Tempeh Tuna Wraps
INGREDIENTS:
1-8 ounce package tempeh, cut into 4 pieces
1-1/2 cups celery, diced fine
1/2 cup green scallions, sliced fine
1/2 cup Vegenaise
1/4 cup lemon juice
2 tablespoons liquid aminos
1/4 teaspoon cayenne pepper
1 package whole wheat tortillas
Garnish: olives
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DIRECTIONS:
1. Pulse tempeh in food processor until fine. Put tempeh in a medium size bowl. Add the remaining ingredients, except tortillas and olives and mix together well.
2. Spread 1 teaspoon Vegenaise on each tortilla and layer 1 lettuce leaf with several sunflower sprouts. Spoon out less than 1/2 cup mixture evenly and spread it over the lettuce and roll the tortilla into a wrap. Garnish with an olive and serve.
Yield: 2-1/2 cups or 6 wraps
Tempeh is a fermented soy food high in protein, and easier to digest than tofu as it is less processed. It comes in a variety of different flavors, as well as “to go” burgers in the refrigerated section of natural food stores. The ‘vegetable’ flavor is great for this recipe. This is a great transitional recipe towards raw. This was a mainstay with me when I was transitioning to a higher percentage of raw foods in my diet.
Kim Chi is another condiment that goes great with this dish, as well as helping out with digestion. It can be purchased at a natural food store, but I choose to make my own. I make mine by adding ground up vegetables, such as carrots, beets, celery, cabbage (red & green) zucchini squash, etc. I put those vegetables in the food processor, and then add either a fermentation starter or a mixture of sea salt, lemon juice and a hit of cayenne pepper. The mixture is stored in a large mason jar outside the refrigerator for about one week, then refrigerated. Make certain that the jar lid is on tight.
Excerpted from the book VEGAN BITE BY BITE by Marilyn Peterson
www.veganbitebybite.com
INGREDIENTS:
1-8 ounce package tempeh, cut into 4 pieces
1-1/2 cups celery, diced fine
1/2 cup green scallions, sliced fine
1/2 cup Vegenaise
1/4 cup lemon juice
2 tablespoons liquid aminos
1/4 teaspoon cayenne pepper
1 package whole wheat tortillas
Garnish: olives
.JPG)
DIRECTIONS:
1. Pulse tempeh in food processor until fine. Put tempeh in a medium size bowl. Add the remaining ingredients, except tortillas and olives and mix together well.
2. Spread 1 teaspoon Vegenaise on each tortilla and layer 1 lettuce leaf with several sunflower sprouts. Spoon out less than 1/2 cup mixture evenly and spread it over the lettuce and roll the tortilla into a wrap. Garnish with an olive and serve.
Yield: 2-1/2 cups or 6 wraps
Tempeh is a fermented soy food high in protein, and easier to digest than tofu as it is less processed. It comes in a variety of different flavors, as well as “to go” burgers in the refrigerated section of natural food stores. The ‘vegetable’ flavor is great for this recipe. This is a great transitional recipe towards raw. This was a mainstay with me when I was transitioning to a higher percentage of raw foods in my diet.
Kim Chi is another condiment that goes great with this dish, as well as helping out with digestion. It can be purchased at a natural food store, but I choose to make my own. I make mine by adding ground up vegetables, such as carrots, beets, celery, cabbage (red & green) zucchini squash, etc. I put those vegetables in the food processor, and then add either a fermentation starter or a mixture of sea salt, lemon juice and a hit of cayenne pepper. The mixture is stored in a large mason jar outside the refrigerator for about one week, then refrigerated. Make certain that the jar lid is on tight.
Hummus and Nut Pate's also make great fillings for the collard wraps.
To find out how to make the other items in the picture (Spicy Beet Borscht and Sundried Tomato Pate), see last month's blog below.
Excerpted from the book VEGAN BITE BY BITE by Marilyn Peterson
www.veganbitebybite.com
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