We’re recommending vegan wraps for Earth Day. Animal-free foods are more sustainable, so today’s the day for a vegan lunch.
These two recipes were sent to us from Red Rock Press, from their book, A White House Garden Cookbook by Clara Silverstein.
Both are lettuce wraps, but you can also use tortilla wraps.
The first recipe, Daniel and Annie’s Salad Wraps, originated in the children’s section of the New York Botanical Garden and contains the surprise—and optional—ingredient of an edible wildflower.
You can serve these wraps with a dip, or spread mustard or Nasoya’s Nayonaise (excellent vegan mayonnaise) on the lettuce leaves before filling.
RECIPE: DANIEL & ANNIE’S SALAD WRAPS
Ingredients For 6 Servings
6 lettuce leaves, plus 6 more for slicing
Spread or dip of choice
1 kohlrabi bulb or 1 cup shredded cabbage
6 mint or basil leaves (or more to taste)
Thus wrap is packed with arugula, carrots, cucumber, lettuce and red cabbage. Photo courtesy Online-Vegetarian-Deli.com.
Garnish: edible flowers (such as Johnny jump-ups, chive blossoms or nasturtiums—read all about edible flowers)
1. WASH and dry the lettuce leaves. Peel and slice the kohlrabi. Wash and dice the radishes. Wash the scallions, and cut off and discard the root ends.
2. LAY out 6 lettuce leaves on the counter top or a large plate. If using a spread, place atop leaves.
3. CUT cut the remaining 6 leaves into ribbons with scissors. Into each lettuce leaf, lay some kohlrabi and radishes, 1 scallion (cut it in half if it’s too long), and 1 mint or basil leaf. Roll it up and pin closed with a toothpick as needed. Garnish the top with edible flowers.
4. SERVE with your favorite dressing as a dip.