Lorna Sass’s vegetarian recipes are fresh and innovative, not health food-y. This vibrant example is adapted from The New Vegan Cookbook. Forest-green packets filled with nubbly grains and nuts are set on a scarlet pool of sweet pepper puree studded with white beans. As you marvel at the leaves’ striking veins and tenderness, you will wonder why collards are not regular wrapping greens. To ready this time-consuming dish, it is best to have cooked grains on hand (they freeze well) and to prepare the sauce in advance.