Collard Wraps With Herbed Cashew Spread And Roast Peppers

By Food52
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Food52
Nutrition per serving    (USDA % daily values)
CAL
498
FAT
95%
CHOL
0%
SOD
18%
Uploaded by: c12ff7557556-deleted-0

Comments

Dang, we love these! I added avo and sauerkraut. I rinsed and drained the kraut for a more mild flavor. A raw cafe in town makes something similar and they add a house made kraut. I love the cashew pate.
Amy Anderson   •  18 Aug   •  Report
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Ingredients for 4 servings

1 1/2 cup Raw cashews, soaked overnight in water and drained

1-2 Cloves garlic (careful: raw garlic is potent, so you may want to start with one clove!)

3 tablespoons Fresh lemon juice

1/4 teaspoon Sea salt (or to taste)

Black pepper to taste

Water

6 Oil-soaked sun dried tomatoes, patted dry

2 teaspoons Herbes de Provence

1/4 cup Fresh basil, loosely chopped

4 Medium sized collard leaves

3 Roasted red bell peppers (you can roast your own or use jarred)

2 cups Fresh arugula (optional, but nice if you want more of a green bite!)

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