This easy and nutritious wrap showcases smoked tofu, along with a spicy silken tofu spread, in an explosion of flavours that will light up your lunchtime.
1/4 cup (60 mL) reduced-fat vegan mayonnaise
4 oz (115 g) extra-firm light silken tofu
1/2 small garlic clove, crushed
1/8 to 1/4 tsp (0.5 to 1 mL) chipotle chili powder
4 large whole wheat or sprouted wheat tortilla wraps
1/4 to 1/2 cup (60 to 125 mL) fruit chutney (optional)
3 cups (750 mL) baby salad greens
8 oz (225 g) smoked tofu, thinly sliced and cut into slivers
2 cups (500 mL) fresh cantaloupe, peach, nectarine, or mango, thinly sliced
To make Chipotle Cream purée mayonnaise, tofu, garlic, and chipotle powder until very smooth in blender or with stick/immersion blender. Refrigerate in covered jar until ready to use.
When ready to fill wraps, toast each tortilla on one side only in heavy, dry skillet over high heat for a few seconds, just to soften. Remove immediately and toast next tortilla. It takes only a couple of minutes to toast all 4 tortillas.
Spread the untoasted side of each tortilla, almost to edges, with about 3 Tbsp (45 mL) chipotle cream. If using optional chutney, also spread with 1 to 2 Tbsp (15 to 30 mL).
Evenly divide salad greens, slivered smoked tofu, and fruit slices evenly between 4 tortillas, piling them down centre of wrap, leaving about 2 in (5 cm) uncovered on end closest to you. Fold up that end and fold over sides firmly to make a roll that is closed on the bottom and open on top.
Cut roll in half diagonally. You’ll need plenty of napkins!
Each serving contains: 281 calories; 13 g protein; 10 g total fat (0.5 g sat. fat, 0 g trans fat); 36 g carbohydrates; 3 g fibre; 527 mg sodium
source: "Versatile Tofu", alive #356, June 2012
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.