Chick Pea Herb Wraps With Artichoke Butter

I’m not sure how this happened, but Carl talked me into going to a minor league baseball game this weekend. This will be the fourth baseball game I’ve attended in 31 years of life. I plan on smuggling in a book, headphones, and some yummy plant based sandwiches that are perfect for Labor Day plans of all varieties. I’ve already made big Monday afternoon bike ride plans for the leftovers.

Serves: 4

What you need:
1 can artichoke hearts
1 can chick peas
1 jar roasted red pepper strips
2 cups of spinach
1/4 onion, minced
2 tablespoons fresh green herbs (basil, parsley, or tarragon)
1 lemon
1 tablespoon olive oil
4 whole wheat tortillas

What to do:
Drain artichoke hearts and puree in a food processor to make the artichoke butter. (I used my mini KitchenAid.) Set aside. Drain and wash chick peas. Mash them in a bowl with a fork. Add olive oil, juice of one lemon, herbs, onion, and stir. Set aside. Spread one or two tablespoons of artichoke butter on a tortilla. Layer with 1/2 cup spinach, a few strips of roasted red pepper, and about 1/4 cup of the chick pea mixture. Repeat until you have four yummy wraps.

Slow Cooker Summer Lentil Soup

Cool breezes are greeting me each morning when I walk Dobby and Scout. While I’m sad to see summer leave, I'm looking forward to fall hikes in the Catoctins. Last week I dreamed up a recipe that reflected the transition between summer and fall. This lemon and thyme infused lentil soup takes less than 30 minutes to prep and requires almost no effort because it cooks in a slow cooker.

Serve with a green salad, roasted summer vegetables, and multigrain bread – or whatever you like. Cut down on prep time by using pre-chopped onions, carrots, and celery.

Serves: Between 6 and 8

What you need:
3 cups chopped lentils
9 cups water
Two cubes of Rapunzel vegan bouillon – I use low sodium.
1 onion, chopped
2 cups celery, chopped
2 cups carrots, chopped
1 cup baby Portabella mushrooms
1/2 cup sundried tomatoes, julienned and not oil-packed
3 cups spinach
Juice from two small lemons
1 tbsp minced garlic
1 tbsp dried tarragon
1 tsp. sea salt
1 tsp. dried thyme


What to do:
Combine everything but the spinach in a slow cooker and cook on low for 7 to 9 hours, depending on the strength of your slow cooker. Add the spinach 30 minutes before you are ready to serve. The soup is ready when the lentils have softened and the vegetables are cooked. Don’t let the lentils get all mushy.