Maybe you have had a prolific garden and want slurp from the cold corpses of your dominion… Or maybe your garden has been stingy and you must obtain outside produce to eviscerate as a warning to your lazy and nulliparous plants…
You must ask yourself: are you the kind of vegetable-obsessed evil overlord who prefers to consume (veggie) flesh while it is uber rare and fresh; or are you the kind who would rather sear the skin from your victims?
Either way, a lovely Gazpacho soup is the perfect summer dish to serve in your creepy banquet hall 😉
3 cups tomato juice/soup
1 medium bell pepper
½ red onion (diced)
3 ripe medium sized tomatoes
3 clove garlic (minced)
1 medium sized cucumber
¼ cup red wine vinegar/kombucha/apple cider vinegar
¼ cup olive oil
¼ tsp salt (or more to taste)
¼ tsp black pepper
*This soup is wonderful with raw veggies or with roasted veggies. I find roasting the peppers and tomatoes and removing the skins eliminates the bitterness associated with these ingredients. Flaying..er.. I mean “peeling” the cucumbers also reduces bitterness. (Remember when we roasted peppers to make the Rainbow Pinwheels? That was fun! Here is the link if you need to review the process.)
Slice the bell pepper (do this after roasting and peeling, if that is your intention), remove seeds and then dice. Place in a large ceramic or glass bowl.
Halve the tomatoes (after roasting and peeling, if applicable) and cut into ¼ inch slices. Add them to the bowl.
Slice the cucumber into thin discs (1/8 inch thick) and add it to the bowl with the other vegetables.
Toss the diced onions, minced garlic, salt and pepper into bowl and gently stir to evenly distribute.
Pour the tomato juice/soup, oil and vinegar over the vegetables. (Remember when Rhonda taught us how to make tomato soup totally from scratch, using a tool that looked like it belonged in a torture chamber? That was Fun! Here is the link if you need to review. If you want to use the cheater … er… “simpler” method, canned or bottled tomato juice can be used in this recipe.)
Place bowl of soup in the refrigerator and allow to chill and “marry” for several hours or overnight.
Serve soup cold and enjoy the shivers it sends down the spines of your dinner guests!
*leftovers can be frozen in ice-trays and simply thawed for easy devouring later.
My casual research of Pho has lead me to understand that “pho” actually refers to the noodles, and not the broth/seasonings. My Sloppy Pho gives a nod to the broth flavors, the typical garnishes, and utilizes vegi-noodles (rather than traditional rice noodles) in an unconventional manner.
There are many gizmos out there for transforming vegetables into “noodles”. Some of them are quite spendy and sturdy, for the serious rawtarians and veg-oodling fanatics. There are also inexpensive “As-Scene-on-TV” devices that do a passable job for the casual vegi-noodle maker. I think it would be really fun to have one of the psycho-serious models, but I am able to make-do with a cheezy hand-held tool I picked up for $8 at a discount retail store.
Without further ado, I give you:
the “Slop” Ingredients
1 cup water
2 star anise pods
4 cardamom pods
1/4 tsp coriander
1/4 tsp cloves
4 cloves garlic (minced)
1/2 Tbs ginger (minced)
1 1/2 cups shiitake mushrooms (chopped)
2 cups portabella mushrooms (chopped)
1/2 cup Thai Basil (packed)
3 jalapeños (seeded and diced)
3 cups red cabbage (chopped)
2 cups Mung bean sprouts
1Tbs psyllium husks
1/4 cup pumpkinseed flour
1/3 cup chia meal
1 ½ cups water
2Tbs lime juice
If you have a tea strainer or a cheesecloth sack, place the star anise, cardamom, and cloves inside. If not, just leave them loose (but you will have to fish them out later.) Put these ingredients and 1 cup water in a saucepan and simmer for 10-5 minutes.
Remove the spices.
Transfer this liquid to a large skillet and add 1 Tbs Quoc Viet Vegetarian Soup base, minced garlic, minced ginger, and mushrooms.
