Monday, October 17, 2011

Thai Inspired Wraps with Peanut Sauce

So this recipe is being served as the start of a Meatless Mondays lunch service I'm trying out at work. I was going to make it with out Seitan (a wheat based meat substitute) but as many of my coworkers are new to this I thought I'd go ahead and use it as a way to ease everyone into this idea of getting all your nutrients from plant based foods. So it's totally optional here and I think it would be an awesome wrap with out it.

I'm not going to pretend like it's the easiest recipe ever, it has a lot of prep time, but the flavors are amazing! So I'll try to keep it as easy as possible.

So here goes:

Oil (any kind you've got is fine)
Shitake Mushrooms (sliced)
Seitan - Chicken Style (cut into match sticks)
Onion - small (diced)
Ginger (grated)
Garlic (chopped or pressed)
Lemon grass (dry is easiest to use)
White wine
Braggs Aminos (or Soy Sauce)
Hiziki Sea Vegetable (soaked in warm water or broth)
Cabbage (sliced thin)
Rice Vinegar
Sesame Oil
Lettuce leaves (washed and dry)
Basil leaves (ruff chopped)
Mint leaves (ruff chopped)
Brown Rice Noddles (cooked according to package)
Carrot (grated)
Cucumber (cut into match sticks)
Green Onion (cut in half then sliced length wise into thin strips)
Sprouts (any kind, I used sunflower)
Tortilla (I used flourless Sprouted Grain Tortillas)
Thai Peanut Sauce (See Recipe)

1. Heat oil in pan on Medium-Med Low heat add the next 5 ingredients to the pan and saute until mushrooms are tender. Add the wine and deglaze the pan. Season with Braggs Aminos. With a slotted spoon remove the Mushroom Seitan mixture, leaving all the liquid in the pan. Add Hiziki and soaking liquid to the pan (eyeball the amount based on how much liquid you have, Hiziki should be toally covered by liquid) Cover and let simmer about 10mins. Remove lid, with slotted spoon remove Hiziki and let cool. Raise the heat to Medium High and reduce liquid down until it is thick. (there will only be a couple tablespoons or so left) Save this and use it in place of "Oyster Sauce" in the Thai Peanut Sauce Recipe.

2. Put cabbage in a bowl and squeeze with hands until cabbage is softened. Add some Rice Vinegar, Braggs, Sesame Oil and stir in the Hiziki. Make the Peanut Sauce.

3. On a flat tortilla, lay down 2 lettuce leaves near on side of the tortilla. On top of the leaves add some basil, mint, noddles, carrots, cucumber, green onion, and some of the mushroom mixture. Top with the peanut sauce. Now roll. Start by folding the bottom towards the top about 2 inches, then starting from the edge closest to the toppings, roll the tortilla over the toppings and continue rolling until completely wrapped.

Now grab with 2 hands and devour!