Hey there folks. It’s May! The season is finally changing in Montreal and I couldn’t be happier about it. I’m ready for spring, ready for blue skies and green grass, ready for the Jean-Talon Market to transition from indoors to outdoors (as it is in the process of doing TODAY!), ready to play outside without heavy boots and five layers, and ready to eat some feel-good food! I must admit to having been in a rut in the kitchen for the last month (or three). Fingers crossed, it feels like the slump is over and I’m looking forward to getting back to the kitchen.
The kick-off recipe for this month is a versatile Chimichurri sauce that you’ll soon see paired with tempeh, portobello mushrooms, and all sorts of delectable savoury things. Chimichurri is a zesty, spicy, pesto-like sauce that hails from Argentina. It can be used as a marinade, a spread, a dip, a sauce, I’m sure the list goes on. If you’re one of those people who typically turns their nose up at cilantro, I encourage you to try this anyway. You just might be surprised.
- Place garlic, parsley, cilantro, salt, red pepper and vinegar in the bowl of a food processor (fitted with the S blade) and pulse a few times until coarsely chopped.
- Turn food processor on low and pour in oil until sauces reaches the desired (slightly chunky but creamy) consistency. Taste and adjust for salt. This sauce will taste better after a day (or so) when the flavours have had time to meld.
- To assemble the wrap:
- Lightly heat wrap to make it more pliable and cover with a generous smear of chimichurri.
- Layer in avocado slices, greens, sprouts, and whatever-else-you-may-want until it looks like there’s no way you’re going to be able to cram all of that into a wrap.
- Fold up the edges and enjoy!
[…] great open-faced sandwich paired with Quick Smokey Tempeh, or in place of chimichurri sauce in this Avocado Wrap. I also like it on whole grain bread with sprouts and sautéed […]