Hey everyone! How was your weekend? I went to visit my mom and bro in Fayetteville, Arkansas last week and threw in a book signing while I was there at the natural food store (Ozark Natural Foods). It was good times! It was really cool that my family got to see me in action, doing what I love. And everyone that came to the cooking demo was so lovely! Nice to meet you all! Here’s a little interview I did for the Free Weekly local paper.
I scored some cute new glasses (photo coming soon) and got to check out the newest (almost) vegan restaurant, Something Better Foods. They manufacturer their own soy meat and it is really tasty. I tried the Philly Cheesesteak, which had their beef version of soy meat with cashew cheese, peppers and onions wrapped in a wheat tortilla. It was tasty!
I’ve been visiting Fayetteville since high school. After college when I went vegan I dreading going to see my mom because I knew there would be very little for me to eat. Now they have an organic restaurant with vegan choices, a natural food store, a Chipotle, and now Something Better Foods (along with the Thai restaurant I used to eat at when I was in town). Fayetteville has come a long way and I no longer dread visiting! Cooking in my mother’s kitchen is a different story. She had no supplies whatsoever. But I made it work!
Today I’m sharing with you with of my favorite wrap recipes from Blissful Bites. You will also find it in the Sunny Days in Texas cookzine, which I think is still available and benefits Sunny Day Farms animal sanctuary. Wraps are my go to quick easy meal when I don’t feel like actually cooking anything. But my wraps are gourmet and tasty nonetheless! Tempeh is one of my favorite plant-based proteins, and it’s so good for you. This blackened tempeh is great as a side, in a wrap, or on a sandwich, and will turn anyone into a tempeh lover. Here is what Lazy Smurf had to say about the wrap.
Blackened Tempeh Caesar Wrap
Makes 3-4 wraps
8-ounce package tempeh
Your favorite brand of tortillas
1/4 cup tamari
1 tablespoon olive oil (optional)
2 tablespoons maple syrup
1 tablespoon sherry vinegar
1 tablespoon dried thyme
1 tablespoon paprika
Dash black pepper
Slice tempeh into thin slices. Combine all marinade ingredients inside a glass dish large enough to fit slices of tempeh in one single layer. Coat each piece of tempeh and marinate for one hour turning once. Drain most of the marinade from the tempeh and save leaving a little at the bottom of the pan. Bake for 30 to 35 minutes at 375 degrees F turning once halfway through. If it looks dry at the halfway point add a touch of the marinade to the pan.
Pile your favorite wrap fillings into a tortilla with blackened tempeh. Top with your favorite store-bought or homemade caesar dressing (BB Blissed Caesar Dressing is on page 102). Wrap the tortilla and toast in a dry skillet over medium flame until golden brown.
Great served with Root Fries (BB page 120).
Do you prefer sandwiches or wraps? What are your favorite things to wrap up?