Indie Burger’s wrap overflows with fresh flavor
Indie Burger is a Lakeview restaurant with a menu that is 90 percent organic. The eco-friendly restaurant, at 1034 W. Belmont Ave., is decorated with reclaimed items including church pew benches, recycled soda bottle chairs, and a wall of barn wood.
It celebrates September’s observance of National Organic Month by sharing its recipe for Vegan Indie Wrap, which includes directions on creating Chapatti Bread plus three frequently requested recipes by Swap Shop readers for Hummus, Pico de Gallo and Salsa Verde.
Don’t be intimidated by making all of the wrap’s ingredients from scratch — it will be well worth your effort — but also don’t be adverse to substituting your own favorite recipes for Hummus, Pico de Gallo and/or Salsa Verde or, in a time-saving effort, substituting store-purchased ingredients.
For 4 servings of Pico de Gallo: Finely dice 2 tomatoes, ¼ red onion and ½ cucumber.
Finely mince ½ jalapeno. Finely chop 2 tablespoons cilantro. Juice 1 lime. Combine all ingredients in bowl; mix in salt and pepper to taste.
For 4 servings of Salsa Verde: Quarter 4 tomatillos and 1 jalapeno. Mince 1 clove garlic. Roughly chop 2 tablespoons cilantro. Juice 1 lime.
Place all ingredients in food processor or blender; blend for 2 to 3 minutes or until completely incorporated. Add salt and pepper, to taste.
Requests
I would like an authentic Greek recipe for tzatziki sauce.
D.J., Palatine Please print a recipe for shrimp bisque.
M.K., Chicago
On vacation in North Carolina, we had what was called Moravian Chicken Pie. Could someone tell me how to make it?
I.S., Naperville
Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans St., 9th Floor, Chicago 60654 or by e-mail, swapshop@suntimes.com. Please include a daytime telephone number. 2 cloves garlic ½ lemon 1 chipotle pepper and 1 teaspoon adobo sauce (from can) 1 (15-ounce) can chickpeas 2½ tablespoons tahini
Water (enough to reach desired consistency)
Salt and pepper Run garlic cloves through a microplane. Juice lemon. Place garlic, lemon juice, chipotle pepper and teaspoon of surrounding adobo sauce, chickpeas and tahini into a food processor with ¼ cup water to start. Mix in food processor 3 to 4 minutes or until paste is formed. Slowly add water to reach desired consistency. Add salt and pepper to taste.