Pear, Ginger and Dark Chocolate Muffins

Pear, Ginger and Dark Chocolate Muffins

corporaterebel
A delicious fall treat, the dense crumb is a cross between a scone and a cake. They are delicious warm, but keep their flavour and moisture into the next couple of days. This makes 12 large size muffins. Use 18 cups for a more modest sized muffin and check to see if done at 20 minutes. After they have fully cooled store in an airtight container.
Course Breakfast
Servings 12 muffins

Ingredients
  

  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • pinch salt
  • 7 ounces butter softened (3/4 cup plus 2 tsp)
  • 1/2 cup brown sugar packed
  • 4 tbsp granulated sugar
  • 2 large eggs
  • 1/3 cup milk
  • 1 tsp vanilla
  • 1 tbsp fresh ginger grated
  • 2 pears chopped into small chunks
  • 1/3 cup dark or bittersweet chocolate chips

Instructions
 

  • Preheat the oven to 325 F
  • Line a 12 muffin pan with paper liners
  • Stir together the flour, baking powder and salt. Set aside
  • In a stand mixer, combine the butter, brown sugar and white sugar at medium high speed until light and fluffy, about one minute.
  • Beat in the eggs until fully incorporated.
  • Reduce the speed to medium and add in the milk, vanilla and ginger.
  • On low speed add the dry ingredients just until incorporated. Don't over mix.
  • Gently fold in the pears and chocolate chips just until evenly distributed.
  • Spoon the batter into the muffin cups.
  • Bake until a skewer inserted in the centre comes out clean, about 25 minutes.
Keyword Fall treats, Muffin, Pear
Print Recipe
Warm Curried Chickpea and Tahini Power Wrap
Spicy chickpeas, with crunchy cucumber and creamy tahini, all rolled up in your favourite wrap.
Prep Time 5 minutes (if chickpeas and quinoa prepared)
Cook Time N/A
Servings
wrap
Ingredients
Tahini Dessing
Wrap
Prep Time 5 minutes (if chickpeas and quinoa prepared)
Cook Time N/A
Servings
wrap
Ingredients
Tahini Dessing
Wrap
Instructions
  1. For the Tahini Dressing: Add all the ingredients for the tahini dressing to a small dish and mix with a whisk or small hand blender until throughly combined. If the dressing is too thick add a little more water.
  2. To assemble: Place the spinach and cucumber in a line down the centre of the wrap, leaving about an inch at one end of the wrap. Mix the tahini dressing with the quinoa and spoon over the spinach and cucumber. Warm the curried chickpea filling in the microwave or on the stove (or have it at room temperature) and add it alongside the quinoa. Fold up the space you left empty end of the wrap over the filling ingredients, and then roll from one side, tucking the ingredients in tightly.

Taking Stock

I received a call on Friday afternoon, the end of another intense work week. I was hoping to be a winner of the QE2 home lottery so I stepped out of my meeting to take it, rather than just letting it go to voicemail.

“Jennifer?” ask the female voice on the other end.

“Yes.”

“I’m calling form the NS breast Screening Clinic in follow-up to your mammogram last week. The radiologist wants you to come in for an ultrasound. He has an opening on October 21st.”

“Ok. I can do that.” I didn’t check my calendar. This would be a priority over everything els,e because of course, what’s going through my head is “They found something. I’ve got cancer”.

I jot down the logistics, time, place, note I need to arrive 15 minutes before, no deodorant.

As she says goodbye I blurt out. “Wait! Do you know where the issue is? What they want to look at?”

“I don’t have any other information. Everything will be forwarded to your doctor. Bye.”

Click. My hands are shaking, my head spinning.

My first thought is “My kids. What will happen if I’m sick or die. I don’t want to put them through that. I don’t want them to grow up with out a mother. “

My immediate next thought is “At least work will give me a less stressful job. Or I’ll go on sick leave and get to rest.” As I daydream about watching Netflix, making delicious meals, I recognize I am feeling relief. But whoa – that’s messed up.

After googling, I see that it’s common to be called back after a mammogram, especially your first one. And at 41 this was my first. Seldom does the outcome end of being a cancer diagnosis. More often it’s a blurry image, a cyst, thick breast tissue. Why couldn’t the woman that called me have framed her call in that way?

