Published on
July 21, 2010 in
Gluten Free, Healthy Fare, Vegan Recipes and Vegetarian Entrees.
Tags: avocado hummus, avocado recipes, california wraps, chard wraps, hummus, hummus recipes, hummus wraps, Swiss chard, wraps.
I do believe I’ve finally hit the summer wrap jackpot. I love wraps of all kinds, and have lately been infatuated with the Alchemy Wrap using teff, but as the days get hotter and the produce gets more plentiful, I’ve been craving something lighter still. I think I’ve devised a winning combination: my California Rainbow Chard Wrap, using hummus made with avocado and a touch of coconut oil, sprouts, grated carrot, marinated artichoke hearts, and topped with toasted pine nuts. Continue reading ‘California Rainbow Chard Wraps’
Published on
September 27, 2009 in
Appetizers, Entrees, Healthy Fare, Side Dishes and Vegetarian Entrees.
Tags: cream soup, low carb, low glycemic, soup, spinach, summer vegetables, Swiss chard, zucchini.
Fall is upon us and the end-of-summer bounty must be used! Now!!! Continue reading ‘End-of-Season Cream of Summer Soup’
Published on
September 7, 2009 in
Appetizers, Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes and Vegetarian Entrees.
Tags: low carb, low glycemic, peanut dressing, peanut sauce, salad recipe, spinach, Swiss chard, Thai recipes, wilted salad.
It’s strange. I don’t like peanut butter, but a good spicy Thai peanut sauce is one of my favorite things. I love it drizzled on just about everything. I had trouble making good peanut sauce until it finally dawned on me: to have really good Thai peanut sauce, you must start with really good peanut butter. It was one of those “Duh” moments for me! So, forget the popular brands and go for the good stuff for this recipe. It is a little more expensive, but you only use a little and it is well worth it. I like the all-natural kind that says “dark roasted” on the label, and only has two ingredients: salt and peanuts. I made this recipe with the idea of serving it cold on salads, so it is more like a vinaigrette than a sauce you would serve warm with chicken.
With a garden full our second crop of of spinach and Swiss chard, I have plenty of dark greens to spare, and they are a perfect match with peanuts, it turns out! I very lightly and briefly sauteed some rough chopped spinach for less than a minute until it just barely started to wilt. You could also blanch it quickly in boiling water. I then drained it and drizzled it with my Thai peanut sauce recipe, and sprinkled with some diced roasted peanuts. Wow! Such an explosion of flavors!
This peanut sauce is so delicious I just want to sit and eat it with a spoon!
Continue reading ‘My Salad Days: Spicy Thai Peanut Drizzled Wilted Spinach’
