Friday, April 22, 2011

Spicy Thai BBQ Wrap with Sweet Ginger Sauce

When I'm thinking about what I want to make for dinner, not only do I look though cookbooks, but I also go to restaurant websites and look at their menus.  Or when we're out dinning, I'll pick up a menu and save it for future use.  

When I was in Portland last year visiting family, we went to a cafe called the Blossoming Lotus that serves organic, vegan and sustainable cuisine.  I really loved the restaurant.  Everything we had was so fresh and flavorful.  Anyway, I ordered their Crispy Thai BBQ Wrap and it was yummy and so I decided to make my own version.

My photo doesn't do it justice, but if you make this recipe I guarantee you'll be making it over and over again.  And if you're ever in Portland, stop by the Blossoming Lotus for a really healthy and delicious meal!

Spicy Thai BBQ Sauce:

1 tbsp minced shallot
1 tsp minced garlic
1 tsp minced lemongrass (bulb only)
1 tsp minced fresh ginger root
3/4 cup organic ketchup
1/4 cup hoisin sauce
1/4 cup organic low-sodium soy sauce
1/2 cup freshly squeezed orange juice
1/4 cup filtered water
1 tbsp vegan worcestershire sauce
1 tbsp rice wine vinegar
1 tsp Thai red curry paste
1 tsp Dijon mustard
1 tbsp Agave syrup
1/4 tsp Cayenne pepper
1/4 tsp black pepper
Note:  To save time and money (if you don't have all of the ingredients), you can purchase a bottle of pre-made spicy bbq sauce.  Just make sure that it is low in sugar and doesn't contain high-fructose corn syrup.

  • Add all ingredients into a small sauce pan and simmer on medium-low for about 15-20 minutes until flavors combine.  Makes about 1 cup.
Sweet Ginger Sauce:

1/4 cup Vegenaise
2 tbsp Agave syrup
1.5 tsp minced lemongrass
1 tsp minced fresh ginger root
1.5 tsp Dijon mustard
Juice of 1 large lime
Salt and pepper to taste 

  • Add ingredients to a small bowl and whisk to combine.
Other Ingredients:

1/2-3/4 package Soy Curls (If you can't find Soy Curls, tempeh, or seitan will work just as well.)
2 cups shredded carrots
2 cups shredded red cabbage
2 cups shredded romaine lettuce
1/4 package vermicelli rice sticks (I used Kong Moon, but another popular brand is Maifun.)
100% wholewheat or whole grain tortillas
2-3 tbsp canola oil

  • Remove rice sticks from the package and crumble or cut into smaller 3-4" pieces.
  • Heat a large frying pan on medium heat and add 1 tbsp canola oil.  
  • Working in small quantities, spread a thin layer of the rice noodles in the pan and cook until they puff up in size about 1 minute.  Be careful not to burn.  Remove them immediately from the pan and place on paper towels to drain off any excess oil.  Season with a little salt and repeat process.
  • Rehydrate soy curls according to package, drain really well and toss with some bbq sauce and set aside.
  • Warm tortillas briefly and layer with all the ingredients.  Drizzle with sweet ginger sauce and more bbq sauce.
  • Fold up like a burrito and cut on a bias.  Serve with sweet ginger sauce on the side and a fresh salad!

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