Roasted Capsicum Hommus Wrap

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Don’t fall over sideways! Yes, I’m posting for the second time within two days. It would probably help you understand if I explain two things. Firstly, I’ve sprained my foot so have been couch ridden for a week and likely to continue to be so for at least another week. I don’t think there is a cooking blog I haven’t read this week, so naturally my thoughts turned to my little blog! Secondly, my husband has got himself a new toy – a motorbike. So weekends that were previously filled with entertaining him now find me alone on the computer while he goes for a ride with his mates. I can’t complain, really. It’s actually nice to get a little ‘me’ time on the weekend.

So as you can see from the image above, I’ve been getting heavily into watermelon lately! Weather here definitely heated up and it got up to 43 degrees Celsius here on Wednesday! Was a good day to be inside with the air conditioning of full blast! So it’ been the perfect weather to be eating summer fruits. I’m pretty much eating a quarter of a watermelon and a mango everyday. That is my idea of heaven!

Also, because I’m currently couch bound, I’m trying to be ultra careful about what I eat since I’m limited to a Pilates DVD for exercise. It’s been hard because I’ve really been getting into my running and now I’ve been recommended not to run for a month by the doctor! 😦 On the upside, it’s given me a new appreciation for things like yoga and Pilates. I always felt to uncoordinated to go to classes and the few times I did go, I found it a little boring. I’m now seriously considering signing up with the local yoga studio and continuing to practice it at least once a week, even when I’m back up and running (forgive the pun!).

Anyway, enough about me. I wanted to share a little recipe that I have been pretty much eating everyday for lunch this week. My husband loves the hommus I make in the Vitamix, so this week I thought I might mix it up a little bit and add roasted capsicums. Nothing new or particularly ground breaking, I know, but WOW! I will definitely be rotating this regularly through my repertoire now!

Roasted Capsicum Hommus (makes a LOT! About 20 serves)
adapted from the Vitamix recipe

2 cans chickpeas, 1 drained & 1 with liquid
1/4 cup raw sesame seeds
1/4 cup lemon juice
2 garlic cloves
1 – 1 1/2 teaspoons cumin
2 large red capsicums

Pre-set grill to high. Core the capsicums, remove all seeds and membrane and cut into quarters. Lay on a large baking tray and press down with you hand so they lay flat. Once grill is hot enough, play tray directly under the element but not touching. Let char until skins are blistered and blackened (You may want to have your overhead fan on!). Once ready, place capsicum in a bowl and cover with cling-wrap. This will help ‘steam’ the capsicum skins and make them easier to remove. Once cool enough to touch, remove skins.

Place capsicum flesh, along with all other ingredients in a high-speed blender.* Blend until smooth, scraping down the sides when required.

To serve, try dusting it with a little smoked paprika.

* I recommend a high-speed blender, like Vitamix. If you don’t have one, a food processor should work fine.

While this hommus is beautiful just as a dip, I love it in wraps! It makes a great, creamy and satisfying filling.

Roasted Capsicum Hommus Wrap (serves 1)

1 gluten-free wrap or tortilla
1/4 cup of Roasted Capsicum Hommus
2 small falafel, crumbled (I used the Yumi’s brand)
1/4 a red capsicum, sliced
1/2 an avocado, sliced (I usually weigh it, about 50 grams)
Shredded basil (optional)
1-2 handfuls of baby spinach
Vegan mayonnaise (also optional)

Spread the hommus down the centre of the wrap, stopping about a good inch from the bottom. Top with crumbled falafel, red capsicum, avocado and basil.

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Top with as much baby spinach as you can cram into the wrap (I like lots!).

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Fold up the bottom, then bring the two sides together to enclose the wrap. I got a bit carried away with my fillings and had great difficulty wrapping the sides together! So I had to take a picture of me holding the wrap as if I’d let go, it would have fallen apart!

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Voilà! You have a healthy, tasty and satisfying lunch. Try not to be like me and make a total mess of yourself whilst eating! To balance out the meal, finish it off with a piece of fruit, like a mango, because mangos are awesome!

So what vegan/vegetarian fillings do you like in your wraps? I’m always looking for ideas!

Stay awesome x

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Organising myself and a Salad

Good afternoon! It’s a beautiful day here in South Australia today and I have spent most of it sitting out the back, enjoying the sunshine. I’ve been organising my personal recipe collection/book which I’ve been meaning to do for about six months now!

You see, I am one of those people who are guilty of collecting recipes on bits of notepaper, ripped out of magazines or whole pages scrawled out by me from my favourite vegan or raw blogs. This pile has been slowly growing and I’ve been finding it harder to locate recipes quickly because of the mass. So I’ve been on the hunt for a lined notebook with an elastic page holder and finally bought one about a month ago. So today was organisation day!

Flicking through the piles, I found a salad dressing I’d copied down from Carrie on Vegan, which I read on a regular basis! It was for her Creamy Hummus Dressing (or hommus, as I’ve always spelt it!) which I has scribbled down, but never made! As I had most the ingredients on hand and was craving a big salad for lunch, I whipped up a batch!

This is how I served it, with a baby cos lettuce, radishes, red capsicum, Lebanese cucumber, alfalfa sprouts, raw corn kernels and avocado:

And then I mixed it all up so it didn’t look quite so pretty:

It was so yummy and a nice, substantial lunch! I love hommus and often make my own in the Vitamix, so I really loved this dressing. Only change I made was I didn’t have any non-dairy milk, so I just added water in its place and it was still beautiful!

For those of you who haven’t tried raw corn kernels, try them! I actually thought they were inedible raw until I did Ani Phyo’s 15-Day Fat Blast which often included them in salads.

Another thing I love about Carrie’s site is that she is an advocate of the Dr Fuhrman’s Eat to Live Program, which I have been interested in for some time. I still haven’t got around to buying the book, but there is a great page done by Susan at FatFree Vegan (another site I haunt with scary regularity!).

Sorry for all the links. I’m thinking of starting another page with all the resources and recipe pages I have found inspirational in becoming a vegetarian/vegan. Would this interest anyone?

Anyway, enough rambling. Stay awesome x