Recipe Directions

You’ll want to prepare the “rawcotta” at least a day ahead. The texture is much better that way. Wash collard leaves and dry. Cut along the the stem on each side. These will be your wraps. Rub with sea salt on both sides and set aside. Mix the rest of the vegetables, Bragg’s aminos and Spike seasoning. Let mixture sit for about 10 minutes to let the aminos soak into the vegetables. Place vegetables on spinach leaves width-wise with a dollop of “rawcotta”.Wrap and enjoy!

Spring Flowerchild's Thoughts

By Spring Flowerchild

So tasty and filling at the same time. These also travel great!

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Thanks rainstorm, I took these to work yesterday and I really felt satisfied. I have to look up that tsatziki sauce, 123.

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These would be good with the tsatziki sauce recipe that I posted, by Rhio. I've been waiting for a good dolmade recipe!

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Oh this looks so wonderful and SO simple! I could totally make this before I head off to work and eat it later.

I have almost all of the ingredients, I'm going shopping and trying this tomorrow!

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