Recipes
COLLARD GREEN ROLLS WITH ASIAN DIPPING SAUCE
My children would eat burritos for breakfast, lunch and dinner if I let them. We fill them with a variety of clean ingredients (even leftovers!), but I wanted a healthier alternative to all of those tortillas. When I presented collard greens as wrappers, I got some curious looks. After that first taste, they were sold!
INGREDIENTS
| 1 | cup short grain brown rice |
| 2 | cups water |
| 1 | thumb-size piece kombu |
| 6 | medium collard green leaves |
| 1 | large leek |
| 2 | cups shiitake mushrooms |
| 1 | tablespoon extra virgin olive oil |
| 1 | tablespoon tamari |
| 1 | cup julienned carrots |
| 1 | cup julienned daikon |
| 1 | avocado, peeled, pitted and sliced |
DIPPING SAUCE |
|
| 3 | tablespoons tamari |
| 1 | teaspoon grated fresh ginger |
| 1 | teaspoon toasted or hot sesame oil |
| 1 | teaspoon brown rice vinegar |
| 1 | teaspoon toasted sesame seeds |
PREPARING RICE AND DIPPING SAUCE
Place rice in medium pot or rice cooker. Bring to boil, reduce heat and simmer covered until liquid is absorbed (about 30 minutes). Remove from heat and set aside. In small bowl, whisk together all dipping sauce ingredients and set aside.
PREPARING ROLLS
In medium pot, bring 3 inches water to boil. Turn off heat and one at a time, holding the collard leaves by their stems, submerge leaves in boiling water for 3-5 seconds each (or until just bright green), and set aside. Repeat until all greens are lightly blanched.
Cut leek in half length-wise and then into ½-inch half-circles. Remove and discard stems from mushrooms and slice caps into strips. In large cast-iron skillet over medium heat, sauté leeks and shiitake mushrooms in olive oil until soft (about 5 minutes). Add tamari and stir. Add carrots and daikon and continue sautéing. If ingredients stick, deglaze pan by adding 1 tablespoon water at a time as needed. When carrots are just soft and bright orange, remove from heat and set aside.
Place one collard green on cutting board, and spread a heaping tablespoon of brown rice across the widest part of the leaf, leaving ½-inch clean along each edge. Top with a small scoop of mushroom mixture and then with a slice of avocado. Roll collard leaf sushi-roll style by folding sides of leaf in first, and then rolling the rest of the leaf towards the stem to enclose stuffing. Cut off and discard remaining stem. Continue assembly until all ingredients are used. Serve with dipping sauce.
MAKES 6 rolls
© 2013 Terry WaltersDownload PDF
CRISPY ROASTED CHICKPEAS
Download PDFCLEAN FOOD, revised edition | Snacks | Page 314
I strongly encourage you to double, triple or even quadruple this recipe, because once they come out of the oven they’re nearly impossible to resist.
INGREDIENTS
| 3 | cups cooked chickpeas |
| 2–3 | tablespoons extra virgin olive oil |
| Sea salt | |
| Seasoning of choice (see variations at right) | |
PREPARING Chickpeas
Preheat oven to 400°F.
Rinse chickpeas and drain well. Pat dry with a towel and spread evenly over parchment-lined baking sheet. Drizzle with olive oil and rub chickpeas with fingers to make sure they are coated. Sprinkle with a generous amount of sea salt and seasoning(s) of choice, and roast for 30 minutes or until golden and crisp on the inside but not burnt on the outside.
Makes 3 cups
VARIATIONS
Experiment with a variety of different spices such as garlic powder, cumin, chili powder, cayenne, Chinese five spice, nutmeg, wasabi powder or your own unique spice blend.
© 2012 Terry Walters | Photography by Gentl & Hyers
APPLE TART
Download PDFCLEAN FOOD, revised edition | Winter | Page 294
Apples and New England are practically synonymous. I remember my parents bringing them home by the bushel and we would enjoy them straight through fall and winter. I was always partial to the most simple of recipes like this one that required little fuss and delivered lots of sweet satisfaction.
Crust
| 1 | cup millet flour |
| 3⁄4 | cup almond flour |
| 1/4 | teaspoon sea salt |
| 1/4 | cup extra virgin coconut oil |
| 1⁄4 | cup maple syrup |
Filling |
|
| 4 | apples |
| 2 | tablespoons lemon juice |
| 2 | tablespoons maple syrup |
| 2 | tablespoons sliced almonds |
GLAZE |
|
| 1⁄2 | cup apricot jam or preserves |
| 2 | tablespoons water |
| 1 | teaspoon lemon juice |
| Zest of 1 lemon | |
Preheat oven to 350°F.
PREPARING CRUST
Place millet flour, almond flour and salt in food processor and combine. Melt coconut oil over very low heat and whisk together with maple syrup. Add to food processor and pulse to combine and form dough. Transfer dough into 9-inch oiled tart pan. Press down to form crust. Pierce several times with fork and bake 15 minutes. Remove from oven and set aside.
ASSEMBLING TART
Peel apples, slice in half (from stem down) and remove stems and cores. Slice apples crosswise into 1⁄4-inch slices. Keeping sliced halves together, fit apples into tart crust. When crust is full, tilt sliced apples to fan them. Combine lemon juice and maple syrup and brush over apples. Sprinkle with sliced almonds and bake 45 minutes to 1 hour or until apples are soft and lightly browned. Remove from oven and set aside to cool.
FINISHING WITH GLAZE
In small pan over low heat, thin apricot preserves in water. Remove from heat and stir in lemon juice. Pour through strainer into separate bowl. Stir in lemon zest, brush over tart and serve.
SERVES 8
© 2012 Terry Walters | Photography by Gentl & Hyers
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