Tag Archives: easy

Vibrant Collard Green Rice and Bean Rolls

I really like collard greens. I grew up in the South, well if you can count Florida as “the south”, as eclectically diverse as it is. My grandmother cooked them down until very soft, but only in water so they weren’t unhealthy. She had a jar of spicy jalapeno vinegar to splash on them and they were so filling and satisfying. You don’t need to cook them down so much to enjoy them as so many people are catching on to the delights of gently steamed or shredded raw collard greens. For this recipe you will need:

  • 1 1/2 cup uncooked Brown or Bhutanese Red rice (preferably organic when cooking with rice)
  • 2 1/2 cups vegetable stock (can use chicken stock or water)
  • Pinch sea salt
  • Freshly ground black pepper to taste
  • 1 15-ounce can garbanzo beans (Chick peas), drained
  • ½ cup minced celery
  • ½ cup  prepared cole slaw (cabbage and carrots)
  • ¼ cup chopped pitted black olives (can substitute green if you prefer, I like Cerignola olives particularly)
  • 2 tablespoons minced parsley
  • 1 teaspoon dried oregano
  • ¼ cup vegan soy mayonnaise (can substitute thick strained plain Greek style yogurt)
  • 1-2 teaspoons your favorite seasoning blend (Jane’s Crazy salt is always a winner)
  • 8 collard green leaves, washed and dried

To make the collard wraps:

  1. In a medium saucepan, combine the rice with the broth and sea salt. Bring to a boil over medium high heat and then you want to reduce the heat  to a gentle simmer on low, covered, for approximately 40-50 minutes or until the rice is fluffy and soft.
  2. Transfer the cooked rice to a large bowl and add the remaining ingredients, except the collard leaves. Mix well and set aside to cool.
  3. To prepare the collard leaves, you will need to trim off the stems. You can do this by laying each leaf out on a cutting board and running a small paring knife down the thick central stem in a V-shape towards the middle of the leaf. You do not want to cut the entire leaf in half, just remove the thick vein and stem.
  4. Bring a large pot of water to boil over high heat and add 2 or 3 collard leaves. Boil for a minute or two, until dark green and tender. Remove with tongs and transfer to a colander to drain and cool. Repeat with remaining leaves.
  5. Take a cooled collard leaf and lay it stem side facing up. Place 1 cup of rice-bean mixture in the center and roll the collard leaf around the filling to make a wrap. Do this for the rest of the collard greens.

This serves 4 people with 2 wraps each. I recommend a bright and tangy Tahini dipping sauce with this.

Tahini Saice

  • 1/2 cup tahini (sesame seed paste easily found in a grocery store)
  • 3 cloves of fresh garlic, crushed
  • 3 tablespoons good quality olive oil (extra virgin preferred)
  • 1/4 cup fresh lemon juice
  • Sea salt to taste (about 1 teaspoon)

Combine the ingredients in a food processor or a blender and whiz together into a nice dressing consistency. Adjust the seasoning to your liking, and thickness by adding a little water if you want to thin it out.

 

Easy Spring Rolls with Shrimp and Crunchy Veggies

Spring rolls are a snap to make once you get the basics down. You may have eaten them at an Asian take-out restaurant before, or have seen them on a buffet somewhere. They are light and fresh and can be filled with almost anything you like.  I like to add whole grains like Bhutanese Red rice for an earthy, chewy texture which contrasts excellently against the succulent, salty-snap of fresh shrimp. I include powerfully nutritious green herbs in this recipe which will align well with your diet plans, and I hope you will make it and enjoy it.

You will need:

  • 1/4 cup seasoned rice vinegar
  • 1/4 cup fish sauce
  • 2 teaspoons turbinado sugar
  • 2 tablespoons lime juice
  • 1 garlic clove minced
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons chili flakes (optional)
  • 3 tablespoons sesame oil (toasted if you can find it)
  • 4 each 8-inch diameter rice paper rounds (you can use brown rice rounds if you can find them)
  • 1 cup cooked Bhutanese Red rice (cook per package directions)
  • 2 1/2 cups of cole slaw mix prepared (you can find it at the grocery store and it has shredded cabbage and carrots)
  • 1 small avocado halved and sliced
  • 4 tablespoons chopped fresh cilantro
  • 2 tablespoons minced fresh Thai basil (regular sweet basil will work if you cannot find Thai)
  • 6 teaspoons chopped fresh mint leaves
  • 8 each cooked and peeled (deveined) shrimp (medium or large) cut in half horizontally
  1. To begin have a bowl or shallow dish of warm water with a splash of the rice vinegar on hand, as well as a clean dish towel or several layers of paper towels at the ready. You will soak the rice paper wrappers to soften them in the warmed water and lay them out on the paper or towel to drain off excess water.
  2.  Combine the first seven ingredients in a small bowl and whisk together with a little sesame oil until the sugar dissolves. This will serve as your dipping sauce, which you can divide into four small portions.
  3. Soften a spring roll wrapper until it is soft and pliable enough to wave gently in the liquid. Remove it to the towel gently, and add several slices of avocado, then two halves of shrimp. Next add some of the cole slaw filling and the green herbs.
  4. Leave about an inch and a half at the top of your spring roll and at the sides. Make sure you place the filling toward the bottom edge of the wrapper.
  5. Now fold the sides up and roll your wrapper like a burrito up and around the filling, pressing gently at the seam. Set your spring roll aside and finish the others in the same manner.
  6. When you have finished, slice each spring roll at the center in a diagonal slice.

You should have 4 servings of an appetizer portion of these delicious spring rolls. Now that you have the technique figured out the sky is the limit for what you can add. Steamed or grilled chicken slices and a creamy, citrus peanut sauce would be a filling treat, as would a spring roll chock full of crunchy veggies alone! If you cannot find fish sauce, or do not particularly enjoy it, feel free to omit it and instead substitute 1/8 cup tamari sauce with 1/8 cup of citrus juice; such as lemon, lime or orange, or even some stock if you have it handy.