Collard Green Spring Rolls and Sunbutter Dipping Sauce

Ingredients:

SPRING ROLLS:

• 10 ounces extra-firm tofu* (optional to brush with tamari + roll in sesame seeds)
• 1 bundle collard greens (~11-12 large collards per bundle)
• 1 small red bell pepper (thinly sliced vertically)
• 1 1/2 cups bean sprouts
• 1 cup packed basil
• 1 cup finely sliced red (purple) cabbage
• 3 medium whole carrots (peeled and very finely chopped // I used my mandolin with the medium blade teeth)

SAUCE:

• 1/3 cup creamy unsalted sunflower seed butter
• 1 1/2 -2 Tbsp tamari (or soy sauce if not GF)
• 2-3 Tbsp maple syrup (to taste)
• 1/2 medium lime, juiced (yields ~2 Tbsp or 30 ml as original recipe is written)
• 1/2 tsp chili garlic sauce (or 1 thai red chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)
• Hot water (to thin)

Preparation:

1. Start by wrapping your tofu in a clean, absorbent towel and setting something heavy on top (such as a cast-iron skillet) to drain the excess liquid.
2. In the meantime, prep the collard greens by chopping the stems off and using a small, sharp knife to slightly shave/trim down the thickness of the stems at the base of the leaf. This isn't a necessary step, but it will allow it to fold/roll more easily.
3. Next, prep vegetables and slice the tofu in long, rectangular cubes. Arrange on a tray or cutting board (see photo).
4. Prepare dipping sauce by adding sunflower seed butter, tamari, maple syrup, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable sauce. Taste and adjust flavor as needed, adding more lime juice for acidity, chili garlic sauce for heat, maple syrup for sweetness, or tamari for saltiness.
5. Next, lay a collard green down on a flat surface, and near the stem, layer on basil, tofu, red pepper, cabbage, bean sprout, and carrot (see photo). Use your hands to fold the collard green over once so the fillings are secured inside, and then tuck in the sides of the collard green and continue rolling until you have a loose spring roll. Lay seam-side down on a serving platter and continue until all fillings are used - about 11-12 rolls (amount as original recipe is written // adjust if altering batch size).
6. To serve, I sliced my rolls in half and arranged them in a serving bowl with the dipping sauce (see photo). But you can also just leave them whole!
7. These keep extremely well in the refrigerator up to 3 days, and the sauce will keep for up to 5-7 days (stored covered, separately in the fridge).

https://minimalistbaker.com/collard-green-spring-rolls-sunbutter-dipping-sauce/

Cucumber Dill Tzatziki Sauce

Ingredients:

• 1 cup Greek-style plain yogurt
• 1 cucumber, peeled, seeded and chopped into 1/4-inch pieces
• 1 clove garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh dill, plus extra for garnish
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• Toasted pita or pita chips, for serving

Preparation:

1. Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper.
2. Taste and adjust the seasonings. Before serving, garnish with more fresh dill and serve with toasted pita.

https://www.foodandwine.com/recipes/cucumber-dill-tzatziki

Braised Turnips with Greens

Ingredients:

• 6 small turnips with greens
• 1 tablespoon olive oil
• 1 cup unsalted vegetable stock
• 1 tablespoon apple cider vinegar
• 1/8 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons cold butter
• 1 teaspoon honey

Preparation:

1. Trim and peel turnips; reserve and chop the greens. Halve turnips. Heat olive oil in a large skillet over medium-high.
2. Add turnips, cut side down; cook 4 minutes or until golden. Turn and add vegetable stock, vinegar, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are crisp-tender, 5 to 6 minutes.
3. Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes. Swirl in butter and honey.

https://www.cookinglight.com/recipes/braised-turnips-greens