That Vegan Lady

I was at a Black Sheep Knitting Guild gathering recently, and someone referred to me as "That Vegan Lady."  And while that name doesn't really offend me, it did surprise me that someone in my guild doesn't know who I am.  I am one of the founders, a past president, give presentations at least once a year and have designed this years' charity pattern.  (Davis if you're curious).
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 diced

1 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 can Black Eyed Peas
1 c cooked sweet potato
1 T coconut oil
¼ cup cilantro
½ oz baking chocolate
2 garlic cloves
1 T curry powder
shredded carrots
seedless cucumber, cut into long, thin strips
arugula
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!