YumUniverse™

There’s a really yummy comfort-food vegan restaurant in Chicago that has a version of this wrap, only it’s filled with tofu, a soy-based dressing and wrapped in wheat. It was my “junk-food” vegan fix until I finally kicked soy and gluten (almost) for good. I have missed that little wrap so much. The cooling ranch dressing paired with the spicy kickbutt Jamaican Jerk tofu. I decided that it was high-time that I come up with a nutrient-rich, soy-free version for myself, and I have to say that this recipe is better than my old flame. You can use lightly steamed (or raw) collard greens for a wrap instead of the sprouted grain tortilla that I use, and you can also dump all of the fixins in a large bowl and have yourself one of the tastiest salads around. All options are delish.

Tools:
Steamer*
2 large pots
Large plate
Large glass bowl

*If you don’t have a steamer, you can place diced sweet potato in a glass casserole dish with 2 tbsp water in the bottom and roast the potatoes about 20 minutes until soft.
Ingredients:
Try to buy everything organic. Here’s why.
Sprouted grain tortillas (or collard greens raw or steamed or gluten-free tortillas to make this recipe GF)
Mixed greens
Fresh lentil sprouts (optional)
1-2 tbsp clean gluten-free jerk seasoning from a jar (not a dry rub)*
Creamy Dairy-Free, Soy-Free Ranch Dressing (homemade is best)
2 cups cooked chickpeas (try your best to soak them overnight and prepare them yourself instead of eating the aluminum-soaked ones)
1 1/2 cups cooked buckwheat (here’s how)
2 cups sweet potato, diced and steamed
3-4 large kale leaves, chopped and steamed for 2 minutes, until they wilt.

*Make sure that if you are not making your own jerk seasoning, that you buy a clean one where you recognize all of the ingredients. It really should be onion/scallions, Scotch Bonnet peppers, sea salt, black pepper, allspice, nutmeg, thyme and maybe a smidge of sugar. That’s it. Jerk seasoning is very spicy and I am the type to put enough in to start a fire, so please start with small amounts. Stir in 1-2 tsp and taste, add more if you want more kick and remember that the ranch dressing is cooling and will be a terrific accompaniment when all wrapped together.

 

Let’s get started.
I prepare sprouted buckwheat and chickpeas for this recipe and then cook them. Here’s how to cook chickpeas and here’s how to cook buckwheat. Place together in a large glass bowl when done.

Take your diced sweet potato and steam for 15-20 minutes until soft—a fork should go in easily, but not so much that they are mushy. Once cooked, toss in the bowl with your buckwheat and chickpeas. Add the chopped kale to the steamer for 5 minutes, or until soft.

Add your steamed kale. Stir well.

Now, stir in the jerk seasoning. Start with less and slowly add more as you go, and remember that the ranch dressing is very cooling when paired with the spice.

Lightly steam a sprouted grain tortilla for about 2-5 minutes and lay flat on a large plate. Spoon in some of your jerk veggies and legumes. Add some lentil sprouts and mixed greens.

Top with Creamy Dairy-Free, Soy-Free Ranch Dressing and wrap it up!

You can skip the tortilla all together and make a ginormous salad. This recipe is a great one because all week you will have fixins in the fridge to play with. Make wraps, make salads…have fun.

 

• Facebook Share
• Tweet
• Digg
• StumbleUpon
• Clip