Eat Better Not Less by Nadia Damaso

Author:Nadia Damaso
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant
Published: 2016-10-21T04:00:00+00:00

Creamy Cashew Carrot Wraps

The time for boring sandwiches is over – now it’s wrap time.

These wraps are so easy to make and just taste incredibly good. The smooth cashew cream gets a slight crust after frying in the pan that you have to try, because it will almost knock you down! For some freshness I add some figs as well. We have a huge fig tree in our garden and I wanted to make this recipe for so long, but I felt like something was missing. I tried it with fresh and juicy figs and they provide the sweetness that the wrap needs. Adding onion sprouts gives a good contrast in both the look and taste.

SERVES 2 / DF, V, VGN, RSF

2–3 wholewheat tortillas

CASHEW CREAM

120 g (4 oz) cashews

zest and juice of 1 lemon

150 ml (5 fl oz) milk of choice, e.g. soy, almond, rice milk

1 teaspoon onion powder

1 teaspoon garlic powder

2 teaspoons mild or spicy curry powder

2–3 teaspoons maple syrup or sweetener of choice

salt and freshly ground black pepper

FILLING

6–8 medium sized carrots

50 g (2 oz) onion sprouts

4–5 figs, quartered

1 To make the cashew cream, soak the cashews in hot water for 20–30 minutes. Drain and put into a blender or food processor. Add the remaining ingredients and blend for 4–5 minutes until smooth and creamy. The cream should have quite a thick consistency but you might have to add another splash of milk to make the blending easier.

2 For the filling, peel and grate the carrots. Heat up a dry frying pan (skillet), add the carrots and cashew cream and fry over a medium heat for 3–4 minutes, stirring constantly. Fry for another 3–4 minutes. Reduce the heat. The less you stir now, the better a tasty crust can form.

3 Spread 2–3 tablespoons of the cashew curry carrots on the upper two thirds of each tortilla. Add some fig quarters and onion sprouts on top, fold up the lower part of the wrap and roll in from the side. Halve diagonally and serve as a starter for four people or meal for two.

VARIATION If you’d like your tortilla to be a little crispy, heat up a frying pan over a medium heat and add the wrap. Fry on all sides until golden brown, take off the heat, let it cool, halve diagonally and serve.

TIP To save time, soak the cashews overnight or in the morning right after you wake up. There isn’t a limit to how long you can soak the cashews for. The longer you do, the creamier the result.

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