Recipe: Vegan wraps inspired by India + a little thank you!

Before anything else, we would like to shout out a big thank you for the warm welcome and support we've already experienced here on Steemit.
This community is amazing, and we are humbled by you positive feedback and warm words. We cant wait to see where this journey takes us, and to share it with the rest of you. Starting off the ride, we have a little recipe to share, which we hope you'll enjoy as much as we do!

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A couple of years ago, before I moved to Denmark and Emily started her adventure of a more nomadic way of life, we shared a flat in Oslo for a couple of months. It was a beautiful period of our lives, where healing, friendship and cooking was in the spotlight most of the time. One of our favorite dishes was (and still is), the good old wrap. There was actually a point where we made "wrap of the day". Thats right: a new and delicious wrap, every single day! Note: During the same period we also did soup of the day.. we really love soups as well.. But we'll get to that in later posts.

The cool thing about wraps is the diversity of it. It is practically impossible to grow tired of. You can always fill it with something new, and take inspiration from all over the world. It is a perfect base for creative and intuitive kitchen fun. Feeling like Mexican? Make a burrito! Want something light and fresh? Throw in some herbs, nuts and berries. The opportunities are really endless. All you need is a tortilla of your choice, and your favorite ingredients.
Our love for wraps never faded, and it is the one thing we always have on the menu, on every event. With that in mind, it struck us, that of course wraps should be the first dish to get some extra love and attention here on Steemit. Todays wrap is inspired by Indian flavors, with a touch of the Middle East. But keep in mind, that this can (and should) be played with and tweaked after your own tastebuds and what you have at hand.

My cat-friend for the weekend is also fond of spicy cooking!

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Serves 3 hungry roommates for dinner
Prep + cooking time: 30 - 45 minutes

Base

• 6 big wholewheat tortillas
• 2 dl dry bulgur

Indian spiced filling

• 200g firm tofu; pressed, dried, and crumbled
• Half a chili, finely chopped
• A half fingers length of ginger, fresh and finely chopped
• 6 cloves garlic, finely chopped and divided
• 2 - 3 small sweet potatoes; chopped in little cubes
• 1 chopped red onion

Spice mix

• 2 ts ground cumin
• 1 ts ground coriander
• 2 ts curry powder
• 1 ts ground cardamom
• Vegetable oil

Salad

• 6 - 8 Small tomatoes
• Half a cucumber
• 3 Small red peppers
• 2 Handfull's of fresh spinach

Herbal Dressing

• 3 dl Unsweetened soy milk
• 2 tbsp Apple cider vinegar
• 1 1/2 tbsp Mustard
• Sunflower or rapeseed oil
• Pinch of salt
• 1/2 ts Ground cumin
• A little handfull of fresh herbs of your choice
• 1/4 of a cucumber, grated

How to do it
Follow the cooking instructions on your bulgur and tortillas. For a GF-option, sub with cornflour tortillas and rice.

Indian spiced filling
Start off by tossing the chili, ginger and half of the garlic in a pan with some vegetable oil on medium heat. Let it sizzle for a minute, before adding half of the spice mix. Let it mix and bubble a bit, before adding the tofu. On another pan, let the onion and the rest of the garlic sizzle in some oil with the rest of the spice mix for a couple of minutes, before putting in the sweet potatoes. Let the tofu and sweet potatoes cook on medium heat, and stir occasionally until the tofu is fairly dry and the sweet potatoes are nice and soft. While it cooks, you can get going with the rest of the ingredients.

Salad
Chop tomatoes, cucumber and paprika in small cubes. Chop the spinach just a little bit, so it's easier to work with in the wrap. Mix everything together in a large mixingbowl and set aside for the flavors to blend nicely together.

Some beautiful red peppers from my kind mother in law's garden

Dressing
Start off by mixing soy milk, vinegar, mustard, ground cumin and salt in a bowl. Slowly, pour the oil in a thin stream, while using a hand blender. Pour and blend until you get a nice and thick dressing. How much oil you need depends on the consistency you want; the more oil you use, the thicker your dressing will turn out. Grate the cucumber, finely chop your herbs and throw it in. I used mint, thai basil, and basil from the balcony today, but most fresh herbs are awesome in this!

Fresh herbs from the balcony

Wrap time!
When everything is ready, mix the tofu and sweet potatoes together. I also spiced the bulgur with a little olive oil, some salt and pepper, and my own tiny little cherry tomatoes. Wrap it all in the tortilla in the order you prefer(I believe we all have our preferences on this area). When you're ready; get comfy, and have an awesome wrap-time!

Oh, and as you might have figured; this is most likely not the last wrap you'll see around here..

Love and light, Ada - Ambrosia Crew