Nevertheless, I’m taking stock.

If I knew my body was growing cancer, would I have that ice cream, glass of wine, third coffee, red meat? Wouldn’t I make more time for exercise and sleep?Would I spend my time trying to keep up with a completely unrealistic workload, or finally make sure that Cole and Connor have a beautiful book of their first year of life, like Cohen does?

Mostly – what the f*&$ is up with the relief I felt cancer would give me from my job? That is crazy! It shows me that at my core, I’m behaving as though my job is out of my control.

This has something to do with the way my insides, my thought patterns are built. The way I respond internally to what’s happening externally. That’s tough stuff to change. But change it I must. I’m not waiting for a cancer diagnosis or other life crisis to change it for me. My life is now. My opportunity is now.

Rhubarb Buttermilk Coffee Cake with Cheesecake Yogurt Cream

Moist, tender rhubarb cake, topped with a crunchy oatmeal-almond-brown sugar crust. The creamy cheesecake yogurt is the perfect complement.

This scrumptious rhubarb buttermilk cake is the perfect finish to our rhubarb series. It seems like the type of dessert my grandmother would have served me, accompanied by tea in one of her prized china cups. It’s comforting and old fashioned, but certainly worthy of guests.

The crunchy crunchy almond and oatmeal brown sugar crust tops a moist and tender interior. With four cups of rhubarb, to two cups of rhubarb, it is not shy on rhubarb flavour. With time the rhubarb flavour becomes more pronounced, and the cake also becomes more moist, almost like a custard. You could serve it with ice cream or whipped cream, but I like it best with the cheesecake yogurt, which also make me feel less guilty about eating a big honking slide of it for breakfast.

If you are a fan of rhubarb, here are a few other recipes you might enjoy:

This tangy rhubarb syrup is quick to make, doesn’t require any fancy equipment, and is the perfect spring time addition to cocktails and spritzers.

Healthy enough for breakfast, decadent enough for dessert
This parfait layers chia pudding, with rhubarb compote, cheese cake yogurt and crunchy granola. Bonus that it is sweetened with natural maple syrup and all the components can be made in advance and just assembled in the morning for a delicious and satisfying breakfast.

This rhubarb compote is flavoured with ginger and cinnamon, and coloured with raspberries. It's delicious over ice cream, yogurt, cake, pancakes, and oatmeal and freezes perfectly.
This rhubarb compote is flavoured with ginger and cinnamon, and coloured with raspberries. It’s delicious over ice cream, yogurt, cake, pancakes, and oatmeal and freezes perfectly.


Print Recipe


Rhubarb Buttermilk Coffee Cake

This seasonal rhubarb coffee cake, with the crunchy brown sugar, almond and oatmeal topping, is so moist, and just gets better with a few days. The creamy cheesecake yogurt tastes indulgent without the fat and calories of ice cream.

Cuisine Dessert

Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 45 minutes

Servings
pieces


Ingredients

Topping

Creamy Cheesecake Yogurt

Cuisine Dessert

Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 45 minutes

Servings
pieces


Ingredients

Topping

Creamy Cheesecake Yogurt


Instructions
  1. Cream together butter and white sugar.

  2. Beat in the vanilla and eggs until thoroughly combined.

  3. In a separate bowl mix together the 2 cups of flour, baking soda and salt.

  4. Alternately add the flour mixture and buttermilk to the butter mixture.

  5. Toss the sliced rhubarb with the 2 tablespoons of flour to coat.

  6. Stir into batter.

  7. Grease a 9 x 13 inch pan and then line with parchment paper.

  8. Spoon the batter into the pan and smooth the top.

  9. Mix together the ingredients for the topping and crumble over the batter.

  10. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted into the middle comes out clean.

  11. Serve with a generous dallop of cheesecake yogurt and sprinkle with toasted almonds.

  12. This cake becomes more moist with time. After three days store in the fridge.

Cheesecake Yogurt
  1. Using a mixer or blender, blend together the yogurt, cream cheese and maple syrup. Will keep overnight in the fridge.

Simple Rhubarb Cocktail Syrup

This tangy rhubarb syrup is quick to make, doesn’t require any fancy equipment, and is the perfect spring time addition to cocktails and spritzers.

