I bought some greens at the farmer's market but since I have never really had collard greens (except canned, once), kale (except the chips), or swiss chard I was at a loss for what to do with them. It was right after How Do You Roll's birthday where their rolls were half off so I was in the mood for sushi. I used to make cabbage rolls a lot back in the poor days so the two ideas merged and here we made a masterpiece.
Collard Green Sushi
4 large, intact collard green leaves (no holes if possible)
.5 cup rice (I used cal rose one time and plain white rice another)
1 cup water
1 tsp vinegar (rice vinegar if you want it sticky, apple cider if you just want the taste)
4 tsp black sesame seeds
4 tbsp vegan cream cheese
.25 of a cucumber cut into small sticks
1 serving of tofu, garlic spiced, grilled and sliced into sticks
2 tsp chili oil (essential, we used our leftovers from How Do You Roll)
4 tsp low sodium soy sauce (you can also use this for dip instead)
.25 cup leeks or green onions, sliced and grilled or raw
4 tbsp cashews (optional, mostly for texture)
2 tsp kale powder or other powdered fishy tasting herb (optional, if you liked fish)
Make the rice and add the vinegar. Rinse the collard greens and cut the long stem off just up until the part where the leaf starts. When the rice is nearly done put the collard greens in the pan and close the lid, turn off the heat. Start preparing the other veggies and grilling the leeks and tofu, you can add others as you prefer but this is all I had on hand. Once everything is diced, take the collard greens out and put a small layer of rice in the middle area along spine, if there are any holes block it with a leek before laying rice. Then add tofu, veggies, 1 tbsp cashews, 1 tbsp cream cheese, .5 tsp oil, 1 tsp soy sauce, 1 tsp sesame seeds and .5 tsp kale powder. Roll lengthwise and stab each side with a toothpick, cut in half and place in the fridge until it's cool enough to eat, I prepare the rest of dinner while they're cooling then they are ready for a side or an appetizer. You would be surprised at how good these are, the spine of the collard green actually adds to the crunchy veggie factor. They are really good dipped in soy sauce but you can control your sodium intake better by adding the soy sauce ahead of time.
Collard Green Sushi
4 large, intact collard green leaves (no holes if possible)
.5 cup rice (I used cal rose one time and plain white rice another)
1 cup water
1 tsp vinegar (rice vinegar if you want it sticky, apple cider if you just want the taste)
4 tsp black sesame seeds
4 tbsp vegan cream cheese
.25 of a cucumber cut into small sticks
1 serving of tofu, garlic spiced, grilled and sliced into sticks
2 tsp chili oil (essential, we used our leftovers from How Do You Roll)
4 tsp low sodium soy sauce (you can also use this for dip instead)
.25 cup leeks or green onions, sliced and grilled or raw
4 tbsp cashews (optional, mostly for texture)
2 tsp kale powder or other powdered fishy tasting herb (optional, if you liked fish)
Make the rice and add the vinegar. Rinse the collard greens and cut the long stem off just up until the part where the leaf starts. When the rice is nearly done put the collard greens in the pan and close the lid, turn off the heat. Start preparing the other veggies and grilling the leeks and tofu, you can add others as you prefer but this is all I had on hand. Once everything is diced, take the collard greens out and put a small layer of rice in the middle area along spine, if there are any holes block it with a leek before laying rice. Then add tofu, veggies, 1 tbsp cashews, 1 tbsp cream cheese, .5 tsp oil, 1 tsp soy sauce, 1 tsp sesame seeds and .5 tsp kale powder. Roll lengthwise and stab each side with a toothpick, cut in half and place in the fridge until it's cool enough to eat, I prepare the rest of dinner while they're cooling then they are ready for a side or an appetizer. You would be surprised at how good these are, the spine of the collard green actually adds to the crunchy veggie factor. They are really good dipped in soy sauce but you can control your sodium intake better by adding the soy sauce ahead of time.
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