Monday, October 1, 2012

Today is World Vegetarian Day!

October is Vegetarian Awareness Month.  I will acknowledge this by posting a vegetarian dish or restaurant experience every day until November 1st (which begins World Vegan Month).   I am going to start with a simple lunch I call the 10 minute wrap. This is a hummus and vegetable filled wrap which is both nutritious and filling.  I usually make it when pressed for time but want a healthy and tasty lunch.  Although it takes about 10 minutes to grill the vegetables and assemble the wrap its more like a 15 minute wrap when you include washing all of the produce and cleaning up afterwards.  This is a very flexible wrap and many different combinations of vegetables, spreads and seasonings can be used. I decided to use this combination because kale is in season here in the Northeast and I found some tender baby kale at the market which is great for eating raw.

Whole wheat wrap
1 Carrot
1 Zucchini
2 cups of fresh kale
homemade or store bought hummus
flaxseed oil
pickled peppers


Sliced vegetables

Cook in a skillet lightly coated with olive oil until golden brown. Add salt, pepper, or any seasoning you like

      Let vegetables cool a bit while you spread the hummus on the wrap 

Start building your wrap layer by layer

The final touch is a large handful of baby kale and a sprinkle of flaxseed oil


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