A wise soul recently pointed out that you can’t have too many wraps so we’re sharing another one. You’ll need the following:
1 ripe avocado, we’re using Flordida green skin but Haas is perfect too
1 block of silken tofu
1/2 lime
1 tin of chipotle peppers in adobo sauce
spring mix or spinach
Daiya cheddar wedge
1/2 cup dry soy curls per wrap per person
bouillon
flake red pepper and salt to taste
Avocados are beautiful this time of year so they’re going to appear a lot over the next few months. Our avocado tree is also blooming. YES!
Brent set about making the soy curls according to the package directions using some flake red pepper and a cube of bouillon for seasoning.
Meanwhile I threw a block of silken tofu into the blender with 3-4 of the chipotle peppers and a spoon full of the liquid from the can, a pinch of salt and the juice from half a lime. I blended it until it was smooth and creamy.
We sliced up the Daiya cheddar and placed it into the wrap along with some soy curls. We microwaved this for 20 seconds to get the cheese melty and soften the wrap. We added the avocado, greens and a generous helping of he creamy chipotle sauce.
This wrap is AMAZING! We ate it for 2 meals that weekend. If you’re sensitive to soy, use seitan instead of soy curls and cashew cream instead of silken tofu. Let me know if it works out as well as this did. YUM!
This is Brent and Christie, signing off!
Turning Veganese 