Fusion, Indian, Thai, Wraps

Wraps with curry beans, banana, peanuts and coconut

Curry, banana, peanuts and coconut. An unbeatable combo!

Serves 4

700 g cooked black beans (drained weight)
0.5 dl of tomato purée
2.5 dl crème fraiche
1 tsp herb salt
1 tsp ground chilli pepper
1 tsp ground paprika
1 tsp yellow curry powder
0.5 tsp ground black pepper
4 bananas, sliced
8 leaves romaine lettuce
8 tortilla breads
Peanuts (at will)
Grated coconut (at will)

Mix the beans, tomato paste, crème fraiche and spices in a pot. Heat and let simmer for a couple of minutes. Make wraps by putting a lettuce in a tortilla bread and top it with the spiced beans, sliced banana, peanuts and coconut. Roll up the wrap and eat!

Middle eastern, Wraps

Tortilla rolls with beets and hummus

Grated raw beets are very tasty and crunchy! The combination with hummus is fascinating! I have tried to recreate a recipe from similar rolls which I ate at the airport in Paris, which I thought were really good. I think that these are at least as good as the originals! (In the image below there is pita bread, however I discovered later that they taste better with tortilla bread, although any kind of flat bread works fine!)

Serves 6

300 g raw beets, peeled and grated (preferably with a food processor which gives long and thin pieces)
0.5 dl sesame seeds
1 handful of coriander, chopped
2 tbsp olive oil
2 batches of hummus, according to the recipe under Melon and artichoke salad with hummus
6 tortilla breads

Mix the grated beets, sesame seeds, coriander and olive oil in a bowl. Make the hummus according to the recipe earlier in the blog. Spread a line of hummus across the tortilla bread. Distribute the beet mix on top and roll it up and eat!

Tex-mex, Wraps

Kidney bean burrito

The spiciness of the beans is contrasted very nicely with the sour cream and is also complemented very well with the fresh flavors of the vegetables.

Serves 6

1 batch of fried kidney beans, according to the recipe for fried black beans under Corn tortillas with fried beans and guacamole but replace the black beans with kidney beans
1/2 lettuce, chopped
1 red onion, chopped
2 peppers, chopped
3 tomatoes, chopped
2 tbsp olive oil
6 flour tortilla
3 dl sour cream

Cook the kidney beans according to recipe for fried black beans earlier in the blog. Mix the vegetables with olive oil. Roll up the fried kidney beans in a tortilla and serve it with salad and sour cream.

Tex-mex, Wraps

Quesadillas with black beans, jalapeno and mozzarella

This is dangerously good! Crispy tortillas, tex-mex seasoned vegetables with heat from jalapeno and melting mozzarella … Mmm… (The recipe is inspired by a recipe in the “New Vegetarian Kitchen” by Nicola Graimes.)

Serves 4-5

460 g of cooked black beans (drained weight)
200 g mozzarella, cut into smaller pieces
2 red peppers, cut into short sticks
1 red onion, chopped
1 jalapeno, finely chopped
1 garlic clove, crushed
1 tsp ground cumin
0.5 tsp herb salt
0.5 tsp ground black pepper
8 small wheat tortilla breads
Oil for brushing
1 batch guacamole, according to the recipe under Corn tortillas with fried beans and guacamole

Heat the oven to 200 °C. Prepare the guacamole according to the recipe earlier in the blog. Stir together all ingredients and spices and spread it on 4 tortilla breads on a baking tray. Add a tortilla on top of each filling and brush it with oil. Bake in the oven for about 10 minutes or until the bread has become golden brown. Serve with guacamole.

Tex-mex, Wraps

Enchiladas with chilli cottage cheese

Here comes a recipe for a very tasty and easily prepared feast!

Serves 5

1 kg cottage cheese
2 garlic cloves, crushed
2 green chillies, finely chopped
1 tsp herb salt
8 wheat tortillas
200 g cheese (e.g. cheddar), grated

Mix the chilli, garlic, cottage cheese and herb salt. Portion the cottage cheese on the tortilla breads. Roll them up and place them in an ovenproof dish. Sprinkle cheese on top and bake in the oven at 200 °C for 15-20 minutes, until the cheese is bubbling. Serve with a green salad and salsa.

Tex-mex, Wraps

Corn Tortillas with fried beans and guacamole

This is an absolutely delicious version of vegetarian tacos! Thereby, I will share with you my favorite guacamole recipe. (The recipe for the corn tortillas is taken from the back of the cornmeal package from Saltå Kvarn.)

Serves 6

1 batch of corn tortillas (recipe below)
1 batch of fried black beans (recipe below)
1 batch of guacamole (recipe below)
1 cucumber, chopped
3 tomatoes, chopped
2 bell peppers, chopped
1 red onion, chopped

Serve the fried beans on a corn tortilla topped with chopped vegetables and guacamole. Try to roll up if you can, otherwise spread the topping on the tortilla and eat it like a pizza.

Corn tortillas

2.5 dl cornmeal
1 dl wheat flour
1 egg
5 dl water
1 tbsp oil
1 pinch of salt

Whisk together eggs, water and oil and then mix in the remaining ingredients. Fry the batter as pancakes.

Fried black beans

700 g cooked black beans (drained weight)
2 tbsp tomato paste
2 dl water
1 tsp coarsely ground black pepper
1 tsp ground chilli pepper
1 tsp ground cumin
Oil for frying

Heat the oil in a frying pan. Add the beans and mash half of them with a fork while they are frying for a couple of minutes. Stir in the water, tomato puree and spices and simmer for a few minutes.

My best guacamole

4 avocados, peeled and mashed
2 dl yogurt
1 red onion, finely chopped
1 tomato, finely chopped
1 red chilli, finely chopped
1 garlic clove, crushed
juice of half a lime
2 pinches herb salt
0.5 tsp cayenne pepper

Mix all ingredients.

Middle eastern, Patties and burgers, Wraps

Falafel rolls with kebab sauce

Falafel is my favorite among the vegetarian food. It has a very nice and fresh taste and works well in many different dishes. In addition, kebab sauce is very good! Therefore, it cannot be anything but great to combine them in wraps together with crispy vegetables. Hence, here I will share with you my favourite and optimized recipes for falafel and kebab sauce!

Serves 4

1 batch of falafel (recipe below)
1 cucumber, chopped
2 tomatoes, chopped
1 small lettuce head, shredded
1 red onion, sliced
10 pickled peppers, chopped
8 flatbreads
Kebab sauce (recipe below)

Distribute falafel, vegetables and kebab sauce in a flatbread, roll up and eat!

Falafel

460 g cooked chickpeas (drained weight)
1 dl chickpea (or wheat) flour
0.5 dl water
2 garlic cloves, crushed
30 g parsley
1.5 tsp herb salt
1 tsp ground coriander
1 pinch cayenne pepper

Blend all ingredients in a food processor to a coarse batter. Shape it into patties and fry them in oil at fairly low heat until they get browned on both sides.

Kebab sauce

2.5 dl yoghurt
1 garlic clove, crushed
1 tsp Tabasco sauce
0.5 tsp coarsely ground black pepper
0.5 tsp herb salt

Stir all ingredients together.