Easy Fusion Nori Veggie Wraps

Feeling a bit overindulged with regards to food, after the holidays? Not me. *snicker, snicker* Being vegan, there's really only a handful of edible items at a normal party. They mostly include, well...salad. Yet, whether you're vegan or not and whether you stuffed your face over the holidays or used up your entire store of willpower, these little nori veggie wraps will set you right back on track. No need to go on a juice fast or drink wheat grass shots for three days straight. I promise. Please don't do that. Yep, trick your taste buds while sneaking your way back into healthy eating in delicious style. These Easy Fusion Nori Veggie Wraps are super quick, foolproof and downright tasty. Packed full of fresh veggies, with super nutrient nori seaweed, a little protein power from hummus and a wee bit of sweetness from hoisin sauce, they are sure to be a hit. 

And so colorful too! What a great little meal to ring in the new year with.

Easy Fusion Nori Veggie Wraps

Makes 3 wraps (serves 2)

• 3 Nori seaweed sheets (same used for sushi)
• 1/2 cup hummus
• 1 1/2 Tbsp. hoisin sauce
• a few handfuls of fresh spinach
• 1/2 cup red cabbage, thinly sliced and chopped
• 1/2 large carrot, peeled
• 1/2 avocado, pitted and sliced
• small handful of cilantro, chopped

--Notes-- Feel free to add or substitute any additional fresh veggies you like!

First, collect and prep all the veggies and the cilantro.

Then, lay one sheet of nori in a landscape position, so the shiny side is down and put a dollop of hummus on the side closest to you. Spread it from left to right, so it's even, then spread about 1/2 Tbsp. of hoisin sauce over the hummus. Next, spread a tiny bit on the opposite side. This will help the wrap stay rolled up. 

Place your desired amount of spinach on top of the hummus, followed by portions of the remaining ingredients. Be sure not to pile it on too much or the wrap could break when it's rolled. I've never, ever done this... Now, roll it up away from you and voila! You have yourself a nori wrap.

Slice on the diagonal and eat up! Here's to a healthy and happy new year! Maybe even a slightly vegan new year, perhaps?

Dancin' to Air Traffic Controller – Hurry, Hurry I think this is my life's theme song...and pretty appropriate for the new year.

[yumprint-recipe id='57']Inspired by A House In The Hills

Miso Kale & Black Bean Burritos

So, there was a kale and black bean burrito that I really liked to make a lot...before I was vegan. It had feta. Sad face. I've been missing this burrito and was really craving it the other day. So I set out to make it...with no mo' feta tho'. Who needs feta? I replicated that same bright and briny feta-y kick with miso instead! This burrito is so fantastic. Warm, garlicky mashed black beans and seasoned miso kale compliment each other perfectly. Avocado lends a rich and creamy bite while red onions offer a little crunch. 

If you haven't tried a kale and black bean burrito yet, it's time to get your butt in gear and see what you've been missing! 

Miso Kale & Black Bean Burritos 

Inspired by Cookie + Kate

Serves 4

• 1 large bunch of kale, de-stemmed and chopped
• 1/4 cup cilantro, chopped
• 1 Tbsp. olive oil
• 1 Tbsp. miso paste (I like red)
• 1/2 tsp. ground cumin
• 1/4 tsp. chili powder
• 1/4 tsp. kosher salt
• sprinkle of ground black pepper
• 1 lime, juiced
• 2 15 oz. cans of  black beans, drained and rinsed
• 1/4 cup water
• 1-2 large garlic cloves, minced
• 4 large burrito-sized flour tortillas
• 1 avocado, diced
• 1/4 cup red onion, minced

In a large bowl, mix together the chopped kale and cilantro. 

In a small bowl, whisk together the olive oil through and including lime juice making sure the miso paste gets well incorporated. Now, drizzle the sauce over the kale mixture and toss to evenly coat . 

In a medium bowl, add the black beans. Mash them with a fork, or use the best kitchen tools you have, your hands (washed first, please)! Then, stir in the garlic and water. Microwave for about 1-2 minutes, or until warm.

Dice up the avocado and red onion and set aside.

Coat a large frying pan with a  nonstick cooking spray and heat over medium-low. Add one tortilla and press it into the pan. Then, add a scoop of beans and smooth it out somewhat into a rectangle in the middle of the burrito. Allow to heat for about 1 minute ensuring  the tortilla doesn't burn. 

Remove from heat when the tortilla is just barely crispy and very slightly golden brown. You don't want it too crispy or it will crack when rolled.

Place the tortilla on a table or large plate. Add a heap of the kale mixture and top with the avocado and onion.

Now, carefully roll the burrito. Fold in the left and right sides first, then tuck the side closest to you over the mixture, to the other side. Roll the burrito away from you to complete the roll. 

Repeat with remaining ingredients. 

Feel free to serve with sour cream or even guacamole! 

In truth I was listening to mostly more classical Christmas music (don't hate me!) but now it's Jaymay – Blue Skies

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High Protein Vegan Veggie Wrap

So, there's like one vegan friendly place in Alaska. What do I mean by "vegan-friendly"? Well, for me it means that there are at least three options that are clearly marked as vegan. There is regrettably, only one place that I know of within 60 miles of my home. Sad face. It's a little place in Anchorage that I'd heard a lot about but had never been to. Well, last week I finally got to go! My favorite thing I tried was their veggie wrap. I thought I'd try to recreate it myself (veggie wraps are so quick and easy) and below is my imposter veggie wrap! It's so delicious and healthy, filled with veggies, greek hummus and protein-packed tempeh! I hope you enjoy it! 

High Protein Vegan Veggie Wrap

Inspired by my favorite wrap from a local restaurant

Makes 1 large wrap

• 1 8 oz. block of tempeh (use 1/4 per wrap)
• 1 tsp. olive oil
• 1 large (burrito size) flour tortilla
• 1/8-1/4 cup of greek style hummus (or your favorite)
• 1 handful of clover sprouts
• 3 Tbsp. black olives, sliced
• 2 Tbsp. tomatoes, chopped
• 1 Tbsp. yellow onion, minced
• 1 large lettuce leaf

Cut an 8 oz. block of tempeh into eight strips. You'll only need two per wrap. Heat the olive oil in a large frying pan. Add the tempeh strips and allow to cook on one side until browned, about 5 minutes. Then flip, and brown on the other side. If you have time, you can marinade the tempeh in a ziplock bag with sesame oil and soy sauce for about an hour, but I was in a hurry so I just used plain tempeh. Once browned, remove from pan and set aside for later. 

While the tempeh browns, chop up all the veggies. 

Place one large flour tortilla in the tempeh pan and over low heat allow to cook for about one or two minutes. While in the pan, spread the hummus in the center of the tortilla. You want to strengthen the tortilla, but not to the point where it will get crispy and crack when wrapped up. 

Remove from heat and add the sprouts, olives, tomatoes, onion and lettuce in the center of the wrap, then top with two to four strips of tempeh. 

Fold in the left and right sides of the tortilla, then while gently holding them in place, fold the side of the tortilla closest to you up and away from you.

Slice on the diagonal and serve! 

I know there is salsa pictured. Just ignore it. I had breakfast burritos on my brain, okay? My mistake. Stupid brain!

Listening to Leftover Cuties – One Heart

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