Read this post with the theme song to the Nutcracker in your head. It helps with the effect… or just the title.
I have to admit, I’m not much of a recipe follower, as I have admitted before. I also have to admit that I browse the blog world in search of that one recipe that will be my dinner victim. Sometimes (actually most of the time), while on the hunt, I find a few too many recipe that spark my interest and then I can’t decide what to make. It’s a vicious circle but it’s one roundabout that I conquered last night.
Upon rummaging through the almost-empty refrigerator, and having quite a few different recipe ideas in my mind, I came up with a compilation dish using all the veggies I had left before grocery shopping day (whenever that will be).
But before I get to the goods, I’ll leave you with a list of recipes I found helpful in the making of this meal:
- I Am Gluten Free’s Sweet Potato & kale Brown Rice Wrap
- Baked Kabocha Squash (minus the orange and sauce… so just baked kabocha.)
- Katie’s Ginger Mustard (YUM)
Upon taking stock of the fridge, here is what I came up with…
Kabocha Smashed Veggie Wrap with Sweet Gingered Mustard Sauce
- Red bell pepper
- Snow peas
Spices that played along:
- 1/4 tsp turmeric
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp sea salt
- dash of cinnamon
- 1/2 lime, juiced (added right before serving)
- 1/2 tsp maple syrup (added right before serving)
- 2 tbsp raisins (added right before serving)
Baked/steamed kabocha: a dash of olive oil, 1/4 cup water, kabocha squash in a glass baking dish. Baked @ 400 degrees until tender.
Top a sprouted whole wheat tortilla with a few pieces of kabocha, smashing them down onto the tortilla.
Top the tortilla and squash with veggies.
And top all that with the Sweet Gingered Mustard sauce.
A little cracked pepper and EAT.
For the easy Sweet Gingered Mustard Sauce, meet the culprits.
- 1/4 cup Dijon musard
- 1-2 tsp Maple or agave syrup
- 1/8-1/4 tsp crushed ginger (with a garlic press)
Mix these items together and you are good to sauce your dish.