Showing posts with label Wraps. Show all posts
Showing posts with label Wraps. Show all posts

Monday, April 01, 2013

Creamy Tabbouleh Salad Lettuce Wraps

These Creamy Tabbouleh Salad Lettuce Wraps are herb rich and full of flavour. They make for a nutritious and refreshing lunch on a sultry afternoon.

I have developed a whole new level of love for salads. And here's why...

There's a new healthy vegan restaurant in town, Carrots. I spoke about it in an earlier blog post. Since it's the first of its kind in Bangalore, it's a matter of great excitement in the local vegan community. And vegans from other Indian cities have been telling us how very jealous they are. Hehe

In India, it's extremely easy to be vegetarian. Ours is a largely vegetarian culture. More than half our restaurants are vegetarian. Even people who consume meat don't usually do so every single day, and definitely not three times a day. Eggs aren't considered vegetarian and they won't be found in any vegetarian restaurant.

When you go to a grocery store, each and every product has a symbol to indicate whether it is vegetarian or not. All vegetarian products are marked with a green dot and all non vegetarian products, including those with eggs, are marked with a red dot.

For vegans here, the big pain in the ass is dairy! Animal milk (usually from cows and buffaloes) and its derivatives are put into all kinds of foods. A non vegan person who isn't in the habit of reading labels would be surprised to hear about the innumerable ways dairy sneaks into their system.

So you can imagine what it means for us to finally have a place in town where we can order any item from the menu without the need to explain and shoot off a long list of taboo dairy products to the waiter. :)

Just before the launch of Carrots, hubby and I were invited there for a few tasting sessions by Krishna, the owner of the restaurant. Since the chef isn't vegan, he felt a need for inputs about his vegan cooking and pointers on making desserts. For a non vegan, Chef Anantha makes really delicious vegan food! He is a master of soups, salads and starters. His main dishes are really tasty and he's been making an extremely good effort at vegan desserts.

Among all the things we ate, hubby and I would say that the Greek Salad was hands down our favourite dish!!! Bursting with colourful veggies and pumped with flavourful, lemon soaked tofu, every bite of the salad was mind blowing!

Ever since we ate that Greek Salad at Carrots, hubby and I have been craving big salads like that one. And I've been ordering lettuce from Towness more regularly than I used to.

Thanks to the amazing Greek Salad at Carrots, we'll be eating a lot more salad at home this summer. :)

Creamy Tabbouleh Salad Lettuce Wraps

Creamy Tabbouleh Salad Lettuce Wraps

1/2 C Broken Wheat
10 large Romaine Lettuce Leaves
2 baby Apples (crunchy Mishri variety) - chopped
3 medium Plum Tomatoes - diced
1 C Fresh Mint - roughly chopped
1 C Fresh Parsley - roughly chopped
1 C Fresh Cilantro - roughly chopped
1/2 C Cashews
1/4 C Lime Juice
1 inch Ginger - grated
Black Salt
Black Pepper - freshly crushed

Soak the broken wheat in water for about 15-20 minutes and drain.

Blend together cashews and lime juice using a little water to get a sour cream.

Add the herbs and pulse a few times (but don't blend them completely).

Toss together all ingredients, except lettuce, cover and keep aside. You have your creamy tabbouleh.

Separate the lettuce leaves and clean them.

Spread a leaf on a flat surface and spoon some of the tabbouleh mixture in the centre of the leaf. Wrap and place seam side down on a plate.

Continue doing the same with the remaining lettuce leaves.

These nutritious, flavourful salad wraps are great for lunch, especially now since it's gotten so hot here.

Enjoy! :)

Wednesday, October 17, 2012

Summer Rolls with Spicy Peanut Sauce Vegan MoFo day 13

Week Three of Vegan MoFo going strong. :) I hadn't planned it this way but my Snacks and Starters theme for this week has been leaning towards healthy so far. I made Kandundes on Monday and Baked Akki Rotti Bites on Tuesday. Today is Summer Rolls with Spicy Peanut Sauce.

I remember the very first time I tasted Thai Rice Paper Rolls. It was at Red Bamboo, our favourite restaurant during the time we lived at NYC. It really *really* made an impression on me. Flash forward to many years later, I got to have them once again at Loving Hut in California. These guys had brilliantly named them Summer Rolls. Fresh with crispy, cool veggies...a perfect Summer snack or meal! Ever since then I refer to them as Summer Rolls because 'Thai Rice Paper Rolls' doesn't sound half as magical.

