This is one of the easier things Brent and I have made in a while, all we needed was the following:
1 head of cabbage, raw
1 14.5 oz tin of pumpkin
1 cup of dry lentils
1 cube of veggie bouillon
1 tsp coriander
1 tsp cumin
1 jalapeño (optional)
chili powder or chili paste and salt to taste
Start by cooking the lentils. Combine them with 2 cups of water and your bouillon cubes and microwave at 2 minute intervals until all the liquid is absorbed. You can also cook them on your stove at low heat until the liquid is absorbed.
Now put them into a sauce pan with the pumpkin and spices. Heat until it’s all steamy. Adjust the seasonings as necessary. You can also add a can of diced tomato and a diced onion but this recipe is designed to accommodate a friends with tomato and onion allergies, respectively. It’s delicious and filling just as I’ve written it.
Now carefully remove a cabbage leaf, add a scoop or two of your burrito filling and whatever other things you like (we’re adding cilantro and Daiya cheddar cheese).
Roll them up and insert into your face.You might not even realize you’re eating a cabbage leaf. This is a great way to have a low carb, low calorie wrap for your sandwich or burrito and doesn’t cost a whole lot. I hope you like it!
This is Brent and Christie, signing off.