Day 7: FOK Hummus Wrap with Quinoa Tabbouleh and Kale Goulash with Wild Rice

Lunch: FOK Hummus Wrap with Quinoa Tabbouleh 

I found this recipe from the Forks Over Knives Cookbook by Del  Sroufe


I had left over tabbouleh from yesterday and I made the hummus fresh. I spread the hummus, tabbouleh and a little bit of the ABCD spread from yesterday on a tortilla with some red leaf lettuce.

Hummus

1 15 oz. can chickpeas, drained and rinsed
4 cloves garlic, peeled and chopped
Zest and juice of 1 lemon
1 tsp. cumin
Salt to taste

Combine all ingredients in the bowl of a food processor and puree until smooth and creamy. Add water as needed to achieve a smooth consistency.


Dinner: Kale Goulash

This is a Marla original!! I made it one night when my husband was out and Warren and I were hungry. I just used what I had in my cupboards and wow! It was so good.

Ingredients:

1-2 bunches kale
3 tbsp. nutritional yeast
1 can no salt diced tomatoes
1 15 oz. can garbanzo beans
1 bag frozen corn
1 tsp. garlic salt


Wilt kale and add nutritional yeast. Then add the rest of the ingredients and stir for about 5 minutes until it is hot.

Serve with rice, we used wild rice. Yum!