Fairly mild in flavour and sturdy enough to hold plenty of fillings, collard greens are a fresh alternative to flour-based wraps. Roll them up with this verdant hummus and protein-packed chicken and you’ve got a hand-held midday meal that will be the star of the office. If you have some microgreens on hand, go ahead and toss those into the fold. For a vegetarian dish, swap out the chicken for slices of smoked tofu.
Soaking and cooking dry chickpeas with baking soda helps break down the chickpeas for the creamiest hummus imaginable. The extra step of heating the greens briefly helps the hummus retain its brilliant green hue.
Cover chickpeas and 1/2 tsp (2 mL) baking soda with 2 in (5 cm) water and soak overnight. Drain chickpeas and place in saucepan with 1/2 tsp (2 mL) baking soda and enough water to cover by 2 in (5 cm). Simmer until chickpeas are very tender, about 25 minutes. Drain and set chickpeas aside to cool.
In steamer basket set over 1/2 in (1.25 cm) water, place arugula and parsley. Bring water to a boil and steam greens, covered, for 2 minutes, or until bright green. Alternatively, place greens in a pot of boiling water until bright green, about 30 seconds, and drain well.
In food processor container, place chickpeas, greens, olive oil, tahini, garlic, lemon juice, and salt, and blend until smooth.
To prepare wraps, cut off the firm white stalks of collards. With sharp knife, fillet off the thickest parts of the remaining stalks that run down the backside of the leaves. Place 2 collard leaves head to foot (stalks at opposite ends) and partially overlap the leaves. Apply some of the hummus down the bottom third of greens and then top with chicken, carrot, and roasted red pepper. Tightly roll leaves beginning from the bottom, tucking in sides as you go. Cut in half on a bias to serve. Repeat with remaining ingredients.
This recipe is part of the The Green Party collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.