Wheat and Corn Wraps with Tofu
Neater to eat and easier to carry than sandwiches, wraps like these are catching on all over. Substitute almost any grain you like for the wheat berries used here.
INGREDIENTS | SERVES 4
- ½ cup wheat berries, spelt, faro or other whole grain, boiled until tender, usually about 30 minutes
- 2 ears corn, kernels sheared from the cob and boiled 1 minute, or 1 package (10 ounces) frozen sweet corn, thawed
- Juice of 1 lemon
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons salad dressing
- 4 medium flour tortillas (10–12-inches)
- ½ recipe marinated tofu from Tofu Salad, or 1 cup store-bought flavored tofu
In a bowl, toss the cooked grain, corn, lemon juice, olive oil, salt, and pepper until combined.
Spread the dressing in a line across the equator of each tortilla. Spoon in the grain salad; arrange the tofu alongside the grain.
Roll, jellyroll style, away from yourself. Tuck in ends.
The Frozen Veggie Whack
Frozen vegetables are not only a great convenience, but surprisingly nutritious. In many cases, they retain more of their natural nutrients than fresh vegetables in the produce section, due to the rapid loss of nutrient value at room temperature once a vegetable is picked. One problem though, is that frozen vegetables are sometimes a pain in the neck to work with because they freeze into a solid rock. One easy (and emotionally therapeutic) solution to petrified veggies is to slam the sealed packet against the floor, refrigerator door, local congressman's head, or any other flat, hard surface to unstick the vegetables from one another.