In a separate container, combine chia meal, 1 ½ cups water, 1 Tbs Quoc Viet Vegetarian Soup base and lime juice. Let sit for 15 minutes, stirring every 5 minutes to keep chia from clumping. It should thicken into gelatinous sauce.
During this time cook the mushrooms uncovered on medium heat, until liquid has been absorbed, mushrooms have reduced and are starting to brown.
Add all remaining ingredients to the skillet and gently stir to evenly combine. Cook very briefly, until cabbage and bean sprouts are slightly softened and colors have brightened.
Remove from heat.
The “Noodles” Ingredients:
2 sweet potatoes
1 Tbs Chili Garlic Oil (or regular, boring Olive Oil)
Peel the sweet potatoes and use your preferred vegi-noodle-making-method. Toss “noodles” and oil in a skillet on medium-high heat until sweet potatoes are an al dente texture and bright orange (6-8 minutes.) Remove from heat.
Serve the Sloppy Pho with fresh cilantro, radish pickles and sriracha mayo.
*you can buy pre-fab sriracha mayo or make your own vegan version by blending vegan mayo and sriracha in a 2:1 ratio
My friend Chervyn is so much tech-savvier than me, and she has coached me somewhat through making a spreadsheet of the nutritional value of these components!
You COULD wrap it up in a butter lettuce leaf for a ridiculously flavorful and hearty vegan, low carb treat.
OR serve it on a multi grain bun and make everyone jealous of your Oompa Loompa Lunch!
OR transform your Sweet Potato Noodles into a BUN!!! (recipe below)
Sweet Potato Noodle Bun
I found this recipe for a healthier “ramen bun” and it was like the clouds parted and I heard choirs of preadolescent cherubs singing… it is FanF*ckingTastic. I don’t own what the author is selling (as previously mentioned), but the recipe is so good that I was almost tempted to splurge 😉
I was a little shocked when I tallied up the carbs and calories, so I thought “we can do better than this!”
I made a couple of modifications and I am also providing a vegan option. The flax meal and psyllium not only increase the fiber content, but they allow me to stretch this recipe to make 3 whole buns (6 pieces).
1 large sweet potato
1 tsp garlic powder
2 Tbs flax meal soaked in 4 Tbs water (OR 1 egg + 1 Tbs flax meal + 2 Tbs water)
1 Tbs psyllium husk
2 tsp preferred cooking oil
Peel your sweet potato and use your preferred method of turning it into long, fettuccini-like noodles.
Heat a medium skillet with a teensy bit of oil and toss in the “noodles”. Keep them moving. You are essentially just trying to heat them enough for them to turn bright orange and soften to al dente texture (6-8 minutes). Transfer the “noodles” to a large mixing bowl and remove the skillet from the heat.
Sprinkle the psyllium over the “noodles” and toss to evenly distribute. Pour the gooey flax mixture (or eggy flax mixture) over the “noodles” and gently toss (try not to mush or mangle the sweet potato).
Divide the mixture evenly between 6 ramekins (or equivalent) and gently press down into a flat patty. Place a piece of wax paper or parchment paper over the opening of the ramekin and set a jar or can on top to apply pressure to the sweet-potato-noodle-disc.
Place ramekins in the refrigerator for 15-20 minutes to cool and to “set up.”
After 15-20 minutes, gently turn ramekins onto lightly oiled skillet and remove ramekins (leaving the perfectly formed discs on the skillet). DO NOT CROWD. You need to have room to get a spatula flat beneath them periodically to check their progress. Set burner on medium-low heat.
Once the discs are nicely toasted on one side, carefully flip them over and toast the other side. They need to be a little seared to hold together.
Place them on a cooling rack or on a clean, dry towel to cool.
*If using egg recipe rather than the vegan version, cover the skillet once you are cooking the second side of the discs to ensure the egg gets all the way cooked (this is less crucial in the vegan version).
