Collard Wraps with Thai Basil, Tempeh & Peanut Sauce
2 Tbsp gluten-free soy sauce, tamari, or coconut aminos
2 Tbsp rice vinegar
1/4 cup water
1 tsp toasted sesame oil
1/2 piece of fresh gingerroot, grated
2 tsp maple syrup or organic palm sugar, to taste
1/4 cup unsweetened, plain peanut butter powder. Sub peanut butter, but it will be thicker so add water as needed.
8 oz pkg tempeh, cut into 1/4 x 2 inch pieces
1 birds eye chili, thinly sliced (optional)
1 red or yellow bell pepper, julienned
1 cup julienned cucumber or jicama
1 cup carrots, thinly sliced
1/2 cup julienned (unpeeled) apple
1/2 cup thai or holy basil leaves
1/2 cup fresh mint leaves
1/2 cup fresh sprouts (optional)
1 bunch collard greens or head of lettuce
In a medium pot, bring soy sauce, vinegar, water, sesame oil, ginger, and maple syrup to a boil. Remove from heat. Pour half into medium bowl and stir in peanut butter powder.
Return pot with remaining marinade to stove and add tempeh pieces. Depending on the size of the pot, you may need to use a wider pot to fit the tempeh. Reduce heat to medium-low, cover, and simmer for 10 minutes, turning tempeh frequently to braise evenly. Remove lid and cook until no liquid remains.
Blanch the collard greens before assembling. Make sure to cut out the thick stem towards the bottom, the leaf will resemble a water lily in shape once that’s done. Bring a large pot of water to boil. Place one leaf in at a time for 20-25 seconds. Retrieve the leaf and place immediately in a bowl of cold water to cool. Pat dry the leaves.
To assemble, spread a thin layer of peanut sauce on the leaf, then add small amounts of tempeh and fillings. Fold the bottom end of the leaf over the toppings, making sure it’s a snug hold. Fold the sides towards the middle and tuck them in as you roll. (Similar to a burrito)
What is Peanut Butter Powder?
Peanut butter powder has the concentrated flavor of peanut butter without the oil. It’s convenient not only for camping trips, but also for sauces & dips. It comes in unsweetened, sweetened, and chocolate flavors. If you can’t find it, substitute regular unsweetened peanut butter and skip the sesame oil.
Recipe courtesy of Delicious Living Magazine