Get these two new recipes from Chef George Vutekakis, director or research and development for Garden Fresh Gourmet and author of Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Cafe.
Super Food Pinwheels
Makes 2 Roulades/Serves 4
1 cup Garden Fresh Naturals Original Hummus
1 package whole grain tortillas
½ red bell pepper, cut into thin strips
½ seedless cucumber, sliced in long matchsticks
1 carrot,sliced in matchsticks
¼ cup sweet Vidalia-style onions, sliced very thin
2 cups baby spinach
Lay a tortilla on a clean surface, spread 1/2 cup hummus onto the top half. Lay 4 to 6 strips red bell pepper, length-wise, across the bottom of the tortilla.
Repeat with cucumbers, carrots and onion. Place 1 cup baby spinach across the "equator" of the tortilla. In pinwheel fashion, curl the tortilla over the red peppers and roll tightly to a firm cigar shape. Repeat with the second tortilla. Slice roulades into 1 inch sections and arrange decoratively on a serving dish.
Super Corn Cakes
Makes 8 to 12 cakes
1 cup corn meal
1 cup cooked quinoa*
1/3 cup green onions, minced
1 teaspoon sea salt
1 1/2 cups water
2 teaspoons dijon mustard
2 tablespoons baking powder
2 tablespoons vegetable oil
In a large bowl, whisk together corn meal, quinoa, onions, salt, water and mustard. Let rest for 60 minutes. Just before cooking, add baking powder In a griddle or saute pan on medium to medium-low heat, add a small amount of oil. Then, place silver dollar-sized portions of batter onto griddle. Turn when golden brown and cook until second side is golden. Use remaining oil as needed. Serve hot or room temperature with Garden Fresh Wild Mild Salsa and Garden Fresh Mild or Zesty Guacamole.
*To cook quinoa: in a saucepan, bring 2 cups water to a boil, add ¼ teaspoon salt and 1 cup quinoa (rinsed). Reduce heat to simmer and cover for 20 minutes or until water is absorbed.