An Oldie but goodie……
So I made this recipe up as I went along and will share with you what I did and what I will change when I make it again.
First off, my family likes wraps. Whole-wheat tortilla’s warmed in a cast iron frying pan is a vessel for all your favorite foods. Anything you have on your plate can be served in a wrap. Add a dressing or some sauerkraut or salsa and you’re good to go. It makes it easy to eat and somewhat portable, depending on the drip factor (too much dressing or sauerkraut juices and you’ll end up with a puddle under your wrap before your done eating it).
Before getting into the recipe let me tell you what I would change, so you can if you so choose. I found the tempeh to be a little too spicy. Granted I’m a breastfeeding mama and I’m enjoying mild flavors right now, so the spice might be okay for you. I would have doubled the amount of onion to make it sweeter and halved the chili powder to make it less spicy. Also, had I some cumin, I may have added a pinch of that. Now let’s get to the recipe!
Tempeh Wrap with Blanched Baby Bok Choy
- 1# Rhapsody Tempeh (2 small packages or half a bulk package) broken into 4 pieces
- 1 medium Onion, diced
- 1TBsp Chili Powder
- 4 cloves Garlic
- 4 Tbsp Sunflower or Sesame Oil
- 4 Tbsp Soysauce
- 1 Avocado
- 2 Celery Stalks
- 2″ 2inch diameter Daikon radish
- 1 small Carrot
- 1 cup Salsa
- 4 heads Baby Bok Choy
- 1/2 head Lettuce
- 4 10 or 12 inch Whole Wheat Wraps
Start by placing the broken up tempeh in a steamer and steam for 10-15 minutes.
While the tempeh is steaming prepare your veggies. Matchstick or grate the carrots and daikon, chop the celery, wash and rip the lettuce, and cut the avocado into slices. Wash the baby bok choy and cut it into quarters. Dice the onion and garlic and set aside to saute. Put about 2 quarts of water in a pot and place on stove to boil for the baby bok choy. Once it is boiling add a pinch of salt and the quartered baby bok choy. Boil for about 3-4 minutes. When done, run under cold water to stop the cooking process and keep it from getting brown and mushy.
When the tempeh is done steaming, take the lid off the steamer so it can cool while you get the onions sauteing. Pour 4 Tbsp of oil into a cast iron pan and when hot add the onion and garlic. Saute until the onion is almost translucent. Then crumble the tempeh into the skillet.
Add the chilli powder and soysauce stir well. Cook over medium heat for about 5 minutes, stirring occasionally. Make sure to scrape the bottom of the pan because it has a tendency to stick. Pour your tempeh into a bowl and clean the frying pan. Reheat on the stove and at medium heat, warm your wraps, moving them constantly to keep them from burning. Once you have all your ingredients together assemble them on your wrap and cover with salsa.
Cut your wrap in half and add to plate with the baby bok choy.
Serve, relax and enjoy!