BBQ wraps are my new favorite way to roll up veggies! I stumbled upon this when I recently made a half batch of Abeba Wright's raw BBQ chips as part of my savory dehydrator blitz. This recipe was posted on the Renegade Health Show including a video of her showing exactly how to do it (and by the way, Abeba is the coolest ever). You wouldn't think much of the written recipe at first glance but are these ever fantastic. The mixture is bursting with flavor.
I made some round chips and then decided to cover an entire teflex sheet with some of the liquid mixture in hopes of making pliable veggie wraps. It worked beautifully! My chips were a bit too thin so my note to self is to make them thicker next time - but nonetheless they were crunchy and addictive straight outta the dehydrator. The next day, however, they had softened up and I had to stick them back in the D for a few hours to crunchify them again. Didn't get a chance to get a pic of the chips as they were gone in no time. I will make the full recipe next time!
I've been making great wraps with lettuce (put down first to keep the wrap from getting soggy), spinach pesto, cucumber, tomato, avocado...
And my homemade sauerkraut!
Then roll it up seam side down, and voila!
Abeba's BBQ Chips & Wraps
1 1/2 cups water
1-2 dates (soaked 30 minutes)
3/4 teaspoon chili powder
1 stalk celery
1/2 cup sundried tomatoes (soak 30 minutes)
Dash of cayenne
Nama shoyu, sea salt, or tamari, to taste
2/3 cup flax seeds (soaked in water overnight)
Blend all ingredients except flax seeds in a blender until smooth. Check taste.
Add flax seeds and blend again. The mixture should be slimy and a little thick, like pancake batter.
Drop by spoonfuls on teflex sheet. Dehydrate for 10-12 hours at 105F. Flip krackers and remove sheet. Continue dehydrating for 8-10 hours or until desired crispness is obtained.
Yields 4-5 trays or 200-300 krackers.
BBQ wraps: Spread a thin layer of the blended mixture on an entire teflex sheet. Dehydrate for 4-6 hours at 115F or until you can peel the dried sheet off the teflex.
Turn onto the mesh screen and continue drying until completely dry but still pliable.
Careful NOT to over dry or the sheet will be come hard and brittle.
Slice the sheet into 4 square wraps.
Spinach Pesto Spread is great in the wraps!
I made a spinach pesto the other day. Pesto-ish I should say. Certainly not close to the conventional but I'm totally enjoying it, especially in my bbq wraps! I'll make it again using half basil and half spinach. I blended spinach with olive oil, garlic, nutritional yeast, salt, and apple cider vinegar.
I've been making (and eating) a lot of sauerkraut lately.
It goes on my breakfast eggs, into my salads, and sometimes I eat it straight up. You can see my kraut recipe HERE. I used green cabbage, beets, and carrots in my last batch. I just love the pretty pink color the green cabbage transforms into. Do you make your own fermented veggies? What's your favourite? I'm thinking about fermenting celery next, as funny as it sounds!
I added a new post to Universal Eater featuring a Veggie Egg Muffin recipe. If eggs are your thing, check it out!
On a sweet note, the day of love is coming soon!
I'm doing a Valentine's Raw Chocolate Special in honor of the occasion just like I did for Christmas. After seeing my chocolate Christmas pressies I had people emailing to try and order items that weren't available so this time I've added a few things to the list: Jumbo Almond Butter Cups (raw) and Jumbo Peanut Butter Cups (not raw).
What else is available?
Caramel pecan turtles
Chocolate Truffles in 8 different flavours: dark chocolate, coconut, orange, mint, banana, hazelnut, maca and cinnamon spice
I'm taking orders between now and February 10. Email me firstname.lastname@example.org for full details.