Home from a weekend away with no time to buy groceries, I was left to prepare lunch with what I found in my fridge or could buy on my way in to work. (Lots of travelling leaves little lunch money in my budget.)
Plan B delivered collards and shiitake mushrooms last week, so I started with those – collard wraps, inspired by Choosing Raw, were the clear choice as they’re easy to put together at lunchtime. First step was to soak some cashews for the nut paté. Cashews only take a couple of hours, as opposed to harder nuts like almonds. I processed them later in the evening with lemon, salt, miso and sundried tomatoes, and the last shreds of arugula hanging around. Next, I chopped the mushrooms and tossed them in a container with a tablespoon or two of olive oil and tamari. Voilà – this morning, marinated mushrooms.
I picked up alfalfa sprouts (grown in Ontario) and a red pepper from Longo’s this morning, and made up the wraps with all the ingredients, and extra red pepper on the side. Healthy, delicious and filling, albeit messy – I need to work on my technique.
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