Recipe by Psalmsome
Depending on the size of your collard green, these make cute appetizers with a lovely Mediterranean vibe. Although fully vegan, they do not taste "healthy" as they are full of flavor. Even my vegetable loathing husband enjoyed them. Original recipe courtesy food blogger Gena Hamshaw at Food52.com.
Top Review by jo
This was delicious. I am not vegan, however, I do enjoy a lot of vegan recipes. To the mixture, I added kalamata olive tapenade for extra oomph. Other than that, I made as directed. Love, love, love the cashew spread! Will use this often. It's nice to take a break from animal products now and then. This recipe surly did the trick. Thanks Psalmsome!
- 1 1⁄2 cups raw cashews, soaked overnight in water and drained
- 1 fresh garlic clove
- 3 tablespoons fresh lemon juice
- 1⁄4-1⁄2 teaspoon sea salt (or to taste)
- black pepper
- 6 sun-dried tomatoes packed in oil (removed from oil)
- 2 teaspoons herbes de provence
- 1⁄4 cup fresh basil, loosely chopped
- 4 -6 medium collard greens
- 3 roasted red peppers (you can roast your own or use jarred)
- 2 cups fresh arugula (but nice if you want more of a green bite!) (optional)
Directions See How It's Made
- Place the cashews, garlic, lemon, sea salt, and pepper in a food processor or high speed blender. Process until the mixture is a thick paste. With the motor running, drizzle in water till the mixture is the texture of light, fluffy ricotta. It may not take much water at all, depending on how much water the cashews absorbed! Season to taste, and then pulse in the sun dried tomatoes, herbes de provence, and the basil.
- To prep the collards: you can either a) blanch them in boiling water for one minute each, then submerge in cool water and pat down with paper towels, or you can b) marinate them for 3-4 hours in a mixture of 1 tbsp olive oil, 2 tbsp fresh lemon juice, and a pinch of sea salt, wiping the marinade off before you get to wrapping. If you don't mind the taste of raw collards, you can skip this step! Trim down the inner spine of the collard leaves.
- Spread them with 1/4 the cashew mixture each, and then top that with 1/4 of the red peppers and arugula, if using. Wrap them up and serve!