With the farmers market in full swing I develop new recipes using what is in season (or what on hand in the refrigerator and the garden).
1/2 onion; chopped
2 Tablespoons canola oil
1/3 teaspoon sea salt
1/8 teaspoon turmeric
1/8 teaspoon fresh ground black pepper
3 eggs; beaten
4-6 romaine lettuce leaves (depending on the size)
4-6 slices of Jarlsberg (or your choice) cheese
optional slice of “German Bread” toasted and buttered
Preheat a medium sized pan over medium-low heat. Add oil, onion and sprinkle with the salt. Cover and allow to simmer for 2 minutes. Meanwhile, rinse and pat dry the lettuce leaves. Add the turmeric and black pepper, stir, cover and simmer an additional 2 minutes. Meanwhile, place a slice of cheese on the center of each leaf. Add the beaten eggs to the spiced onions and stir occasionally while cooking as you would for scrambled eggs (stir the eggs as they begin to solidify; continue to stir occasionally so the eggs cook/solidify; once there is no more raw egg they are done). Spoon the egg mixture on top of the cheese lined lettuce leaves, fold the leaf around the filling, lift, bite and enjoy.
Vegan Gluten Free Tortillas
1 cup besan (chick pea flour)
1 teaspoon sea salt
3/4 cups warm water
In a small mixing bowl combine besan and salt. Add half of the water and mix well with a whisk until the mixture is creamy and there are no lumps. Add the remaining water and let rest for at least 20 minutes. Preheat a medium sized heavy frying pan (I like cast iron- nature’s non-stick) over medium high heat. When the pan is hot, add enough olive oil to coat the pan, pour the batter into the pan to cover about 1/2 of the bottom then twirl the pan to coat the bottom with the batter. When the batter is set on top it should be golden on the bottom and ready to flip to cook to the other side. Stack cooked tortillas/wraps on a plate. Repeat until all of the batter has been prepared.
Vegan Gluten Free Tex-Mex Filling/Salad
2 cups cooked pinto beans (I soaked 1 1/4 cup dry beans over night, rinsed and cooked till soft but canned is fine)
2 poona kheera cucumbers; diced
1 tomato; diced
1 cup cilantro; finely chopped
1/2 red onion; finely chopped
1-2 cloves garlic; crushed
1/2 lime; juiced
2-3 Tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
pinch fresh ground black pepper
optional red pepper flakes
Combine all ingredients and chill till ready to serve. This can be made a day in advance or the morning of.
Any other favorite toppings can be added. I made an olive salad and chopped up an avocado for today’s meal and we had farm fresh corn on the side.
Optional Shredded Cheddar Cheese for a Vegetarian Wrap