Vegan wrap’s brimming with flavor
BY SANDY THORN CLARK September 11, 2012 10:05AM
Updated: October 13, 2012 6:04AM
Indie Burger is a Lakeview restaurant with a menu that is 90 percent organic.
The eco-friendly restaurant, at 1034 W. Belmont Ave., is decorated with reclaimed items including church pew benches, recycled soda bottle chairs, and a wall of barn wood.
It celebrates September’s observance of National Organic Month by sharing its recipe for Vegan Indie Wrap, which includes directions on creating Chapatti Bread plus three frequently requested recipes by Swap Shop readers for Hummus, Pico de Gallo and Salsa Verde.
Don’t be intimidated by making all of the wrap’s ingredients from scratch — it will be well worth your effort — but also don’t be adverse to substituting your own favorite recipes for Hummus, Pico de Gallo and/or Salsa Verde or, in a time-saving effort, substituting store-purchased ingredients.
For 4 servings of Pico de Gallo: Finely dice 2 tomatoes, ¼ red onion and ½ cucumber.
Finely mince ½ jalapeno. Finely chop 2 tablespoons cilantro. Juice 1 lime. Combine all ingredients in bowl; mix in salt and pepper to taste.
For 4 servings of Salsa Verde: Quarter 4 tomatillos and 1 jalapeno. Mince 1 clove garlic. Roughly chop 2 tablespoons cilantro. Juice 1 lime.
Place all ingredients in food processor or blender; blend for 2 to 3 minutes or until completely incorporated. Add salt and pepper, to taste.
I would like an authentic Greek recipe for tzatziki sauce.
Please print a recipe for shrimp bisque.
On vacation in North Carolina, we had what was called Moravian Chicken Pie. Could someone tell me how to make it?
Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans St., 9th Floor, Chicago 60654 or by e-mail, email@example.com. Please include a daytime telephone number.