���������������������
* Exported from MasterCook *
����������������������� Thai Collard Rolls -
Recipe By���� :
Serving Size� : 12��� Preparation Time :0:00
Categories��� : LowCal (Less than 300 cals)���� LowerCarbs
��������������� Vegan
� Amount� Measure������ Ingredient -- Preparation Method
--------� ------------� --------------------------------
� 6������������ leaves� collard greens -- blanched
� 1��������������� cup� shredded red cabbage
� 1������������ medium� carrot -- coarsely grated
� 1��������������� cup� Thai Guacamole -- (see page 102)
� 1�������������������� red bell pepper -- cored and thinly sliced
� 2�������������������� scallions -- halved lengthwise (white and green parts)
���� 1/2���������� cup� cilantro -- a handful, roughly chopped
To make collard wraps, remove the center stems and stack the leaves into a
pile. Trim into 4 x 6-inch rectangles.
Dip collard greens in boiling water for less than 5 seconds and place in
an ice-water bath. Dry with a clean kitchen towel.
On one end of the collard wrap, add a small mound of cabbage and carrot, a
dollop of guacamole, and a couple pieces of red pepper, scallion. and
cilantro. Roll tightly into a thick cigarlike shape and cut down the
middle on a diagonal. Place rolls seam side down on a plate.
MAKES 12 ROLLS
The trick with this recipe is to blanch the collard greens, because it
turns them a vibrant green and makes them easier to roll. To fill the
rolls, you can use any crunchy vegetables you have on hand, including
jicama, daikon, or even green papaya.
Thai Guacamole
4 avocados, pitted and peeled
1/4 cup finely diced red bell pepper
1/4 cup finely chopped mint leaves
1/4 cup finely chopped basil, Thai or regular
4 scallions, finely chopped
1 knob ginger, 1" piece
1 tablespoon minced lemongrass
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon Chinese chile paste
Mash the avocados with a fork until nearly smooth, then stir in the rest
of the ingredients.
MAKES 1 PINT
Source:
� "Fresh Energy Cookbook: Recipes to Supercharge Your Life by
� Natalia Rose Doris Choi"
S(Formatted by Chupa Babi):
� "Sept 2013"
Yield:
� "12 rolls"
����������������������������������� - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 46 Calories; 3g Fat (52.2% calories
from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
35mg Sodium.� Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 3636 0 0 0
* Exported from MasterCook *
����������������������� Thai Collard Rolls -
Recipe By���� :
Serving Size� : 12��� Preparation Time :0:00
Categories��� : LowCal (Less than 300 cals)���� LowerCarbs
��������������� Vegan
� Amount� Measure������ Ingredient -- Preparation Method
--------� ------------� --------------------------------
� 6������������ leaves� collard greens -- blanched
� 1��������������� cup� shredded red cabbage
� 1������������ medium� carrot -- coarsely grated
� 1��������������� cup� Thai Guacamole -- (see page 102)
� 1�������������������� red bell pepper -- cored and thinly sliced
� 2�������������������� scallions -- halved lengthwise (white and green parts)
���� 1/2���������� cup� cilantro -- a handful, roughly chopped
To make collard wraps, remove the center stems and stack the leaves into a
pile. Trim into 4 x 6-inch rectangles.
Dip collard greens in boiling water for less than 5 seconds and place in
an ice-water bath. Dry with a clean kitchen towel.
On one end of the collard wrap, add a small mound of cabbage and carrot, a
dollop of guacamole, and a couple pieces of red pepper, scallion. and
cilantro. Roll tightly into a thick cigarlike shape and cut down the
middle on a diagonal. Place rolls seam side down on a plate.
MAKES 12 ROLLS
The trick with this recipe is to blanch the collard greens, because it
turns them a vibrant green and makes them easier to roll. To fill the
rolls, you can use any crunchy vegetables you have on hand, including
jicama, daikon, or even green papaya.
Thai Guacamole
4 avocados, pitted and peeled
1/4 cup finely diced red bell pepper
1/4 cup finely chopped mint leaves
1/4 cup finely chopped basil, Thai or regular
4 scallions, finely chopped
1 knob ginger, 1" piece
1 tablespoon minced lemongrass
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon Chinese chile paste
Mash the avocados with a fork until nearly smooth, then stir in the rest
of the ingredients.
MAKES 1 PINT
Source:
� "Fresh Energy Cookbook: Recipes to Supercharge Your Life by
� Natalia Rose Doris Choi"
S(Formatted by Chupa Babi):
� "Sept 2013"
Yield:
� "12 rolls"
����������������������������������� - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 46 Calories; 3g Fat (52.2% calories
from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
35mg Sodium.� Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 3636 0 0 0
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