How To make Green Bean Bundles In Sweet Pepper Sauce
3 md Leeks (12 ounces)
12 oz Snap beans
2 tb Olive oil
3/4 c Dry white wine
3 tb Snipped fresh basil
1/2 ts Salt
4 lg Sweet red peppers, cored,
-- seeded & chopped Fresh basil sprigs Rinse leeks under running water. Trim root and leaves from leeks, carefully separating 1 leaf, about 2" wide, from remaining leaves. In a large skillet, cook leaf, uncovered, in boiling water about 1 minute or until tender and bright green. Remove leaf; drain on paper towel. When cool, cut leaf lengthwise into 1/4" wide strips. For bean bundles, trim ends and strings from beans. Gather beans into bunches of 5. Carefully tie each bundle with a cooled leek leaf strip; trim ends. Place bean bundles in steamer basket. Steam over boiling water for 15 to 20 minutes, until tender. Season with salt and pepper. Meanwhile, for sauce, chop white part of leeks. (You should have about 1 cup.) In the same large skillet, cook chopped leeks in 1 tb. of hot oil about 5 minutes or until tender. Add the white wine, basil and salt. Reduce heat; cook about 3 minutes or until most of the liquid has evaporated; set aside. In another skillet, cook red pepper in 1 tb. hot oil about 10 minutes or until tender. Remove red pepper, reserving oil in skillet. In the reserved oil, cook yellow pepper about 6 minutes or until tender. In a blender container or food processor bowl, combine red pepper and 2/3 cup of the wine mixture. Cover and blend or process until
smooth; set aside. In a clean blender container or food processor bowl, combine the yellow pepper and the remaining wine mixture; cover and blend or process until smooth. Serve sauce warm or at room temperature with beans. Garnish with additional basil.
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Collard Greens Veggie Wraps with Creamy Peanut Sauce
Try out this delicious healthy appetizer at your next summer get together. Terri Mathis Edwards from eatplantbasded.com taught me how to make these at The Global Roots Cooking Summit a few years back. They have been the hit at many a party- a great introduction to yummy plant-based foods fo those who are unfamiliar with our way of living. Hope you enjoy!
COLLARD GREEN VEGGIE WRAPS WITH CREAMY PEANUT SAUCE contributed by Terri Edwards
These collard green wraps offer a fresh, healthy appetizer that is bursting with vibrant color and loads of nutrition. The creamy peanut sauce can be made with peanut butter or PB2 for a lower-fat option.
Servings: 4 wraps
Wrap Ingredients:
4 whole collard green leaves
1 cup bulgur (this will be ½ cup of dry/uncooked)
1 cup carrots, grated
1 cup cucumber, sliced into strips
1 cup red bell pepper, sliced into strips
1 cup bean sprouts
½ cup peanut sauce, recipe below
Peanut Sauce Recipe:
2 tablespoons Bragg’s liquid aminos or soy sauce
1 tablespoon rice vinegar or red wine vinegar
1 teaspoon minced garlic
3 tablespoons natural peanut butter or 6 tablespoons PB2 plus 3 tablespoons water
¼ cup almond milk (or more if needed to thin)
1 teaspoon Thai chili paste or ¼ teaspoon Sriracha sauce
Directions:
If needed, heat sauce ingredients in microwave for 30 seconds to allow for easier blending and set aside.
Collard greens are very large and rigid. Here’s how to make them easier to work with. First, lay the collard leaf on a cutting board and turn it with the coarse side up. Use a shapr knife to trim the thickest part of the stem, being careful not to cut through the leaf. This will help the leaf to roll and be folded without cracking or tearing.
Bring a pot of water to a boil, then lower the heat to medium low. Hold the long stem of the leaf and dunk into the water for approximately 20-30 seconds, then quickly remove leaf and lay it on cutting board or other flat surface. Each leaf will need to be dunked into the water separately.
Use scissor or a sharp knife to cut off long stem to level with the bottom of the leaf.
Begin by spooning 2-3 tablespoons of cooked bulgur onto the middle of the leaf, about ¼ of the way up the stem. Add all the other diced and grated vegetables and drizzle with approximately 2 tablespoon of the peanut sauce.
To roll, fold side edges of leaf over the middle filled portion. Fold the bottom (stem end) up and over the filling. Being to roll up firmly to the end, then place the rolled side down on a plate.. Serve immediately with the rest of the peanut sauce for dipping.