**these “buns” are a little mushy. They hold together great for the Sloppy Pho sandwich, but once you take a bite, everything is kind of the same texture. If you want them to be more “bread like”, place in the food dehydrator on 130 degrees for a couple of hours, or closely monitor them on the lowest setting in your oven.
*** make sure “buns” are totally cool before storing them in an air-tight container in the fridge.
I have created a handy-dandy chart to compare the different presentations for the Sloppy Pho.
But if you still aren’t satisfied, throw that sh*t in a jar and eat it as a salad! 😉
This dish is hard to describe, hard to name AND hard to write instructions for since I did not attend French culinary academy and I don’t definitively know the names of fancy cuts of veggies! The dish looks and awful-lot like mac-n-cheese… but it tastes more like potato au gratin… and even though it was inspired by Pho and has quite a bit of Quoc Viet Vegetarian Pho Soup Base, it does not taste Asian at all. It really just taste like super southern comfort food… it’s a fantastic head-scratcher! Whatever it is, it is a WONDERFUL companion to the “Sloppy Pho“, or an afternoon snack, or an I-just-got-dumped-and-want-to-pig-out-on-the-couch-but-i-still-want-my-clothes-to-fit indulgence.
1 cup cashews (soaked for 6-12 hrs)
2 cups (additional) water
1/4 cup nutritional yeast
1 Tbs Psyllium husks
1 Tbs Quot Viet Vegetarian Pho Soup Base
1/2 Tbs lime juice
1/4 tsp smoked paprika
Drain the soaking water from the cashews.
Put all ingredients and 2 cups fresh water in the blender and puree until totally smooth.
Heat in a saucepan until thick and cheesy. Remove from heat so it doesn’t scorch.
2 large butternut squash
1 Tbs olive oil
1 Tbs Quot Viet Vegetarian Pho Soup Base
Peel the squash, remove the seeds, and cut into relatively even batonnets (I finally found some useful terms and photos on the Junior Chef’s website. YAY! Hooray for young culinary wizards dumbing it down to my Bachelor of Fine Art Level!)
Toss the batonnets, olive oil, and 1 Tbs pho soup mix in a large skillet and put on medium-high heat for 6-8 minutes, until they are a nice al dente texture.
Pour the “cheese sauce” over the squash and stir the dish until everything is incorporated and heated through. Enjoy! Mwah!
**Update: My butternut squash plants are growing their little ASSES off, but so far I have only had one Squash big enough to eat (though I predict I will be posting a ton of butternut squash recipes in the not-too-distant-future, once the crop comes in). I followed this same recipe but used some big-honkin Japanese Sweet Potato instead and it was also FANTASTICALLY DELICIOUS! (sweet potato required longer cooking time and a bit more water). To sum up, the sauce is spectacular and can be put on just about anything 🙂
I am having so much fun with pickling!
I made some fermented broccoli-slaw that is so strong it will practically make your face collapse in on itself… but I will save that for another post.
These radishes turned out super Pretty in Pink, but with a One-Two Pickled Pho punch! They make even the most mundane of sandwiches transcendent! Unfortunately, I have been unable to calculate the nutritional info for fermented recipes, since magic and bacteria happen and gum up my math. So I say: Enjoy them with Abandon! No Caloric-Calculations means “guilt free”, right? 😉
10 oz fresh radishes
1 ½ Tbs sea salt
1 “spice packet” from Quoc Viet Vegetarian Pho Soup Base
5 star anise pods
4 cardamom pods
4 cloves garlic (peeled and smashed)
1” fresh peeled ginger
½ tsp coriander seeds
½ tsp whole cloves
2 cups purified water
Wash the radishes, trim off the greens and the end of the root. Slice the radishes to the desired thickness (I really loved the result when using the ridged blade of the fancy veggie slicer my brother gave me for my birthday!)
Place the peeled chunk of ginger, coriander seeds and the smashed garlic into the bottom of a clean glass jar and fill with the sliced radishes (leave at least an inch of space to the top)
In a saucepan, bring the purified water, salt, “spice packet”, anise, cardamom and cloves to a simmer, stirring until the salt is fully dissolved. Simmer about 10 minutes and then remove from heat.
