I got my first real taste of a Real Estate crisis this week. We will pull it together and get it all worked out but it was a little overwhelming for about an hour and it has kept me very busy for the last couple of days. Never a dull moment.
This evening Ashley came over and I made an impromptu dinner. There was some fantastic cherry ice cream made as well but in a moment of potatohead-ness I forgot to take a picture. Take my work, it was fantastic.
Chic pea and Creamy Broccoli Wrap
the chic peas
30 oz of chic peas
1 tablespoon of red onion (sliced)
1 tablespoon of oil
1 teaspoon of ground black pepper
1 teaspoon of jalapeno pepper (chopped)
In a saute pan, heat the oil on low heat and add the onion and jalapeno. Cook until the onion softens. Once the onion is soft, add the chic peas and increase the heat to med-low. Cook for about 10-12 minutes and stir often so the chic peas can begin to brown on all sides. Once the chic peas are done, set aside.
1 1/2 cup of vegan mayonnaise
1 cup of broccoli
2/3 cup of nutritional yeast
1 tablespoon soy milk
1 tablespoon of soy sauce
1/2 tablespoon of mustard
1/2 teaspoon of crushed red pepper
Combine all ingredients in a blender and puree until smooth. If the dressing is to thick, add slightly more soy milk and continue to blend.
2 tomatoes (cubed)
1 cucumber (sliced)
1 cup of spinach
the chic peas the dressing
On a plate, take the tortilla and lay it flat. Then add the spinach, 1/2 cup of chic peas, 1/3 cup of dressing, top with cucumber and tomato. Roll it up and serve.
This was another great meal that was light and reminiscent of summer while still being filling and hearty. It was also another meal inspired by the chic pea dish that Ashley made me at work a few weeks ago.