If I said to you “You and me are having a bit of a rhubarb” you’d probably think I had made a grammatical error, but actually it’s perfectly correct. Although not commonly used, rhubarb also means a heated dispute or controversy.

As I write this it’s 5am –  the light is just beginning to creep up behind the houses. Maybe too early to be thinking about arguments… Is it also too early to be thinking about cocktails? Nah… Especially rhubarb based ones.

This rhubarb syrup is quick to whip up, doesn’t require any fancy juicing equipment and is a great addition to spritzers, mojitos, margaritas… I could go on. In fact, rhubarb makes a great substitute for cranberries – so go ahead and try this syrup in your favourite cranberry based cocktails. You can add a bit of ginger when boiling the rhubarb to give it some heat – and which mixes very nicely with sake based cocktails.

It keeps in the fridge for about a week – which frankly is just not long enough for me, so I freeze it in ice cube trays so that I can enjoy it throughout the summer.

If you love rhubarb, here are a few other recipes you might enjoy:

 

Moist, tender rhubarb cake, topped with a crunchy oatmeal-almond-brown sugar crust. The creamy cheese yogurt is the perfect complement.

Healthy enough for breakfast, decadent enough for dessert
This parfait layers chia pudding, with rhubarb compote, cheese cake yogurt and crunchy granola. Bonus that it is sweetened with natural maple syrup and all the components can be made in advance and just assembled in the morning for a delicious and satisfying breakfast.

 

This rhubarb compote is flavoured with ginger and cinnamon, and coloured with raspberries. It's delicious over ice cream, yogurt, cake, pancakes, and oatmeal and freezes perfectly.
This rhubarb compote is flavoured with ginger and cinnamon, and coloured with raspberries. It’s delicious over ice cream, yogurt, cake, pancakes, and oatmeal and freezes perfectly.

Print Recipe
Rhubarb Cocktail Syrup
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Put the rhubarb, water and ginger if using into a pot.
  2. Bring to a boil and then simmer for 5 minutes.
  3. Let sit until cool and then use a colander to strain into a pot.
  4. Add the sugar and boil just until sugar is dissolved.
  5. Cool and store in the fridge for up to a week, or freeze in ice cube trays to keep longer.
  6. When adding to drinks, use one part syrup to two parts soda water.
Recipe Notes

Rhubarb Cheesecake Chia Breakfast Parfait

Healthy enough for breakfast, decadent enough for dessert
Healthy enough for breakfast, decadent enough for dessert

This week we’re celebrating the arrival of rhubarb season and sharing some favourite recipes. Today’s recipe is healthy enough for breakfast and decadent enough for dessert. It layers chia pudding, with rhubarb compote, cheese cake yogurt and crunchy granola. Bonus that it is sweetened with natural maple syrup and all the components can be made in advance and just assembled in the morning (note – the chia pudding layer must be made the night before so that it has time to thicken up).
The chia pudding, is a slight variation on Angela Luddon’s chia pudding (just slightly less almond milk). The rhubarb compote is juicy and still slightly tart, with a touch of ginger and cinnamon, and the cheesecake layer is simply plain yogurt blended with some softened cream cheese and maple syrup. You can use any granola for the crunchy topping – I make mine in huge batches a few times a year and keep it in the freezer, all ready to go.
Note: This is a week three breakfast item in my monthly meal plan and grocery shop. Yogurt and cream cheese will keep for three weeks if unopened (always check your best before dates). The rhubarb compote can be made in advance and frozen.

Print Recipe
Rhubarb Cheesecake Chia Breakfast Parfait
Healthy enough for breakfast, decadent enough for dessert.
Prep Time 5 minutes
Servings
person
Ingredients
Chia Pudding
Cheese Cake Layer
Prep Time 5 minutes
Servings
person
Ingredients
Chia Pudding
Cheese Cake Layer
Instructions
Chia Pudding
  1. Mix all ingredients and let sit for at least 2.5 hours or overnight. When ready to use, if too thick, add a bit more milk. If too thin add more chia seeds and let sit another 30 minutes.
  2. Note: This will keep in the fridge for up to five days. On chia seed week of my meal plan, I usually mix a big batch of this up on Sunday night and then eat it over the course of the week.
Cheese Cake Layer
  1. Whip all ingredients together for 30 seconds with a hand blender or mixer. Taste for sweetness and adjust if needed
To Assemble
  1. Pour the chia pudding into a tall glass. Spoon the rhubarb compote evenly over the top, followed by the cheesecake. Sprinkle the top with the granola and serve.

