Do you want to reduce the amount of carbohydrates you’re eating? Here’s a great vegetarian recipe that uses leaves rather than flour wraps. Aniphyo shows how to make the wraps. Vegetarian Times provides the recipe for the ginger miso filling. Using organic leaves will provide a powerhouse of nutrients that is perfect for autumn and winter.

Note that kale leaves or chard will do just as well as collard leaves which can be tricky to source in some countries. A cup is approx 125 grams or just over 4 ounces.

Ingredients

  • 2 small organic yams or sweet potatoes (approx 1lb),
  • 2 tbs. white miso paste,
  • 1 tbs. smooth peanut butter,
  • 2 tbs. finely chopped shallot,
  • 1 tbs. minced fresh ginger,
  • 2 cloves organic garlic, minced (2 tsp),
  • 1 cup frozen shelled edamame beans,
  • 1/4 tsp. cayenne pepper,
  • 6 oz. firm silken tofu, crumbled (1 cup),
  • 2 tbs. chopped cilantro (coriander),
  • 8 organic collard or kale green leaves, stems removed.
  1. Preheat oven to 400°F (around 200 C). Cut a thin slice off both ends of yams or potatoes and pierce skins with knife in several places. Bake for approx 50 minutes, or until soft, turning once. Halve yams, and scoop flesh into bowl. Mash in miso and peanut butter.
  2. Meanwhile, coat frying pan with light oil (preferably coconut oil), and heat over medium heat. Sauté shallot, ginger, and garlic for 3 minutes, or until soft. Add edamame beans, 1/4 cup water, and cayenne; cook 3 minutes more. Remove from heat, and stir in tofu, coriander, and yam mixture. Allow to cool.
  3. Place 1 collard leaf on work surface. Trim away the hard stem, and trim shape of leaf into a tortilla shape. Spoon 1/3 cup yam mixture in middle of leaf. Roll bottom edge over mixture; tuck in sides. Roll up to top edge. Place, seam-side down, and repeat with remaining ingredients.

This is a delicious and relatively simple recipe that works perfectly using organic ingredients from your garden.

Filed under: Organic Kitchen

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