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22 notes

saraeats:

Nuttilicious Lemon Pecan Picnic Wraps vegan, makes a ridiculous amount  These wraps (or sammiches) are light and filling and super tasty. I find that Tom and create some of the best meals by mistake. In this case, we were trying to make something completely different, but got lazy halfway through and didn’t have all the ingredients, so we improvised, and then improvised again until we came up with these babies. I am actually making them right now for the weekend. Now, you have to promise me you won’t freak out at one of the ingredients though. I know what you’re thinking. That you don’t want to touch the stuff with a ten foot pole, let alone have it as the main ingredient, but I promise you it will delight you if you try it. It’s tofu. WAIT, wait, don’t close the page. Trust me, Tom had no idea what it was until I told him- and he has been leery of tofu since he was twelve (and had a vegetarian father). Try it. If you still hate it, then… I’ll bake you some cookies as an apology.  And if you’re a tofu lover, then seriously what are you waiting for?What You Need ☑ 1 bag of tortillas (or homemade if you’re cooler than us) ☑ 1 pack (350g) extra firm tofu ☑ 3 tsp lemon juice (you can squeeze it right out of the lemon or you can just buy the pre-bottled PURE lemon juice) ☑ 1 heaping tsp minced garlic  ☑ 2 tsp basil ☑ 2 tsp olive or grape seed oil (and a little extra if you want to dress your wraps) ☑ 1 cup pecan bits (or nuts of your choice) ☑ 1/2 cup peanuts ☑ 1/2 tsp salt ☑ toothpicks (optional)What You Do 1.) First we’re going to make the crumbs, so take your pecans, peanuts, salt, and only 1 tsp of the lemon juice and drop it in your food processor or blender.  (If you have neither, bag them and crush them with your hands, feet, or hammer!) Chop and blend until they are crumby!  2.) Now take your tofu.  Now, if you’re anything like I was when I first picked up tofu, you probably have no idea what to do with it.  You may even be making a funny face at it.  Don’t worry, I’ll explain.  You want to first drain the tofu of excess water.  Once out of the packaging, press that sucker as hard as you can between your hands without breaking it to get all the water out.  Now comes the fun part.  In a medium to large bowl, squeeze the tofu into tiny bits using your hands.  That’s right, just pick it up and with your hand in the bowl pulverize that tofu.  This takes about three to five minutes and you’re done when it looks like crumbly cheese. (See the second photo.)  3.) Add the rest of the lemon juice (2 tsp), the garlic, basil, and olive oil and stir with a fork (or your hands) until it’s all nicely combined.   4.) Add your crumb mixture to the bowl and stir again until it’s all combined.   5.) Cut your tortillas in half if you’re making these for a group and you want nice snacks a little more than bite sized.  Then brush your tortillas with a little bit of oil (totally optional- I’ve had it both ways) and dress it how you like.  (We put on spinach or lettuce and today I’m trying tomato chunks.)  Roll it up, stick in a toothpick, and voilà, you’re done!   Enjoy!

saraeats:

Nuttilicious Lemon Pecan Picnic Wraps
vegan, makes a ridiculous amount

These wraps (or sammiches) are light and filling and super tasty. I find that Tom and create some of the best meals by mistake. In this case, we were trying to make something completely different, but got lazy halfway through and didn’t have all the ingredients, so we improvised, and then improvised again until we came up with these babies. I am actually making them right now for the weekend. Now, you have to promise me you won’t freak out at one of the ingredients though. I know what you’re thinking. That you don’t want to touch the stuff with a ten foot pole, let alone have it as the main ingredient, but I promise you it will delight you if you try it. It’s tofu. WAIT, wait, don’t close the page. Trust me, Tom had no idea what it was until I told him- and he has been leery of tofu since he was twelve (and had a vegetarian father). Try it. If you still hate it, then… I’ll bake you some cookies as an apology. And if you’re a tofu lover, then seriously what are you waiting for?

