Gorilla wraps. Those little vegan, burrito-like treats wrapped in a collard leaf seem to be popping up everywhere lately.
Drew Barrymore swears by them, crediting their fibery, leafy goodness for helping her shed her baby weight. Personally, I think the weight loss is due to half of the wrap falling out onto her plate. These suckers can be messy!
Kidding aside, these little babies are a tasty way to get your veggies and feel totally satisfied. The trick is using larger leaves and not over stuffing them. The ingredients stay in the wrap, and you can eat more of them that way!
I've been drawn towards Asian flavors lately, so I thought I would play around with the wrap idea. Soy, wasabi, and ginger spice up mushrooms and walnuts, while carrots, daikon, and cucumber provide some delicious crunch.
Just don't over stuff!
Asian Inspired Gorilla Wraps
This recipe is pretty much "method cooking" and can be adapted to suit whatever mood you palate is in. Play around with different regional flavors with the mushroom and walnut mixture (Tex-Mex, curry, Mediterranean) and additional fixin's!
8 oz mushrooms
1/2 yellow onion
1 cup walnuts
2 cloves garlic
1 1/2 cup long grain or wild rice, cooked
8 large collard leaves
1 Tbl soy sauce
1" fresh ginger, grated
2 Tbl hoisin sauce
as much wasabi paste as you can stand
2 tsp rice vinegar
2 tsp olive oil
carrots, grated or julienned
onion, red or green
In a food processor, combine mushrooms, onion, walnuts and garlic, and pulse until it forms a chunky paste.
In a large saute pan, heat oil and cook the mushroom mixture with soy sauce, ginger, and wasabi until veggies are cooked through, about five to seven minutes. Deglaze pan with the vinegar and cook an additional minute. Set aside to cool.
Remove stems from collards. Hold the stem and fold the leaf. Gently pull the stem about 3/4 of the way. You want to leave a large enough area to place the stuffing. Now, start layering! Rice, then mushroom mixture, and veggies. Fold sides over, then gently roll collard into a burrito shape. Enjoy!