Collard Roll-Ups-Raw Dish
2 large collard greens leaves only
1 small zucchini
1 carrot shredded
1 avocado or guacamole
1 cup onion sliced ringlets
1 cup portabella mushrooms cut into bite size
1 cup Nama shoyu (or Bragg's Liquid Aminos)
2 cups lettuce
Marinate the onions and portabella mushrooms in the Nama Shoyu for 10 minutes or longer.
Lay the collard leaves flat with the inside facing up.
Drain the onions and mushrooms well.
Place a scoop of avocado or guacamole, half the zucchini, half the carrot, half the mushroom and onion mixture and half the lettuce on one leaf.
Roll the leaf up and do the same with the other leaf.
If the leaves are not very large, you will have to put less filling in each one.
1 small zucchini
1 carrot shredded
1 avocado or guacamole
1 cup onion sliced ringlets
1 cup portabella mushrooms cut into bite size
1 cup Nama shoyu (or Bragg's Liquid Aminos)
2 cups lettuce
Marinate the onions and portabella mushrooms in the Nama Shoyu for 10 minutes or longer.
Lay the collard leaves flat with the inside facing up.
Drain the onions and mushrooms well.
Place a scoop of avocado or guacamole, half the zucchini, half the carrot, half the mushroom and onion mixture and half the lettuce on one leaf.
Roll the leaf up and do the same with the other leaf.
If the leaves are not very large, you will have to put less filling in each one.