Friday, March 19, 2010

Rookie Cookie's Thai Veggie Wraps

When I was little I had three imaginary friends, "Kiki," "Kisa" and "Puna." What I hope began as an opportunity for my mom to witness her daughter's creativity, no doubt quickly became irritating when I would scold my mom for closing the door before one of them had ventured into the car or come inside the house. I can only imagine. Thanks Mom, for your patience.

Today I consider some of my blogger and Facebook friends imaginary too. There are people with whom I have never talked face to face, but I figure if we met in person, aka "for real," we would be fast friends. People like Jersey Baby, Fearless Chef and Rookie Cookie.

I wish I knew Rookie Cookie in person, because I would give her a huge hug for this recipe. Oh-my-goodness, this Thai Veggie Wrap is good. I pilfered it from her website a couple weeks ago and made minor changes for us. Even R and G gobbled it up, albeit with a few tweaks to fit their tastes.

The sauce for this wrap is so tasty, it prompted SPH to note, "you could put this on horse meat and it would taste good."

Rookie Cookie's Thai Veggie Wrap

For the peanut sauce:
1/4 cup peanut butter
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon vegetable oil
2 tablespoon sugar
2 tablespoons water
1 tablespoon soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper

For the filling:
1-2 cups shredded cabbage
1 cucumber, peeled and diced
1/2 cup chopped cilantro
1 red or yellow bell pepper
1 cup chopped peanuts
optional: seared tempeh, tofu, or other protein
6 burrito-sized tortillas or wrap bread

Prepare the sauce: Mix all ingredients in a bowl, stir, set aside.

In a large bowl, combine cabbage and cucumber. Pour 1/2 the peanut sauce over the cabbage mixture, tossing well to combine.

(*I used this mixture with some tofu for the boys' wraps, and it worked great)

Add the cilantro, pepper and peanuts and mix in remaining peanut sauce.

Place a large scoop of the mixture at the end of each tortilla and wrap well. Cut in half crosswise and serve.

*This is a perfect "as you like it" wrap. Don't like peppers? Omit 'em. Really love carrot? Pile 'em on. I added sauteed tempeh to mine. You can alter things, but in my humble opinion you don't want to mess with the cabbage or peanut, and for-the-love-of-God don't mess with the peanut sauce.


Makes 6 large wraps.

Have a sweet weekend,
SPC

3 comments:

rookie cookie said...

Next up on your blog- horse meat wraps with Thai peanut sauce!

Glad to hear you guys are fans. And yes, if we met, it would be like we have always known each other. If you lived nearby, you and R and G would come over for a lunch time BBQ and sprinklers. And you and I would talk food and children all afternoon. It would be bliss. Wanna come to Utah this summer?!?!?!?!?

JerseyBaby said...

We had spring rolls (with the authentic rice paper wrappers) tonight, complete with your peanut sauce. Naturally I had to double the amount of peanut butter, because, you know, it's PEANUT BUTTER.

I've loved being your "imaginary friend" these last few years, and look forward to many more to come!

- jerseybaby

Vicki said...

Love this peanut sauce. Delish over asian chicken salad without the wrap. PS. Jackson has a stuffed kitty from babyhood named Kiki. :)