Vegan wraps


DSC_0511

If you’re out there looking for something healthy, mouthwatering and vegan with the ability to inoculate thy system with wholesome nutrition, healthy crunch and that which is choke full of so much goodness that you’d almost feel sick with health, except you won’t because healthy food makes no one sick and it’s time we embraced that fact, then this is the dish for you.

Also, as rare as it might be, often times nourishing food turns out to be just that much better than almost all the bad stuff that tastes divinely delicious, and this vegan wrap is the alpha and the omega of health and taste; alive here to work as a fantastic breakfast, packed lunch, picnic food or just a regular meal for a regular night, except it’s so damn tasty that it makes a very ordinary day into a stellar one, or at least till the time you’re eating this.

What’s more this recipe actually has two recipes, so that’s like a bonus, and one can’t have enough bonuses..so here we go.

 

DSC_0435 copy

These might look like a lot of usual suspects, but that’s only because we’re going to be making hummus from scratch, and not just any ol’ hummus but a roasted red pepper one, and here’s a recipe for a regular hummus and there’s a detailed ‘how to‘ on roasting red peppers as well, which you can find here.

 

DSC_0436

A bit of roasting action first, ensuring the pepper is nicely charred and softened

DSC_0444

after which we put it in a bowl because it needs to cool down and become easier to peel.

DSC_0440

cover securely to trap in the heat, that helps create moisture and loosen the skin and make it all sorts of juicy for at least 10-15 minutes

 

DSC_0446

After which time you can easily peel off the skin, not too fastidiously though

DSC_0449

a few charred bits still sticking to the skin only help impart a more smoky flavour to the hummus.

DSC_0450

get rid of the seeds and guts until only the juicy part of the skin remains.

 

DSC_0451

Now with the hummus. In a blender, or processor tip in the cooked chickpeas.

DSC_0452

and a couple cloves of garlic. I forgot to put them in the ingredients picture.

DSC_0453

add in the roasted red pepper

DSC_0455

tahini paste

DSC_0456

cumin powder

DSC_0457

salt

DSC_0459

olive oil

DSC_0463

and finally lime juice.

 

DSC_0466

blend or process into a paste like consistency

DSC_0467

something like this, or finer if you please. It should be easy to spread.

 

DSC_0441

Now a bit of chopping and here’s some onion in its very own shot because I forgot to include it in the ingredients picture

 

DSC_0443

here we have our veggies chopped. A bunch of mushrooms, half a tomato, half a capsicum and our lovely onion of course.

 

DSC_0469

cook onions and capsicum on a smoking hot pan with a bit of oil.

 

DSC_0472

I like using tongs for this particular step, because it’s easy and makes you look very efficient.

 

DSC_0475

once it begins to soften a bit, add a small pinch of salt.

 

DSC_0478

and keep cooking on high heat until it’s sweetly caramelized.

 

DSC_0480

remove veggies on a separate plate

DSC_0482

and in with the mushrooms. There’s a rogue capsicum in there was well.

 

DSC_0483

cook until softened and caramelized, like so.

 

DSC_0484

all needs remain is a bit of assembly work.

 

DSC_0486

Drape the wrap with vulgar amounts of hummus. Don’t be stingy with this spread. It’s delicious, it’s full of proteins and it’s the flavour base to our wrap.

 

DSC_0487

Begin by layering on 1/3rd part of the wrap so it’s easy to roll. First with the caramelized capsicum and onions.

DSC_0488

then mushrooms

DSC_0490

and finally the tomatoes.

 

DSC_0493

Roll ’em up.

 

DSC_0504

serve am as is, or if you feel fancy then add some gorgeous crispy baked potatoes on the side.



Vegan Wraps

Ingredients

For hummus

Cooked chickpeas: 200g (1cup)

Tahini: 40g (1/4 cup)

Red pepper: 1 in nos

Garlic cloves: 2 small

Salt: 1/2 tsp

Cumin powder: 1 tsp

Lime juice: 1 tsp

Olive oil: 1 tbsp

_____________________

For wraps

Whole Wheat wraps: 2 in nos

Onion: 1 medium sized

Capsicum : 1 medium size

Tomato: 1 small

Mushrooms: 8-10 small button mushrooms

Salt: a pinch

Oil: 2 tsp


Recipe instructions for Hummus: 

Roast red pepper on high flame, until all sides are charred and blackened. Cover and let rest for 10-15 minutes for the skin to loosen, after which gently peel away the charred skin and remove seeds.

Add all the hummus ingredients with the roasted red pepper in a blender or food processor and pulse until a thick paste is formed.

For the wraps

Thinly slice vegetables and de seed tomatoes.

Heat oil on high flame until smoking and add the sliced capsicum and onions with a pinch of salt until sweetly caramelized. Keep tossing to keep from burning.

Remove to a plate once cooked, and in the same pan add in sliced mushrooms and cook until browned and soft.

To form the wraps, spread hummus generously on whole wheat wrap and begin layering the vegetables on 1/3rd side without heaping on too high so as to enable easy rolling of the wrap.

Ejoy!

 

 

 

One thought on “Vegan wraps

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s