My garden’s harvesting is coming to an end soon, with the exception of some tomato plants that I started pretty late in the season, and overall it’s been pretty successful! Even though these Summer wraps are a simple dish in execution and ingredients, I am extremely proud of them. Four of the main ingredients came from my garden, and that is something that I wouldn’t have been able to say just a couple of years ago.
Even though the corn stalks I had didn’t produce much, and the cobs are pretty miniature, they tasted great and had some excellent kernels. If my zucchini plant hadn’t fully succumbed to powdery mildew this wouldn’t have been my last homegrown zucchini of the season; but, you gotta take the good with the bad. I’ve never grown carrots before this year, and that was a very cool, patience-testing experience. Pulling a grand-looking, orange root from the earth was definitely a highlight for me. Then there’s the chard, which was started a little late but continues to grow and is quite the sight to see with its multi-colored stalks and deep green leaves.
With the addition of some red onion, tomatoes and mushrooms, these wraps have an array of colors and are not only delicious, but easy on the eyes. Salt and pepper are the only tools used for seasoning other than fresh Farmers Market basil, keeping it basic by letting the fresh produce shine through. Being wrapped in chard makes these wraps healthy and great to serve as an appetizer at a Summer dinner party.
Happy Raw Wednesday, everyone! For a simple, healthy and easy meal, you can never go wrong with wraps; especially raw ones! For these I used broad swiss chard leaves to wrap up green beans, bell peppers, carrots, and zucchini. Spread on or dip the wraps into some sprouted chickpea hummus and you’re good to go!
ALSO, I got third place in the Raw Vegan Pie Challenge! This just made my day, honestly.
Let me tell you, this thing was SO good; the smokey hickory scents coming off of this bad boy made it hard to sustain from gobblin’ it up before I could catch some pictures of it! I’m going to guess a little bit on quantities, since I was trying to use up some produce in my fridge; and really, you can use whatever veggies you want!
Handful of Uncooked Green Beans
2 Carrots, Sliced into Sticks
1 Green Onion Stalk, Cut into 3” long Pieces
2 Tomatoes, Cut into 1/2” Wedges
2 Tbsp. Olive Oil
1/2 tsp. Smoked Sea Salt
Fresh Ground Pepper
Smokey Cashew Cream Sauce
1 Jalapeño, Grilled & Minced
A few slices of Avocado
A tortilla, grilled lightly (or use the lettuce to wrap the veggies)
Toss all prepped veggies in olive oil, salt & pepper, then grill for approx. 10-15 minutes turning them over to get both sides a little charred. Now, place as many as you want/can fit into your wrap with some lettuce; then top with Smokey Cashew Cream, sliced avocado and minced jalapeño. I ate mine with a lil’ tapatio but you don’t have to! (it’s hard to take an appetizing picture of a burrito!)