Makes 4 wraps
These hearty wraps are perfect for either lunch or supper. And they can even be made ahead. The combo of a Mexican-style wrap coupled with Korean flavours is a win-win. Plus, it provides gut-healthy kimchi. We’ve chosen black beans for our wrap, but feel free to sub in some cooked shredded chicken or crumbled plain tempeh—it’s all delicioso!
Kimchi is a refrigerated fermented food containing live probiotics. Much like miso or refrigerated sauerkraut, kimchi should be added near the end of cooking, as heating it to over 115 F (46 C) will destroy its gut health benefits.
Kimchi is equally delicious on a burger, and even wrapped into an omelette. Look for kimchi, available in various flavours, in the refrigerated section of your local grocery store. We used a traditionally flavoured kimchi in this recipe—but feel free to explore!
Slightly warm soft tortillas so theyu2019re easier to handle and are less likely to split as you roll them. Place tortilla on work surface and set lettuce leaf off-centre on tortilla. Place 1/4 of the cooked rice just below centre of tortilla. Top with 1/4 of each of the following: black beans, corn, kimchi, cheese, and cilantro.
To shape wraps, using both hands, fold up the bottom flap over filling. Then tuck in one side and tightly roll up, leaving top exposed. Handle gently to avoid tearing. Wrap tightly in parchment or foil and serve as is. Repeat with remaining tortillas.
To serve warm, heat in dry pan over medium-high heat for a few minutes. Or warm in 350 F (180 C) oven for 20 minutes.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
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