This raw vegan recipe is a very nice snack, appetizer or pass around any time. Filling and delicious. Recipe by Alisa Fleming, author of the Go Dairy Free: The Guide and Cookbook, founder ofwww.GoDairyFree.org, and Senior Editor for Allergic Living magazine.
Collard Green and Hummus Mini-Wraps
Servings
6 Servings
Ingredients
- Collard Green Leaves nice full healthy ones
- Hummus your flavor of choice
- Carrots for shredding
- Avocado sliced (optional – I didn’t have any)
- Leftover Chicken optional – omit for a vegan option
- Olives optional – my hummus was kalamata olive hummus so I could resist
- Other Veggie Toppings of Choice go wild!
Instructions
- 1 Lay the leaves flat, and cut them in half, carefully cutting out that thick stem.2 Spread each leaf half with your favorite hummus (I was using an olive hummus, hence the darker color), and sprinkle with grated or shredded carrot.3 Okay, get ready, this is my first ever step by step photo – except it is just one step …4 Now, simply roll them up tight for a very light snack (I did this once, and they were tasty just like this!), or top them with your choice of toppings.5 The second time I made them I had some leftover chicken and olives, so I went with this, which made thicker rolls.
- Recipe by Alisa Fleming, author of the Go Dairy Free: The Guide and Cookbook, founder ofwww.GoDairyFree.org, and Senior Editor for Allergic Living magazine.
Not for this recipe.
Do you need to steam or boil the leaves