1/2 cup lite sour cream
1 tablespoon lite mayo
1 tablespoon agave nectar
1 canned chipotle pepper (in adobo sauce)
1 teaspoon adobo sauce (from the can)
1/4 teaspoon salt
Use a blender, tiny food processor or immersion (stick) blender and whiz everything together until smooth. Makes enough for 6 burritos.
6 large collard greens or 12 medium size
3 cups shredded carrots
4 cups alfalfa sprouts (or any sprout you fancy)
2 cups vegan cheese (store bought or homemade)
12 green onions, sliced thin
1) Make the sauce.
2) Bring a huge pot of salted water to boil. If you want to make the burrito raw, or don’t have time, skip this step (it simply makes the burritos easier to roll and a prettier, brighter green color). One at a time, hold the collard green by the stem and drip it into the boiling water for about 3 seconds (seconds not minutes). Remove and continue with the rest. When you are done, cut out only the fattest, toughest part of the stem. All this can be done ahead and held in the fridge. Now boil a bunch of whole-grain elbow macaroni in there for mac and cheese, ‘cuz your 4 year old probably won’t be jonsing for one of your raw burritos.
3) Lay the collard green on a flat surface that you wouldn’t mind eating off of (not that you’re going to do that). If you are using 2 smaller greens, invert one over the other, as seen below:
4) Layer lengthwise in this order: Cheese, carrots, sauce, green onions, sprouts. Fold the ends over and roll it up tightly, just like a meat, cheese, bean burrito. Eat immediately, or wrap tightly in plastic wrap and hold in the fridge for up to 4 hours.