Generally speaking, burritos have been hard to find for those folks eating gluten free. The offerings have broadened in the last few years, with choices from evol, Glutenfreeda, and Udi's. None of them has been all that good, however. Mostly they have been doughy and bland. Being true to our motto of "We eat it, so you don't have to," I recently spied some dinner burrito offerings from Udi's and figured we would try again.
While Udi's has gotten mixed reviews across the product lines we have reviewed, their products are pretty widely available. This makes it easy to pick up one of their products for review even in light of some of our previous disappointments. Their offerings have evolved over time, and to quote a Facebook comment on the DrGourmet.com site about the Udi's breakfast burritos we reviewed, "Can you say... 'rushed to market?.' These were so poorly conceived." That often seems to be the case, and with some of their breads we have gone back later and found that they have improved over time.
So we decided to give their burrito line another chance. Udi's Gluten Free Burritos »
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I talk about calorie density a lot and this is a great example of where you can eat a lot of delicious food, be really filled up and satisfied, and have it be less than 400 calories. By using veggies to reduce the calorie density, you get more food, it's cheaper, and it's better for you - all while being great tasting.
There is everything good to be said for this dish. It is a traditional Indian recipe and you may have to search for the paneer cheese. It is, however, low in calories and sodium but still has a lot of flavor.
The extra step of blanching the spinach and then refreshing it in ice water isn't absolutely necessary, but makes for a much brighter and more appetizing color.
Chickpeas are one of my favorites and so is Indian food. It's best to purchase your Indian spices - garam masala, turmeric, curry powder and the like - at an Indian or Asian market where you can usually buy smaller amounts so that they are fresher when you get ready to use them (unless you plan to make a lot of Indian recipes).
This is the salad dressing recipe that you will often find on Asian style salads in restaurants. The combination of the umami flavor in the soy with ginger and roasted garlic is perfect. If you want to add a bit of spice, put in about 1/8 teaspoon of red pepper flakes before blending.
The recipe is a great example of how you can control sodium by using simple ingredients to make your salad dressing. If you look at similar bottled dressings on the market, they have more calories, but more importantly, they have a lot more sodium – generally at least twice as much as is in this recipe.
It is a great salad dressing and you don't need very much to bring a lot of flavor to your salad. Try it as a spread on sandwiches also.