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Ginger-Miso Yam Wraps

Vegetarian Times Issue: September 1, 2009   p.40

Tofu and edamame give these wraps plenty of protein. Feel free to substitute chard or flat-leafed kale for the collards.

Directions

1. 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.

2. 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.

3. 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.

Member Rating: 1

ingredient list

Serves 4

  • 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

Nutritional Information

Per :

Calories 179
Protein 10g
Total Fat 5g
Saturated Fat 1g
Carbs 25g
Choelsterol 0mg
Sodium 302mg
Fiber 5g
Sugar 8g
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Comments

By Sarah S on Oct 07, 2009:
I made these and they are FANTASTIC! I posted about it here: http://ordinaryvegetarian.blogspot.com
By Jami on Oct 26, 2009:
I made these and thought the comdination was horrible with the collard green leaves. I thought the filling was ok until it was combined together.
By Corley on Mar 02, 2010:
My husband and I thought these were wonderful. The collard greens I bought were a little difficult to roll, but did not have a negative affect on the taste.

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