Thursday, June 11, 2009

It's A Wrap!

Wraps and pita's have to be one of our favorite summer time lunches or light suppers, as both can be made without the hot oven on ,and because most ingredients are fresh, they are cool!

Like a pita, you can add just about anything you like to a wrap and get creative with combinations or theme.

I made this one today:

First I chopped up some fresh veggies(green and red peppers, spinach, red onions, tomatoes, and some shredded cheddar:

Meanwhile I was preparing a new batch of Tamari Roasted Chickpeas(link to recipe a few posts down)These are great on just about anything, and add some protein!

To prepare I spread a couple of tablespoons of cream cheese. You can use any kind you like, today I used my favorite onion and chives flavored.

I then layer all the other ingredients onto the cream cheese:

Roll up tightly and cut in half. Enjoy right away, or wrap in plastic wrap and store in fridge or lunch box until ready to enjoy.These make a nice on the go meal as they can be ate on the run. We take these on our hikes often. You can skip the cream cheese and add a salad dressing of your choice. With the chickpeas, Annies Asian Sesame Dressing goes quite well. I wouldn't recommend dressing if you're making these to eat later as they will get soggy, where with the cream cheese, they stay nice all day.

Monday, June 8, 2009

Tamari Roasted Chickpeas!

I found a link on the web of this GREAT recipe, by the author herself. I have posted about these many times here before. These are great on top of salads, soups, in wraps or just to eat plain. Even my picky eaters will eat these like candy. We take them on hikes, and our hiking buddies all love them too!

Go HERE for the recipe and be sure to try them soon! You'll have to scroll down a ways to find them.

Friday, June 5, 2009

Stuffed Pitas

Need a quick meal without heating the kitchen on these hot summer days?(of course it's cold and rainy where I'm at, in JUNE!) Stuffed pitas are the answer!

Get creative and play around a little with your own preferences and likes. Two of my favorites:

Greek I make a dressing in the blender by mixing:

3/4 cup olive oil
juice from one squeezed lemon
1 tablespoon dried oregano
2 cloves garlic crushed
1/2 tablespoons dried basil
salt and pepper to taste
2 1/2 tablespoons balsamic vinegar
3 tablespoons Parmesan cheese
2 tsp sugar
I then warm each pita in the microwave for about 30 seconds(I use whole pitas vs. the already split ones. Then I cut about an inch or two off the top and layer in some lettuce(I like green leaf) cucumbers diced, tomatoes diced, kalamata olives pitted and split(about four whole making 8 halves) marinated artichoke hearts, a handful or so of garbanzos for protein, then I pour the dressing on(about 2-3 tablespoons per pita) and top with a little feta cheese. YUM!

I also do an Asian inspired pita, warming and cutting the pita as described above and layering in lettuce, sprouts(bean and alfalfa) tomatoes, shredded carrots, cabbage and the secret to making these really great is Tamari Roasted Chickpeas(recipe from Eat Cook and Be Vegan) then I top with Annies Asian Sesame Salad Dressing.

These are great to take on the go for hiking or picnics or those days you will be on the road. Just save your dressing in a separate container, and perhaps items like tomatoes that may make your pita soggy.

There are dozens of more ways to customize your pitas, you can do egg salad, Italian mixtures and more, have fun and enjoy!