Jan 7, 2017

Vegan wraps with carrot noodles, pepper tofu and guacamole


Warm greetings from icy Estonia! It's -20 C (that's -4 F) in here. But it's been so good to curl myself onto our warm rocket stove and read The Egyptian. It's also been great to lay on our big log bed in the night and stare the bright stars through the roof window. Scandinavian magic indeed! Since it's freezing outside, I've been craving a lot of potatoes. One day I made boiled potatoes, simple white sauce and chickpea omelette. Yesterday I made baked potato wedges with salted mushroom salad (a classic in Estonia, made with salted mushrooms, onions and sour cream) and härkis. The last one is basically vegan mince meat made of broad beans. My father-in-law kindly brought it to us from Finland, while having a vacation there. I just pan-fried the härkis along with onions, garlic and tomato sauce. It went so well with baked potatoes!

I really want to thank all of you, who left me beautiful comments on my previous blog post. It was so heartwarming! New year has brought me some good news already. Two of my Estonian cookbooks are getting a reprint and my latest cookbook is nominated for the best book in 2016 in Estonia. It also was one of the top selling cookbooks in both of Estonia's biggest bookstore chains. It is so honoring to see that my work is valued. I want to make sure that my next cookbook will be also in English!

But let's get to today's new delicious recipe.


I got a new spiralizer and it super handy and stylish. When I received it, I first made a huge batch of carrot noodles and made them into a salad along with different seeds, cold-pressed flax oil (omega-3!), spinach, red onion and olives. After devouring the salad, I started thinking about making wraps with carrot noodles. I love to eat raw carrots, but eating them as they are is pretty boring and they're hard to chew. But making them into noodles gives much more opportunities. If you don't have a spiralizer, you can just coarsley grate the carrots. 


After that, I mixed the carrots with a little bit of oil, lemon juice and salt. Then I made a peppery tofu. I've started to finally dig black pepper. I now understand how perfect it is in it's simplicity and sharp heat. My love really loves black pepper and puts it on everywhere, especially after my parents gifted him a stylish big red pepper mill. Lastly, I made a fresh and creamy guacamole. Because guacamole is perfect in anywhere and anytime. What can I say - I strongly recommend to give these vitamin-packed juicy wraps a try! They're also wonderful to grab on-the-go.


Preparation time: 15 minutes

Serves: 4 wraps

Peppery tofu:
  • 9 oz / 250 g firm tofu
  • 1 Tbsp oil
  • 2 heaping tsp ground black pepper
  • 3 - 4 tsp soy sauce or tamari

Carrot noodles:
  • 2 large carrots
  • 1 Tbsp lemon juice
  • 1 Tbsp oil
  • ¼ tsp salt + more if needed

Guacamole:
  • 4 large ripe avocados
  • ¾ Tbsp lemon juice
  • 1 tsp salt
  • 2 Tbsp finely chopped red onions
  • 4 Tbsp finely chopped (cherry) tomatoes

+ 4 medium tortillas

Directions:

First we prepare the tofu. Heat up a pan. In the meantime, cut the tofu into smaller cubes. Pour some oil onto the pan and add cubed tofu. Cook for a couple of minutes, until the tofu is crispy and golden brown. Add black pepper and cook for a minute. Add soy sauce and cook for a minute. Remove the heat.

Now prepare the carrots. Wash and peel the carrots and spiralize or coarsley grate them. Add lemon juice, oil and salt. Mix with your hands.

Lastly, make the guacamole. Peel the avocados and remove the stone. Mash them with a fork. Add lemon juice, salt, chopped red onions and tomatoes. Mix well.

Now take a tortilla, spread a couple of tablespoons of guacamole on it. Add a bunch of carrot noodles and then some peppery tofu. Roll into a tight wrap and cut into two, if you want. Make four wraps. Enjoy!

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