Tofu Wrap with Chili Lime Sauce

Tofu Wraps

with Chili Lime Sauce

This quick wrap is perfect for a healthy lunch. It's fast to make and stays fresh all day if you pack it in the morning. You can also substitute chicken if tofu isn't your thing!

Ingredients

1 package of Extra Firm Sprouted Tofu {or chicken}

1 TBS Olive Oil

1 tsp Sesame Oil

2 tsp Soy Sauce

1 tsp Oyster or Fish Sauce

2 tsp Thai Chili Sauce

1 cup Shredded Red Cabbage

1/2 cup Shredded Carrots

2 TBS Cilantro

2 large gluten free or whole wheat tortillas

Sauce

1/2 cup Veganaise

1 tsp Siracha Chili Sauce

1 tsp Lime Zest

Squeeze of Lime Juice

Pinch of Salt

Directions

Slice tofu in to strips. Saute in sauces and oils until a nice dark crust forms. 

Layer the veggies and tofu as you like in a tortilla. Drizzle chili lime sauce over it and wrap it up. 

Photos by Mary Banducci Photography

Butternut & Mushroom Tartine

tar·tine

  [tahr-teen; Fr. tar-teen]

noun 

a fancy French open-faced sandwich topped with spreadable ingredients.

While I was in San Francisco last month we ate lunch at a french bakery called La Boulange. It was extraordinary! I had their special for the day....a butternut and mushroom tartine. A tartine is a french open faced sandwich or a "fancy" french sandwich like the dictionary says. It's really quite simple actually. I knew I had to make it when I got home with a few of my own twists.

Mary Banducci photographed and helped me cook during a very unusual photo session day. Don't ask me why I decided to cook, photograph, watch four kids under the age of 2 , and have my friends over for pedis all at the same time. Despite the chaos, this magical lunch prevailed! 

Ingredients

1 butternut squash

4 tbs fresh sage

2 cups fresh chanterelle or brown button mushrooms

1/2 cup olive oil

2 tsp dried thyme

3 cloves fresh garlic

whole nutmeg

pinch of salt

loaf of french bread

Directions

Heat oven to 400*

Slice your butternut in half, de-seed it, and then peel the skin with a vegetable peeler or knife. Dice the flesh into small half inch cubes. Place in roasting pan.

Lightly rinse or brush mushrooms and slice into quarters. Place in roasting pan.

Mince fresh garlic and add to roasting pan.

Sprinkle squash mushroom mixture with salt, freshly grated nutmeg, and dried thyme. Sprinkle with olive oil. Toss the mixture with your hands to coat. 

Roast in oven for 15-20 minutes. You want the squash to still be firm not mushy. 

Chiffande the thyme leaves and begin to heat olive oil in a saute pan.

Remove from oven and cool slightly while you toast slices of french bread.

Sprinkle the fresh sage into the oil and flash fry it for about 30 seconds. Remove with slotted spoon or fork.

Top your bread with the squash and mushroom mixture. Garnish with friend sage. 

Bon Appetit!

All images by Mary Banducci Photography

Basil BLTs for lunch today!

Had some extra bacon in the house today so I thought my husband might like some BLTs for lunch. We have an abundance of tomatoes and basil in the garden right now so I incorporated some basil! I made homemade french bread last night (recipe to come soon) so I used that for the sandwich bread.

INGREDIENTS

makes 4 small sandwiches

8French Bread or Crusty Bread, slices

8 Tomato slices or a 1 cup chopped small tomatoes

 4 Lettuce Leaves

 8 pieces Bacon

1/2 Mayonnaise or Plain Greek Yogurt

1/2 cup Fresh Basil Leaves

2 tsp Lemon Juice

1 clove Garlic

1 tsp Salt

DIRECTIONS

Start frying your bacon in a frying pan.

In the meantime, slice your 8 slices of bread. Slice your tomatoes. Prepare your lettuce leaves and basil.

Directions for Basil Mayo

Combine Basil, Mayo/Greek Yogurt, Lemon Juice, Garlic, & Salt in a food processor or small hand blender. Blend all ingredients together.

Slather each piece of French Bread with the Basil Spread.

Add a leave of lettuce.

Add 2 slices of bacon.

Add 2 slices of tomato or spoonful of chopped tomatoes.

Top with a leaf of fresh Basil.

Place other piece of bread on top.

Enjoy!