AuthorHeather BlakeCategoryDairy free, Gluten-free, Legumes, Vegan, Vegetarian, VeggiesDifficultyBeginnerNutrient-dense and very low calorie leafy greens provide a sturdy base for nutty tahini, legumes, vibrant microgreens, and spring onions!
6 large leafy greens, washed and dried (collards work well!)
½ cup cooked or canned beans (mild and soft white beans work great)
¼ cup probiotic sauerkraut (homemade or store-bought in refrigerated section)
3 tbsp tahini (pureed sesame seeds)
1 scallion or spring onion, chopped
½ cup microgreens (basil, mustard, cilantro, etc)
1 tbsp nutritional yeast (optional)
1 tbsp Dijon mustard
any other veggies that are in your refrigerator!
1
Wash and dry leafy greens. Spread on cutting board.
Remove the bottom of the tough stem.
Place toppings down the middle of the stemmed part of the leaf.
2
Roll horizontally and place a toothpick to hold together (or eat immediately!)
Feel free to experiment with your creations!!
Ingredients
6 large leafy greens, washed and dried (collards work well!)
½ cup cooked or canned beans (mild and soft white beans work great)
¼ cup probiotic sauerkraut (homemade or store-bought in refrigerated section)
3 tbsp tahini (pureed sesame seeds)
1 scallion or spring onion, chopped
½ cup microgreens (basil, mustard, cilantro, etc)
1 tbsp nutritional yeast (optional)
1 tbsp Dijon mustard
any other veggies that are in your refrigerator!
Directions
1
Wash and dry leafy greens. Spread on cutting board.
Remove the bottom of the tough stem.
Place toppings down the middle of the stemmed part of the leaf.
2
Roll horizontally and place a toothpick to hold together (or eat immediately!)
Feel free to experiment with your creations!!
