So it seems fitting that I post a vegan recipe as my first post after a long silence. If the ingredients seem strange, it's because I created these wraps as part of a Vegan Chopped Challenge sponsored by The Post Punk Kitchen creator Isa Chandra. I hope you enjoy.
Curried Salad Wraps with Fresh Fruit Chutney
Fresh Fruit Chutney:
1 large sweet onion, diced
1 Mango, peeled and diced1 pint fresh blackberries
¼ c dried currants
1 T plum vinegar
4 T white balsamic vinegar
4 T Agave
¼ c fresh mint, finely chopped
Juice of 3 limes
¼ t cloves
3 celery stalks, finely diced
Saute onion in a water until almost translucent, add all
ingredients except celery and simmer for about 15 minutes. Add celery, remove from heat and cool.
Curried Salad Wraps
1 c cooked sweet potato
1 T coconut oil
¼ cup cilantro
½ oz baking chocolate
2 garlic cloves
1 T curry powder
seedless cucumber, cut into long, thin strips
spring roll wraps
Mix first 7 ingredients in food processor until it resembles a hummus. Assemble wraps as
follows: soak 2 spring roll wraps in hot water until they soften, place on clean towel and layer arugula (extra cilantro if you’re a fan), cucumber sticks and carrot on the wrap, smooth about ¼ cup of the curried bean mixture, and wrap up like a burrito. Using two wraps together makes it easier to wrap without tearing the wrapper, but feel free to use one if you’re an expert wrapper.
Serve with Fresh Fruit Chutney. . .perfect for a light dinner, or lunch out in the kayak!