I am not particularly proud about what I am going to write now, but needs to be said. I am not a perfect human. I sometimes (oftentimes) buy more than I need. A strange phenomenon happens when I’m at a farmers market, a strange behavior takes hold of me and I feel I need a lot of everything. More than B. and I can possibly consume within the week. It is only a logical consequence that some of these veggies and fruits end up at the bottom of the veg fridge drawer or at the very back of the shelf, hidden behind more fruits and veg or other fridge items.
And then, when these veggies get ‘rediscovered’ few days later, disappointment kicks in. Some get soft, maybe even wrinkly, they lose their crispiness, their freshness, their awesomeness. Those are fruits and veg that oftentimes end up in my smoothies or in soups or stews. Oh, to my defense (what’s left of it), there is no waste in my kitchen – nothing (and I mean nothing) gets discarded or thrown away, no matter how wrinkly, as long as it doesn’t go bad. I find a purpose and use for them all. I am particularly happy with this wrap recipe because it adds to this list of Things To Do With Less Than Perfect Veggies. What’s more, it allows me to use these less than perfect, neglected veggies in their raw form!
If you’re wondering why I paired beetroot with celery and if you’re thinking that was a struck of genius, let me pause that thought. Both my beets and my celery ribs were getting soft. They ended up together and in the same recipe because they had one thing in common: they’ve been neglected. Until yesterday when they’ve magically and patiently been transformed into a gorgeous looking, raw, vegan, gluten free, nut free and low calorie, delicious wrap.
I devoured this wrap yesterday at lunch. It is filled with a simple leftover quinoa salad, with extra green onions, green capsicum and chives, tomato ‘meatballs’ (based on this recipe), pepitas and sesame seeds. It would also work well with a cauliflower cous cous (recipe here) and sweet and spicy tahini sauce.
- 1 big beetroot, peeled and cubed
- 2-3 celery ribs, cubed
- 1 onion (about 20 gr), cubed
- 3 TBSP psyllium husks
- 4 TBSP ground linseed
- 1/2 tsp sea salt
- 1.5 cups water
- Add beetroot, celery and onion to a food processor and blitz until you get it finely crumbled. You might need to stop and scrape the sides a couple of times to make sure you don’t leave any chunks of veggies.
- Scoop out the mix into a bowl (your prettiest) and combine with the rest of the ingredients.
- Make a tea and relax because you need to let the mix sit for 15 to 20 minutes until the linseed and psyllium absorb the water.
- Now spread your mix onto 1 (or 1.5) dehydrator sheets (those especially made for wet mixes) in a thin layer, about a finger thick (talk about relative measurement units!).
- Dehydrate for 1 hour at 115f (46C) then lower the temp to 105 (41C). Check them after a total of 2 hours and rotate the trays if needed to ensure even drying (I find that some corners and some levels of my dehydrator get ‘cooked’ faster than others). Dehydrate until your sheets are dry, but still flexible. It took me 7 to 8 hours.
- When still warm, cut them into your desired shape/length and allow to cool before using. They should keep well for 2-3 days at room temp, covered.