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Mushroom/eggplant wrap

What you need: 

-1 big indian wrap (I get mine at whole foods)

-cooked mushrooms (I like to cook mine with white wine, tamari, margarine, herbs, garlic, onions till soft)

-cooked eggplants

-cherry tomatoes

-fresh herbs such as tarragon, sage, or anything else you have

- 1 TSP of flax oil (optional)

- 1 TSP of rice vinegar (optional)

-cheddar Daiya wedge (cut parallel rectangles)

-lemon juice

-garlic powder

-kelp

-salt (optional)

What you do: 

- Warm your already cooked mushrooms and eggplant in the microwave 

- add a few cut cherry tomatoes, the cut herbs, 1 TSP of flax oil, the rice vinegar, the seasoning, and some lemon juice in a bowl and mix

- put a little bit of oil in a flat pan and cook the indian wrap on both sides till slightly brown (20-40 sec. each side) then I usually take the extra oil out of the wrap with a paper towel....

- lay the cheese in the middle on an invisible line or do as desired and put in the microwave for a minute to melt the cheese

- add the bowl content (eggplants, mushrooms, etc....) on top of the cheese and close the wrap on both sides

 

Preparation Time: 
5-10 minutes provided you already cooked the mushrooms & eggplants
Cooking Time: 
about 2 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

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