Summer Rolls with Spicy Peanut Dipping Sauce

I have to say though that a large portion the magic was in the Spicy Peanut Dipping Sauce that came with the Summer Rolls. Spicy Peanut Dipping Sauce? It should be called Spicy Peanut *Licking* Sauce!! OMG heaven!! The ooey gooey goodness is so satisfying. *Slurp* I can just sit with a bowl full of it an and lick lick lick. No snack required. :D

Summer Rolls with Spicy Peanut Dipping Sauce

Summer Rolls are very versatile and don't have any specific recipe. Just take your favourite raw vegetables, salad greens and herbs and slice them thin. Then wrap them in moistened Thai Rice Paper. You can add marinaded or baked tofu into the mix. Or crispy fruits like apples or pears. I can even picture a Summer Roll with watermelon in it! I think I'll be trying that next time.

You can toss a salad in Cashew Sour Cream and spoon that into the rolls. But remember that you must always have it with Spicy Peanut Dipping Sauce. Unless you're allergic to peanuts of course. In which case, just dip the rolls in Tamari and enjoy.

Summer Rolls with Spicy Peanut Dipping Sauce

Here's what went into my simple Summer Rolls. They took all of 10 minutes to put together (including making the sauce). I usually add a larger variety of veggies, greens and herbs like basil and mint but this is all I had on hand today. But even with just two veggies the rolls were awesome!!

2 Thai Rice Paper Sheets (small, round ones) - I've found them in Bangalore at Nilgiris (Brigade Road), Food World Gourmet (MG Road) and Brown Tree (Church Street).
1 Carrot
1/2 head Romaine Lettuce

Slice the carrots into thin sticks and divide them into two bunches.
Wrap each bunch inside a few lettuce leaves and keep aside.
Dip a rice paper sheet in warm water and place on a plate.
Place a lettuce wrap in the middle of the rice paper.
Roll up the wrap half way, fold in the sides and continue rolling till you have a roll that's closed on all sides.
Repeat with the second rice paper sheet.
Chill in the freezer for a few minutes.
Remove and slice into bite sized pieces (I make each roll into 3 pieces).

Meanwhile prepare the Spicy Peanut Sauce. It's a sauce made of 100% processed ingredients. :oP

1 T Peanut Butter
Splash of Dark Soy Sauce (Tamari is a far superior choice but we don't get it here in India and I finished my stock from the US *sigh*)
Splash of Tabasco or Tamarind Paste
Pinch of Red Chilli Powder (add more if using Tamarind Paste instead of Tabasco)
Pinch of Sugar/Jaggery
2-3 T Warm Water

Mix everything and whisk well with fork.
Drizzle generously over the Summer Rolls.
Enjoy! :)

Summer Rolls with Spicy Peanut Dipping Sauce

Update: 23rd June 2013

The ingredients for this recipe can now be purchased in India in the form of a recipe box from Global Graynz.

Global Graynz Everything Recipe Box

They have three kinds of boxes for this recipe, first with only the Rare Ingredients, second with All Packaged Ingredients and third with All Ingredients Including Fresh/Perishable Ones (pictured above).

Click on the Global Graynz button below to be taken to the Rare Ingredients recipe box.

Global Graynz Rare Box Link

Monday, February 20, 2012

Vegan Tofu Scramble Salad Rice Paper Wraps.

I disliked eggs (aka hen periods) even during my pre vegan days. I only ate them when they were hidden in cakes and mousses and such desserts. If by mistake I put anything with the slightest eggy smell into my mouth, I immediately gagged and discarded it. So it's no surprise that after I turned vegan, I never really went out of my way to try out savory vegan egg-style dishes. The only time I had one was the Tofu Akuri made by Dr.Nandita Shah of SHARAN at the Reversing Diabetes with Dr.Neal Barnard seminar a few years ago. I liked it but not enough to inspire me try making it myself.

But last month, my friend Heather of Worceatsveg wrote a post about Vegan Eggless Salad and it got me curious enough to attempt a version of my own. I decided to turn it into rice paper rolls along with a few fresh veggies and the result was simply delicious!!

