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Portobello Unfried Black Bean Wraps with Avocado Aïoli

Though this looks like an involved recipe, it takes only about 15 minutes to put together, and it makes a hearty and filling lunch.

FOR THE MUSHROOMS
6 large Portobello mushrooms, sliced
1 tbsp soy sauce
1/2 tsp oregano
1/4 tsp garlic powder
Pinch black pepper

  1. Add the mushrooms to a preheated frying pan with the rest of the ingredients.
  2. Sauté until the liquid that they release has been evaporated and they are cooked through.

FOR THE AVOCADO AÏOLI
2 large Hass avocados
2 cloves garlic (roasted or lightly sweated if you don’t want the raw garlic flavour)
1 tbsp lime juice
1/2 cup soy milk
1/2 tsp sea salt
Pinch cayenne pepper

Directions:
1. Add all the ingredients to a blender and blend until smooth.
2. Transfer to a squeeze bottle (I used an clean and dry empty vegan mustard bottle) to serve.

FOR THE UNFRIED BLACK BEANS
1 onion, finely chopped
1 clove garlic, minced
1 jalapeño pepper, minced
1 red pepper, roasted (I used one from a jar)
1 can black beans, drained and mashed
1/4 cup broth or water
1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground chilli pepper
1/4 tsp salt
1 tbsp tomato purée
1 tbsp lime juice

  1. Preheat a sauté pan over a medium low heat, and sauté the onion until it starts to take on some colour. Add the garlic and and stir for 30 seconds.
  2. Stir in the jalapeño and red pepper, black beans, broth, herbs and spices, salt, tomato purée, and lime. Cook the mixture until all of the liquid is absorbed.

TO ASSEMBLE
4 wholegrain suitable-for-vegan wraps
Salsa
Spinach

  1. Layer spinach, the unfried beans, and the mushrooms on a wrap. Top with salsa and avocado aïoli to serve

Apple Pie Oatmeal Breakfast Wrap

If you take breakfast seriously, you’ll want to try this filling, lightly spiced and naturally sweet wrap with its medley of textures. Perfect for eating on the go, or for working your way through at the breakfast table; the choice is yours. The recipe does require that you soak the oats overnight, or for at least 20 minutes, so plan ahead! Serves 1.

Ingredients

For the overnight oats
1/4 cup rolled dry oats
1/4 cup all-plant (e.g. soy) milk
1 tbsp flaxseeds
1/2 tsp cinnamon
Pinch ground nutmeg
Pinch ground ginger
Pinch ground cloves

For everything else
1/4 cup dried fruit of choice, chopped, if necessary, and soaked briefly in boiling water while you prepare everything else
1/2 banana, mashed
1/4 apple, chopped
1 tbsp nuts of choice, chopped
1 tbsp nut butter of choice
1 wholewheat tortilla

Directions
1. The night before (or at least 20 minutes before), combine the oats, plant milk, flaxseeds, and spices. Leave to soak.
2. Warm the tortilla according to package directions to make it pliable.
3. Drain the dried fruit.
4. Fill the tortilla with the dried and fresh fruit, oats, nuts, and nut butter. Roll and enjoy.

Speedy Tortilla Pesto Pizzas

These pizzas take 20 minutes, including the time needed to preheat the oven. The vegetables listed below are only a suggestion; feel free to use up the leftovers. If you don’t want to make the pesto, shop-bought suitable-for-vegan pesto or hummus will do just fine. Serves 2.

Ingredients

For the Pesto

1 large bunch basil (about 2 cups, tightly packed)
400g cannellini or other white beans
3 cloves garlic
50g kale leaves
1 tsp lemon juice
2 tsp miso paste
1/4 cup nutritional yeast
3/4 cup water
Salt and freshly ground black pepper, to taste

For the Pizza

4 mini or 2 large suitable-for-vegan corn or flour tortillas
Tomato purée or suitable-for-vegan pizza sauce
1 courgette (spiralized, sliced, or shredded)
1 each red and yellow bell pepper, sliced
1/2 red onion, sliced

Directions

1. Preheat the oven to 220C.
2. Blend all of the pesto ingredients. Season to taste.
3. Place the corn tortillas on two baking trays or on pizza stones. Spread with the desired amount of tomato purée or sauce, top with pesto, and load up with vegetables.
4. Bake for 10 minutes, rotating or rearranging once to make sure they are evenly cooked.

