Spinach Sausage Wrap Spread
3 (10-ounce) boxes frozen spinach (I use 30 to 40 ounces)
1 (12-ounce) bag frozen mixed vegetables
1 (14-ounce) package Gimme Lean sausage
1/2 (15-ounce) can garbanzo beans
1 cup coconut milk
4 plum tomatoes, chopped
1 to 2 tablespoons red pepper flakes, to taste
1 tablespoon minced basil
black pepper, to taste
1/2 cup raw pumpkin seeds, unsalted
1/2 head lettuce lettuce, sliced
15 to 20 pieces flatbread
1. In a small pan over medium heat, brown sausage. (Add some of the coconut milk if you need moisture.)
2. In a large pan over medium-high heat, heat spinach and vegetable until thawed and partially cooked.
3. Add sausage, garbanzo beans, coconut milk, tomatoes, red pepper flakes, basil, and pepper; cook until most of the moisture is cooked away, adding pumpkin seeds near the end of the cooking process. (If you used Italian sausage instead of breakfast sausage, you may want to add salt.)
4. Place lettuce on flatbread and fill with spinach mixture; roll.
Variations: Use tofu, brown rice, kidney beans, tarragon, rosemary, or cilantro.
Source of recipe: I use this as a stand alone dish or as a filling for wraps. Serve hot or cold. I leave out onions and things that would be harmful to my dogs, since we share 'safe' foods with them.