These wraps are so flavorful and make the perfect vegan breakfast or brunch. Quinoa is a grain that cooks up fast and is a great source of complete protein.
Ever have one of those mornings where you do something profoundly and insanely stupid?!? Well, that was me this morning. While preparing our Sunday brunch (which was going to be Breakfast Bean Burritos), I added the beans to a pan of ingredients and then with horror realized that I had never pre-cooked the beans!
My memory floated away to 2 nights ago. The beans were soaked and ready to cook, but we had to skidaddle. So I drained and rinsed the beans and put them in the fridge. Then -- oops! -- totally forgot to cook them up! Ack!
Yes, folks, it was just one of those days when you think to yourself "If I just added RAW BEANS to my burrito filling, how in the world have I managed to create ANYTHING delicious in this kitchen?!"
So there I was feeling a little embarrassed to be with myself, with absolutely nothing else planned for our beloved Sunday brunch. Since tomorrow is grocery day, the fridge was pretty much bare.
What was I going to do?!
Okay, time to regroup. Time for a desperate search for anything and everything that I can toss together to make a satisfying meal...
The first thing that came to mind was to make a Quinoa filling -- quinoa is a grain that cooks up fairly fast, it's completely delicious, very filling, and a great source of complete protein.
Taking a peek at "Quinoa's Vegan Flavor Matches" told me which flavors match perfectly with quinoa. It's a nice place to start.
Searching through my fridge, I found a beautiful 1/2 avocado (avocados are perfection in wraps -- not only do they add a rich, buttery texture, but they're such a fabulous source of healthy fats), a jar of sun-dried tomatoes, and a couple green onions.
Scouring my freezer, I uncovered a package of tempeh bacon (Fakin' Bacon) which I promptly placed into a big bowl of lukewarm water to defrost (takes 10-15 minutes using this method, which I only recommend in times of dire emergency since it changes the texture a bit).
So now my brunch was beginning to form in my head: Quinoa Bacon Breakfast Wraps. Quinoa, sun-dried tomatoes, green onions, and tempeh bacon for the filling. Topped with avocados.
Hmmmm, things were starting to look up!
But there was still something missing. A sauce of some sort...
How about some Cashew Sour Cream, another excellent source of healthy fats which can be easily whipped up in literally a minute.
To make: Toss 1-2 handfuls of cashews in a blender, carefully and slowly add about 1-2 Tbsp. lemon juice and 1/2 - 1 Tbsp. apple cider vinegar, or to taste, and enough water to reach the desired consistency (add slowly!). Sprinkle with a little sea salt, if you'd like. Your Cashew Sour Cream is ready to go.
Here's how I saved the day and pulled our Sunday brunch together in about 15 minutes flat...
Heat a large frying pan. Add 1 cup of quinoa -- in this instance, where the quinoa will be toasted before cooking, you DO NOT have to rinse the quinoa first as you would if you were Boiling or Pressure Cooking your quinoa.
When the quinoa smells fragrant, add 2 cups of veggie broth and some sliced sun-dried tomatoes (if you only have the dried kind that come in a bag, then rehydrate them in a little hot water before adding to the pan). Cover the pan and let simmer for 5-10 minutes or until the quinoa is tender and most of the water has been absorbed.
Add 8 slices of chopped tempeh bacon and some chopped green onions. Cook until heated through. (No need to brown the tempeh bacon since it's precooked.)
In the meantime, heat 2 tortillas in an oven (or microwave).
Load up the wraps with quinoa filling, roll tightly, top with large dollops of cashew sour cream and chopped avocados.
A delectable, comforting and healthy vegan breakfast or brunch that's easy to whip up, very filling, and goes great with some strong, hot coffee. ;O)