Thursday, June 16, 2011

Chipotle Coconut Wrap with Avocado and Sunflower Seeds PLUS a Brilliant Chickpea Secret

The possibilities are endless when it comes to wraps. Whatever youre in the mood for, toss it in, wrap it up, and (if your feeling adventurous) pop it in a panini press to make it no less than gourmet deliciousness. Quick, easy, who can complain?

Ive been know to put all kinds of strange treats inside a GF brown rice wrap and call it a lunch. Today was no different and the flavours created a crunchy, creamy, spicy, meal that I honestly couldnt improve on. (Well, maybe with some melty Daiya cheese...)

Chipotle Coconut Wrap with Avocado and Sunflower Seeds

1 GF brown rice wrap (Food for Life)
1-2 thin slices vidalia onion
1/8 med. avocado (1-2T)
2t sprouted/dehydrated sunflower seeds
2t flaked toasted coconut OR 1/2T toasted coconut shreds (unsweetened)
1-2T (or more!) daiya or other vegan cheese

1/3c. canned or **home cooked** chickpeas
1/4t olive oil (or coconut oil!)
2T canned coconut milk
2t nutritional yeast
season to taste with salt, pepper, chipotle pepper powder, garlic, and a touch of cinnamon

Heat pan over medium high and add chickpeas and oil. Cook until they brown up.
Turn heat down to medium low and add coconut milk and spices to taste and stir for 30-60 seconds or so until the liquid becomes thicker. Remove from heat and stir in yeast.
TO ASSEMBLE WRAP: Mash avocado in the center of the wrap, top with chickpea mixture and remaining ingredients. Wrap and toast in a panini press or (if you dont have a press) in the oven or stovetop.

NOW... are you ready? I mentioned an ingenious secret, did I not??

(Im preparing to make myself look really stupid if Im the only one who just figured this out...)

Chickpeas. I thought I was doomed buying them in cans for the rest of eternity. It was just IMPOSSIBLE to get that same creamy texture, the soft delicious chickpea that comes from a can. I all but gave up on cooking them at home. I mean, really. Who wants chickpeas that are hard? They dont mash, they wont puree right, theyre just all wrong. No matter how long I soaked them, how long I cooked them- nothing mattered. All I could produce was hard unwanted peas that ruined the enjoyment of eating one of my favourite foods.


I came across some information a few days ago that changed my life. And here's the secret..


Seriously! If you add baking soda to the dry chickpeas, cover them with water to soak overnight, and drain them before cooking- you will have PERFECT soft, creamy chickpeas in 45 minutes on the stovetop. Just like canned!

Excuse my (possibly) excessive excitement about this discovery but its pretty amazing if I do say so myself.

1 comment:

VegSpinz said...

Interesting! I never knew that about chickpeas, although I like mine either way. I will try this method- thanks for the info! :)