Picture taken by Ami
It's summer in Southern California. We are enjoying hot summer days at the beach, right? Wrong! True as far as enjoying the beach but it was not hot and sunny. We had an overcast and cold day, last Saturday. No need for sunscreen! Do I look cold or what? Bring a jacket or a wrap!
Talking about a wrap, I made Veggie Roll-Up or Wrap and Quinoa Taboulleh for the potluck.
We all really were enjoying to eat all the food on the table without worrying about non-vegan items. Someone brought chocolate mousse with peaches in it. Someone else brought 4 kinds of desserts from 4 different vegan cookbooks (recipes were shared, too). Yummy! Then, someone else brought fresh young coconuts, fruit salad, watermelon, etc. etc. We came late so we didn't see what else was available before we came.
Everyone enjoyed my dishes. I am going to display how this roll up was made. I made it just an hour before we took off for the beach potluck. It's an easy potluck dish for a summer event or a nice lunch dish to bring to work.
Serve 6 for a meal or a bunch for potluck
2 cans (8 oz. each) organic black beans (cuban style is ok, too)
6 vegan garden burgers (your favorite brand), prepared according to package
3 avocadoes, cut up
2 raw carrots, shredded coarsely
2 cups baby spinach leaves (raw)
1 cup organic corn (frozen, thawed)
your favorite salad dressing (can be vegan thousand island or vegan chipotle ranch or veganaise)
6 whole wheat lavash bread (10 by 14-inches)
- First, rinse and drain black beans completely. If there are some moisture, it's ok. Smash only some of the beans with a fork or hand-held blender to make it sticky.
- Take a piece of lavash, lay it flat on a cutting board. Spread 1/6 of the black beans on lavash, then, top it with corn.
- Break up 1 prepared and cooled vegan burger and put it in the middle, lengthwise, and then top with 1/2 of an avocado, cut up.
- Top with a few baby spinach leaves all the way (lengthwise). Then, top with your vegan dressing (I used vegan chipotle ranch). Sprinkle some coarsly chopped carrots.
- Add a few of the cilantro sprigs on the side and brush the rest of the lavash with water, lightly. This is to prevent it to break while it is rolled up (an important step).
- Then, roll up everything like making a burrito. Squeeze all ingredients tightly while preventing the filling to spill over on both sides. This takes a practice but it 's not that hard. :-) You'll end up with a log or a roll-up sandwich or a wrap. Whoopie, I didn't break it!
- You can eat the wrap just like it is or cut it up (a good idea for a potluck, don't you think?). To cut it up, with a very sharp knife, cut the wrap into halves, in the middle of the roll, then cut each half into 3 or 4 pieces. Clean the knife by wiping it with a moist paper towel for each cut (unlike what I did below, shame on me!)
- Repeat Step 2-7 for the rest of the lavash. Enjoy this veggie roll-up with your favorite salad.