Today I tried this recipe from Oh My Veggies. I really enjoyed this wrap. And, contrary to a lot of things I seem to post on this blog, this didn't take too long to make! I'll definitely be making these wraps again.
A few notes:
- I made my own guacamole. Diced avocado, splash of lemon juice, minced garlic clove, diced tomato, and garlic salt. I'm currently growing basil so I threw in a bit as well!
- I didn't have smoked paprika so I used regular paprika instead for the bean mixture
- I used pesto wraps
This recipe from In Sonnet's Kitchen caught my eye. This dish was delicious! I've tried this recipe twice now. The first time I used the "gravy" just for the yams, but the second time I used the "gravy" for both the yams and a roasted turkey (This "gravy" was a great substitute for traditional gravy!)
A few notes:
- I excluded the red pepper flakes
- Instead of the 1.5 cups vegetable stock in the cauliflower-cashew mixture, I used 1 cup water instead. I stopped adding water after 1 cup as the mixture seemed to be getting quite runny.
- I have to admit, I was a bit skeptical after I blended the cauliflower-cashew mixture - I wasn't sure about adding it to the lovely smelling (and tasting!) mushroom mixture that I had sautéing on the stove. But, it worked out well.
- For the "protein" part of the recipe, I used lentils (red split lentils the first time, green lentils the second time)
- In the recipe, I didn't notice mention of the green garnish in the pictures - looked like parsley to me so that is what I added for garnish
