Trying a beet green 'inside-out roll-up' (Little Locavores, 7-5-09)
THANK YOU to Cole, Zach and Delaney, and all volunteer tasters last Sunday. :^)
REMINDER: Find me and the Little Locavores every Sunday at 9.30am, 10.30am, 11.30am at the Mpls Farmers’ Market cafe /Demo and Info Booth area, off north Lyndale Ave, on the northwest corner. That’s next to the coffee/soda stand , near office & restrooms and past the Roast Corn stand.
My multi-talented artist friend Brad Dahlgaard came over last night to photograph a meal I prepared. Soon, you will see these mouthwatering images on this site (say, to replace that template “misty fall river” scene up there.)
As examples of the kinds of whole foods salads that I specialize in, I made:
Cold Buckwheat Noodle Salad and Kamut Salad [Check out the gorgeous photos!]
I also prepared small Raw Greens wraps, Korean BBQ style. This is a great way to enjoy the greens while we got ’em.
Last Sun the kids and I made easy green roll-ups with bits of bread only. Last nite I grilled thin beef slices, chicken breast and firm tofu marinated/basted with Korean bulgolgi sauce (sweet & salty, like teriyaki). We wrapped these in a variety of raw leaves including beet leaves, young collard leaves, lettuce, baby mustard greens. Sliced cukes, scallions, garlic and dabs of Korean red pepper paste (like tomato paste) went inside too.
Result is addictive! Intense flavors cooled off by crunchy green vegetables.
You can make green wraps with any well-flavored filling. Falafel, hummus, beans, fajitas, etc. The great thing is that the wraps are quite small and you put only a small chunk of meat or tofu inside, so you end up eating more raw veggies than you would otherwise! Plus they’re fun to make.
High in protein and very low in fat, silken/soft tofu is a wonderful way to make anything creamy, especially those salad dressings and dips we all like. And if it gets us all eating more veggies …. See Recipes for the creamy herb dressing that we made and served last Sunday at the Market’s Little Locavores.
Use as dip or salad dressing with fresh raw vegetables. Substitute for mayonnaise in sandwiches, pasta or potato salads (rocks!). Keeps in refrigerator for 2 wks.
Kid assignment: experiment to see which 2 herbs you like best in this dressing, and which 3 raw veggies you like to dunk in it.
Note: Dairy-free. If you use wheat-free tamari, it’s gluten-free as well. Healthful fats from olive oil and tahini (sesame seeds). More nutritional info coming soon.
One Dish At A Time 