Hi everyone, Happy Tuesday! I know I haven’t been around since last week, but I have a recipe today that will make up for it. Things have been a little crazy around here – I just got back from vacation, I’m in the middle of another move, and I’m trying to keep on top of work and nutrition school! Plus, on top of everything else, my roommate got into a terrible car accident the other night…. some guy flew through a stop sign and hit her on the driver’s side door. By the grace of God, she’s okay – a few inches different and she could have been killed. Her face is a little bruised, but she can walk around and move just fine. It’s really a miracle that nothing worse happened. I’m so glad she’s alright!!
But this really helps put things into perspective. We all have our problems – with money, with relationships, anything – but as long as there’s life, there’s hope. Life is a gift. I didn’t mean for this to turn into one of those “make the most of every moment” posts, but it’s so true – you never know if your candle will flutter out. I truly believe that life is too fragile to stay angry, stay worried, or stay frustrated. Tell your loved ones how much you care about them while you can. Take every opportunity to be kind, loving, and caring. Life’s too short for anything else!
Today’s recipe is something straight out of my own meal rotation – the vegan wrap. I love salads and pasta, but there’s something about wraps that I will always love. Potatoes make up the perfect filling, roasted with a touch of olive oil and spices. The flavors I used for these wraps include guacamole and barbecue sauce, but you could try any spreads and sauces you like – try hummus and hot sauce, or baba ganoush and your favorite salad dressing. The possibilities are endless!
- 4 Cups Chopped Red Potatoes
- Extra Virgin Olive Oil
- ½ Tsp Salt
- ½ Tsp Smoked Paprika
- ½ Tsp Chili Powder
- ½ Tsp Coriander
- ¼ Tsp Cumin
- Pinch of Cayenne (optional)
- Tortillas of your choice
- Guacamole, homemade or store-bought
- Your favorite vegan BBQ sauce
- Greens or sprouts
- Preheat the oven to 425 degrees F.
- Prep the potatoes - wash and dry them, then chop into square-like pieces. The final yield should be four cups, but how many potatoes you use greatly depends on how large your potatoes are. In my case I used about 5 red potatoes.
- In a bowl, mix potatoes with a drizzle of olive oil, salt, and spices. Mix well until potatoes are evenly covered.
- On a baking sheet lined with parchment paper (don't use tin foil - the potatoes will stick) bake potatoes for 30-40 minutes, stirring halfway.
- For extra crispiness, feel free to broil the potatoes for 2-3 minutes, if desired.
- Then, assemble your wraps. You should have enough potatoes for about four wraps (depending on how much you use.
- Spread a layer of guacamole and barbecue sauce on the tortilla (I used spinach and herb tortillas). Then, add a layer of greens and scallions. Finally, add on the potatoes and wrap it up.
- Cut in half or serve whole, whatever you like.
Quote of the Day: