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7 Detox Recipes

Collard Green Wraps with Sweet Potato and Chipotle Black Beans

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This gluten free wrap (or burrito) has easily become one of my favorites.  It’s made with collard greens, instead of tortillas, so not only is it packed with nutrients, it is totally gluten-free. As a caterer, I am used to being asked to accommodate all sorts of dietary restrictions and requests. A more and more common request surpassing even veganism, is to prepare things gluten-free. Sometimes it’s difficult to find gluten-free products that mimic the real ones… and right now I’m talking specifically about tortilla’s and bread. They taste fine, but they don’t seem to hold up in the same way, or they are dry and unpliable. After a frustrating go with rice, corn and quinoa tortilla’s,  I decided to try something completely different. Collard greens. So easy, and surprisingly tasty and sturdy. They hold up well and travel easily.

 

For those of you in Spokane, we have a great new bakery/eatery that caters to gluten-free and vegan clients, called Boots.  It is located in downtown Spokane on East Main between Brown and Division.  Not only will you love the creative, delicious food, the space itself is a must see.  The old brick building, Blender lights, and repurposed everything make this space fun and interesting.
The owner, Alison Collins, came up with her own secret blend of gluten-free flour and bakes the most scrumptious cupcakes, brownies and cookies, all of which are vegan and mostly gluten-free. Her deli case is filled with only gluten free, vegan fare, like Biscuits and Gravy, Quinoa Cakes and Enchilada Pie. She also makes the best vegan carrot cake you’ve ever tasted.
Some of the best drinks to be found in Spokane come out of Boot’s bar… like their Boots Manhattan, made with Rittenhouse 100 proof Rye, Domaine de Canton Ginger Liquor and bitters.  If you’ve never ventured to this part of town, known as the University District, you’ll be surprised at all the little gems around here. Across the street is the Magic Lantern Movie Theatre and a great little fair-trade gift shop called Kizuri.  The Main Market Co-Op lies to the west and one of my favorite antique stores called, Roost is on the corner. Revival Lighting is always fun to wander through. Go sometime, stop by Boots, and make a day of it.
To Prep the collard greens, slice off the stem and remove, with a sharp knife, the thickest part of the large vein.

Drop in a pot of boiling, generously salted water, for about 45 seconds. Remove and Place in a bowl of ice cold water. Blot dry. They are ready to fill.

I filled these tasty wraps with roasted yams, drizzled with olive oil, sprinkled with salt and pepper and  whole cumin seeds.

Roast in a 425F oven until tender and a little crispy, about 25 minutes.
Season Black beans with chipotle powder and a little cinnamon for a nice burst of flavor and heat.

Begin placing your ingredients at the bottom end of the collard green.

Today I added seared tofu, but chicken or beef would work well too, or baked tofu or smoked tofu.

Avocado and cilantro top it off.
Roll up like a burrito.

Cut in half and serve with a little Chipotle-Lime Vinaigrette, for an extra burst of flavor.

Thanks for reading! For more Feasting at Home … 

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Roasted Yam and Chipotle Black Bean- Collard Green Wrap
by sylvia fountaine, feasting at home blog January-17-2013
A flavorful gluten-free, vegan wrap, made with collard greens.
Directions and Ingredients:
4 large collard green leaves, de-stemed, blanched.
1 large Yam- peeled, diced, drizzled with olive oil, pinch salt, pepper and cumin seeds (optional) and roasted in a 425 F oven until tender and crispy, about 25 minutes.

1 C baked, smoked or seared tofu (or chicken or beef)

1 1/2 C cooked black beans seasoned with:
1/4 tsp Chipotle
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp maple or agave

1 Avocado, sliced
Cilantro springs

Chipotle Lime Vinaigrette:
2 T lime
2 T olive oil
pinch salt
1/4 tsp chipotle powder

Prep time:
Cook time:
Total time:
Yield: 4 wraps

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Comments

  1. YUM YUM YUM! And… thank you for the shout out. You are lovely and nice and generous. And an amazing chef! xxx

    And also, I couldn’t figure out how to comment as just me… so, Alison at Boots. xxx

    Reply

  3. Made these..and ate these today and they were incredible! The boiling / ice bath works perfectly. I filled mine with Guacamole, Sweet Potato and Granny Smith Apple slices. So delicious. Thanks so much for sharing 🙂

    Reply

  8. My goodness you’ve done an amazing thing with this blog. Seriously. You’ve totally gotten into the full swing of it, with the amazing pictures, the creative recipes, the different KINDS of recipes, and the “print this recipe” is the icing. As a newly, mostly gluten-free gal I couldn’t be happier to see you using REAL food instead of gluten-free tortillas with a bunch of confusion-enducing ingredients. Bah. Thank you! Your blog is officially bookmarked on my computer 🙂

    Reply

  9. I found your site via pinterest and am excited to try out this recipe. I was surprised to see you mention Spokane, as I live in CDA. Our family is GF/Vegan, so we will be checking out Boots for sure!

    Reply

  10. I found you via Tastespotting because of your amazing photographs and the delicious sounding recipe. All I needed to do for the night was use up some yams but this recipe is one I will make again and again. It was decadently creamy but tasted like spring. I swapped the tofu for baked chicken and served with spanish rice. Although I otherwise followed the recipe to the letter, this is a great one to experiment with. Thanks for this!

    Reply

  11. Made these last night! They were excellent! My husband, the red meat eater, had two and thought they were, also! 🙂

    Reply

  14. I have gestational diabetes and don’t think I could do sweet potato. Would butternut squash work? How would I cook it differently? .

    Reply
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