Featured Recipe

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

  1. 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.
  2. For each slider, spread the leaf with a layer of the hummus. Then place some of the noodles and a sprinkle of edamame.
  3. Top with some of the peanut sauce.
  4. Add additional chosen toppings to each slider.

Probiotic Hummus

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

  1. If needed, cook soaked chickpeas with kombu and plenty of water until tender.
  2. Drain cooked chickpeas, saving 1 cup cooking liquid.
  3. Place all of other ingredients in food processor, adding small amounts of drained liquid or water until a smooth puree is formed.
  4. Garnish with chopped parsley, fresh cilantro, and/or dulse flakes.
  5. 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). 



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