Vegan Lentil Collard Green Wraps
As I mentioned earlier, I had big plans to make vegan lettuce wraps tonight. Last week I picked up giant collard green leaves and since I didn’t want them to go bad, I used them to wrap up our dinner goodies. Most people steam their greens to create a wrap that is easier to work with, but because I love the crispness of fresh collards I chose to leave mine raw. Earlier today I put 6 cups water, 1 pound dry lentils, about a tablespoon vegetable bouillon paste, and basil, cilantro, sea salt, and pepper to taste in my slow cooker on high and left it for 4 hours. When it got closer to dinner, I started the brown rice in my slow cooker and grated a large carrot. After the lentils and brown rice were finished and cooled, I piled them into the giant collard along with garlic hummus and shredded carrot.
Since I opted to use my greens raw rather than steamed, I removed about an inch of the thickest part of the large vein so they wrapped easily. The wraps were fresh, delicious, and super easy to make. Plus, I have plenty of leftover lentils and rice to use throughout the week (I love preparing extra grains, beans, or lentils to have in the fridge!). For my son, I turned his plate into more of a casserole with steamed greens, lentils, brown rice, carrot, and hummus layered together since he isn’t quite coordinated enough to handle wraps yet; I have a feeling it would have ended up with a big greed leaf plastered to the wall after being thrown out of frustration. I’m definitely looking forward to making all sorts of fresh lettuce wraps this summer to cool off after long days of playing in the sun. Alright, time to check out your blogs to see what delicious meals you came up with today; I hope everyone had a great day!