Wraps
are simple and fun, especially when you dip them. Tightly wrap the
contents to avoid losing it out the ends. Alternately, you can have use
all of the sauce on the sprouts for a wet wrap. Wet wraps benefit from
folding over the bottom to avoid leakage and is easiest with the version
described without the wrap leaf's rib removed.
You don't need to have the same cabbage or sprouts I grew. You can
substitute any other large leafed greens for the cabbage and other
sprouts or salad for my sprouts. Also, feel free to use your own sauce
instead.
Ingredients:
Wrap:
- Cabbage (or other large green for wrap)
Filling:
- Sprouts:
- Broccoli Sprouts (or other sprouts)
- Fenugreek Sprouts (optional)
- Salad Greens
- Sorrel (to taste)
- Lettuce and other salad greens (as desired and available)
- Tomato, sliced in strips (enough to run length of wrap when layed end to end, Roma are good for this)
- Optional:
- Avocado, sliced in strips (optional in wrap to lay in a strip beside tomato- I did not use)
Sauce:
- Tomato (1 extra large Romas or equivalent)
- Kale (3 - 4 oz)
- Tahini (1 Tbsp)
- Lemon Juice (to taste, I like it sour, so used 84 g)
- Optional:
- Basil (2-10 g - or to taste)
- Celery (to taste - I did not have)
- Black Pepper (to taste)
Garnish and/or add to already blended sauce (optional):
- Cilantro (flowers for garnish, more to taste in sauce)
- Chives, chopped (in sauce when serving, to taste - I did not use)
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Instructions:
- Prep wrappers: If
you have very large leaves like I did, cut out the spine, chop the
spine and put it in the bowl for stuffing. If leaves are not large
enough for that, keep the spines in place (will wrap that kind
differently). Wetter fillings do best with ribs intact.
- Make sauce: in blender (wait to blend until all ingredients added):
- add tomato to bottom by tines (so will make juicy and help blend the rest above it)
- add
kale & other leafy sauce ingredients (reserve some of any herbs
used to add after blending to adjust taste how you like it, re-blending
if needed)
- add tahini
- add lemon juice
- add chopped celery (if using)
- blend
(I used a Vitamix for this, started with just speed of 1 until tomato
chopped a little, then switched to 'smoothie' program. Other blenders
may make different consistency, but still taste good).
- If want dipping sauce: reserve enough sauce for that, placing it in a dipping bowl for serving.
- Make filling:
Add sprouts and any salad greens (like sorrel, etc, cut into ribbons)
to the chopped ribs (if did that). Hand mix unreserved sauce in with
salad and sprouts to desired wetness. If don't want dipping sauce and
have too much sauce for filling, can serve remaining sauce as a soup if
there is enough for that.
- Place fillings in wrappers:
If wrappers have ribs: will be making a row of fillings along the
length of the rib. If wrappers had ribs sliced out of them: will be
making a row of fillings across the short length of the wrapper
(perpendicular to the length of the leaf, and close to one end of that
length). Start row with any strips (like tomato and/or avocado)
arranging each end to end (or slightly overlapping) along the length of
row (beside each other if more than one thing in strips). Next add the
sauced mixture from the bowl to complete width of the row.
- Wrap:
If wrapper has rib intact: fold tip of wrapper leaf a bit over the row
of fillings before folding the sides over the filling and rib (makes rib
end open and leaf tip end closed). If wrapper has no rib: roll wrap to
make double open ended wrap.
- Plate: Place wraps (and dipping sauce bowl if using) on the serving plate.
- Garnish:
Place with cilantro flowers on dipping sauce if you have them
(substitute with anything else edible you want, or skip sauce garnish).
- Add sides: I served it with sugar snap peas on the side and sprinkled all around.
- Enjoy!
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Aloha and Enjoy Your Journey! :) |
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