Tofu Scramble Salad Rice Paper Wraps

For the tofu filling:

2 200gm packs Tofu (rinsed, drained and patted dry)
1 Small Onion (finely chopped)
1 Medium Tomato (finely chopped)
3 T Nutritional Yeast
Turmeric (a pinch)
1/4 tsp Chilli Powder
1/4 tsp Pepper Powder
1 T Lemon Juice
1 tsp Apple Cider Vinegar
Agave (small splash)
Salt (Black Salt works best but I didn't have any so I used regular salt)

In a large bowl, crumble the tofu.
Add the rest of the ingredients and mix well.
Taste and adjust the seasonings.

Tofu Scramble Salad Rice Paper Wraps

To proceed:

Sliced Vegetables - carrot, capsicum, cucumber.
Tapioca Sheets

Dip a tapioca sheet in warm water and place it carefully on a flat surface.
Place some tofu mixture in the middle of the sheet.
Top with sliced veggies.
Carefully roll up the tapioca sheet by folding the bottom half over the filling, then the sides and then the top half.

Enjoy immediately!

Thursday, October 13, 2011

Super Loaded Burritos - Vegan MoFo post 12

So earlier this evening my internet suddenly went off and didn't come back on even after three modem reboots. My first thought was, "Egad! There's no Vegan MoFo post!!"

Thankfully, after about an hour it came back on. *Phew*

I'm seriously reconsidering the post scheduling thing once again. It's been nice to update the blog everyday with a new post, something special to look forward to each day. :) But if I line up a few posts, I think it'll give me more peace of mind.

To schedule or not to schedule, that is the question. Hmm.

Anyways, since today's post involves a long back story and even longer recipe (which is TOTALLY worth the hard work), let me get on with the Burrito talk.

Burrito Fillings

On Sunday a couple of my vegan friends were planning to come over to our house and the plan was for all of us to make Burritos together. Each of us were assigned certain parts of the dish and whatever could be pre-made at their houses, they would prepare that and bring it here.

Mr. Vegantastic is the Burritomeister of our gang. He's been making Burritos for a while now and has this specific set of recipes which he follows. He is very particular about the exact ingredients which go into each thing so he took the trouble to create little document files for each dish and e-mailed them to the rest of us.

My portion of the work involved tortillas and beans. As I've mentioned before, I normally prefer to do a quick soak for beans, but Mr. Vegantastic control freak (and I say that term with love because I am one too when it comes to cooking) was particular that the beans be soaked overnight. So on Saturday night I soaked the beans.

Then on Sunday morning Ms. Pepa's flu took a turn for the worse, poor thing. So she had to drop out. The rest of us thought it over and decided to just throw the plan out the window entirely. But then, I was already in the mood for Burritos so I just decided to take whatever ingredients I had at home and adapt the recipes to my tastes and just make those Burritos anyways.

Cooking alone was less fun, but... on the up side, I could add as many chillies as I liked and there'd be no spice-wusses around to cry about it. :oP

Besides, you know me, I am incapable of cooking by following exact instructions. Intuitive cooks can be like that. ;) So I started with a couple of the basic recipes that Mr. Vegantastic sent, turned them into something else and added a bunch of other ingredients. The end result was amazing! So much so that I over ate and suffered big time. hehe

Thanks for the inspiration Mr. Vegantastic! :)

Burrito Wrap

Wheat and Corn Tortillas:

1 C Whole Wheat Flour
1 C Corn (Maize) Flour
2 tsp Coconut Oil
1/2 tsp Salt

Mix everything together with warm water and form a soft dough. Cover and keep aside for an hour or so.
Pinch off golf ball sized pieces of dough, dip in flour and roll into large tortillas on a flat surface (I am most comfortable using my cleaned kitchen counter top).
Toast on a hot pan on both sides.

Herbed Rice (I've commonly seen basil rice inside burritos but I made this with chives instead):

1 C Rice (Red or Black or Brown)
2 C Water
1 tsp Dried Chives
1/8 tsp Salt

Wash the rice.
Bring water to a rolling boil in a large pot.
Add rice, cover the pot and reduce flame to lowest setting.
Let it cook for half an hour.
Check once and see if the rice is fully cooked and the water has been absorbed. If not cook for another 5-15 mins (cooking time varies by type of rice).
Mix in the salt and chives.

