Vegan Avocado Wraps with Sunflower Herb Spread AND Smoky Zucchini Bisque

Let me just say, I'm not a vegan (and never will be)- not with the deep emotional bond I have for butter, cream, and steak.

But I LUV clean eating too.

Mother Nature's got it goin' on eh?

The other day we were in Sedona and tried this weird little vegan restaurant. Although we were the only diners without dreads, Tarot cards, a Subaru or B.O., 

I must say the whole experience was pretty cool and the food was"herbaceous, delightful and balanced"

- just as they described.

With natural beauty all around us, 

we had to eat from the earth's bounty that day.

The best part was the chef and I became BFF's inspite of our differences, and he shared his secret weapon with me - 

the Sunflower Herb Spread.  

$$ The Money $$$

It made the wrap.

Next step - go home and recreate it.

The Smoky Zucchini Bisque is my healthy rendition of a not healthy recipe.  I made some simple changes which took out a ton of fat and calories, but it still has a great flavor and is creamy, warm and soothing.  

When you eat nutritionally dense foods, you just feel good.

"Love runs from my head down to my toes." - Freddie Mercury
:-)

Every now and then my inner hippie comes screaming out.

The Sunflower Herb Spread is the 'mama'.  She holds it together while adding a little flavor and personality.

The bisque is great topped with a dash of Tabasco or Siracha.

And here we go...


Vegan Avocado Wrap

Layer the following on whole grain bread or wrap:

thick layer of sunflower herb spread
baby spinach leaves
tomato slices (salt and pepper these)
avocado slices
thinly sliced red onion
shredded carrots
sprout of the day


Fold in thirds (because it's probably too big to roll up) and slice in half on a diagonal.


Sunflower Spread

2 cups raw sunflower seeds, soaked in water overnight (or for at least an hour)
3/4 to 1 cup fresh herbs (anything goes here)
1/3 cup water
1/4 cup vinegar
1 small clove garlic, minced (a little goes a long way here)
Salt and pepper

Drain and rinse the sunflower seeds. Throw it all in a high powered blender or food processor.  I like it not totally smooth.  You can mince the herbs yourself and add them at the end if you like them more noticable.  Some good herbs to try would be basil, thyme, chives, dill, parsley, tarragon, rosemary (but smaller quantity).  

Note:  By soaking the sunflower seeds the nutritional value is greatly enhanced, plus the ability for the body to better absorb the nutrients.

Smoky Zucchini Bisque

5 med. zucchini (about 3 pounds)

4 cups chicken broth

3 Tbsp. dried onion flakes

or 1 cup chopped onion

3 oz pkg. bacon bits - I subbed 2 t. liquids smoke flavoring

2 cups half-&-half - I subbed 1 can fat free evaporated milk (could use almond milk too)

Freshly ground pepper

1. Heat the chicken broth in the large pot on high.

2. While the broth is heating, cut the zucchini in slices or chunks and place it in the broth.

3. Add the onion flakes and bacon.

4. When the soup comes to a boil, turn the heat down to medium. Cover the lid and let it simmer 10-15 minutes.

5. When zucchini chunks are tender, puree them with a stick blender. Or, use a stand blender and puree in two batches.

6. Add a few grinds of pepper to taste, and the half and half, or milk, or fat-free half-and-half. Serve topped with more bacon, croutons or a sprinkle of cheese.

 Source- "Soup's On!" by Valerie Phillips (Covenant Books)

Feed your soul.

And yo belly.

Ommmmm......

Posted by R