MAKES: 4 OR MORE WRAPS
TIME: 45 MINUTES, NOT INCLUDING COOKING THE PUMPKIN
Collard leaf wrap “sandwiches” are a fun way to enjoy savory sandwich fillings instead of the same old wrap bread. This combo of curried pumpkin “cream cheese” spread, baked tofu, tangy pickled grapes, apples, and walnuts is wildly delicious and filling too. Unlike leafy salads, these wraps can be completely assembled in the morning, kept chilled, and enjoyed throughout the day.
PUMPKIN CURRY CASHEW SPREAD
1 cup unroasted cashews
½ cup hot water
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1 clove garlic, peeled
2 teaspoons minced fresh ginger
2 teaspoons pure maple syrup
1½ teaspoons curry powder
¾ teaspoon salt
1 cup cooked, peeled, and mashed kabocha squash or pumpkin (about ½ pound fresh squash)*
WRAPS
4 or more very large collard leaves
1 tablespoon kosher salt
1 recipe Ginger Beer Tofu (page 44) or That ’70s Tofu (page 45), or 8 ounces prepared baked tofu
1 large red or green apple, cored and seeded
2 cups sunflower sprouts
½ cup chopped toasted walnuts
1 cup “Pickled” Red Grapes (page 40) or fresh red grapes sliced in half
*For easy cooked kabocha squash or pumpkin, slice in half, scoop out the seeds, and arrange it cut-side down on a foil-lined baking sheet. Bake in a preheated 400°F oven for 25 minutes, or until the squash is easily pierced with a fork. Cool before making the spread.
1 Soak the cashews in the hot water for 30 minutes. Discard the liquid, then pour them into a blender. Alternatively, if you have a high-powered blender (like a Vitamix or Blendtec), no soaking is required: just pulse the cashews into a fine powder. Add the lemon juice, oil, garlic, ginger, maple syrup, curry, and salt. Pulse into a smooth paste.
2 Transfer the cashew paste to a mixing bowl, add the mashed squash, and fold together with a rubber spatula or spoon until creamy. Cover and chill the spread until ready to use.
3 Meanwhile, prepare the collard leaves. Slice off the stems, then flip the leaves over (shiny side down), and use a knife to trim away some of the thick stem at the bottom of the leaves. (Trimming away some of the thickness from the stems will make rolling the leaves easier.)
4 Fill a large mixing bowl halfway with warm water, stir in the kosher salt, and soak the leaves while you prepare the other fillings. Pat the leaves dry before using. You can also skip soaking the leaves; just wash and pat dry before use.
5 Slice the tofu and the apples into ½-inch-thick strips. Rinse and pat dry the sprouts.
6 Collard wraps: assemble! Spread the bottom third of a collard leaf with curry cashew spread. Heap on the tofu, apple, and sprouts and top with a flourish of walnuts and grapes. Roll it up like a burrito: fold the long sides in first, then roll up starting from the bottom. Eat immediately or wrap and chill for snacking later!