Smoky eggplant, baby kale and tomato wrap

Eggplant roasted with tamari and apple cider, mixed baby kale and diced tomato wrapped in warm, freshly made, whole wheat chapati. Wrap in a few rice paper rolls for a lighter version. Leave out the chapati, chop the roasted eggplant, double the greens, tomato and dressing for a light salad.

For the chapati
1/2 cup heaping whole wheat flour
1/4t coarse sea salt
1/4 cup warm water
1T cooking oil

For the eggplant
1T cooking oil
1/4t coarse sea salt
1T tamari
1t fresh garlic, minced
2T apple cider
1/4t black pepper
A dash liquid smoke (or to taste)
1 large eggplant (enough to make about 8, 1/4″ slices)
A dash liquid smoke
Sea salt and black pepper to taste
1T nutritional yeast

Optional: Some fennel seeds would make for a traditional flavour combination.

For the kale and tomato
1/2 cup diced tomato
1/4t coarse sea salt
1/2T balsamic vinegar
1/2t prepared brown mustard
1 cup mixed baby kale (or other greens)

Start with the chapati, then make the eggplant. Mix the dry ingredients and add the water. Knead until a smooth elastic dough forms. Set aside in a bowl for about 15 minutes to let the dough rest, covered with a warm, wet tea towel.

While the dough rests, make the eggplant. Preheat the oven to 450F. Trim the ends of the eggplant and slice length-wise in 1/4″ strips. Start by cutting the eggplant in half, and then cut in slices. Slice as evenly as possible to ensure even cooking. Aim for 8 slices if you can in case you loose a few during the cooking process. Trim the outside skin of the eggplant on the last slice, but don’t peel entirely.

Whisk the cooking oil, tamari, sea salt, apple cider, and liquid smoke. Toss the sliced eggplant in the mixture until well coated. On a lightly oiled, warm roasting pan or baking sheet, roast the eggplant is nicely browned, turning once. Expect 8-12 minutes. Ovens vary; use the colour and texture of the eggplant as a guide. Remove from heat and set aside to cool.

While the eggplant roasts, roll the dough out on a floured board to a small flat circle (about 8″). Brush with 1t oil. Fold into a half circle. Brush with 1t oil. Fold into a triangle. Roll the wrap out to about a 12″ circle. It should be fairly thin (a bit more than 1/8″). Brush with the last 1t oil.

With the chapati ready to go, toss the diced tomato with the sea salt. Mix the vinegar and mustard. Add to the tomato. Let stand 2-3 minutes while you finish the chapati.
Bring a large frying pan to heat on medium high (or use a griddle if you have one). Add the wrap (dry side down) and fry for 1-2 minutes. Turn and fry the other side. The chapati will be done when it’s lightly browned and lightly dry. Don’t overcook. It will make the wrap harder to roll. Remove from heat, let the wrap cool for a few seconds. Rub very lightly between your palms to soften if necessary.

Toss the kale greens with the tomato. Layer the eggplant slices into the wrap as evenly as possible, slightly off center toward you. Pack them down into the wrap by hand. Be careful not to overfill. Reserve extra eggplant. Sprinkle with nutritional yeast. Add the kale. Add the tomato. Wrap like you would a burrito.

Fold in the sides perpendicular to the filling gently, fold up the bottom up over the filling. Tuck the filling gently with the bottom of the wrap — but not too hard or you may split your wrap if it’s overfilled. Roll the whole thing over to close the wrap. Let stand briefly (less than a minute) before serving, and then enjoy!