Recipe
Rolled sandwich, hummus with edamame beans, vegetables, almond sauce
Ingredients
Hummus
2 cups edamame beans, cooked and shelled
1/4 cup fresh cilantro
2 tbsp. fresh mint
1 tsp. lemon juice
1 clove garlic
1/2 tsp. lemongrass
3 tbsp grapeseed oil
2 tbsp white miso
Topping
Whole wheat tortilla
Cooked quinoa
Grated carrot
Grated beet
Grated red cabbage
Daikon radish, julienned
Sliced tempeh, seasoned or plain
Alfalfa
Sauce
1/4 cup almond butter
1/4 cup grape seed oil
1/4 cup nutritional yeast
2 tablespoons of tamari sauce
1 clove garlic, finely chopped
2 tbsp of coarsely chopped cashews
Preparation
Hummus
1. In a blender or food processor, blend all hummus ingredients into a smooth purée. Adjust seasoning if necessary and set aside in the refrigerator.
Almond sauce
1. In a bowl, whisk together all sauce ingredients. Set aside.
Assembly
1. Place tortillas on a clean work surface. Spread hummus on top. Divide quinoa, vegetables, tempeh and alfalfa. Season with salt and pepper. Roll up tightly, cut in half and serve with almond sauce.
