Cilantro Hummus with Spinach and Roasted Red Pepper Wrap

My mom and I were trying to come up with something to make for supper. I knew we had spinach that needed to be used and I remembered seeing a jar of roasted red peppers in the pantry. I really wanted to make a wrap with some marinated tofu, but remembered that last time I made wraps with tofu, I marinated it over night and didn't have time for that. While spinach is full of protein (5g/ 1 cup cooked), in order to fill my dad up I thought we would need more "substance" because he's just not frou-frou like that. He doesn't like hummus, but I asked him if he would try it if I made Cilantro Hummus and he said that he would.


Unfortunately our spinach had already spoiled, so we had to use kale instead. It was ok, but I recommend spinach. Any mild flavored leafy green would work; kale is not that.

Cilantro Hummus

1 can garbanzo beans, drained with liquid reserved
1-2 cloves garlic
handful of cilantro
1 tbsp sesame tahini
1-2 tbsp lemon juice
salt to taste

Put all ingredients in blender and puree until smooth. Add garbanzo liquid as needed during blending. Hummus should be thick, but spreadable. Salt to taste and add more lemon juice if needed.

Spinach and Red Pepper Wrap

1 whole wheat tortilla
handful of fresh spinach
1/2 roasted red pepper from jar
3 tbsp cilantro hummus

Wrap. And enjoy. :)

Kale and Cranberry Salad

I made this simple kale salad to pair with my Black Bean and Potato Soup. I first had something similar to this at a friend's house last year and made it myself not long after that and then again tonight, but with variations. I typically only make enough to eat at that meal because I think it's best served fresh.

I'm not really giving measurements here because this is something you'll have to adjust to suit your tastes and needs.

Kale and Cranberry Salad
with Lemon-Olive Oil Dressing

Kale
Craisins
Toasted sliced almonds

Lemon-Olive Oil Dressing

Lemon juice
Olive oil
garlic powder
sea salt
cracked pepper
greek seasoning spice mix


I do about a 5:1 ratio with the lemon juice: olive oil. I add just enough water to make it more palatable. I season to taste and shake well.

Cut kale into small pieces, add dressing and massage greens gently until they darken and soften. Add craisins and let chill in refrigerator for about 15 minutes. Add toasted almonds immediately before serving.