Chilli Beans Spread:

1 C Kidney Beans (Rajma) - not the red ones but the other kind, creamy colored with the dark pink blotches.
1 tsp Red Chilli Powder
1/4 tsp Cumin Powder
1/4 C Olive Oil
Rock Salt (to taste)

Wash and soak beans overnight and drain the water in the morning.
Bring fresh water to boil in a pressure cooker.
Add the soaked beans with the oil, chilli powder, cumin powder and a pinch of salt.
Pressure cook until the beans are very well cooked and soft (time and number of whistles will vary according to your cooker).
Alternately, you can boil it in a large pot too but this will take a lot more time.
Add the remaining salt and cook on a low flame while mashing and stirring.
Most of the beans should be mashed with some chunks left.

Spicy Salsa:

2 Large Tomatoes (chopped)
1/2 Onion (chopped)
5 Cloves of Garlic (chopped)
1/8 tsp Cumin Powder
1 T Olive Oil
Tabasco Sauce

Heat the oil on a medium-low flame.
Add the garlic and onion and saute briefly until softened but not browned.
Mix in the cumin and stir gently until well incorporated.
Increase heat to medium and add the tomatoes.
Stir and simmer gently for a minute or so.
Turn off the flame, add the sauces and mix well.
Cover and keep aside.

Avocado Pico De Gallo:

1 Large Avocado
2 Tomatoes (chopped)
1/2 Onion (chopped finely)
2 Green Chillies
1 Clove of Garlic
Fresh Cilantro (finely chopped)
Lime/Lemon Juice

In a mortar and pestle, crush together the green chilli, garlic and salt.
In an airtight container, mash the avacado with your fingers.
Add in all the ingredients and mix well.
Cover tightly and store in fridge.

Roasted Yellow Bell Pepper Salad:

3 Yellow Bell Peppers
1/2 Onion
1 Tomato

Grill the whole bell peppers directly on a flame.
Cover in an airtight container and keep aside for a few minutes.
Slice the onions, tomatoes and bell peppers and mix together.
Keep aside in a closed container to let the flavors of the veggies blend in.

Cashew Sour Cream:

1 C Cashews
2 T Lemon/Lime Juice
2 T Vinegar
1/8 tsp Salt

Soak the cashews for an hour.
Drain the water and rinse.
Put the cashews along with the salt, vinegar and lemon/lime juice in a blender jar.
Process into a smooth, fluffy paste, adding a little bit of water as desired.
Transfer to airtight container and store in the fridge.

Putting the burrito together:

Place a tortilla on a plate.
Spread some beans in the center.
Put some guacamole over it.
Add some rice on top.
Spoon salsa over.
Top with salad.
Drizzle generously with sour cream.
Roll up and prepare yourself to bite into a delectable chunk of heaven.

Enjoy! :)


Tuesday, May 03, 2011

Pecan Pesto Cabbage Patty Wraps

It's always fun to walk into the kitchen clueless as to what I'm going to cook for dinner, just grab a few ingredients and then invent a dish as I go along. As I've mentioned before, I'm a huge fan of stuffed/wrapped meals. Multiple layers and textures are a great way to make any dish interesting.

It all started with a cabbage. I first thought I'd be making stuffed cabbage rolls but because it was raining, I had a hankering for deep fried goodies. So I decided to make cabbage patties and then make them healthier (I say 'ier' because deep fried or not, veggies are healthy to begin with) by turning them into whole wheat wraps with raw veggies and a nice pesto.

Pecan Pesto Cabbage Patty Wraps

Pecan Pesto Cabbage Patty Wraps

For the Cabbage Patties:

1 Small Cabbage chopped finely
1 Large Onion chopped finely
1/4 c Rice Flour
1/2 c Besan Flour (aka Gram Flour)
1 t Red Chilli Powder
1/2 t Cumin Powder
1 1/2 t Coriander Powder
Salt to taste
Pinch of Baking Soda
Sesame Oil for deep frying (Canola or Sunflower Oils are fine too)

Heat the oil in a wide pan or wok.

Place the rest of the ingredients together in a large bowl. Add a little bit of water and mix to form into a rough ball of dough. It should hold its shape (add a little more fried gram flour if required) Pinch off little bits, form them into balls and flatten them into a patty shape.

Deep fry them, a couple at a time, on medium flame until golden brown and keep aside on a plate layered with tissue paper so any oil can get absorbed.

For the Pesto:

Baby Mustard Greens (I grow them at home in a little pot and pick them while they're tender)
Green chillies
Nutritional Yeast (optional)
Extra Virgin Olive Oil

Blend everything, except for the olive oil, together into a smooth paste using a little bit of filtered water. After it's smooth, keep the blender running and drizzle in the olive oil so it gets incorporated well. Transfer to an airtight container and keep aside.

