Thursday, April 7, 2011

Exotic eatin'.

Ever heard of chimichurri? I didn't. Until today.

And then I decided to make it.

And then I decided to make an elaborate dinner for not only myself but also for Deepa.

It was enjoyed by all.

Whole Wheat Wraps with Pan-Fried Tofu and Chimichurri

Chimichurri Sauce

  • 1 cup chopped cilantro
  • 3 cloves garlic
  • 2 1/2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon oregano
  • 1/2 tablespoon cumin seeds
  • crushed red pepper
  • salt

Combine all ingredients in a food processor. Blend.

Super easy. And it smells delicious (even ask Deepa--she was raving about the smell of it!).

Whole Wheat Wraps

Makes 3 large wraps.

  • 1/2 block tofu
  • 1/8 cup vegetable oil
  • 1/2 avocado
  • 1/2 tablespoon olive oil
  • chimichurri
  • spanish rice
  • 2 large kale leaves
  • 1 cup spinach
  • 1/4 cup frozen corn
  • 2% shredded cheese
  • salsa

Chop the tofu. Heat the vegetable oil in a small pot and add the tofu. Pan fry until crispy and set aside.

In another small pot, saute kale, spinach, and corn with olive oil. Season with salt and set aside.

Assemble the wrap with the following layers: rice, kale mixture, tofu, chimichurri, avocado, cheese, and salsa. 

Warning: this is extremely filling.

And large. So large that it will likely fall apart while you eat it.

Just can't get enough of those avocados!

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