Once the water is completely cooled, pour it over the jar of radishes, (leave at least an inch of space from the top).
There are many wonderful fermentation enthusiasts/ authors who have ooooodles more experience and knowledge than myself. However, I have achieved really lovely results with this recipe by:
-Covering the radishes with grape leaves and weighing it down with a glass jar to keep them below the liquid level.
-Securing cheesecloth over the jar to keep pests and particulates out.
-Leaving it on the counter (out of direct sunlight) to do its bubbly fermentation thang for 5-7 days (I like my pickles to be TANGY. Taste them every few days until they reach your preference.)
-Once the radishes have reached their ideal pickliness, secure them with an airtight lid and store in the refrigerator.
* I never experienced mold forming on the surface, but my reading leads me to believe that the mold can just be skimmed off and discarded.
I have really been craving Pho lately. Like… for the past 6 months.
It seems like the strongest cravings always come at really inconvenient times… such as a Tuesday, when the best noodle shop in town is closed. Fortunately, the owner of my local Asian grocery pointed me toward a vegetarian pho soup base that is almost as good as the “real thing”.
However, we have recently entered the time of year where temperatures exceed 100 degrees every day for weeks on end, and though my Pho cravings have not subsided, I am NOT interested in steaming up the whole house to make gallons of glorious soup.
(Enter My Twisted Inspiration)
“Create healthy, summery dishes inspired by Pho flavors and ingredients!!!”
Now, I try very hard not to mention specific products by name, as I don’t want anyone to feel pressured to shop at particular places or spend big bucks on an item when a cheaper item could do the job…
That being said, I’m going to “product name-drop” for this week’s blog because it is SO GOOD and I don’t know a comparable substitute! The magical vegetarian soup base recommended by my favorite Vietnamese grocer and noodle shop owner is: Quot Viet Vegetarian Pho Soup Base.
Unfortunately, my nutritional estimates are even more estimate-y than usual, because the listed ingredients are mysteriously vague (e.g. “spices”). Also, the sources I use for my calculations are very basic and Western in nature, and do not factor in the various medicinal benefits attributed to ingredients traditionally present in Pho: clove, star anise, coriander seed, fennel, cinnamon, black cardamom, ginger, shiitake mushroom and onion. I do the best I can with the tools available.
Before I start a string of super corny Pho Puns, I suggest you check out this fantastically clever and instructive video produced by An Choi Vietnamese Eatery (which I fully intend to patronize next time I’m in New York!
Let’s hear it Pho the Boys!
One Pho the Money, Two Pho the Show!
Spinach dip might just be my favorite thing… I went through a dark time (actually, it was a pretty spectacular time) several months ago where I was working from home, cooking and art-ing my days away.
During this time there were a string of social events where it was appropriate to bring a dish or appetizer. My spinach dip was received with Wild Praise and was subsequently requested for all the following gatherings.
Then began the downward spiral…
I was no longer “socially” Spinach Dipping… I started making it at home as “Appetizer for Dinner” with my Significant Other…
Then I started Spinach Dipping when I had the house to myself or was staying up late or …
Finally, I had to admit there was a problem when I could no longer zip my pants.
I had to quit.
I’d been off the Spinach Dip for about 6 months and was finally back into my “good butt” britches.
However, for the Stepdaughter’s colorful birthday, the Spinach Kale Dip was resurrected. I made a couple of clever alterations to temper the damage. While under close supervision, I was able to enjoyed it in moderation, and I feel fairly secure in my recovery ;-).
IF consumed responsibly, this dip can be enjoyed by health foodies and junk foodies alike.
Just remember that I warned you…
Spinach Kale Dip
(for a large party. Not to be left alone with…)
16oz tub of Sour Cream
16oz greek yogurt
10oz frozen spinach
10oz frozen kale
1 ½ cups mayonnaise
1 package Vegetable dip/soup mix (like Knorr)
1 1oz package ranch dip mix
1 cup chopped green onions
1 cup chopped lotus root (in brine)
Thaw the frozen veggies and squeeze out as much moisture as possible. Combine all ingredients. Chill at least 2 hours to allow the flavors to incorporate.
Dip is delicious on salty, whole grainy crackers, chips, fresh vegetables…
If you are attempting to moderate your carbs (which is a good idea if you get hooked on this dip), you can make low carb chips like this:
Low Carb Stinky Cheese Chips
Combine shredded parmesan and asiago cheeses in a 1:1 ratio.
Make little piles (2 Tbs each) of the cheese mixture on a baking sheet lined with parchment paper. Bake at 350 for 5-8 minutes, until starting to brown at the edges. Allow chips to breathe in the open air until completely cool. If the cheese discs aren’t totally crispy, put them in the dehydrator for several hours, or on the lowest setting in your oven. These are another dangerously addictive food… proceed with caution!
I have received feedback from several sources (including my Standard American Diet significant other) that vegetarian health-foods with familiar, S.A.D. names set an immediate expectation that will likely disappoint a reluctant taste-subject.
For example: my first ever cookbook (Madhur Jaffry’s World Vegetarian) taught me a super-yummy “Black Eyed Pea Pancake” recipe that I have prepared many times. However, it is not-at-all related to the kind of food you would get at a greasy-spoon diner, drown in syrup and nosh with crispy bacon. It is actually more like a flat-bread or wrap, and is excellent for sopping up savory stews/curries or dips. However, for some, the term “pancake” evokes a very rigid expectation that will not be swayed. If I called the dish “not-really-a-tortilla-but-not-quite-falafel” or even “floppy discs” it might meet much less resistance…
Low carb/vegetable based pizza crusts are very popular right now. And with good reason: they are FANTASTIC!!! Cauliflower crust pizzas are getting well-deserved praise, but they aren’t fooling anyone into thinking they are REAL “Pizza-Pizzas”. I enjoy them at my house and I love to prepare them for friends and family, but I recently had an inspiration: mold the “dough” into in fun sizes and shapes for dipping! Great for Parties and fun for kids (as long as you are careful not to use terms like “pizza” or “ch__ken nugget” then people can just enjoy them at face-value).
My first experiments were with cookie cutters. Now, some people have “sweet” and “kid appropriate” cookie cutters, but at my house it’s either zombies or ninjas.
I initially rolled out the “dough” and tried to stamp out the shapes.
Huge. Stupid. Mess.
Then, I wised-up and just filled the cookie cutters one at a time.
Bada-Bing-Bada-Boom: wonderfully twisted “Zombie Nuggets” (that also could pass for a Sasquatch or Chewbacca).
If you have little humans in your house who like to make art projects with their food, there is a ton of potential for decorating with capers, olives, colorful shredded veggies, etc etc.
Since I still had quite a bit of “dough” I decided to see what would happen if I mooshed it into silicon candy molds (unicorn heads, of course). This process was possibly even easier than the cookie cutter method, but you run the risk of them sticking and coming out all mangled.
Half of the Unicorns were given a pinkish hue by adding a bit of red cabbage. Sneaking in other colorful vegetables is another opportunity to make it kid-appealing (as well as more nutritionally diverse.)
There are many options for dips to serve with these “nuggets”, but my favorites are mint chutney or the pumpkin bbq sauce.
1 1/2 -2 heads cauliflower
5-7 cloves garlic (minced)
3 eggs (or substitute 3 Tbs flaxseed meal soaked in 7 Tbs water)
1/3 cup psyllium husks
1/3 cup flaxseed meal
1/3 cup nutritional yeast
3 Tbs minced fresh herb of choice (I prefer basil or green onion)
½ tsp sea salt
½ cup shredded parmesan (or vegan substitute)
1 cup shredded mozzarella (or vegan substitute)
Discard the outer leaves and thoroughly wash your cauliflower. Cut Cauliflower head into quarters and remove the stem. “Rice” the cauliflower by shredding it in a food processor, or by using the largest holes on a box grater (be careful with your fingers!). Cauliflower should end up crumbly and sort-of rice-like. *For this recipe you will need 6 cups of “riced” cauliflower.
