Saturday, June 9, 2012
A Sweet Wrap!
I recently posted this recipe on Altogether Seperate the blog I'm co-author on, and I thought it would be fun to post it here as well. This is my first recipe post on this blog, but it's one of my favorite recipes so I had to share it with all of you :]
"As soon as the topic was decided on I knew exactly what I wanted to share....however, why is it, that sometimes the best recipes are the ones that you've experimented with and you don't have exact measurements???? Guess what? That's mine... So you'll have to bear with me as the measurements will not be exact, but if you play with it and tweek it so you like it, you'll want to have it every week!
So....what is the recipe??? Sweet Potato Wraps (No I couldn't think of a more exciting name =])
As soon as we finished the wrap we new we would have to experiement and see if we could make something similar. So, the next chance we had we ran to the Grocery store and picked up a bag of sweet potatoes.
What You Will Need:
2lb. Sweet Potatoes
8oz. Red Kidney Beans
1-2 tsp. Cumin
Salt and Pepper to taste
1/4 - 3/4 cup Veganaise - This is the vegan version of Mayonnaise. I haven't tried it with mayo, but I'm sure it would be fine to use, however, the veganaise is fantastic with this.
Any type of wrap you want - Our family loves the spelt or spinach wraps!
Vegetables you would want in your wrap: lettuce, spinach, salad mixture, shredded carrot,
celery, tomato, mushrooms, scallions, peppers, olives or whatever else you feel like :]
The Co-op used Vegan bacon bits that gave it some more added flavor. We have yet to get some of that, but if you want you could add that as well!
1. We always put our vegetables in the sink filled with water and some hydrogen peroxide to clean them from any chemicals that have been sprayed on them, germs that have touched them or anything else that we would really rather not put into our body :] So the first thing I did was wash them and while they were soaking I turned the oven on.
2. We have a propane oven so the tempatures and time will vary as to how hot the oven should be and how long the sweet potatoes should be in there. I set the oven at 400 degrees and cook them for an hour and they are usually perfect. (Keep checking them until they are done as 400 degrees for an hour may be too long for your oven) ~ For those of you who have never cooked sweet potato, we take a fork and poke holes in them just like regular potatoes so that they don't burst and then we place them in our bread pans. We put them in the bread pans because they will leek out juices and make a mess in the stove otherwise. ~
You'll know they are done when you can sink a fork into it with no trouble at all.
3. When they are done take them out and let them cool to room tempature. Once cool, I peel the skins off and break them up and put them in the cuisinart.(or whatever you want to use to puree it, you could even mash them with a fork if you wanted to. However, you are trying to get almost a hummus consistency, so get it as smooth as possible.)
5. The very last ingredient to add to the mixture are the beans. Drain the can and then add the beans. You don't want to pulverize the beans and make them smooth like the rest of the mixture. Just mashed slightly or cut in half. You still want to know that they are beans and when you are eating the wrap it will give you another consistency. (If using bacon bits, this is when you would add them)
6. And now you're ready to make your wrap. Just spread the sweet potato mixture over your wrap as thick as you want and add the veggies!
I know there were a lot of directions, but this recipe is really very simple once you know how to make it.
If you bake the potatoes the day before, it shouldn't take you long to whip this up for lunch and bring for that picnic lunch you've been planning for this spring season! It's really healthy and makes you feel good about eating it :]