Second, I'm really on a roll with this breaking out of the ho-hums of my daily lunch routine (soup). Last post I made a marinated Kale salad that I wrap in lettuce with hummus/tahini. Today I had a WONDERFUL middle eastern "rice" wrap (thanks to the blog Choosing Raw)! This raw food thing (nothing cooked over 115 degrees to preserve essential enzymes) is really amusing me...not so much for the health benefits anymore, but because the meals are so quick and easy to make (and kinda fun too!). Seriously, I buy the produce, stick them in the food processor...and DONE! Washing the dishes after takes longer than the prep and "cooking."
Swiss Chard Leaves (or Collared Greens) Stuffed with Middle Eastern Rice (yields 8-12 wraps)
For the "Rice"
4 cups cauliflower
1/2 cup pine nuts
1 tbsp agave or a sprinkling of stevia
1/4 tsp salt
1/2 tsp cumin
1/2 tsp cinnamon
1/4 cup raisins
-In a food processor or mixer, process all ingredients, except for the raisins, until finely diced and resembling rice.
For the marinara:
1 very large red or yellow bell pepper, deseeded
3/4 cup cherry or roma tomatoes
1/4 cup sundried tomatoes
1 tbsp olive oil
1/4 tsp salt
generous sprinkling of dried thyme
generous sprinkling of dried oregano
1/4 cup fresh basil
stevia to taste
- Blend all ingredients in a high speed blender or food processor until think and smooth.
-To assemble wraps: cut each leave in half and remove the thickest part of the stem. place 2-3 tbsp rice mixture about one inch from the bottom of the leaf and roll the wrap. After you've created your wrap, top with a generous amount of the raw marinara sauce!