As the New Year kicks off and all the festive eating is behind us, I’d like to share a fresh and clean recipe inspiration with you. If you read my Blogging Goals for 2013, you’ll see that one thing I’m aiming to do this year is publish more plant based meals on the blog, after being inspired by Forks Over Knives.
I really enjoyed this meal as a lunch option, and it was easy to transport the various components to work, and assemble it there. It does require a little preparation, but all the steps are supremely easy. And because I love variety, this is a fabulous non-sandwich lunch option that is perfect for summer.
I hope you might give a whirl too…
This recipe has 3 segments to it, a Coriander Pesto, some marinated Mushrooms and some brown rice, all combined together in lettuce to make a fresh yet hearty lunch wrap.
Adapted from Forks Over Knives The Cookbook Spicy Cilantro Pesto.
2 cups of Coriander* or your herb of choice
¼ cup sunflower seeds, toasted
1 green chilli, roughly chopped
3 cloves garlic
zest & juice of 1 lime
1 package silken tofu, drained
salt & pepper
*Depending on where you’re from in the globe, you may use the herb name Cilantro or Coriander which are the same herb.
Combine all ingredients in a food processor and blitz to form a puree. Taste the pesto and season with salt and pepper as needed. Store in an airtight container in the fridge until needed.
P.S. When I made this pesto I noticed that the top browned off after the first couple of days. This probably has to do with the tofu – it didn’t bother me, and the colour was green again after stirring through. If you are concerned about this – make a smaller quantity or don’t retain the pesto past about 3 days.
Tamari Grilled Mushrooms
Adapted from Forks Over Knives The Cookbook Grilled Portobello Mushrooms.
3 tablespoons tamari
3 tablespoons brown rice syrup
3 cloves garlic, crushed
1 teaspoon ginger, grated
black pepper, to taste
4 large Portobello mushrooms
In a small bowl combine the tarmari, rice syrup, garlic, ginger and pepper. Mix well.
Remove the stems from the mushrooms, and place stem side up on a plate.
Pour the marinade over the mushrooms and marinate for an hour.
Heat a griddle pan. Drain excess marinade from the mushrooms and grill each side for about 3 minutes, brushing with extra marinade.
Remove from the heat and allow to cool, then slice up ready to use in the Lettuce Wraps
Pesto & Mushroom Lettuce Wraps
Adapted from Forks Over Knives The Cookbook Portobello Wraps
Approximate quantities to make 1 wrap – you may like to adjust these up or down according to your preferences. You can also change up the type of Lettuce according to what is readily available near you.
1 tablespoon Coriander Pesto
¼ cup cooked brown rice
½ Tahini Grilled Mushroom, sliced
1 Cos Lettuce Leaf
Spread 1 tablespoon of Pesto on each lettuce leaf
Add the brown rice, and top with the grilled mushrooms. Roll the lettuce leaf up into a parcel and eat!
P.S. This could be great with Kale as well.
Did you enjoy this article?