Mushroom/eggplant wrap
-1 big indian wrap (I get mine at whole foods)
-cooked mushrooms (I like to cook mine with white wine, tamari, margarine, herbs, garlic, onions till soft)
-cooked eggplants
-cherry tomatoes
-fresh herbs such as tarragon, sage, or anything else you have
- 1 TSP of flax oil (optional)
- 1 TSP of rice vinegar (optional)
-cheddar Daiya wedge (cut parallel rectangles)
-lemon juice
-garlic powder
-kelp
-salt (optional)
- Warm your already cooked mushrooms and eggplant in the microwave
- add a few cut cherry tomatoes, the cut herbs, 1 TSP of flax oil, the rice vinegar, the seasoning, and some lemon juice in a bowl and mix
- put a little bit of oil in a flat pan and cook the indian wrap on both sides till slightly brown (20-40 sec. each side) then I usually take the extra oil out of the wrap with a paper towel....
- lay the cheese in the middle on an invisible line or do as desired and put in the microwave for a minute to melt the cheese
- add the bowl content (eggplants, mushrooms, etc....) on top of the cheese and close the wrap on both sides
SO HOW'D IT GO?
Be the first to add a comment.