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littleveganintheprairie:

Fresh Folds with Balsamic Reduced Caramelized Onions
Balsamic reduced caramelized onions:    olive oil, as needed    1 large onion or 2 small, sliced    1/3 cup balsamic vinegar          Wraps:       1 zucchini, sliced    1 red pepper, sliced    4 pita or flat bread circles    1 1/2 cups hummus (I use homemade)        1 large avocado, sliced    3 cups spinach, chopped       Sour cream sauce:    1/4 cup fresh parsley, chopped    1/2 cup vegan sour cream    1/2 teaspoon garlic powder    salt and pepper, to taste   
1. For the onions, saute sliced onions in olive oil.  When they are starting to sweat, turn the heat down to medium-low. Stir every few minutes for about 20 minutes until they are golden and sweet.  2. Pour in the balsamic vinegar and stir well. Allow to simmer until vinegar is more of a syrupy glaze, about 5 minutes. While the onions are cooking, grill the zucchini and red pepper (I use a panini press). 3. For sour cream sauce, add parsley to a bowl with the sour cream, and sprinkle in garlic powder, salt, and pepper. Warm pita/flat bread. 4. Spread 1 side of bread with hummus and the other with the sour cream mix. Really slather it on, no one likes a dry wrap! Load grilled and fresh veggies down the middle and top with hot onions.  Wrap up and devour! 

littleveganintheprairie:

Fresh Folds with Balsamic Reduced Caramelized Onions

Balsamic reduced caramelized onions:
    olive oil, as needed
    1 large onion or 2 small, sliced
    1/3 cup balsamic vinegar     
 
    Wraps:   
    1 zucchini, sliced
    1 red pepper, sliced
    4 pita or flat bread circles
    1 1/2 cups hummus (I use homemade)    
    1 large avocado, sliced
    3 cups spinach, chopped   

    Sour cream sauce:
    1/4 cup fresh parsley, chopped
    1/2 cup vegan sour cream
    1/2 teaspoon garlic powder
    salt and pepper, to taste   

1. For the onions, saute sliced onions in olive oil.  When they are starting to sweat, turn the heat down to medium-low. Stir every few minutes for about 20 minutes until they are golden and sweet.  

2. Pour in the balsamic vinegar and stir well. Allow to simmer until vinegar is more of a syrupy glaze, about 5 minutes. While the onions are cooking, grill the zucchini and red pepper (I use a panini press). 

3. For sour cream sauce, add parsley to a bowl with the sour cream, and sprinkle in garlic powder, salt, and pepper. Warm pita/flat bread. 

4. Spread 1 side of bread with hummus and the other with the sour cream mix. Really slather it on, no one likes a dry wrap! Load grilled and fresh veggies down the middle and top with hot onions.  Wrap up and devour! 

(via vegpocalypsenow)

Filed under vegan wrap food