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½ cup grated carrot (optional)

1. Prepare the hummus according to the directions in the following recipe.

2. Lay out the tortillas, spread with your desired quantity of hummus, and top with lettuce, tomato, cucumber, olives, and carrot, if using. Fold in the sides toward the center, roll it up, and enjoy!

Variations

• If you have more time, you can add Pesto (page 246), cashew cheese (see page 291), or Balsamic Dressing (page 144).

TRADITIONAL HUMMUS

MAKES 1½ CUPS

1 (15-ounce) can garbanzo beans

2 tablespoons tahini

1 tablespoon olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon water

2 garlic cloves

¼ teaspoon sea salt

2 teaspoons soy sauce

1. Process all of the ingredients in a food processor until well combined. You may wish to add more water, for a thinner consistency. Start with 2 tablespoons at a time.

2. It is possible to just mash the garbanzos up with a fork if you do not have a food processor, then add all of the other ingredients for a chunkier hummus experience.

Variations

• For a richer version, omit the water and add an extra tablespoon of olive oil.

• For an Italian flair, add four soaked and drained sun-dried tomatoes and ¼ cup of basil leaves, before processing.

• Feeling more Mediterranean? Stir in ¼ to ½ cup of diced kalamata olives and 2 tablespoons of minced fresh Italian parsley after processing.

• Omit the regular garlic and add four cloves of roasted garlic (see page 20), to create a deeper garlic flavor.

• For a garden herb variation, add 1 cup fresh herbs of choice, such as rosemary, cilantro, basil, Italian parsley, sage, marjoram, and thyme, before processing.

• Spice it up by adding a seeded jalapeño pepper and 1 teaspoon of chipotle chile powder, before processing.

• Add a roasted red pepper (see page 21) before processing.

If You Have More Time

Summer Rolls

1. Fill a shallow pan half full with warm water. Place a rice paper sheet in the water and remove within a few seconds. Lay it on a clean surface. We found it’s easier to create a summer roll if you use two rice papers per roll. Lay a second soaked paper sheet above the first one with about 2 inches of overlap

2. Place a small amount of chopped lettuce, grated vegetables, and herbs in the center of the bottom rice paper. Fold the sides toward the center and roll up. The rolls should be thin and tightly rolled. Place in a container and cover with a clean, slightly moist towel until ready to serve.

Slice diagonally and serve with Spicy Peanut Sauce (page 193).

Experiment with different veggies (such as carrots, beets, shaved fennel bulb, shiitake mushrooms, or green onion) and herbs (such as parsley, basil, and mint), or grilled tofu or tempeh (page 28), cut into thin strips.

D.L.T.

Dulse is the D. of the D.L.T. A type of seaweed that you can find in most health food stores, it imparts a salty, “taste of the sea” flavor to dishes. Usually dulse is sold as flakes to sprinkle over food, and also as long strips in its original state. You are likely to find it in the Asian foods section. The most common brand is a wild Atlantic variety from the coast of Maine. When toasted, dulse becomes crispy and resembles bacon in appearance—grease-free bacon of course.

SERVES 2

¼ cup lightly packed dulse

4 slices whole-grain bread or

bread of choice

4 leaves romaine or butter-leaf lettuce

4 slices tomato

1-2 tablespoons Vegenaise or

other vegan mayo, or Garlic-Herb Aioli

(page 290), or to taste

1. In a toaster oven, first toast the bread and set it aside. Then, spread the dulse over the toaster oven tray (see Tips and Tricks). You can bake it or just press the toast button, standing by, ready to pull it out when the edges are browning and the strips are getting crisp. It doesn’t take long and will probably burn in less than one toast cycle.

2. The rest is standard sandwich etiquette. Dress the toast with Vegenaise; layer with the dulse, lettuce, and tomato; and serve immediately.

Tips and Tricks

You may also heat the