Why wait until Tuesday to break out the tacos?! This innovative recipe from our favorite Oregonian farmer Andrea Bemis of Dishing Up The Dirt is the ultimate in vegan, gluten-free, raw fiesta food: collard green wraps, aka farm "tacos" using her over-abundance of greens as taco shells... We grow a lot of collard greens at our farm. In the cooler months I love cooking them down and adding them to soups, pasta dishes and curries. However, in the late spring and early summer my favorite way to enjoy this superfood is eat it raw and stuff it with my favorite fillings. Collard greens are not super bitter (contrary to popular belief) and have a lovely texture which makes them great when used as a taco shell! This recipe for chickpea and avocado raw tacos with tahini sauce is one of my all time favorites this time of the year. So the next time your strolling through the farmers market pick up a bunch of collards and head straight home to you kitchen and whip these up!
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