Recipe: Veggie Wraps

As promised, here is a recipe using the bean spread from the post published on July 1st. 

By omitting the cheese and using the right tortillas, this recipe can also very easily be made vegan. If you don't swing that way, it's at least vegetarian.

P.S. By now, you probably all think I'm a vegan. I am not. Nor am I a vegetarian. I do, however, live by the idea that humans don't need meat everyday. I also have a lot of vegetarian/vegan friends, and find it easier to start with a veg recipe and then add animal parts/products when desired.

Ingredients:

4 burrito-sized whole wheat tortillas

1 large tomato, thinly sliced

1 medium bell pepper, thinly sliced

½ cup sliced olives

1 small onion, thinly sliced

2 cups leafy greens, any kind you like

1/4 cup grated Parmesan cheese

4 tsp balsamic vinegar

Red pepper flakes, to taste

Directions:

Note: You don't need to follow this to a T. Use as much or as little of any ingredient as you like.

1. Start by spreading about 2 to 3 tablespoons of bean spread on a tortilla. 

2. Place 3 slices of tomato on top of the bean spread, followed by 4 to 5 slices of bell pepper.

3. Next, add a layer of onion and sprinkle with red pepper flakes, some Parmesan, and 1 teaspoon balsamic vinegar.

4. Add a 1/4 cup greens and the olives.

5. Roll and enjoy!

Note: 

I made kale chips for the first time. They were so good! I used this recipe, with the addition of lemon juice and red pepper flakes.

I made a delicious discovery when making these wraps. My arugula went bad, so I decided to try beet greens in the wrap, and boy! are fresh beet greens delicious! They're really tender and kind of sweet. I highly recommend trying them in this wrap or in a salad.
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Recipe: Emerald City Bean Spread

 All my best recipes are usually the result of trying to find a way to use up something before it goes to waste. In the case of this bean spread, it was tons of organic basil and an avocado that wasn't quite ripe. This recipe is vegetarian (and can easily be made vegan), full of green goodness, and, to top it all off, delicious! You can use it as a sandwich spread, a filling for wraps, or serve it as a dip at your next Fancy Bean Dip Party... Oh, you haven't heard of those? They're all the rage here in Seattle!

I kid. We have regular, get-as-drunk-as-possible-without-calling-in-sick-in-the-morning parties. Just like everyone else.

 OK, time to be serious.

So there are two variations on this recipe: vegan and vegetarian. The ingredients are as follows.

 VEGETARIAN Ingredients

1 cup dry white beans, soaked overnight

3 cloves garlic

As much Basil as you want and/or have

1/2 medium avocado, cut into chunks
1/4 cup grated Parmesan cheese

1 small zucchini, grated

1 Tbsp Olive Oil

2 Tbsp balsamic vinegar

1 tsp lemon zest

1 Tbsp parsley, fresh or dry

1-2 tsp coarse sea salt

For VEGAN:
Skip the cheese, reduce the olive oil to 1 tsp, and use a whole avocado

Directions:

1. Place the soaked beans in a saucepan with one clove garlic, a dash of salt, and enough water to cover the beans by an inch. Bring to a boil, then reduce heat to medium and cook until tender. Don't let the water boil away! Add more if needed.

2. Once the beans are soft, drain any remaining water and rinse the beans under cold tap water.

3. Throw the beans and all the remaining ingredients into a Cuisinart or blender.

4. Blend until smooth and delicious-looking. Like in the picture below.

 5. With a spoon, do some sampling. Did you add enough salt? Does it need lemon juice or more balsamic? At this juncture, you can be the judge.

6. Serve (or store in the fridge)

Note: This is one of those recipes that tastes even better the next day, so it's prefect for making in advance of a party or when prepping lunches for the coming week.

In the next few days, I will be posting a simple recipe using the bean spread, so keep your eyes peeled!

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