Guest guest Posted June 20, 1999 Report Share Posted June 20, 1999 These wraps were posted at www.vegetariantimes.com in May. * Exported from MasterCook * 'Chicken' Tikka Wraps Recipe By : www.vegetariantimes.com 5/99 Serving Size : 12 Preparation Time :0:00 Categories : Sandwiches Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 yellow or white corn taco shells OR 8-inch flour tortillas 2 tablespoons regular or low-sodium tamari or soy sauce 1 tablespoon honey or brown rice syrup 1 small garlic clove -- minced 2 thin slices gingerroot -- finely shredded 1 large scallion -- thinly sliced 1/2 teaspoon crushed red pepper -- flakes 3/4 pound steamed tempeh cut into 1/4-inch strips 1/4 cup bottled mango chutney 1/2 cup plain nonfat yogurt or soy yogurt 1 teaspoon ground cumin 1 1/2 cups shredded lettuce This is a great spicy Caribbean mixture. Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas about 10 minutes or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on HIGH 30 to 60 seconds. Meanwhile, heat large nonstick skillet over medium heat. Add tamari or soy sauce, honey or brow rice syrup, garlic, gingerroot, scallion and red pepper flakes and bring to a simmer, stirring constantly. Add tempeh, stir to coat thoroughly. Cook over high heat, stirring constantly, about 4 minutes. To assemble, in each taco shell or tortilla place 2 or 3 tempeh strips, 1 teaspoon chutney, 2 teaspoons yogurt and a sprinkle of cumin. Top with shredded lettuce. Roll tortillas around filling ingredients. Makes 12 wraps. Per Wrap: 136 Cal.; 8g Prot.; 5g Fat; 16g Carb.; 0 Chol.; 179mg Sod.; 4g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian Grilled Eggplant Wraps With Garlic Sauce Recipe By : www.vegetariantimes.com 5/99 Serving Size : 12 Preparation Time :0:00 Categories : Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 yellow or white corn taco shells OR 8-inch flour tortillas 1 clove garlic -- minced 2 teaspoons tamari or soy sauce 2 teaspoons rice vinegar 2 teaspoons dark sesame oil 1 large eggplant -- (about 1 1/2 lbs.) cut in 1/4 " horizontal slices (see note on salting eggplant) Vegetable oil for brushing eggplant 1 cup plain low-fat yogurt or soy yogurt 1 tablespoon sesame seeds Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas about 10 minutes or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on HIGH 30 to 60 seconds. Meanwhile, in small bowl, whisk together garlic, tamari or soy sauce, vinegar and sesame oil. Set aside. Preheat stove-top grill or griddle according to manufacturer's directions. Brush eggplant lightly with oil and place, oiled side down, on grill. Cook over medium-high heat for 4 to 5 minutes. Brush tops with more oil, turn slices, and cook until eggplant is golden and flesh is tender, about 5 minutes. Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three. To assemble, in each taco shell or tortilla place 2 to 3 pieces eggplant. Garnish with dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around filling ingredients. Makes 12 wraps. Note: Older, large eggplants might need to be salted and rinsed before cooking to remove bitterness and excess moisture. To salt eggplant, slice eggplant and salt both sides of slices. Lay slices on baking sheet lined with paper towels. Let slices sit 20 to 30 minutes, then rinse and pat dry. Younger, smaller eggplants usually do not require salting. Per Wrap: 89 Cal.; 3g Prot.; 4g Fat; 11g Carb.; 0 Chol.; 1,742mg Sod.; 3g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Wraps Recipe By : www.vegetariantimes.com 5/99 Serving Size : 12 Preparation Time :0:00 Categories : Sandwiches Beans And Legumes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 yellow or white corn taco shells OR 8-inch flour tortillas 30 ounces canned black beans -- rinsed and drained 2 medium clove garlic -- crushed 1 medium onion -- finely chopped 4 oz canned chopped mild green chilies 1 tablespoon tomato paste 1/2 teaspoon crushed red pepper flakes -- up to 1 1 cup shredded cheddar cheese or soy cheddar cheese 3 cups shredded lettuce 4 ripe plum tomatoes -- diced Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas about 10 minutes or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on