This pesto will keep well in the fridge for at least a week when stored properly.

Other ingredients:

Whole Wheat Chapathies (any other thin flat breads like Pita or Tortillas would work too)
Tomatoes sliced into rounds
Capsicums (Green Bell Peppers) sliced into strips
Carrots grated
Black Pepper freshly crushed

How to proceed:

Place a chapathi on a flat surface and spread the pesto on it evenly in a thin layer. In the center, place three slices of tomatoes in a vertical line. Place the cabbage patties on the tomato slices. Top with green bell pepper strips and grated carrot. Crush pepper over everything and roll up the chapati snugly to form a wrap.

Bite into it and enjoy the burst of flavors in your mouth. :)

Pecan Pesto Cabbage Patty Wraps

Tuesday, November 03, 2009

Mostly Raw Beet and Carrot Salad Wrap

An all vegan, mostly raw concoction of freshly grated veggies in a tangy marinade and creamy dressing wrapped in tapioca/rice paper. The juicy veggies, sharp marinade and sweet dressing compliment each other perfectly!

Tapioca/Rice paper can be found easily at local Asian Stores. And even if you don't have any, the salad is scrumptious enough to be enjoyed on its own. :)

There are no specific quantities to most of the marinade or dressing ingredients. Just go with your taste buds and adjust.

Mostly Raw Beet and Carrot Salad Wrap pic 1

Mostly Raw Beet and Carrot Salad Wrap

1 Beet
2 Carrots
A few Basil Leaves (freshly plucked ones taste best so grow your own in a little planter on the kitchen window)


Balasmic Vinegar
Apple Cider Vinegar
Tamari (I have the Wheat Free version)
Parma! (vegan parmesan)
Nutritional Yeast
Agave Nectar (very small squirt)
Green Chilli Paste (fresh green chillies ground into a paste with a little bit of asafoetida and sea salt)
Black Salt or Sea Salt

Sweet Creamy Dressing:

Saffron (a few strands)
Whole Black Pepper
Garlic (1 small clove)
Nutritional Yeast (a dash)
Black Salt or Sea Salt (a pinch)

The Salad:

Soak all the dressing ingredients (except nutritional yeast and salt) in 1 cup of water. Keep aside for 15 minutes (more if time permits). Meanwhile...

Grate the beet and carrots and mix together. Chiffonade the basil and sprinkle on top. Add all the marinade ingredients and toss well. Taste and adjust. Cover and keep aside for about 30 minutes (an hour if you have the time).

Strain the dressing ingredients and keep the liquid aside. Blend into a creamy paste using the soaking liquid a little at a time. Keep blending and adding until all the liquid is used. Add the nutritional yeast and salt and blend again. Taste and adjust.

Pour over salad and mix well.

The Wrap:

Keep a large bowl of warm water and a large plate ready. You need to work quickly with the rice paper or it will either tear or stick to the plate.

Take a single sheet of the rice paper and dip completely into the water and spread it on the plate.

Place a couple of spoons of the salad mixture in the center of the paper and fold the bottom portion of the sheet over the veggies. Then fold the sides and finally roll everything upwards.

The wraps should be served and eaten soon after they are made.

Mostly Raw Beet and Carrot Salad Wrap pic 2

Enjoy! :)

Friday, June 26, 2009

Stovetop Pitas Stuffed With Baked Beans and Cabbage

stuffedstovetoppitas Whenever I've made baked beans for bread at home from scratch, I've used rajma. But I've always liked the kind of beans they use in the canned version but didn't know what they were called. A few weeks ago I found these dried, small, white beans called butter beans at Nilgiris and they looked quite yum. So I picked them up and last week I decided to cook them. Well it turns out they were the exact beans I'd been looking for! It pays to experiment :)

My poor oven's sick :( Whenever I turn it on the power trips at home. The poor thing held on till I'd finished baking that big batch of walnut chocolate chip cookies (2 weekends ago) and then went *phut*. Need to get her fixed. So until then for my bread I'm making do with stovetop pitas. Fortunately they turn out just as yum :)

stuffedstovetoppitasThe procedure is pretty much the same as regular pita bread. You mix the dough using the Basic Bun Recipe But after the dough has risen and been punched down, you pinch off balls and tap or roll them flat, like pizza. Then you have to heat your skillet oh a high flame, place the pitas and cover and cook on both sides. Covering the skillet will make the pockets form better.

