Balsamic Basil Chickun Wrap with Cashew Cheese

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September 7, 2014 By

Recently, I’ve been seeing a trend of food blogs taking a “less is more” approach with their ingredient lists. The idea behind it is the less ingredients a passerby sees, the more likely they’re going to say, “Hey! I can do this.” I suppose a long list of ingredients can seem a bit daunting to, say, a busy mom who wants to whip up something fast and yummy on a hectic Thursday night. It’s a cool concept.

I don’t know why, but these blogs made me feel a little down about my own work. I was noticing that some of my entries had the daunting long list of ingredients, and it made me feel like my blog, and its content, wasn’t good enough. I began to try and simplify my ingredients in order to compete.

A few weeks ago, I saw that cooking movie The Hundred Foot Journey. You know, the one about the Indian restaurant that moved across the street from a snooty French restaurant. I was surprised by how much I ended up enjoying that movie. Aside from the love story and giggly scenes, I was relieved to see how much they emphasized bold flavor, lots of spices, and a variety of ingredients. The chef in the movie was first criticized by the amount of flavor he used, but was then adored for it once he was given the chance.

As silly as it sounds, I don’t feel so bad about my own creations after seeing that movie. In fact, I’m proud of my flavors, regardless of how many ingredients are involved. Good taste isn’t always simple; sometimes, something complex is what makes someone say, “Mmmm! Wow, what’s in this?” I encourage you all to not be intimidated by ingredient lists, but be inspired to try something you’ve never tried before.

Anyway, back to the recipe at hand: this wrap is amazing and you need to make it today.

 

Balsamic Basil Chickun Wrap with Cashew Cheese

Prep Time: 15 minutes

Cook Time: 10-15 minutes (can be done during prep time)

Yield: 4-6 wraps

Ingredients

Ingredients for Cashew Cheese:

  • 3 handfuls (almost 1 cup) of raw cashews
  • 3 tbs tahini sauce OR hummus
  • 2 heaping tablespoons of nutritional yeast
  • ¼ tsp smoked paprika

Ingredients for Tofu Viniagrette:

  • 6 tbs olive oil
  • 2 tbs balsamic vinegar
  • 1 tbs fresh basil
  • 1/8 tsp sea salt
  • 1 15oz container super firm tofu, pressed and diced
  • 1 cup grape tomatoes, halved

Other ingredients:

  • spinach
  • wrap or bread

 

Step 1: Chop and cook the tofu.

We’re aiming for a chicken-like texture here, so we’re going to pan fry the tofu. I have a green nonstick pan, so I didn’t add any oil to my tofu. However, if you’re afraid of a sticky disaster, use 1 tablespoon of coconut oil or grapeseed oil onto the pan.

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My green Organix pan!

My green Organix pan!

I set my temperature a little higher than medium heat, tossing the tofu every couple of minutes. Your tofu will be complete when it’s golden brown, as seen below.

Golden brown goodness. These are ready to go.

Golden brown goodness. These are ready to go.

Step 2: Prepare the vinaigrette.

While your tofu is cooking, prepare the vinaigrette. Chop the basil until it’s minced. Place the basil, olive oil, and balsamic vinegar, and salt in a bowl. With a whisk, whip it up quickly for about 10-15 seconds. The idea is you want the oil and vinegar to blend, so it has to be fast.

Beauty

Beautiful basil

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Step 3: Combine the tofu and tomatoes in the vinaigrette.

Toss. Smell. Swoon. Set aside.

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Step 4: Create cashew cheese.

It’s really easy. With a food processor, you’ll want to pulse your cashews to be chunky. Not whole, not milled, but a little in-between, like this:

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After that, toss in the rest of the cashew cheese ingredients, and stir until contents are fully mixed together. Use the back of your spoon to press down on the mixture to truly blend the ingredients.

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You might have some questions about the tahini sauce. It’s not your regular tahini. I get it from Trader Joe’s, and it looks like this:

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DSC_0031I like its paste-y texture, unlike traditional tahini, which is more liquefied. I totally understand if you have never heard of tahini sauce, let alone have it available at your local grocer. If it’s not available, hummus works exactly the same. I’ve tried both, and I enjoyed them equally.

Step 5: That’s a wrap!

Assemble the wrap. This is the order I did mine:

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First, cashew cheese.

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Then, spinach.

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Finally, topped with the tofu vinaigrette.

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For those eating a gluten-free diet, you may or may not have a yummy wrap you can rely on. For those who don’t, you can always go the open-faced sandwich route, which Matt did for this particular meal.

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I hope you can use this recipe to spruce up your lunch routine a bit. Enjoy!

 

Happy cooking,

thisvegangirllogo

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