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Meatless Monday: Creamy Avocado and White Bean Wraps

27 Jun


Just over two months ago, I moved back in with my parents. While most people my age would probably moan and groan about how horrible it is to be living back home, I feel really fortunate to have such a wonderful family. I am not only grateful that they have provided me a place to live but also that we are so close and have this chance to spend so much time together. I have mentioned before that my mom moved several states away last fall to attend law school, and I really missed her while she was gone. Having us both living in the same house is probably an adjustment for my dad, but I have thoroughly enjoyed having so much girl time! I have a pretty terrific family in general, and I’m not just saying that because they read this :D

My parents are particularly enthusiastic about all the cooking I’ve been doing since I’ve been back home, but they aren’t 100% sold on the idea of meatless meals just yet. I will gradually sneak them into our menus, though. Luckily, this one, my first attempt at winning them over with vegetarian cooking, was a huge success. First of all, I loved it because it was incredibly simple and quick to make. But the best part about it is that it doesn’t taste simple. The flavors are complex, and the crunch of the slaw mixture against the creamy avocado and white bean spread is just perfect. This was a definite homerun that would be perfect for upcoming picnics or holiday festivities.

Creamy Avocado and White Bean Wraps

2 tablespoons cider vinegar
1 tablespoon vegetable oil
1/2 teaspoon chipotle powder
1/4 teaspoon salt
3 cups coleslaw mix
1 15-ounce can cannellini beans, rinsed and drained
1 medium avocado
2 ounces reduced-fat cheddar cheese, shredded
4 multigrain wraps

Whisk vinegar, oil, chipotle powder and salt in a medium bowl. Add cabbage mixture; toss to combine.

Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese.

To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Serves 4.
From Eating Well.

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MKMW: Acar Ketimum (Indonesian Cucumber Salad)

21 Jun


Many, many months ago I participated in a group called My Kitchen, My World. This group “travels” the world by selecting a new cuisine to prepare at least one dish from each month. June’s destination is Indonesia. I’ve never been to that side of the globe, and it will probably be quite some time, if ever, before I’ll have the opportunity to travel that far away from home. But that is what makes this group so much fun to participate in: just in trying to find a traditional recipe, I learned so much about the region, and then getting to cook a couple of Indonesian recipes to test out on my family was like a mini-vacation. Sadly the scenery is not quite the same, but hopefully the flavors were pretty close.

For my first dish I made a simple cucumber salad that was a big hit. I love cucumbers, and this salad dressing of vinegar, a touch of oil, and a few spices was a great compliment. I wouldn’t have thought of Indonesia as none of the flavors were really any different from a cucumber salad my grandmother makes, but I will definitely be making this recipe again.

Acar Ketimum

2 medium cucumbers, diced
1/2 cup white vinegar
1 tablespoon vegetable oil
1/2 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sugar

Mix all ingredients together, and let marinate at least 30 minutes in the refrigerator before serving.

Serves 4.

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