If you know me, you know I like bread. I even half-jokingly created a "smoothie sandwich" for a friend's sandwich collection (which, since he doesn't seem to be getting on, I'm using it in MY zine): 1 banana, 1/2 avocado, handful of greens - yr typical smoothie ingredients - all on two fluffy slices of delicious grain bread.
However, in trying to be more careful of what I eat calorie-wise, sugar intake-wise, etc. as well as moving towards a more raw diet, my dinner two nights ago was a typical sandwich filling without the bread. While it was delicious on its own, no, I didn't eat it right out of the bowl but rather made a raw collard wrap, as inspired by Gena most obviously, but raw-eaters everywhere. It's only now that I'm catching on to this brilliance. Especially now that with the cookbook testing and cookbook clubbing (cue flashing lights and drug intake) my salads are sadly missing, I feel like deliberately upping my greens is important.
So, dinner wasn't exactly raw, but it was vegan, soy free, breadless, and still delicious!
Crudites to begin (I was pretty hungry when I got home): carrots, celery, green pepper with tapenade and hummus
Chicken salad-inspired Chickpea mash: chickpeas, onion, green pepper, lemon juice, mustard
Yes, those are cooked collards on the side with my collard wraps. Like I said, I'm upping my greens, haha! I was making some anyway for Greg to eat with the leftover jambalaya.
I've only had collards maybe once or twice before, and never raw, but these were good! They're lighter than a sandwich would have been, healthier, and you can't really taste the leaves' bitterness because of the filling. Plus I love rolling things up and eating them. Last night's dinner was similar in that I took cabbage leaves and rolled up the jambalaya in those. Sort of like a cabbage roll that wasn't steamed.
Now to figure out how to sub bread in a peanut butter and jelly sandwich...I have a feeling collards wouldn't work with that.