Kimchi Collard Parcels

Kimchi Collard Parcels with Sesame Mushroom Stuffing & Smoky Fermented Cilantro Cream

These plant-based parcels are bursting with flavour. The marinated mushrooms lend a meaty, hearty flavour which is balanced by the kimchi’s brighter, sharper, fermented flavours. This dish is great for your gut health and your taste buds!

Serves 8

INGREDIENTS

Parcels

• 4 Collard Green Leaves, stems cut out
• A handful of shredded beets and carrots
• Avocado, sliced

Sesame Mushroom Stuffing

• 2 cups marinated and dehydrated mushrooms (see direction #3)
• 1 cup Low So Kimchi
• 1 Tbsp. tahini paste
• 1 Tbsp. minced onion

Smoky Fermented Cilantro Cream

• 1 cup cashews, soaked overnight
• and rinsed
• ¾ cup water
• ½ cup spinach or kale
• 2 Tbsp. lemon juice
• 1 clove garlic
• 2 Tbsp. kimchi juice
• (from the Low-Sodium Kimchi), optional
• 1 tsp. liquid smoke
• ¼ tsp. Himalayan pink salt, more to taste
• 2 cups fresh cilantro (added by hand)
• 1 Tbsp. olive oil (optional)

DIRECTIONS

1. Strip the collard greens of their spine. Leave collard greens on the counter for 4 hours. They will wilt significantly and this makes them much easier to roll.
2. Meanwhile, add all stuffing ingredients to a food processor and pulse 4-5 times until mixture resembles a crumble.
3. To make the marinated and dehydrated mushrooms, combine the following in a mason jar and shake well: 1 Tbsp. of tamari, 1 Tbsp. toasted sesame oil, 1/2 Tbsp. maple syrup, 1/2 Tbsp. lemon juice. In a bowl combine mushrooms and marinade, toss. Dehydrate on Teflex sheets in a dehydrator at 115 C for 6 hours, until moisture is reduced significantly but mushrooms are not dry.
4. Prepare your Cilantro Cream. Blend all ingredients (except cilantro) in a high-speed blender until creamy, then empty into a large bowl. Add chopped cilantro and combine with a spoon.
5. Place one collard, underside-up, on your surface and place a few spoonfuls of stuffing, shredded carrots, beets, and a few slices of avocado. Roll up like a gift, folding the sides in.
6. Slice in half and serve with Smoky Fermented Cilantro Cream.

Nutrition facts per serving: Calories 101; protein 3 g; fat 10 g; carbs 6 g.

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