Yes, another wrap for you. A testament to it’s delicious powers? I made it three times last week and as I write this post I am seriously craving it again. Do yourself a favor and make it, a perfect weeknight meal that will please everyone. This makes 4 huge wraps, but you could easily stretch it to 6 servings or cut the wraps in half.

Ingredients:
4 whole wheat wraps
1 recipe Cilantro-Lime Rice, below
1 can Cuban Style Black Beans (Trader Joe’s has them or regular black beans will do)
1 recipe Cheesy Chipotle Sauce, below
1 pound spinach
2 red peppers, sliced thin
1 onion, sliced thin
1 tbsp. canola oil
2 cloves garlic

Cilantro-Lime Rice
Ingredients:
1 cup uncooked white rice (Jasmine rice taste great in this dish)
1 handful cilantro leaves, finely chopped
1/8 tsp. salt
1 small lime, juiced

Bring 2 cups water and salt to a boil. Add the rice, cover and lower heat to low. Cook for 20 minutes and fluff with fork. Stir in cilantro leaves and lime juice.

Cheesy Chipotle Sauce
Ingredients:
1/2 cup cashews, soaked in water at least 1 hour
1/2-3/4 cup water
1/4 cup nutritional yeast
3 chipotle chili’s in adobe sauce
1/2 lemon, juiced
1/4 tsp. cayenne pepper

In a high-powered blender, combine the ingredients for the sauce and blend for 4-5 minutes until very creamy. If the sauce is too thick, add a bit more water. The power of the blender should heat the sauce but if it’s too cold, transfer to a saucepan and heat until ready to use.

Directions: Begin by making the rice. While the rice is cooking, heat the beans in a saucepan and make the spinach. In a skillet, heat 1 tbsp. canola oil and add the garlic. Quickly stir until fragrant and add the sliced onion. Lower heat and cook for 10 minutes until onions are translucent and reduced. Increase heat back to medium-high and add the bell peppers and spinach leaves. Continue 8-10 minutes until peppers are soft and spinach is soft. If the vegetables stick to the pan, add a little water to help them steam. While the vegetables are cooking prepare the Cheesy Chipotle Sauce. To assemble: warm a tortilla either in the microwave, stove-top, or oven. Add 1/2 cup rice, 1/4 cup beans, and 1/4  of the spinach mixture. Top with 2 tbsp. cheesy chipotle sauce. Devour!

I think everyone has a favorite version of these. Nothing beats the combination of fresh vegetables and herbs rolled together in a chewy rice wrapper.  I love bringing these appetizers to parties, at least I know there will be 1 healthy option for everyone and it’s just as easy as a vegetable tray! Clean out your fridge when you make these, using whatever vegetables and herbs you have lying around. I haven’t found a combination that I didn’t like.

Fresh Spring Rolls with Spicy Peanut Sauce

1 package rice wrappers (Can find at most grocery stores in the international aisles or at Asian markets/whole foods)
1/2 package smoked tofu (Savory or other flavor)
Vermicelli noodles, 8 oz.
Assorted Vegetables, all cut into matchsticks: yellow and red pepper, carrots, lettuce (shredded)
Herbs: Thai basil, mint, and cilantro: chopped and mixed together

Cook vermicelli or other rice noodle according to package directions. Prep the vegetables and herbs while the noodles are cooking. Slice tofu into matchsticks equal size to the vegetables. For easier assembly, I placed all of the finished ingredients into separate ramekins. When making the rolls, I just went down the line of ingredients adding a little from each ramekin onto the roll.

To prepare the rolls: fill a 9X13 casserole dish with hot water. Take 1 spring roll wrapper  and place in the casserole dish and submerge for 15-20 seconds until soft. Place the softened wrapper onto a damp paper towel. Place a small pinch of herbs in the center of the wrapper, top with vegetables and then a small handful of vermicelli noodles. If you want to make these more filling, use more of the noodles and vegetables. You decide how thick to make them. Once the are filled, take one end up and over the vegetables, tuck the sides in and roll like a burrito. Place seam side down in a separate dish or plate and continue with the next one.

Spicy Peanut Sauce

1/2 cup peanut butter
1/4 cup chopped peanuts
1/2 lime, juiced
1 pinch red pepper flakes or 1 tsp. sriracha
3 tbsp. soy sauce
1 clove garlic, minced
1 tbsp. sesame oil
3tbsp. water
1 tsp. maple syrup

Blend all ingredients together (except the fresh chopped peanuts) in a food processor or bullet. Top with fresh chopped peanuts.

Enjoy!

Even though the weather is getting cooler, I’m still craving crunchy salads. I made a version of this for a bridal shower last year and it was a big hit. I think this would be perfect paired with some brown rice or cup of soup.

Tempeh Salad Lettuce Cups

Ingredients:
1 lb. tempeh
2 large carrots, fine diced
3 stalks celery, fine diced
1/2 red onion, minced
1/2 bell pepper, fine diced
3 tbsp. capers
1 red pepper, roasted and diced (or about 4 large pieces from a can)
1 bunch parsley, finely chopped 
Bibb or Butter Leaf lettuce -about 2 or 3 leaves per person

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1 small lime, juiced
2 tbsp. agave nectar, maple syrup, or other liquid sweetener
1/2 tsp. salt
1/2 tsp. pepper

Place tempeh in steamer basket, cover and steam for 10 minutes. Set aside to cool. Meanwhile, combine the rest of the ingredients except for the dressing and the lettuce cups. When the tempeh has cooled, grate with a box grater or finely chop with a knife. Add to the vegetable mixture. In a blender or by hand, combine together the dressing ingredients. Drizzle over the tempeh salad and toss to coat.

To serve: place a large spoonful of salad onto lettuce cups. Wrap and serve!

My favorite kinds of foods are the simplest: soup, salad, sandwich. This wrap fits the criteria of easy, hearty, and delicious. Also, my camera is on the fritz, I will keep apologizing for my camera phone until I get a nwe one!

Tempeh Bacon and Avocado Wrap

Ingredients:

Tempeh Bacon (recipe follows)
Small handful microgreens or sprouts
3 slices tomato
1 large whole-wheat wrap (I used a Sprouted Wheat wrap)
1 tbsp. egg-free mayonaise
1/2 avocado, sliced
2 large leaf lettuce or spinach

Tempeh Bacon:

Slice 1 package of tempeh into thin slices to resemble bacon strips. Add these to a steamer basket and steam for 10 minutes. You can also steam the block whole and then slice, I just prefer it in reverse!

Marinate the sliced tempeh in 1/4 cup water, 1/4 cup tamari soy sauce, 1/4 cup maple syrup, and 1 tsp. liquid smoke (optional). The longer you let marinate, the richer the flavor will be. I usually do 3 hours, but you can do as little as 30 minutes.

Fry the bacon strips in oil until crispy on both sides, about 3-4 minutes per side. Also a delicious in  scrambles, Rubens, or better than tuna salads!

Assemble the Wraps:

Spread mayo on wrap or multi-grain bread. Sprinkle with freshly ground pepper and layer with lettuce, avocado, tomato, bacon, and micro greens. Wrap together or top with bread slice.

Enjoy! What are some of your favorite sandwiches?