Veg-Appeal's Featured Summer Recipe
Keep these ingredients prepped and on-hand for a quick summer meal. Eat as many as you want - they are guilt free!
Entertaining this summer? How about a Cooking Party? Imagine making this recipe and more, taught by me? I bring the food and recipes and you bring the people and fun!
Soba Noodle Collard Sliders
Recipe by: Tracy Childs of Veg-Appeal
Collards are an amazing source of plant-based calcium as well as a potent cancer-fighter! Using them as a wrap or taco is an easy way to include them in your diet.
makes 4 servings
4 large collard leaves, washed and dried
1 cup Probiotic Hummus (recipe included)
8 ounces soba noodles, cooked to package directions
1 cup edamame, cooked to package directions
1 recipe Lower Fat Thai Red Peanut Sauce
Toppings of choice: cucumber chunks, chopped basil, mint, cilantro, red cabbage, scallions, mung bean sprouts, sriracha, or hot sauce of choice
- Lay a collard leaf on a cutting board. Slice on both sides of the stem to remove it. Cut each half into halves to make 4 leaves. Repeat for the remaining leaves. Note: If collards are small, you can use one collard per slider/taco, and add the ingredients in the center, after removing the stem and thinning (if you like) the center part of the stem.
- For each slider, spread the leaf with a layer of the hummus. Then place some of the noodles and a sprinkle of edamame.
- Top with some of the peanut sauce.
- Add additional chosen toppings to each slider.
1 ½ – 2 cups cooked chickpeas (1 can or 3/4 cup dry chickpeas)
1 tablespoon sweet white or yellow miso
2 tablespoons tahini
Juice and zest of one lemon
1 teaspoon umeboshi paste/vinegar to taste
2 clove garlic – optional
¾-1 cup water or cooking liquid – to desired consistency
1 tablespoon of parsley/cilantro for garnish
- If needed, cook soaked chickpeas with kombu and plenty of water until tender.
- Drain cooked chickpeas, saving 1 cup cooking liquid.
- Place all of other ingredients in food processor, adding small amounts of drained liquid or water until a smooth puree is formed.
- Garnish with chopped parsley, fresh cilantro, and/or dulse flakes.
- Serve with veggie crudités/crackers.
Lower Fat Thai Red Peanut Sauce
Makes about 1.5 cups
1 inch chunk fresh ginger root
1 inch piece of fresh turmeric root (or ½ teaspoon turmeric powder) – Optional
1 small zucchini, cut into chunks – about 1.5 cups
¼ to ½ teaspoon crushed red chili pepper
1/4 cup natural peanut butter
1 lime, juiced
2 large pitted dates or 1 tablespoon of another sweetener
1 + 1/2 tablespoons rice vinegar
1 tablespoon Braggs Aminos, soy or tamari sauce
1 + 1/2 tablespoons Thai Red Curry Paste (Thai Kitchen Brand)
Blend all ingredients and serve the sauce with spring rolls, collard rolls, ancient grains (or rice).