This is the kind of summer brunch that fills me up but still leaves me feeling light and frisky enough to want to put on my bikini.
Typically, I’m not a huge fan of using collards for wraps at most times of the year. They’re just too darn tough. I want a sandwich, not a personal challenge. However, at this time of the year I can usually find young, local, just pulled from the dirt collards in the tenderest pale green. Those I can work with, as demonstrated by this summery vegan brunch. Some pretty Swiss Chard might make nice taco shells too.
I’ve made an avocado-walnut sauce to add brain-loving Omega 3s and a sweet corn salsa for texture but you can feel free to just make one of those, or make none of those.
A little dollop of regular salsa, hummus or sliced avocado would work just fine. Whatever. Just make it. Eat it. Get your trunks on.
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Young Collard and Crimini Mushroom Tacos
A light lunch for two
4 large collard leaves
3 cups sliced crimini mushrooms, stems removed Crimini mushrooms are baby portobellos
2 teaspoons crushed chipotle pepper
1/4 cup plus one tablespoon boiling filtered water
1 clove garlic, grated fine
1/4 cup cilantro leaves, optional
Soak chipotle pepper in boiling water for at least half an hour, water will turn the color of soy sauce. Strain pepper out of water reserving both soaked pepper and water. Prepare two plates with two large collard greens per plate.
Heat medium sauce pan on medium-high flame. Add 1/4 cup of chipotle soak liquid and the garlic. When mixture bubbles, reduce heat to medium and add mushrooms. Cook about five minutes or until mushroom have absorbed the liquid and are quite soft. Remove from heat. Spoon mushroom mixture onto collard greens, top with corn salsa, avocado-walnut sauce and cilantro. Serve with lime wedges and salt to taste.
1 ripe avocado
1/4 cup walnuts Feel free to soak and rinse the walnuts to increase their nutritional value but then reduce the water to 1/2 cup plus two tablespoons
Juice of 1/2 lime
2 garlic cloves
3/4 cup filtered water
1/4 teaspoon sea salt
Place all ingredients in a food processor or blender and blend until smooth.
Raw Corn Salsa
Makes about twice as much as you need for the tacos but is wonderful to have around as a side for other dishes.
Kernels sliced from two cobs of corn
3/4 cup finely chopped red onion
Zest from 2 limes
Juice from 1/2 lime
1 tablespoon chipotle pepper that has been soaked in hot water for at least 1/2 hour and then drained
salt to taste
Mix all ingredients together and stir well.