What You Need
☑ 1 bag of tortillas (or homemade if you’re cooler than us)
☑ 1 pack (350g) extra firm tofu
☑ 3 tsp lemon juice (you can squeeze it right out of the lemon or you can just buy the pre-bottled PURE lemon juice)
☑ 1 heaping tsp minced garlic
☑ 2 tsp basil
☑ 2 tsp olive or grape seed oil (and a little extra if you want to dress your wraps)
☑ 1 cup pecan bits (or nuts of your choice)
☑ 1/2 cup peanuts
☑ 1/2 tsp salt
☑ toothpicks (optional)

What You Do
1.) First we’re going to make the crumbs, so take your pecans, peanuts, salt, and only 1 tsp of the lemon juice and drop it in your food processor or blender. (If you have neither, bag them and crush them with your hands, feet, or hammer!) Chop and blend until they are crumby!

2.) Now take your tofu. Now, if you’re anything like I was when I first picked up tofu, you probably have no idea what to do with it. You may even be making a funny face at it. Don’t worry, I’ll explain. You want to first drain the tofu of excess water. Once out of the packaging, press that sucker as hard as you can between your hands without breaking it to get all the water out. Now comes the fun part. In a medium to large bowl, squeeze the tofu into tiny bits using your hands. That’s right, just pick it up and with your hand in the bowl pulverize that tofu. This takes about three to five minutes and you’re done when it looks like crumbly cheese. (See the second photo.)

3.) Add the rest of the lemon juice (2 tsp), the garlic, basil, and olive oil and stir with a fork (or your hands) until it’s all nicely combined.

4.) Add your crumb mixture to the bowl and stir again until it’s all combined.

5.) Cut your tortillas in half if you’re making these for a group and you want nice snacks a little more than bite sized. Then brush your tortillas with a little bit of oil (totally optional- I’ve had it both ways) and dress it how you like. (We put on spinach or lettuce and today I’m trying tomato chunks.) Roll it up, stick in a toothpick, and voilà, you’re done!

Enjoy!

Filed under wraps food vegan.

28 notes

axelaustteam:

VEGAN    Grilled Vegetable Wrap
When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week.  Makes 2 wraps :-))))

 
12 thin asparagus spears, trimmed
 
1 small red bell pepper, cut into 1/2-inch strips (1 cup)
1 small yellow summer squash or zucchini, cut into 1/4-inch-thick rounds (1 cup)
1 Tbs. olive oil
1/2 cup white beans
1 small clove garlic, minced (1/2 tsp.)
1/2 tsp. red chile sauce, such as sriracha
2 8-inch whole-grain tortillas
6 small whole basil leaves
8 thin slices red onion

1 cup baby arugula leaves
1. Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet. Season with salt and pepper, if desired. Grill or broil vegetables 4 to 6 minutes per side, turning once. 2. Mash together beans, garlic, and chile sauce in small bowl until smooth. 3. Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.
 

axelaustteam:

VEGAN    Grilled Vegetable Wrap

When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week.  Makes 2 wraps :-))))


 

  • 12 thin asparagus spears, trimmed

 

  • 1 small red bell pepper, cut into 1/2-inch strips (1 cup)
  • 1 small yellow summer squash or zucchini, cut into 1/4-inch-thick rounds (1 cup)
  • 1 Tbs. olive oil
  • 1/2 cup white beans
  • 1 small clove garlic, minced (1/2 tsp.)
  • 1/2 tsp. red chile sauce, such as sriracha
  • 2 8-inch whole-grain tortillas
  • 6 small whole basil leaves
  • 8 thin slices red onion

  • 1 cup baby arugula leaves

1. Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet. Season with salt and pepper, if desired. Grill or broil vegetables 4 to 6 minutes per side, turning once. 
2. Mash together beans, garlic, and chile sauce in small bowl until smooth. 
3. Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.

 

Filed under food wraps vegetable vegan