COLLARD SPRING ROLLS WITH CASHEW MUSTARD

COLLARD SPRING ROLLS WITH CASHEW MUSTARD

By onegreenplanet.org - Quelcy Kogel

SERVES 6-12

Collard Spring Rolls:

3-4 large, purple sweet potatoes

3-4 tablespoons melted coconut oil

1/4 teaspoon garlic powder

Red pepper flakes (optional)

Salt and pepper and avocado oil

6 large, organic collard leaves

1-2 cucumbers, sliced

1-2 cups chopped fresh basil

Organic pre shredded carrot or Grated carrot

1 organic red pepper, sliced

1-2 ripe avocados, sliced

Cashew Mustard:

150g/1 cup cashews (preferably soaked in water for several hours prior)

1 tablespoon organic avocado oil

1 1/2 tablespoons yellow mustard

1 tablespoon vegan honey or other liquid sweetener

1 teaspoon apple cider vinegar

1-inch chunk of fresh ginger, peeled (or less, to taste)

Water to thin, Salt to taste

To Make the Collard Rolls:

Preheat oven to 425°F/210C.  Lay the sweet potatoes on a roasting tray in a single layer. Drizzle the potatoes with coconut oil, salt and pepper. Roast for 30 to 40 minutes, until tender. Allow to cool.

Combine roasted sweet potatoes, garlic powder and red pepper flakes in a food processor. Pulse until smooth. If the mixture is too thick/clumpy, add avocado oil or additional melted coconut oil, and blend. Add salt and pepper, to taste.  Wash collard leaves under very hot water to render them more malleable. Using a small paring knife, trim the thick vein that runs down the center of the leaf to make it lay flush with the rest of the leaf (careful not to pierce the leaf) Then cut the stem where the leaf starts.  Working one wrap at a time, lay collard leaf with the inside of the leaf facing up and the stem facing towards you. Spread a base of sweet potato mash.  Follow with slices of cucumber, chopped basil, carrots, pepper slices and avocado.  Fold the right and left sides of the leaf inwards, then begin to roll your collard leaf, keeping it tight and tucking in the edges as you go. Secure with two toothpicks* and slice down the center.  Repeat for the remaining wraps and serve with cashew honey mustard. 

To Make the Sauce:  Add cashews, oil, mustard, honey, vinegar, and ginger to a food processor. Pulse until combined. If the mixture is too thick, add water until desired smoothness.  Salt to taste.