Recipe: Ginger-Miso Yam Wraps

Recipe: Ginger-Miso Yam Wraps

We saw this recipe in the latest ish of Vegetarian Times and had to make it toot sweet. And sweet it is, but with the subtle presence of ginger and a bitch slap to the taste buds courtesy of some cayenne (of which we added a bit extry). Don't even get us started on the fresh crunch of the collards! Shout out to Nitsa for the freshly picked greens from Two Coves Community Gardenin Astoria. Packed full of protein, with the help of edamame and tofu (and even a lil' PB), these wraps are healthfully delicious.

Whistle While You Work: I opted for Radiohead because by the time I started cooking the skies were overcast. I was feeling pretty mellow, in a content way.

Ingredients
2 small yams
2 Tbs. white miso paste
1 Tbs. smooth peanut butter
2 Tbs. finely chopped shallot (I actually opted for green onions)
1 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 cup frozen shelled edamame
1/4 tspn. cayenne pepper
6 oz. firm silken tofu, crumbled (1 cup)
2 Tbs. chopped cilantro
8 collard green leaves, stems removed (sub kale, rice paper, etc.)

Directions
1. Preheat oven to 400°. Cut thin slice off both ends of yeams, 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 lead. Roll bottom edge over mixture; tuck in sides. Roll up to top edge. Place seam-side down and repeat with remaining ingredients.

Nutrition
Serving: 2 rolls
Servings per recipe: 4
Calories: 179
Total Fat: 5g (1g sat. fat)
Sodium: 320mg
Carbohydrate: 25g
Fiber: 5g
Sugar: 8g
Protein: 10g