- 1 1/2 c Raw cashews, soaked overnight in water and drained
- 1 Cloves garlic (careful: raw garlic is potent, so you may want to start with one clove!)
- 3 tbsp. Fresh lemon juice
- 1/4 tsp. Sea salt (or to taste)
- Black pepper to taste
- 6 Oil-soaked sun dried tomatoes, patted dry
- 2 tsp. Herbes de Provence
- 1/4 c Fresh basil, loosely chopped
- 4 Medium sized collard leaves
- 3 Roasted red bell peppers (you can roast your own or use jarred)
- 2 c Fresh arugula (optional, but nice if you want more of a green bite!)
- 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, herbs de provence, and the basil.
- Prep the Leaf: To turn a collard leaf into wrap material, you’ll first need to select a medium-sized, smooth leaf. Flip the leaf over so that the side with the prominent spine is facing up. Using a paring knife, gently shave down the spine of the leaf, starting near the bottom, where it begins to protrude most. Careful as you do this: you don’t want to cut so deep that you actually cut through the leaf! Just follow carefully along the spine, slicing away only the thick part of it.
- Fill the Wrap: Then, flip the leaf so that the side you didn’t cut is facing up. Place a vertical column of filling along one side of the leaf’s center. A quarter-cup should be good. Pile it with the veggies.)
- Roll it Up: Fold the top and bottom flaps of the leaf inward. Then, fold one of the two long sides in, and start wrapping the leaf from that side to the other side. You should end up with something that looks like a burrito!
Notes:To prep the collards:a) Blanch them in boiling water for one minute each, then submerge in cool water and pat down with paper towel.b) If making RAW: 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!