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Corn Tortillas with Hummus, Salad and Lemon-Tahini Dressing
is my favorite warm weather lunch, simple to prepare but with lots of
contrasting ﬂavors, textures and colors, and a mixture of cooked and
Four corn (or ﬂour) tortillas
6 tablespoons hummua or warmed refried beans
Salad mix (I used baby greens, cucumber, shredded carrot, red onion and
cilantro. Other ideas are shredded jicama, beets, daikon, marinated hot
peppers, red bell peppers, etc.)
Heat the tortillas in a dry pan on both sides at medium-low until softened.
Spread 1 1/2 tablespoons of refried beans on each tortilla.
Fill the tortilla with your salad mix.
Make your Lemon-Tahini Dressing.
2 tablespoons tahini
3 tablespoons water
1 tablespoon fresh lemon juice
1/2 teaspoon tamari
1/8 teaspoon cayenne pepper
Mix together in a small cup with a spoon until smooth.
Drizzle over the salad mix in the tortillas.
2013, 2014, Vegan Street