Make and Freeze: Rhubarb Ginger Compote

This rhubarb compote is flavoured with ginger and cinnamon, and coloured with raspberries. It's delicious over ice cream, yogurt, cake, and oatmeal and freezes perfectly.
This rhubarb compote is flavoured with ginger and cinnamon, and coloured with raspberries. It’s delicious over ice cream, yogurt, cake, and oatmeal and freezes perfectly.

The return of the rhubarb is one of my favourite things about spring. Rhubarb is one of the few edible items in my small back yard garden, and it is so satisfying to pick a few stalks, lop off the heavy leaves with a sharp knife, and be able to use it immediately.

I add rhubarb to cakes, pies, relish, and cocktails. But my favourite way to enjoy it, is pretty much the simplest way – in a rhubarb compote. My grandmother had many, many rhubarb plants, and she used to bring us 4 litre ice cream containers full of her rhubarb compote, several times each season. To get through it all, we’d have it three times a day – over oatmeal or buttered toast in the morning, in our yogurt at lunch, and then over ice cream for dessert. Sometimes we’d simply have a big bowl of it, topped with crumbled meringues and whipped cream.

Rhubarb is very difficult to find out of season. So last year, when a neighbour shared some of her extra rhubarb I tried slicing and then freezing. And guess what? The rhubarb compote made with that frozen rhubarb was perfect! Now I’ll be freezing rhubarb every year.

This rhubarb compote is spiced up with a bit of ginger and cinnamon and is a little more tart than most compotes. If it’s too tart for your liking add a little extra maple syrup at the end. The raspberries are optional – they will deepen the colour, but also add some flavour. I find the raspberries complement the rhubarb, but if you aren’t a fan of raspberries, a slice of beet will also brighten the colour, just remove it after you have simmered the stalks.

Print Recipe
Rhubarb Ginger Compote
This rhubarb compote is flavoured with ginger and cinnamon, and coloured with raspberries. It's delicious over ice cream, yogurt, cake, and oatmeal and freezes perfectly.
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. In a large saucepan mix together the rhubarb, raspberries, sugar, ginger and cinnamon.
  2. Stir in the water.
  3. Cover. Put on the stove over medium-high heat until it starts to simmer, then turn to low and cook gently for about 8 minutes until rhubarb softens.
  4. Stir in the maple syrup and leave to cool.
  5. Remove cinnamon stick and store for about a week in the fridge or for several months in the freezer.

Buttery and Chunky Leek and Potato Soup

Warm and comforting, leek and potato soup
Warm and comforting, leek and potato soup

This leek and potato soup was my grandmother’s recipe and knowing I loved it, she would often make it for me when I went to visit.

Shortly after she passed away I saw leek and potato soup on a menu and ordered it in memory of her. Although it was tasty, the blended concoction was nothing like the chunky, buttery leek and potato soup my grandmother made. I’d have to make my own.

This recipe is based on her original, which thankfully my mother had. I’ve taken a few liberties adding the sweet potato and parsley, but overall it is true to the original.

I’ve made this soup for ski weekends, to comfort friends who have lost a loved one or are battling illness, and to nurse a cranky husband. It’s warming and comforting.

I hope you enjoy.

Fresh leeks are stirred into melted butter and softened
Fresh leeks are stirred into melted butter and softened

 

 

