Veggie Summer Rolls with a Tahini Miso Dipping Sauce
For the Tahini/Miso: use 3/1 (I used white Miso), then to taste add rice wine vinegar, sriracha, sesame oil, lime juice, coconut aminos, sea salt, fresh ground pepper and a few Tbs of boiling water.
Not sure what to do with collard greens? Parboil each leaf for ten seconds and submerge in an ice bath (I like to leave the stems on here so it's easy to handle (no pun)). Prepare an assortment of seasonal veggies, tofu, fruit... to roll inside. Remove the stem from each leaf with a knife, netting two wraps per large leaf. Fill, turn up the bottom and roll! Collard wraps are more forgiving than rice paper so easy to prep the day before you need them!
Here I added sautéed and seasoned shiitake, zucchini, gold and red beets, mango, avocado, chives and pickles daikon and carrot, fresh cilantro, whole chive and some baked tofu- the sky is the limit! It's also a great way to use up leftovers, clean out the crisper, or use your CSA or greenmarket produce! And, feel free to add any protein you prefer.
#notrecipe #vegan #plantbased