Press/strain/drain as much moisture as you can from the cauliflower (you can let it rest in a fine-mesh strainer for a couple of hours, periodically trying to press out some moisture. OR you can spread it out on a clean, dry towel, and press it gently with another clean, dry towel to blot off the moisture. OR you can spread it out on food dehydrator sheets and set on 100-115 degrees for about an hour. I use all of these methods, depending on my mood and available time.)
Combine all ingredients in a large bowel. This is your “dough”.
Now you have options:
I like to designate a portion of the dough as a frozen pizza crust for future use. To do this, I line a 9×16” pan with parchment paper and press 2-2.5 cups of the “dough” into a flat “pizza crust”. I put the pan in the freezer until the dough is totally frozen, then transfer it into a sealed container or freezerbag. This gives me an extra pizza crust that just needs toppings and to be baked at 350 degrees for 45 min-1 hr on a parchment paper lined pan.
You can just make a million fun-shaped-tasty nuggets (which could also be frozen as dough and baked in the future.) Cooking times will depend on the size/shape thickness of your “nuggets”.
* For my zombies, which were approximately ½ inch thick, I baked them on a parchment lined pan in a 350 degree oven for about 40 minutes. They are done when they are just starting to brown at the edges and are springy (NOT STICKY) to the touch.
*For my unicorn heads, baked in a silicon mold (which I greased with a thin layer of coconut oil), I baked 25 minutes at 350 degrees. I removed them from the oven and allowed them to cool about 5 minutes before turning them out of the mold, back onto the baking sheet. Then I returned to the oven for another 5-10 minutes until just browning at the edges and springy (NOT STICKY) to the touch.
It would be very difficult to accurately predict what size shape, and thickness of nuggets each person will make, so I’ve calculated the nutritional value as if this recipe made 10 servings. I also calculated for full-fat, real dairy cheese and eggs, rather than vegan alternatives.
I recently hosted a colorful and light-hearted birthday gathering for my super fun StepDaughter 3. The featured foods had a Rainbow/tropical theme, and were heavy on the refined flour, sugar and food coloring.
In order to keep my sanity, I decided to slip some brightly colored healthy options into the mix.
Vegetarian/Low Carb/Gluten Free Zombie Nuggets! Super Addictive Spinach Kale Dip! Vegetarian or Vegan/Gluten Free/ Low Carb PFLAG Rainbow Pinwheels!
I am a firm believer that a riot of (natural) color on your plate indicates an abundance of nutritional diversity. And it’s so PRETTY!
When we were composing our rainbow-themed menu for the StepDaughter’s birthday, it presented several fun challenges. I was thrilled with the flavor and visual brilliance of this dish, but I feel I should acknowledge: I know there is no true “Blue” in these Rainbow Pinwheels. I have yet to discover any natural edible that is blue, so I chose to let the deep purple kalamata olives be the place-holder for the missing azure element 😉
1/2 cup shredded red cabbage
1/2 cup chopped kalamata olives (purple)
1/2 cup finely chopped Sugar snap peas
2tbsminced Green onion
1 Yellow bell pepper (can use ½ cup pickled banana peppers, if preferred)
½ cup Shredded carrot
1 Red bell pepper
2 cloves garlic
2 Tbs lemon juice
1 Tbs apple cider vinegar/red wine vinegar/kombucha/ginger “bug”
8 ozroom temperature cream cheese (or hummus if you are making vegan pinwheels)
2 Tbs pesto
4 wraps of choice (e.g. whole wheat tortillas, nori sheets, or home-made Gluten-Free, lower carb, high protein wraps [I will provide instructions at the end]. )
Instructions in order of the spectrum:
*if you choose, all filling ingredients can be prepared well-ahead of time and assembled shortly before serving.
