GARDEN VEGGIE WRAP
Regina Thomas Dillard
3-4 Large Collard Leaves
1/2 Cucumber, thinly sliced
2 Boston Lettuce leaves
1 Avocado, ripened, sliced
1 Roma Tomato, sliced
1/2 c. Carrots, julienned or sliced ribbons (use vegetable peeler)
1 small Onion, thinly sliced
1/2 c. Mushrooms, thinly sliced
2 T. Nama Shoyu raw soy sauce (or Shoyu)
pinch Black Pepper
In a small bowl, combine onions, mushrooms, black pepper and soy sauce. Marinate in refrigerator 30 minutes.
Blend all ingredients in high-speed blender until smooth and creamy.
Spread 1 tablespoon mayo (or condiment of your choice) on Collard Leaf. Top with with lettuce leaves, tomato, cucumber, carrots and marinated onions and onions and roll into a burrito.
Optional Condiment | Smoked Chipotle Mayo:
Prepare Chipotle Mayo:
1/2 c. vegan mayo
1 T. water
1 -2 tsp. lime juice
1/8 tsp. salt
1/2 tsp. chili powder
2 T. Chipotle Pepper, in adobo sauce (can)
Yield: 2 servings.