Veggies and more veggies in my kitchen always. Yes I require them for salads, soups, curries , wraps and so many more delicacies leaving apart making pickles from them. Cooking up an appetizer, a snack or soup bowl for growing children who require munching every few hours is so easy with vegetables in your pantry. Here is one recipe that I tried after being inspired by various veggie wraps. It served well as one of the 2 course meal that we have almost every day followed by humble Dal Chawal.
Have used easily available veggies like carrots, mushrooms, purple cabbage, onions and pepper. The best part about this wrap is except for mushrooms all other vegetables can be eaten raw and hence the wrap can be made quickly with very little cooking and also served within half an hour.
The veggies can be cut lengthwise or minced for easy eating. I have also steamed my veggies before filling in the leaves and again steamed the final wrap. One of the reasons behind this is I find it difficult to digest so many raw veggies and the other reason is that is safer to eat cooked vegetables than raw given the pandemic.
See that the chard leaves are washed and cleaned well – the veins in the leaves removed well before use.
Serves: 3 ppl
Time: 30-35 mins
6 Chard leaves
3 large shitake
1/2 purple cabbage
1 medium carrot
1 medium red onion
1 tbsp olive oil
1/2 tbsp apple cider vinegar
1 tsp dry roasted garlic
1 tsp mixed herbs
salt and pepper to taste
Chop all the veggies in very small size. Mix them well.
Clean and discard the thick stems from the leaves. do not remove them totally but just the extra thick part needs to be sliced and cleaned.
Steam the veggies for around five minutes so that the vegetables are not raw to chew.
Now fill the veggies in the leaves such that you can fold the leaves from all four sides.
Again put the stuffed wraps for steaming. Do not steam for more than 3-4 minutes. The steamer should be heated up before laying the wraps for steaming.
Remove the wraps and immediately serve with soy sauce/ tamari or you can have it as it is, like I do.
This recipe is excellent even as a whole meal and absolutely nutritious.