The filling is simple....

For the beans...

Quick soak the beans and pressure cook them.
Add salt and spices (your choice, I just added my Asian Super Spicy Chilli Paste) and boil for a few minutes.
Scoop a ladle full of the cooked beans and grind into a smooth paste adding a little water if required.
Put the paste back in with the cooked beans and boil for a couple more minutes.
Turn off the heat and add a big splash of ketchup.
Mix and keep aside.

For the cabbage...

Chop cabbage and microwave for 7-10 minutes.
Heat wok/frying pan and add a couple of spoons of oil.
Add mustard seeds and let them crackle.
Add sliced green chillies and curry leaves and stir for a few seconds.
Put in the cabbage and stir fry on medium flame for a few minutes.
Add salt and stir fry for a minute more.
Turn off flame.
Squeeze fresh lime juice and mix.

Now all you have to do is quarter the pitas. Gently open out the pockets (use a knife to slice and form a pocket of required). Fill a bit of the bean mixture, top with the cabbage. Enjoy! :)

stuffed stovetop pitas

Hmm these pictures have turned out a tad too nice! I feel like having munching onsome sort of stuffed pitas again tonight :D
*runs off to go mix the dough*

Thursday, May 14, 2009

Vegan Fusion Wrap

Chapaathi is an Indian whole wheat flatbread similar to Tortilla. Hummus is a Mediterranean dish made of Chickpeas. The Herbs used in the Brown Rice were an Italian mix. The Green Bell Peppers (Capsicum) were stir fried with Onion, Garlic and crushed Black Pepper East Asian style. The wrap itself is layered like a Burrito, Mexican style. And finally the splash of Ketchup adds a dash of America ;)

Why the seemingly unnecessary details? Just to show that when someone says Fusion Food, this is the kind of stuff they're referring to :)

Anyone can create delicious Fusion Food. As long as the flavors and textures involved compliment each other well. Take a bunch of traditional dishes from any cuisine, feel free to add your own twists ( when it comes to fusion, no one's looking for authentic anyways), put all of them together... et voila! You have perfectly nom nom Fusion Food.

Here's what my wrap contains...


2 C whole wheat flour
1 C okara (the remaining bean paste after soymilk has been made)
3 t coconut oil

Put everything in a large mixing bowl and mix well.
Add a little water if required and knead into a soft, elastic dough.
Make little balls.
Roll with a rolling pin as flat as you can (dip in a plate of flour a few times in between rolling to avoid the dough from sticking to the rolling pin of board).
Cook on a pan on both sides.

Hummus - with a few twists

1 C dry chickpeas and red kidney beans
2 dry red chillies
2 t sesame oil
2 t coriander powder
3 cloves garlic
freshly squeezed juice of 1 lime

Wash and soak the beans using the quick soak method*.
Drain the water completely, wash and add some more water.
Pressure cook with a teeny pinch of salt for 7-8 whistles and drain again.
Lightly toast the dry red chillies.
Add everything (except lime) in a blender.
Blend well into a smooth paste using as much water as required (be careful not to make it liquidy).
Squeeze lime juice and blend once more.

Stir Fried Capsicum

2 capsicums sliced
1 large onion sliced
3-4 cloves garlic minced
2 T coconut oil
freshly crushed whole black pepper

Heat oil, add garlic and fry for a few seconds. Add the onion and stir fry on a high flame till translucent. Toss in the green bell pepper (sprinkle a pinch of sugar) and continue stir frying for a few minutes till soft. Add salt, stir once and switch off the flame. Cover and let it sit for a few minutes. Crush pepper over everything with a pepper mill and mix well.

Herbed Brown Rice

1 C brown rice
2 t coconut oil
1 T Italian dried herb mix (parsley, rosemary, oregano, thyme, basil)

Wash rice well, place in a large pot with 3 cups of water and the rest of the ingredients.
Cook according to instruction on package.

Mix in the Stir Fried Capsicum with the Herbed Brown Rice.


Place one Chapaathi on a plate.
Spoon Hummus over it and spread lightly in the center of the Chapathi.
Scoop some of the Brown Rice Capsicum mixture onto the Hummus.
Add a small splash of Ketchup.
Enjoy! :)

(I also put in a few small pieces of my Pickled Orange Peels in some of the wraps for added tang).

If you try your own Vegan Fusion Wraps I'd love it if you left me a comment here on how they turn out. Feel free to share your recipes too :)