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COLLARD GREEN & WALNUT "BURRITO"

Prep time: 10 min

Cook time: 0 min

Serves: 6 - 8

Prep notes: Pre-chopping all your veggies will make super lite work of all this. Or you can use a Vitamix blender to make it even easier.

Ingredients for Jicama Pico de gallo:

3 large tri-color organic bell peppers 1/2 a large organic purple onion1 small jicama3 cloves of garlic1 large tomato2 limes2 lemonssalt to taste1 bunch of collard greens (for later)

Directions:

Finely chop all veggies (minus the greens) and add into a large mixing bowl.Squeeze the juice of both limes and lemons in the bowl. Add salt to taste and mix.

Ingredients for "Ground Beef" Walnut Meat:

2 1/2 cups of organic walnuts2 teaspoons of organic ground Cumin1/2 teaspoon of Paprika1/2 teaspoon Chili powder1/4 teaspoon Cayenne pepper2 tablespoons of Tamari2 tablespoons of water

Directions:

Add walnuts to a high-speed blender such as a Vitamix or Nutribullet. Blend until slightly broken down. You want to avoid making a "nut-meal". You are looking for a texture and consistency of ground beef or taco meat.Add the nut-meat, spices and Tamari to mixing bowl. Mix until well incorporated.To make the "Burrito", rinse the collard leaves and lay them on a cutting board.Trim the steams completely off to the base of the leaf so that you're left with just the leaf.Lay the dark side of the leaf down and the light side facing up.Along the ridge of the steam that runs through the center of the leaf, add a couple of spoon fulls of Pico de gallo.On the other side, a couple of spoon fulls of "meat".Wrap one side of the leaf over across the fillings and fold the ends of the leaf inward to make a "burrito".Press down to secure, cut in two. Eat and enjoy!!!

This recipe is adapted from Kymberly Snyder.

Presented By: Bri Lamberson

Date: April 28, 2014

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