Savoury chickpeas and sweet, tangy mango combine in this unexpectedly delicious wrap.
Pack it up: Assembling this wrap the night before will leave you with a majorly soggy tortilla on your hands. Instead, loosely fold and roll tortillas and place each in an airtight container. With the chickpea salad, divide it among 4 separate containers and top each with a quarter of the spinach. Assemble immediately before eating.
Swap it out: Don’t have chickpeas in your kitchen? Use whatever protein you do have; crumbled firm tofu, tempeh, or even chicken would work just fine.
2 Tbsp (30 mL) plain, 0% milk fat Greek yogourt
1 Tbsp (15 mL) vegan mayonnaise or reduced-fat mayonnaise
1 Tbsp (15 mL) rice vinegar
Juice from 1 lime
1 tsp (5 mL) agave nectar or honey
2 1/2 tsp (12 mL) yellow curry powder
Pinch of cayenne pepper
Pinch of salt
1/3 cup (80 mL) diced red onion
2 green onions, green and white parts, diced
1 cup (250 mL) diced mango
1 - 15 oz (425 g) can chickpeas, drained and rinsed
4 whole grain tortillas
1 cup (250 mL) baby spinach, washed and dried
In medium mixing bowl combine yogourt, mayonnaise, rice vinegar, lime juice, agave, curry powder, cayenne, and salt.
Add red onion, green onion, mango, and chickpeas to curry mixture; stir to combine.
If eating immediately, split mixture among tortillas and top with spinach. Fold in sides of tortilla and roll up tightly. Cut each wrap in half and serve. If eating later, package up components and refrigerate.
Makes 4 wraps.
Each serving contains: 335 calories; 12 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 58 g total carbohydrates (14 g sugars, 9 g fibre); 355 mg sodium
source: "Resolve to Brown Bag It", alive #363, January 2013
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.