Copyright © 2015 Ranelle Kirchner - All Rights Reserved - Designed by Adrian Daniel Schramm
While living in Chicago, I was part of a cookbook club at Read it and Eat on the first Tuesday of each month. Together, our group voted on a cookbook for the month, then we signed up for a recipe to prepare for the group from the book. Truly, it was something I looked forward to every month. I met amazing people, shared stories, tried new recipes, & talked about we tasted/enjoyed/would have done differently with the recipe.
The recipe which follows is a spin off from Sprouted Kitchen's Quinoa Collard Wraps. Since collard greens were not available, I chose Napa cabbage instead. After talking with people, I've realized many people are uneasy about substituting ingredients. Either because they don't know what ingredients would be make good replacers or simply because they do not feel comfortable. Often people will prepare something else and not consider what they could use instead. As you cook more often and branch out in your diet, you'll find similarities amongst many foods. What's the worst that could happen? You can learn from your mistakes and try something else next time. Remember to have fun with your food and think outside the box.