That’s a Wrap!

Salutations, Dear Reader. This week I am attempting to create a vegan version of the delicious ‘Yoga Wrap’ which I had at Bohemia, an eclectic, grassroots type bistro in Barrie, Ontario. Bohemia’s wrap is made with chicken, so I decided to replace the main protein component with tofu.

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Here are my ingredients:
1 block extra-firm tofu, cubed
1 tbsp fresh minced ginger
2 cloves garlic, crushed
2 tbsp olive oil
3 stalks celery, chopped
1 1/2 cups red grapes, halved
1 granny smith apple, cubed
Juice of one lime
1 cup veganaise, plus extra for spreading
1 tbsp yellow mustard
3 tbsp medium yellow curry powder (or however hot you like it)
1/3 cup fresh cilantro, chopped
salt and pepper, to taste
Some sort of grainy tortilla (I like flax)
Dijon mustard (to spread on wrap)

Begin by heating the oil on medium heat in a frying pan. Add the garlic, ginger and 1 tbsp of the curry powder. Stir frequently so it does not burn for about one minute.

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Add the tofu to the pan and allow the spices to coat the tofu completely. Turn the heat down and let it simmer. (This photo is pre-coated tofu)

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While the tofu is simmering, chop your fruits and vegetables! I realize the ginger is in this photo, that should already be chopped and in your pan. My order of taking these was boofy whack, y’all.

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Stir your tofu to make sure it hasn’t stuck to the bottom of the pan and burned, then toss all the freshly chopped goodies in a decently sized bowl and admire your handiwork.

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Add the lime juice, veganaise, mustard, curry powder, and salt and pepper.

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Give it stir! Give it a whirl! Add the tofu and taste some of that bizz-nazz, because it’s the shiz-nazz.

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Grab a wrap, spread the desired amount of veganaise and dijon on there. Scoop as much or as little of your filling upon the wrap.

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Wrap up that big (or small) boy! MANGEZ!

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I served this to a guest who gave it a four (out of five) star rating. It was pretty good, but I think something was missing. I may add more salt next time, or more garlic, maybe some red chili flakes. It was tasty but missing a little ‘zip’. The ‘Yoga Wrap’ has red onions in theirs, which may have been the missing link. Regardless, give it a try and let me know what you think in the comments below!

Happy eating to you, my Dear Reader.

Razz My Berries

Dear Favorite Person, a.k.a you,

Hello. I have missed you, truly. Unfortunately, I am not the She Chef you fell in love with, and have changed my kitchen several times. Meat is off the menu, so we’re going to get even crazier with experiments! The recipes will be mostly vegan, some vegetarian (when I’m feeling cheesy).

We Can Do It!

I feel pretty fearless in the kitchen, so regardless of if my meal is a fail or a win, you will get to experience the good and the bad with me. I vow, for delicious or unsavory, in calamity or fortune, for rotten or ripe, in rain or shine, I will share photos and provide weekly recipes starting in April, 2013.

Here is an example of the treats you can look forward to making! Mmm, marinated portabellas on a bed of pesto & artichoke tossed spinach rice linguine, with a side of boiled beets. What’s that brown spot, you ask? Well, I like BBQ sauce with my beets.

Curious? Enticed? Stay tuned…

Vegan's Delight