Today, I invented these tasty beauties! Ooh yes,…It’s a wrap! These lovely dark yellow wraps are Raw, Vegan, Gluten-free, Corn-free, Soy-free, Egg-Free & Dairy-free curry coconut wraps! They are just AMAZING!!! I found mine in a tiny vegan shop in the city center of Leuven, called SHAVT. This stands for Simple Healthy & Vegan Things!
These raw wraps are curried coconut wraps. They are a product of the Philippines. Their ingredients are: coconut meat, coconut water, Himalayan pink salt & curry powder. So, it is all good for you! I don’t know anymore how much this packet with 4 wraps in them costed, but I thought it was reasonably priced. Here are the nutrition facts: Read on this picture! Their are from the brand: The PureWraps.com/ See 2nd picture above!
The wraps are eaten straight from the package, you must not store them in the fridge or heat up!!! It is stated onto the package! Each packet holds 4 curry wraps in them. The front of the package looks something like this: See 3rd picture above!
I ate 2 of these filled beauties as a nice healthy lunch & filled them with this following recipe. The wraps are a bit smaller as normal sized wraps & a bit more greasy too. You can fill them up nicely but you must use your 2 hands to gobble them up. Then you need to wash your hands but that is not a problem I believe,..it is truly finger food! x Ha!
Step 1: Gather Your Ingredients!
Recipe: For 2 filled curry coconut wraps
1 witloof, ( chicory also called Belgian endive) cleaned, cut up into smaller strips, hard bitter end, cut out (130 gr) 3 cups spinach leaves, well pushed into the cups ( 125 gr)
1/2 cup red bell pepper strips ( 65 gr), white bits & seeds removed
1 fat clove of garlic, peeled & finely cut up
Maldon sea salt
a fruity extra virgin olive oil
1 cup + 1/2 cup of finely cut up brown mushrooms, cleaned (135 gr)
1 cup of rinsed, well-drained canned pinto beans (187 gr ) This is a bit less than 1 can
1 teaspoon of ras-el-hanout, divided into 1/2 teaspoon + 1/2 teaspoon
2 raw coconut curry wraps
Step 2: Fry Your Ingredients!
Take a larger non-stick pan & heat up on higher heat. When hot, add some drizzles of that fruity oil. Now, add chopped garlic, red pepper & witloof strips. Stir often. Add 8 grins of black pepper & some pinches of sea salt. Stir often. After 5 minutes or so, add your cut up mushrooms & stir everything round into the pan. add 1/2 teaspoon of ras-el-hanout & fry further. When your mushrooms are nearly tender & browned, add your spinach leaves & fold them into the veggie mix. after 1 minute, add your pinto beans. Stir everything round into the pan & heat up your beans. Finally, add the other 1/2 teaspoon of ras-el-hanout & check your seasoning one last time. I added a few pinches of sea salt & 10 grins of black pepper. It has to taste pungent & aromatic, not bland! ;)
Step 3: Fill & Fold Your Raw Curry Coconut Wraps & How to Do So!
Click onto the above pictures, to see exactly what I am doing, this helps! x
Place a wrap onto a smaller squared plate or a wider bowl & place your raw curried coconut wrap in it. Folding is easier this way! Add a few spoonfuls of your filling on it. First move: Like this: 1st picture above!
Now, do this: Second move, Like 2nd picture above!
Then, do this: Third move, like 3rd picture above!
Finally, do move 4, like 4th picture above! Now, you can add a bit more filling to the top inside of your wrap but I didn’t bother. Go on, gobble them all up & enjoy yourself doing so! :) I had a bit of the filling over & ate it just like that. Enjoy it twice! :) xxx
You can also find it here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/02/16/its-a-wrap/