Leek and Potato Soup
Leek and Potato Soup

Print Recipe
Leek and Potato Soup
Many leek and potato soups are blended to a cream. This one is still creamy and buttery, but left chunky and attractively coloured with the green of the leek and parsley and orange of the sweet potato.
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Trim the rooted end off the leek. Then slice the white part in half lengthwise and then across into semi circles about 1/4 inch thick. Remove the tough outer edges from the green part and slice the more tender inner leaves into 1/4 inch rounds. Rinse carefully in a colander to remove all dirt.
  2. Melt the butter in a medium size sauce pan over medium-low heat. The pot should be just hot enough to melt the butter - it should not sizzle or brown.
  3. Add the diced onion, chopped leek and parsley stems to the melted butter. Stir to coat and then cover the pot with a lid to let the vegetables sweat and soften. Make sure the heat is low enough that the vegetables will not brown.
  4. After 10 minutes stir and then add the 2 cups of stock and sweet and white potato cubes. Bring to a gentle simmer and cook for about 10 minutes, until the potato has softened.
  5. Add the 2 cups of milk and warm over medium-low heat, just until the soup is heated. Add the salt, ground pepper and 1/2 the chopped parsley leaves. Serve immediately garnished with the remaining parsley. Note: if you let the milk over heat or if you don't serve it right away it may develop an unattractive layer on top, but it can be stirred in and it will still taste delicious. Alternatively, prepare the soup up to where the potatoes are cooked and then add and heat the milk just before serving.

Make and Freeze: Devil’s Delight Chilli

 

Devil's Delight Chilli
Bacon, sausage, and cubed beef make this a meaty chilli. The usual kidney beans are switched up with chickpeas and pinto beans.

One year for Christmas, my father received a cook book titled “His Turn to Cook”.

There was a not so subtle message in that gift, and Dad must have embraced it to some extent, because many of the meals I remember him cooking were from that book and became family staples.

One of these was this chilli, which was often served after coasting parties, alongside my mother’s home made bread and a variety of salads. I always thought of it as a man’s chilli, with all the big hunks of meat, but it’s balanced out by the variety of beans – I especially love the addition of chickpeas.

My favourite thing about any chilli is all the different types of accompaniments. Top it with avocado, shredded cheese, sour cream, cilantro, or fresh tomato salsa. Offer sides of corn chips or corn bread, or serve it over rice, or a crunchy green salad.

You can start this recipe on your stove top and then once the meat is browned, finish it in your slow cooker. It’s better after it sits for a day, or after freezing.


Print Recipe
Devil's Delight Chilli adapted from His Turn to Cook
A twist on the typical chilli this one is spicy and very meaty with bacon, browned sausage, and cubed beef, and uses high fibre chickpeas and pinto beans along with the typical kidney beans. This recipe can easily be made in large batches and frozen for make ahead meals.
Prep Time 10 minutes
Cook Time 2 hours
Passive Time 1 1/2 hours
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 2 hours
Passive Time 1 1/2 hours
Servings
people
Ingredients
Instructions
  1. In a large saucepan cook the bacon until crisp.
  2. Cool on paper towels and then crumble.
  3. Reserve 1 tablespoon of bacon drippings and in the same saucepan as you cooked the bacon brown the sausage until fully cooked. Drain then half lengthwise and cut into slices 1 cm thick.
  4. Reserve 2 tablespoons of sausage drippings and in the same saucepan brown the cubed beef.
  5. Once beef is browned, add in the onions, bell pepper and garlic. Cook for about 5 minutes, stirring to keep from sticking, until vegetables are softened.
  6. Add bacon, sausage, jalapeno, and spices. Stir.
  7. Add in the tomato paste, diced tomatoes and 1 1/2 cups of water.
  8. Simmer for one and half hours.
  9. Add in the drained beans and simmer for 10 minutes.
  10. Serve with your choice of toppings.

Moroccan Curried Chickpea Bowl (Vegan)

Spicy chickpeas studded with plumped raisins, roasted honeyed sweet potato, served on a mound of couscous and topped with crunchy pistachios.
Spicy chickpeas studded with plumped raisins, roasted honeyed sweet potato, served on a mound of couscous and topped with crunchy pistachios.

I arrived in Morocco without a plan or any real knowledge of the country. Immediately, I fell into its splendour and mystery. Compared to Canada, it’s not a large country, but it holds mountains, desert and coastal landscapes. Within its ancient cities are the maze-like souks, each corner offering a path to a new treasure – hand knotted rugs, an array of colourful spices artfully tapered to a tall point, brightly dyed cloth, delicate glass tea cups. The medieval architecture has provided the backdrop for productions like Gladiator and Game of Thrones and in the air there is music that at times is joyful, sorrowful, rising and nostalgic, and unlike any music you would on the streets in North America.

 

Even the food offers combinations of flavours that are unusual and surprising. Spices of cinnamon, cloves and cardamon are more likely to flavour a tagine than a dessert. Dig into a meaty stew only to pull up an apricot or prune. A pastry covered in cinnamon sugar, holds a steaming pigeon pie.

