Veggie Wraps
Instructions
Dried aduki beans, if you're using them, need to be fully cooked before you start. Soak half a cup of the dry beans overnight with lots of water. Drain them, add 2 cups of water, bring to a boil and simmer for an hour. Do not use salt during the cooking process. Putting a piece of kombu (seaweed) in the water while the beans cook will help make the beans more easily digested.
Using canned aduki beans is less work, but be sure to look for beans that do not have any salt. Some brands actually cook the beans with kombu, which is ideal.
Mix the olive oil, vinegar and lemon juice together, and you can add any herbs or spices you like, but be sure to add a pinch of salt. If you are using a vinaigrette from the store, make sure there's salt in the ingredients. If not, add some! Since the beans are not cooked with any salt, they need a bit after cooking.
Pour the vinaigrette over the cooked beans in a small bowl. Chop some parsley, then stir it into the beans. The beans will appreciate marinating for at least an hour, but they only get better the longer you leave them.
To get dinner together once the beans are flavored, heat a small pan tp medium. Saut the onions briefly in a small amount of olive oil, to soften their flavor. Feel free to can skip this step if you prefer your onions raw.
There are a few ways to heat up your wraps: toaster oven, full-size oven, or heat briefly in the pan you used for the onions. Arrange some beans, vegetables and sprouts in the middle of the wrap, fold one end in, roll and enjoy your vegetarian wraps recipe!
