Photos MAY BE temporarily down due to photobucket probems!! SORRY

Thursday, June 2, 2011

Tu-no Salad Wraps--McDougall


This is wonderful and better for you than tuna--I will have this a lot this summer! You can do half of this too. (I only made 1/2 and it was a good amount for the two of us) From McDougall newsletter

Tu-no Salad Wraps

Chickpeas—aka garbanzo beans—are a perfect plant-based substitute for canned tuna when it comes to creating a healthier version of tuna salad. For this recipe, the Tu-no salad is wrapped in warm corn tortillas and steamed collard leaves.

2 15-oz. cans chickpeas/garbanzo beans
4 ribs celery, diced
½ red onion, diced
2 tablespoons chopped fresh basil (I had only dried so used less--still good!)
¼ cup curly or Italian parsley, chopped
1 avocado, small diced (optional)
½ cup water
½ cup raw, plain cashews
3 tablespoons lemon juice
2 teaspoons apple cider or rice vinegar (I used rice vinegar--milder and better)
1 tablespoon prepared/wet mustard (I had Dijon so used a bit less)
½ teaspoon garlic powder
Salt and Pepper to taste (ME)

1 bunch collard greens
1 package corn tortillas

Place the drained chickpeas into the bowl of your food processor and pulse briefly, just until beans are broken up and sticking together slightly. Scrape this into a large bowl and toss with the celery, onion, basil, parsley and avocado.

Blend the dressing ingredients (water, cashews, lemon juice, vinegar, mustard and garlic powder) in a high-speed blender until smooth. Add this to the bowl of garbanzos and vegetables, and mix thoroughly. Serve in corn tortillas or wrapped in collard green leaves. (To prepare leaves: after washing the leaves and trimming the thick stem end, place each leaf in almost-boiling water for 1 minute to soften; remove and pat dry before filling and wrapping. Tuck or trim ends, then cut in half.

Notes: For a salt-free mustard, look for Westbrae Natural brand. / For salt-free canned beans, look for Eden brand. / Look for corn tortillas that are made with only corn, water and lime as their ingredients.
Preparation: 15 minutes; cooking: just a few minutes for the collard leaves; serves: 6

No comments: