Daylight saving time began yesterday and that’s a reason to celebrate, don’t you agree? Working to this soundtrack, I can almost feel the Spring breeze on my skin and nature coming alive again. I’m grateful for every minute of additional daylight.
If you’re like me, you’re craving the return of fresh salads at this time of year. Fuelling on carbs and warming soups may be necessary to get through winter, but
I’m ready for the return of fresh, raw vegetable dishes. These swiss chard wraps are just that: Refreshing, crunchy and Spring-worthy.
Have a wonderful week!
Swiss Chard Wraps with Spicy Peanut Sauce
- 8 swiss chard leaves, protruding stems removed
- Winter squash & tofu spread (recipe below) OR your favourite hummus
- 2 carrots, julienned
- 2 parsnips, julienned
- 2 green onions, sliced
- 2 tbsp toasted sunflower seeds
Winter squash & tofu spread:
- 1 cup cooked buttercup squash (or any other winter squash), mashed
- 1/2 cup tofu, crumbled (~1/3 of a block)
- 1 tbsp yellow miso
- 1 tbsp tahini
- 1 tsp rice vinegar
- Half lemon, juiced
- 1 tsp agave nectar
- 1/2 tsp salt
Spicy peanut sauce:
- 1/3 cup natural peanut butter (it’s easy to make it at home)
- 3 tbsp warm water
- 1 tsp hot sauce (or more as you wish)
- 1 tsp rice vinegar
- 1 tbsp agave nectar
- 1/4 tsp salt
- 1 tbsp fresh coriander, minced
For the squash & tofu spread: In a medium-sized mixing bowl, combine the mashed buttercup squash, crumbled tofu, miso, tahini, rice vinegar, lemon juice, agave nectar and salt. Using a hand mixer, process until smooth. Taste and adjust seasonings, if needed. Set aside.
For the spicy peanut sauce: In a small bowl, measure the natural peanut butter, warm water, hot sauce, rice vinegar, agave nectar, salt and fresh coriander.
Stir well until smooth and set aside.
To assemble the wraps: Spread ~1 to 2 tbsp of squash & tofu mixture (or hummus) over each of the swiss chard leaves.
Distribute the julienned carrots, parsnips, green onions and toasted sunflower seeds evenly between the leaves.
Rolling instructions: Working one at a time, fold the top & bottom of the swiss chard leaf over the stuffing. Keeping the stem vertical, roll from left to right. Repeat with the remaining leaves.
To serve, dip the wraps in the spicy peanut sauce. Enjoy.
Serves 2 as a main dish or 4 as an appetizer.
Recipe loosely inspired by Love and Lemons.