The landscapes and souks I had to leave behind in Morocco, but with a few cookbooks, the internet and the limited but growing number of Moroccan restaurants here in North America my Moroccan food journey continues.

This vegan Moroccan Sweet Potato Chickpea Bowl gets a quick start with my favourite, versatile and freezable curried chickpea filling. A small handful of dried fruit, plumped in hot water is added to the chickpea mixture. A sweet potato is tossed with a combination of cumin, cinnamon, tumeric and honey and then roasted. These are served over a bed of whole wheat couscous and then the whole bowl is topped with a crunchy pistachios. Add some greens on the side and you have a healthy, filling and satisfying meal. If you are following our monthly grocery shop, this is a great meal for weeks 3 or 4 when fresh produce may be getting low.

Morrocan Curried Chickpea Bowl Potato Closeup
I love the salty sweet caramelized edges of the potatoes

Moroccan Curried Chickpea Bowl Top Down
Crunchy pistachios top it off.

Print Recipe
Moroccan Curried Chickpea Bowl (Vegan)
Spicy chickpeas studded with plumped raisins, roasted honeyed sweet potato, served on a mound of couscous and topped with crunchy pistachios.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
person
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
person
Ingredients
Instructions
  1. Preheat the oven to 375 C.
  2. Cover the sultanas/raisins/dried apricot in 1/2 cup of very hot (just boiled) water. Set aside for 10 minutes.
  3. Combine the cumin, cinnamon, turmeric, cayenne and salt with the honey and olive oil. Mix with the sweet potato chunks. Spread on a baking sheet lined with parchment and bake in hot oven for 20 minutes, or until tender, flipping half way.
  4. Boil 3/4 cup water in a small saucepan. Add the salt and olive oil, then the couscous. Stir to combine, then cover the pot with the lid, remove from heat, and let sit for 5 minutes.
  5. If using pistachios crush with a rolling pin or pestle and mortar. If using almonds toast lightly in a dry pan over medium heat, removing from the pan as soon as you start to see a light brown colour.
  6. Add the soaked sultanas/raisins/dried apricot to the chickpea filling. Heat to desired temperature in the microwave, on the stove or in a small ovenproof dish alongside the potatoes.
  7. To assemble: Mound the couscous in the bottom of the bowl. Surround with the sweet potatoes on one side, and the curried chickpea mixture on the other. Sprinkle with the nuts and cilantro if using.

Warm Curried Chickpea and Tahini Power Wrap

Spring is just around the corner here. The temperature is starting to linger above zero, birds are singing, patches of grass are visible through gaps in the snow and best of all – the light remains for a few hours after the work day ends. Soon, dinner will be followed by bike rides and walks and gardening. Or dinner itself might just happen outside.

Which brings me to the next recipe in this series using my favourite vegan, versatile and freezable curried chickpea filling. It is transportable, super quick to pull together and satisfying, and I love the juxtaposition of the warm softness of the chickpeas against the cold crunch of the cucumber.

Spicy chickpeas, with crunchy cucumber and creamy tahini, all rolled up in your favourite wrap.

Print Recipe
Warm Curried Chickpea and Tahini Power Wrap
Spicy chickpeas, with crunchy cucumber and creamy tahini, all rolled up in your favourite wrap.
Prep Time 5 minutes (if chickpeas and quinoa prepared)
Cook Time N/A
Servings
wrap
Ingredients
Tahini Dessing
Wrap
Prep Time 5 minutes (if chickpeas and quinoa prepared)
Cook Time N/A
Servings
wrap
Ingredients
Tahini Dessing
Wrap
Instructions
  1. For the Tahini Dressing: Add all the ingredients for the tahini dressing to a small dish and mix with a whisk or small hand blender until throughly combined. If the dressing is too thick add a little more water.
  2. To assemble: Place the spinach and cucumber in a line down the centre of the wrap, leaving about an inch at one end of the wrap. Mix the tahini dressing with the quinoa and spoon over the spinach and cucumber. Warm the curried chickpea filling in the microwave or on the stove (or have it at room temperature) and add it alongside the quinoa. Fold up the space you left empty end of the wrap over the filling ingredients, and then roll from one side, tucking the ingredients in tightly.