First things first!
Announcing the winner of Cheryl Sternman Rule's book, "Ripe".
drumroll please....
THE WINNER IS SOFIA!
Thanks to everyone for entering!
BEAN AND VEGGIE WRAPS WITH CREAMY
ITALIAN DIP
This is a fun and hearty wrap
for a quick dinner on the go. Make
extras to pack in your lunch for the next day or bring them out for a
picnic! If mushrooms aren’t your
thing, replace them with zucchini or even eggplant.
Makes
4 servings
4 whole
wheat tortillas (at least 6”-8” in
diameter)
1 Tb.
Extra-virgin olive oil
2 C.
shitake mushrooms, sliced
½ of a
medium sized red onions, thinly sliced
1 (~15oz) can
black beans, drained and rinsed
½ tsp. sea
salt
¼ tsp.
ground black pepper
4 C. fresh
spinach leaves
½ C.
shredded carrots
1 C. Creamy
Italian Dip (see recipe below)
1. Heat oil in
a medium sized sauté pan or skillet over medium heat. Add onions and mushrooms, cooking and stirring for about 4
minutes or until onions are crisp-tender.
2. Stir in
beans, salt and pepper. Then add
spinach, stirring until the leaves wilt down a bit.
Remove from heat and set aside while you make the Creamy Italian Dip.
Remove from heat and set aside while you make the Creamy Italian Dip.
3. Warm the
tortillas in the microwave or low heat oven (~200F).
4. Slather
each tortilla with 1-2 tablespoons of the Creamy Italian Dip.
5. Divide the
bean mixture among the tortillas in the center. Fold ends in, then roll tightly and slice in half
diagonally. Use remaining Creamy
Italian Dip to dip the tortilla wrap into.
CREAMY ITALIAN DIP
Try this easy creamy dressing or
dip over a salad or use it to dip raw veggie sticks.
Makes
1 cup
1/3 C.
extra-virgin olive oil
2 Tb. Red
wine vinegar
1 Tb.
Balsamic vinegar
1 Tb. Dijon
mustard
1 tsp.
dried basil, crushed
1/4 tsp. sea
salt
¼ tsp.
agave nectar (or use sugar)
¼ tsp.
ground black pepper
1 small
garlic clove, minced
4 oz. soft
tofu, drained
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