HIGH 30 to 60 seconds. Meanwhile, in large nonstick skillet, combine beans, garlic, onion, chilies, tomato paste and red pepper flakes. Bring to a simmer, stirring constantly. Cover and cook over low heat 10 minutes, adding small amounts of water if necessary to prevent sticking. Uncover and if any juices are left, increase heat and cook until most of the liquid evaporates. Mash beans down to a chunky texture with a fork. To assemble, in each taco shell or tortilla spoon 2 heaping tablespoons filling. Top with cheese, lettuce and tomato. Roll tortilla around filling ingredients. Makes 12 wraps. Per Wrap: 137 Cal.; 6g Prot.; 6g Fat; 18g Carb.; 10mg Chol.; 334mg Sod.; 5g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cajun 'catfish' Wraps With Gingered Slaw Recipe By : www.vegetariantimes.com 5/99 Serving Size : 12 Preparation Time :0:00 Categories : Sandwiches Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 yellow or white corn taco shells OR 8-inch flour tortillas 1 1/2 cups shredded red or green cabbage 2 tablespoons bottled ranch-style salad dressing 2 thin slices fresh gingerroot -- finely shredded 3/4 pound Chinese-style extra-firm tofu drained on paper towels for 15 minutes Cajun blackening seasoning -- to taste 1/3 cup unbleached all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons vegetable oil The flavors contrast, yet at the same time complement each other in this old Southern favorite of blackened " catfish " and spicy slaw. Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas about 10 minutes or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on HIGH 30 to 60 seconds. Meanwhile, in small bowl, toss cabbage with dressing and ginger; set aside. Cut tofu into 1/2-inch thick slices. Cut each slice into three triangular pieces. Sprinkle lightly with blackening seasoning; set aside for 15 minutes. In flat dish combine flour, salt and pepper. In large nonstick skillet, heat oil over medium-high heat. Dredge tofu triangles in flour mixture and shake off excess. Add tofu to skillet and cook until golden brown and crisp on both sides, turning once, about 5 minutes. Transfer to paper towels to drain. To assemble, in each taco shell or tortilla place a few pieces of tofu and top with slaw. Roll tortillas around filling ingredients. Makes 12 wraps. Per Wrap: 124 Cal.; 5g Prot.; 8g Fat; 10g Carb.; 1mg Chol.; 120mg Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cheese Roll-Ups Recipe By : www.vegetariantimes.com 5/99 Serving Size : 16 Preparation Time :0:00 Categories : Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces neufchatel cheese or cream cheese -- softened 3 tablespoons low-fat or egg free mayonnaise 3 tablespoons dijon mustard 4 chapati or flour tortillas -- (10-inch) 1 cup cucumbers -- thinly sliced 1 cup tomatoes -- thinly sliced 1 cup shredded lettuce 1/2 teaspoon salt or herbal salt substitute -- (optional) Lighter than a sandwich and just as portable, cream cheese roll-ups make a perfect centerpiece for lunch or great after-school snacks. In a small bowl, mash together cheese, mayonnaise and mustard. Spread a strip of cheese mixture across the center of one chapati or tortilla. Place a row of cucumbers, tomatoes and lettuce on top of the mixture, and sprinkle with salt or salt substitute if desired. Starting with the end closest to you, roll bread tightly, as if rolling up a sleeping bag. When you come to the edge of the bread, seal roll with an extra dab of cream cheese. Repeat with remaining chapati or tortillas. Place rolls seam side down on counter and slice crosswise into quarters. If necessary, secure each with a toothpick. Place on a plate and cover with plastic wrap until ready to serve. Makes 16 roll-ups. Helpful Hint: Chapati is an unleavened pancakelike bread from India, usually made from a simple mixture of whole-wheat flour and water. If chapati or tortillas are stiff, lightly spray them with water on each side and place each one between damp towels for 10 minutes to soften. Per Roll-up: 59 Cal.; 1g Prot.; 3g Fat; 7g Carb.; 4mg Chol.; 157mg Sod.; 0 Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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