September 8th, 2012
This post is also available in: French
Lately, there has been news of a number of blog to book projects that left us absolutely thrilled (La Tartine Gourmande, Cannelle et Vanille, GKS, Roost), and the Sprouted Kitchen cookbook is the latest release in that field. Being huge fans of Sara and Hugh Forte, we could hardly wait to receive our pre-ordered copy in the mail.
The book is full of Sara’s wholesome, approachable recipes beautifully illustrated by Hugh’s virtuoso photography. After devouring it cover to cover and being very inspired to get cooking, I decided to start with these quinoa collard green wraps complete with a carrot-miso spread, beets, sprouts, and avocado. My minor adjustment was sprouting the quinoa instead of cooking it, as suggested in the original recipe, but whichever method you prefer, the result is sure to be delicious. These wraps are full of clean, vibrant flavours, accompanied by a nice, healthy crunch. Next on my list are the Edamame Dumplings and Brussel Leaf Baby Spinach Saute, yum!
Check out the book for much more serious sprouted goodness.
Quinoa Collard Wraps
(makes 4 wraps)
8 large collard greens leaves – washed and dried
2 cups quinoa – sprouted or cooked
1 tablespoon sesame tahini
freshly squeezed lemon juice
1 cup roughly chopped carrots
1 tablespoon freshly grated ginger
1 small shallot – chopped
1 tablespoon of miso paste (I used unpasteurized chickpea miso from South River)
1 teaspoon honey
3 tablespoons brown rice vinegar
1 tablespoon sesame oil (decreased from the original 3 tablespoons)
1/4 teaspoon sea salt
2 cups of grated raw beets
1 avocado – peeled, pitted and sliced
1 cup sprouts or microgreens
Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.
Mix tahini and a bit of lemon juice into the quinoa, set aside.
Combine carrots, ginger, shallot, miso paste, honey and vinegar in a food processor until smooth, adding sesame oil and salt at the end.
Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, avocado and sprouts. Fold the collard sides over and roll tightly like a burrito. You can serve it immediately or store in the fridge, wrapped, for about 2 days.