so I laid some of these on top of the fillings. Then, fold the bottom of the leaf up over the fillings, fold the sides in, and start to roll up the burrito, folding the sides in as you go. Secure with a toothpick.
Here's the link to the video for rolling the burrito
I will have fun experimenting with different filling variations in the future, these are definitely going to be something I'll make often!