Swiss Chard Wraps with Savory Tempeh
I often come home from work famished, & love to have a little pre-dinner, pre-yoga snack. Depending on my mood, I might indulge in a sweet treat, or, if I’m craving something comforting, avocado toast with sliced tomato & lemon pepper often does the trick. Other times I desire something crisp, lite, & fresh – especially in the warmer months. Last summer, I created what has become one of my most favorite snack concoctions – “Swiss Chard Hummus Wraps.” Typically it goes a little something like this – swiss chard leaf, Majestic Sprouted Chipotle Hummus (the BEST hummus on the planet), shredded beet, shredded carrot, & sprouts – rolled up & enjoyed. This snack alone could sustain me for days…until I run out of hummus. I buy it religiously on Thursdays at the North Park Farmers’ Market. If budget allows, I’ll by 2 containers (at $5 a pop) but lately budget has only been allowing 1 container. I polished off my last tub with carrot slices & snap peas, leaving a fresh bunch of rainbow chard from my CSA box untouched. It would wilt before I could return to the market for my hummus fix so I had to think fast! A few Fridays ago I went to Native Foods & found on the dining table a recipe for their “World Famous Tempeh Salad” & quickly snapped a photo. Of all the vegan proteins I like tempeh the most. My first thought was to make it as a sandwich filling, but it occurred to me that tempeh might be a bit too hearty a texture to pair with bread, perhaps something lighter like a lettuce wrap filling? Or better yet swiss chard wrap filling! You can top with what ever veggies you have on hand – shredded carrots, beets, avocado, red pepper matchsticks, sprouts, etc.
“Savory Tempeh Salad”
***adapted from Native Foods
- 2/3 cup water
- 1/3 cup tamari
- 1 clove garlic, minced,
- 1 tsp. fresh grated ginger
- 12 oz. organic tempeh, deglazed (see below)
- 1/4 cup vegan mayo
- 1/2 cup purplette onions, chopped
- 1/2 cup celery, chopped
- 1/2 fresh dill, chopped
- To delgaze tempeh, blend water, tamari, garlic, & ginger together in a small bowl.
- Slice & saute tempeh on both sides until lightly golden (a cast iron skillet works wonderfully). Pour deglaze mixture on top & let cook until liquid has been absorbed & tempeh is a nice golden brown.
- Allow tempeh to cool & crumble by hand. Mix well with the rest of the salad ingredients.
For the wrap, I de-stemmed 3 small swiss chard leaves (or cut two large in half), shaved two small carrots, & grabbed a handful of Sungrown Organics crimson clover sprouts (all local & organic from my CSA). Then I placed one chard leaf on the cutting board, spread with 2 heaping Tbsps. of tempeh salad, leaving 1-inch border on all sides, then topped shaved carrot & sprouts. Roll chard leaf into tight cylinder & secure with toothpick.
Yum! These roll ups make for a simple, satisfying snack, perfect for those afternoons when I am craving sustenance, but don’t want to blow my dinner appetite.