Well, it has been a while since I blogged about some of the yummy vegan vittles I've been creating in my kitchen lately. I've been soooo busy working behind the scenes on my new weight-loss course Get Down With Sass!. If you are looking to lose a few pounds (or more!), then you're going to love this course. Stay tuned!
Today's recipe, Vegan Asparagus Hollandaise Wraps is incredibly delicious. Likely one of my favorite dishes of late because it uses asparagus, which is in season. Asparagus season doesn't last very long -- blink and you'll miss it. So be sure to take advantage of organic asparagus because not only does it taste at its freshest and most tender now, but you will find it fairly inexpensive too.
Here are the major ingredients you will need to pull this recipe together:
1 1/2 cups cooked brown rice, or rice medley (mine contains equal parts brown rice and wild rice with some lentils and barley thrown in for good measure)
Vegan Hollandaise Sauce (below)
6-8 asparagus spears, cleaned, fiberous ends snapped off, and steamed for 10 minutes or until tender
Ripe Tomato, chopped with seeds removed
2 tortillas
Step 1: Add 1 1/2 cups cooked rice to a large frying pan with the following ingredients:
1 Tablespoon lemon juice
1/2 teaspoon horseradish
1/4 teaspoon garlic powder
Squirt of Bragg Liquid Aminos
Sea salt and freshly ground black pepper, to taste
Add some water to the mixture, cover, and heat on a low flame until warm. At this point I'll turn the heat to verrrry low and place the 2 tortillas in the pan right on top of the rice, then cover. This will warm the tortillas nicely.
Step 2: In the meantime, make the Hollandaise sauce. This recipe is from the fantastic book Garden of Vegan by Tanya Barnard and Sarah Kramer.
1/2 cup nutritional yeast
2 Tablespoons flour
1/2 teaspoon salt
1 cup water
1 Tablespoon oil
1 teaspoon Bragg Liquid Aminos (or Tamari)
2 teaspoons Dijon mustard
In a small saucepan, whisk the nutritional yeast, flour, and salt together. Add the water, oil and Braggs, and stir over medium heat until sauce starts to thicken. Stir in mustard and simmer on low heat until you are ready to serve.
Step 3: Keep rice and hollandaise sauce warm while steaming the asparagus. I usually leave the steaming of veggies for the last step to avoid overcooking. When the asparagus is ready to go, you want everything else ready to go too. Since asparagus comes in all different thicknesses, be sure to keep an eye on yours so it keeps a crisp bite to it and doesn't get soft and soggy.
In the meantime, chop your tomato.
Step 4: Assemble your wraps. Lay tortilla out on a plate, fill with 1/2 the rice mixture on half of the tortilla, lay 1/2 the asparagus spears on top, fold tortilla in half, cover with desired amount of Hollandaise sauce, and sprinkle with chopped tomato. Repeat for 2nd wrap.
Vegan Asparagus Hollandaise Wrap
Happy cooking!
xoxo
Today's yummy spotlight was on Asparagus. By using the information found within the pages of the Vegan Coach website, you too can create quick and easy vegan meals without recipes! Ideas for flavorings in this meal were inspired by the Asparagus "Vegan Flavor Matches" -- they make cooking a breeze.
It is getting warmer outside, and as summer is approaching it is the perfect time to make some wraps. And these Vegan Buckwheat Asparagus Wraps fit the bill. They are easy to make, light yet filling, and absolutely scrumptious thanks to the tender in-season asparagus and the chewy buckwheat. OMG! You are going to love these.
If you have never cooked with buckwheat before, you are in for a treat. Contrary to what you may think, buckwheat is not actually wheat. And for those who are sensitive to gluten, buckwheat is gluten-free (but please note this recipe is not gluten-free).
Buckwheat is high in fiber, and has a delicate flavor. You may have encountered toasted buckwheat, better known as kasha, which has a nutty flavor. However, for this recipe, I recommend buckwheat so you do not overwhelm the flavor of the asparagus.
And, sigh, my favorite vegetable, asparagus. It is in-season right now, and at its juiciest and most inexpensive too. Splurge for the organic, since the flavor is just so much better than conventional -- plus, it's just a one-season-a-year splurge and SO worth it. Yummy.
To Make Buckwheat:
Give the buckwheat a quick rinse. Bring 2 cups water to a boil in a saucepan. Add 1 cup buckwheat. Stir. Cover, lower heat, and cook until al dente (tender, but with a bite), about 7-10 minutes. Turn off heat, and let sit for 5 minutes. Fluff with a fork. You should end up with a filling that is slightly sticky and will hold its shape well once rolled into the tortilla.
Vegan Buckwheat Asparagus Wraps
Serves 2
1 cup raw untoasted buckwheat, rinsed and cooked (see instructions above)
8 asparagus spears, cleaned, tough ends snapped off, gently steamed until juuuust tender
2 Tablespoons vegan mayo (I like Vegenaise)
2 Tablespoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon dried onion flakes (or onion powder, to taste)
Sea salt and freshly ground black pepper, to taste
2 tortillas
Step 1: Make buckwheat. Flavor as desired (I kept it simple with a little Braggs, garlic powder, nutritional yeast, salt and pepper). Keep warm until ready to use.
Step 2: Steam asparagus. While asparagus cooks, whisk remaining 5 ingredients in a small bowl.
Step 3: Lay tortlla on a large plate. Spread 1/2 the mayo mixture (or to taste) over the tortilla. Spoon 1/2 the cooked buckwheat down the center. Top with 4 steamed asparagus spears. Roll tightly. Repeat with the other tortilla.
Serve with a crisp green salad tossed with Sassy's Seedalicious Topping. By the way, follow this link to see one of the first VIDEOS that I have created for VeganCoach.com.
Vegan Buckwheat Asparagus Wraps
Happy cooking!
xoxo
As featured in the Reno News & Review
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