Add some color to your meals! Try these vibrant purple wraps filled with fresh vegetables and aromatic white bean paste to put an end to boredom on your plate.
Ingredients
- Buckwheat groats: 1 cup
- Lemon juice: 1 tablespoon
- Red cabbage: 0.5 head
- High-protein soy milk: 0.5 cup
- Salt: 1 pinch
- Ground flaxseed: 1 teaspoon
Wrap fillings
- Avocado: 1 piece
- Carrot: 1 piece
- Cucumber: 1 piece
- Romaine lettuce: 4 leaves
- Yellow bell pepper: 0.5 piece
White bean paste
- Canned white beans: 240 g
- Garlic: 3 cloves
- Lemon: 0.5 piece
- Salt: 0.5 teaspoon
- Black pepper: 0.5 teaspoon
- Olive oil: 1 tablespoon
- Spring onion: 0.5 bunch
Preparation
Chop the cabbage into smaller pieces and use a slow juicer to extract the juice. Blend soaked buckwheat, ground flaxseed, soy milk, and ⅓ cup of cabbage juice in a food processor until smooth and fairly liquid dough forms. Season it with salt and mix well. Pour the dough onto a heated pan and fry each of the pancakes on both sides until lightly golden.
Finely chop the garlic. Heat olive oil in a pan and sauté the garlic until fragrant. Drain the beans using a sieve and transfer them to a bowl. Then add garlic with olive oil, lemon juice and zest. Crush the ingredients with a fork, season with salt and pepper. Finely chop the spring onion and add it to the paste, then mix well.
Remove the avocado pit and skin and slice it. Use a vegetable peeler to cut the carrot into thin strips. Slice the bell pepper and cucumber into sticks.
Place each pancake on a piece of plastic wrap. Then spread white bean paste over it, place a lettuce leaf, bell pepper, carrot, avocado, cucumber, cabbage pulp, an extra portion of white bean paste, and another lettuce leaf. Roll up the wraps tightly.
