Foodie Search Engine

Saturday, April 17, 2010

Brown Rice Thai Wraps & Edamame Dip

I sometimes wonder how many people enjoy grocery shopping as much as I do. Since moving to Hawaii a few years ago, I was really starting to miss Oregon with it's monopoly of health food stores. Just last year Hawaii finally got it's first Whole Foods Market! Sadly, it's taken me about a year to make my way down there because it's still about an hour away but the drive was well worth it. Walking into Whole Foods was like coming home. When I find a good grocery store full of unique things and wholesome food I can't help but let my senses and my budget go crazy. This trip my husband and I found some great things like a sweet and milky Sake that was out of this word and these, Brown Rice Tortilla's. They are soft and chewy and mix well with Asian flavors like my Thai Wraps. Serve these up with a side of Edamame Gauc and chips for a delicious lunch, and don't forget the chilled Sake for Dessert. YUM!

Brown Rice Thai Wraps
serves 4

Thai Sandwich Spread:

2 Tablespoons Veganaise
1 Tablespoon Peanut Butter, crunchy
2 Tablespoons Lime juice, fresh
1/2 teaspoon garlic chili sauce
1/2 teaspoon fresh ginger, grated
pinch of sea salt

Mix all ingredients together in a bowl and chill.


4 Brown Rice Tortillas
1 small head Iceberg lettuce or cabbage, shredded
1/2 cup Red Pepper, sliced into strips
1/2 cup Carrot, shredded
1/4 cup Basil, chopped
4 slices firm tofu
2 gardien 'chicken' breast, cut into 4
4 toothpicks or sandwich picks

To assemble wraps, lay two tortillas side by side overlapping by 2 inches. Spread 'Thai Sandwich Spread' over each side. Begin layering wrap like your going to make one giant burrito, leaving room on the ends to fold them over.
Once you have all your toppings, start rolling the tortilla onto itself while tucking in the sides like you would a burrito. Using two toothpicks, stab each side so wrap does not undo itself. Then, using a sharp knife slice the wrap in half on the diagnol so you get two beautiful wraps. Serve with a side of Edamame dip and & chips.

Edamame Dip

1-12 oz bag shelled frozen Edamame
1/2 cup fresh Cilantro, packed and chopped
1/4 cup sweet onion, chopped
1 clove Garlic
1 tablespoon Miso Paste
1/4-1/2 cup Vegetable broth
1-2 tablespoons Olive Oil
Sea Salt to taste

Bring a 6 cups of water with salt to a boil. Add Edamame and boil for 5-6 minutes, or until soft.
Drain edamame and rinse with cool running water.
In a large food processor, combine edamame, cilantro, onion, garlic, and miso. Slowly add vegetable broth and olive oil while blending. Dip should be nice and smooth like a guacamole. Salt to season. Serve chilled with Chips or Crudites.

No comments: