Friday, March 20, 2015

Buckwheat Wraps with "Aioli" Bean Cream + Spinach Pesto (vegan & gluten-free)

reading time: ca. 1 min




Preparation time: 45 mins
Main ingredients: buckwheat, spinach, beans
difficulty level: moderate
serves: 2
suitable for: vegan, lactose-free, gluten-free, nut-free, and delicious "even so"

This recipe is a variation of Attila Hildman's recipe in his book Vegan For Youth. I changed some things, like making a Spinach Pesto instead of parsley (because i absolutely hate the taste of parsley -.-), and my wrap dough didn't turn out as nice as his because it broke when we tried to roll it up, but it was still super tasty!

Loads of pretty pictures below :)


Ingredients

Wraps
160g buckwheat flour *
1 level tsp turmeric powder
1/2 tsp sea salt
265ml water
olive oil for frying

Filling
60-80g young spinach
1/2 avocado
1/2 bell pepper
1 tomato
4 sundried tomatoes

"Aioli" Bean Cream
240g white beans, cooked
1 garlic clove
zest of 1/4 (organic!) lemon
2 tbsp freshly squeezed lemon juice
salt and pepper, to taste
chili flakes or bell pepper powder (optional)

Spinach Pesto
50g fresh spinach leaves
25g pumpkin seeds
2-3 tbsp freshly squeezed lemon juice
40g flax oil (i used olive oil)
freshly ground black pepper
1/2 tsp sea salt 

* you can just grind the buckwheat groats to flour - i simply use my blender for that, it works great!


Instructions

First, make the buckwheat "pancakes". Whisk buckwheat flour, turmeric, salt and water in a bowl and set aside for about 10 minutes. 

In the meantime, prepare the "pesto". Wash and chop the spinach leaves and blend along with the remaining pesto ingredients using a food processor, a high-speed blender or an immersion blender. You can serve this in sandwiches, on bread, with pasta, or as a topping for thickly sliced heirloom tomatoes, too!
TIP: instead of spinach, you could also use basil or ramson or even sundried tomatoes!

Now onto the "aioli", my favourite part. Wash and drain the canned beans in a colander. Peel and finely chop the garlic clove, and combine all listed ingredients for the bean cream in a food processor or blending machine. This is SO good, but also SO garlic-y, you'll have garlic breath all day long ;)

Back to the "pancakes". Lightly grease your skillet with olive oil, and heat up. Then scoop your batter onto the skillet using a spoon or a small ladle - aim for 3-4 tablespoons per pancake -, and quickly but gently spread out so the pancakes will be even and not as thick. On medium-low heat, bake for about 2 minutes, then flip, and repeat on the other side. I got 4 pancakes out if this! So two for each.

Last but not least: combine. Wash and chop your veggies. I'm using spinach (use baby spinach!), avocado, tomato, red bell pepper and sundried tomatoes, but you can go for whatever you prefer. Take your wrap pancake and spread some "aioli" bean cream on it. Then place your veggies (spinach first, then the rest), maybe add a batch of pesto on top, and wrap it up carefully. That's it! You got your vegan, gluten-free wrap!

Good luck :)




Maisy



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