vegan: portobello, pepper and chard wraps

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Portobello, Pepper and Chard Wraps

 

Recipe By :Jan Wolff, Food Writer, New Jersey

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large portobello mushroom caps

2 teaspoons olive oil -- (2-3 tsp)

1 tablespoon balsamic vinegar -- to taste

Salt and pepper

2 large wraps (tortillas) -- (12-inch) any flavor

1/2 pound red Swiss chard (1 bunch) -- steamed until tender

2 large roasted red bell peppers

 

1. Slice portobello caps 1/4-inch thick, crosswise. Heat olive oil in a

large skillet over medium-high heat. Cook mushroom slices for about 2 to 3

minutes on each side. Drizzle with balsamic vinegar and season with salt

and pepper.

 

2. Lay wraps on a flat surface. Cover each wrap with half the cooked chard,

peppers, and mushrooms. Roll up, cut in half on a diagonal, and serve hot

or cold.

 

TIP: CHARD. Chard greens are best cooked, as they are too tough to be

enjoyed raw in salads. Cooking them is not at all difficult, and I find

that precooking the greens makes them easier to store and much more

convenient to use. To cook, rinse the leaves well, trim the stems, and

place them in a large skillet with about a quarter-cup of water. Cover and

steam for 3 to 5 minutes, until the leaves are wilted and tender. Transfer

to a plate, cover, and refrigerate. - Jan

 

Description:

" Sandwiches: Large cooked leaves are great in wraps. Try the recipe

below for a really special lunchtime treat "

Source:

" news 2002-06-26 "

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Per Serving (excluding unknown items): 149 Calories; 5g Fat (28.9% calories

from fat); 7g Protein; 23g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

405mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : Those big, showy bunches of broad-leaved greens in the market are

some of the best nutritional values around. In all dark-leaf varieties such

as chard, kale, and collards, you'll find large doses of chlorophyll, which

helps to cleanse and detoxify cells in the body. Collards and kale contain

about as much calcium as milk, and chard leaves are a good tonic for the

lungs and liver.

 

 

Nutr. Assoc. : 0 0 0 0 25015 5228 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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