This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. If you dont have collard greens or dont like their assertive bite when raw, you could also use regular whole wheat wraps. The miso-carrot spread is divine!
This makes a great vegan or vegetarian sandwich filling for back-to-school lunchboxes or in your backpack during a picturesque Vermont fall hike (just include a coldpack). You can substitute the mayonnaise for your favorite vegan variety and substitute favorite herbs from your garden for the tarragon. Not interested in a sandwich? Put a scoop atop some greens instead (maybe with an heirloom tomato slice or two on the side).