** keep all colors separated to maintain their bright, unadulterated hues.
Toss the red cabbage with 1 Tbs lemon AND 1 clove garlic (minced) and set aside for at least 15 minutes to let the colors and flavors intensify. Set aside/store in a separate container so its color does not bleed to other ingredients.
Chop Kalamata olives and drain off the juice.
Finely chop and toss together the sugar snap peas and the green onions.
EITHER roast the yellow pepper to boost flavor and remove the skin OR freeze and then thaw the pepper.
I’m sure there are many ways to roast a pepper, but I have a gas stove, so I just lay the pepper directly on the burner with the flame on med-high.
I periodically turn the pepper so I can evenly “burn” the outside. I’m looking for crisped black spots of skin… I keep turning the pepper so the spots are fairly evenly dispersed. DON’T BURN DOWN THE HOUSE!!!
I then toss the whole pepper into the freezer (or an ice bath) to cool for 10-15 minutes.
Once Pepper is cooled, massage the burned skin off the pepper, remove the seeds and stem and cut into slices.
Toss the shredded carrot with 1 clove garlic (minced), 1 Tbs lemon juice, and 1 Tbs of whichever vinegar or ferment you chose. Set aside in a separate container for at least 15 minutes.
Follow the same steps from the Yellow Pepper. If you are choosing to forgo the roasting; simply remove the stem and seeds, slice the pepper, and allow it to totally freeze… then allow it to totally thaw. This gives it a similar, soft texture as the roasted peppers (but without the sweet, smoky flavor).
Spread your wrap-of-choice out on a clean, dry piece of parchment paper. Spread 2 oz of ROOM TEMPERATURE cream cheese/hummus evenly over the entire wrap, except for about the last inch of the far edge (the filling will smoosh over there during the rolling process.)
You can lay out your pretty colors in any order you want, but I’m a fan of the GLBTQ order. Try to squeeze or blot excess moisture from each ingredient before you lay it out in a line. Use 2 Tbs of each color per wrap. Once all your colors are laid out, give them a gentle pat to settle them into place.
Carefully CAREFULLY pick up the closest edge of the wrap and start to roll away from yourself. Do not rush. If ingredients start to slip or fall out the end, just tuck them back into place. Once you have made one full rotation, smear a thin line of pesto on the top outside edge of the wrap, so as you continue to roll the pesto will act as additional adhesive. Add another line of pesto after another rotation.
Once you have rolled up your beautiful rainbow pinwheels you need to slice them. You may find it is easier if you put the whole wrap in the freezer for a few minutes to “firm up”. Slice pinwheels approximately 1” thick.
This recipe makes four rolls that can be cut into 8-12 pinwheels. (nutritional calculations are per roll = 1/4th of the total recipe)
Gluten-Free Protein Packed Chickpea Flour Wrap
2 cups chickpea flour (aka garbanzo bean flour or Besan)
1/3 cup flax meal
1/3 cup nutritional yeast
1 Tbs garlic powder
¼ tsp sea salt
1.5-2 cups water
Mix all ingredients into a runny batter. Allow to sit for 5-10 minutes. Prepare a COOL griddle/skillet with a thin layer of oil. Divide the batter evenly into 4ths.
To make a rectangular wrap, outline the perimeter with batter and spread the batter inward to fill in the shape evenly. You may want to tap the skillet/griddle to encourage the batter to settle to uniform thickness.
Cook on very low heat. Eventually, the surface of the batter will appear dry and slightly puffy. Test the wrap by attempting to ease a straight-edged spatchula under an edge. When it seems dry, carefully CAREFULLY pry the wrap up, and turn it over on the griddle. Cook on the second side only 5-10 minutes. you want the wrap to remain quite soft and bendable.
Once the wrap is cooked, move it to a paper towel-line- plate to cool, and loosely cover with another towel to retain some warmth, but to prevent it from becoming soggy. Repeat process until all 4 wraps are complete. Roll into pinwheels as soon as possible.