September 15, 2009
You might be able to relate to my habit of zealous recipe bookmarking online, in magazines, and in cookbooks. I have the best intentions, of course, but you and I both know that many of these recipes never see the light of day.
When I spotted the recipe for Ginger Miso Yam Wraps, I had more than good intentions. The only thing that caused a few day delay from these making it from the pages of my Vegetarian Times magazine to my plate was having to collect some of the ingredients. Allow me to encourage you to bookmark this one as well and try it as soon as possible! The base ingredients are sweet potatoes, miso paste, and peanut butter. What an odd combo right? Just trust me on this one! Please don't be discouraged by the particularly bad photography, I just think that these babies aren't very photogenic.
I made these in the evening and chilled them overnight to eat for lunch the next day. Helpful note: look for the least stalky collard greens possible. The bundle that I picked up had really huge leaves and thick stalks and I struggled at first rolling these up. After experimenting I found that using the top of the leaves where the stalk was the thinnest and rolling against the stalk worked the best (NOT as pictured below, that was when I first started rolling these, and the stalk prevented at least one end from folding in). If your greens are large enough like mine were, another option is to make two wraps out of each by cutting each in half lengthwise on either side of the stalk and throwing away the stalk. Vegetarian Times notes that chard or flat-leafed kale will also work in place of the collards.
Ginger-Miso Yam Wraps
(from vegetarian times)
2 small yams or sweet potatoes (1 lb.)
2 Tbs. white miso paste
1 Tbs. smooth peanut butter
2 Tbs. finely chopped shallot
1 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
6 oz. firm silken tofu, crumbled (1 cup)
2 Tbs. chopped cilantro
8 collard green leaves, stems removed
Preheat oven to 400°F. Cut thin slice off both ends of yams, and poke skins with knife in several places. Bake 50 minutes, or until soft, turning once. Halve yams, and scoop flesh into bowl. Mash in miso and peanut butter.
Meanwhile, coat skillet with cooking spray, and heat over medium heat. Sauté shallot, ginger, and garlic 3 minutes, or until soft. Add edamame, 1/4 cup water, and cayenne; cook 3 minutes more. Remove from heat, and stir in tofu,cilantro, and yam mixture. Cool.
Place 1 collard green leaf on work surface. Spoon 1/3 cup yam mixture in center of leaf. Roll bottom edge over mixture; tuck in sides. Roll up to top edge. Place, seam-side down, and repeat with remaining ingredients.