This recipe has kindly been supplied by Zehavit Mishtler from Bio Organic Farm.
Ingredients:
4 large collard green leaves, de-stemmed and blanched
1 sweet potato – peeled, diced, drizzled with olive oil, pinch salt, black pepper Cumin seeds (optional) roasted until tender and crispy – about 25 minutes
1 cup baked tofu
1 1/2 cups cooked black beans seasoned with 1/2 tsp cinnamon + 1/4 tsp salt
1 1/2 tsp maple or agave and a tiny bit Chilli to taste
1 avocado, sliced
Coriander
Chilly Lime sauce :
2 T lime
2 T’s olive oil
Pinch salt
1/4 tsp Caribbean Infusion Hot Chilly Sauce ( available from the stall at the Murwillumbah Farmers market)
Method
Collard greens: – Slice off the stem and using a sharp knife remove the thickest part of the large vein.
Drop collard greens into a pot of boiling, generously salted water for about 45 seconds.
Remove and place in a bowl of ice cold water. Quickly pat them dry.
Spread them out and now they are ready to fill.
Filling:
Begin placing your ingredients at the bottom end of the collard green – the seasoned black bean, roasted sweet potato and tofu and top it up with avocado and coriander.
Roll up like a burrito. Cut in half and serve with a little Caribbean Infusion Hot Chilly Sauce for an extra burst of flavour – YUM YUM!