recipes & wine pairings

Always vegan.

Collard Wraps

Collard Wraps

Collard leaves are the perfect vehicle for so many tasty fillings. I often see cabbage leaves used in place of tortillas & bread at restaurants as a lower carb/gluten free option which is cool, I guess...but I like the dark leafy stuff so much more. 


Collard leaves are big, durable, and packed with nutrients, making them the ideal wrap when you're craving something nutrient-dense that isn't "just a salad". These wraps are bound to give you a boost of energy and overall healthy feel. They are packed with hummus, sprouts, bell pepper, purple cabbage, carrots, and avocado. I included the recipe for my tahini sauce that I always make (some variation of) with my veggie wraps. Feel free to eat them with or without the dipping sauce- 10/10 would recommend though. 


These wraps are mostly raw, and can be made completely raw by swapping out the hummus for a raw sprouted hummus or even just omitted all together. 

If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs! 


Collard Wraps            

Prep Time: 20 mins   Cook Time: 0 mins  Total Time: 20 mins



·      4 large collard leaves

·      1 cup hummus, choose your favorite! (I used Chipotle Hummus & Beet Hummus)

·      Salt & pepper, to taste

·      1 cup red cabbage (about ¼ of a small cabbage), finely shredded

·      2-3 large carrots, peeled and grated

·      1 red bell pepper, cut into thin strips

·      1 avocado, peeled, sliced, and pit removed  

·      1 cup sprouts, choose your favorite (I used alfalfa)

·      2 tablespoons fresh lemon juice, or to taste


Optional Dipping Sauce:

·      4 tablespoons tahini, smooth peanut butter, or almond butter

·      2 teaspoons pure maple syrup

·      1 tablespoon tamari or soy sauce

·      1 tablespoon lemon juice or apple cider vinegar

·      2 teaspoons red pepper flakes (optional)

·      salt & pepper, to taste

·      filtered water, as needed


1.    To make the sauce, mix all ingredients except the water together into a well-incorporated paste. The mixture will probably tighten up (it always does when I mix tahini and acid like lemon or ACV). Add water a teaspoon at a time until you achieve a dip-able consistency. Set aside.

2.    Cut the hard stem off each collard leaf. Spread ¼ cup of hummus on each leaf, leaving at least a 1 ½-inch border of plain collard leaf. Sprinkle with salt and pepper.

3.    On top of the hummus, arrange the cabbage, carrots, red bell pepper, avocado, and sprouts. Squeeze the fresh lemon juice over each pile of veggies.

4.    To roll the wraps, fold the sides of the leaves inward to cover the veggie mounds and roll away from you, tucking the bottom edge of the leaf into the top, fully closing the veggie mix into the wrap (picture how chipotle rolls their burritos).

5.    Cut your wraps in half diagonally or just eat whole, like a burrito. Serve with dipping sauce, or without!

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