Rich7Witch

Welcome to my Food Journalism section on the Food Meditation Page of my Blog. 

In this section, I will share recipes that are identical to the original or slightly improvised by food companies, bloggers, influencers or any recipe I find Online or grab from a Book after trying them out myself.

As a Holistic Nutritionist and Health practitioner, I am constantly on the lookout for healthy recipes that I can add to my collection for myself and my clients, especially when developing their best Meal Plan for their Biochemical Individuality.

Please stay on the lookout for any extra information I add to these posts, including Nutritional Tips, health advice, and spiritual food connections that could benefit how you see and relate to the Food in your life. 😏

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>>Do you need some Extra Nutritional Guidance? I am here to help! Book a Nutrition Consultation with me! 

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The Recipe below is by Plant Prepped. Plant Prepped is a Vegan Meal Service company that sends me Three Recipes a week with the exact produce and groceries I need to create the Meals at home. 

Not only do I save money on Food, but it is never a dull moment, as I am always learning new vegan recipes that never disappoint me in taste, texture, quality and source of Food.

I hope you enjoy these recipes as much as I do 💖😁

Now, this Recipe has been improvised from the original. I added Tomatoes and Onions to the Wrap and Tomatoes to the Salad. The Dressing is also made from Roasted Sesame Seed Oil, Lemon Juice, Nutritional yeast for that extra B Vitamin boost, and Salt and Pepper.

The Original Recipe is as follows for Two Servings:

10″ Whole Wheat Tortilla Wrap – Two
Vegan Mayo – 2 Tbsp
Pickles – 4 oz
Mustard – 1 tbsp
Carrot – 1
Romain Lettuce Leaves – 2
Tomato – 1/2
Organic Tofu – 227 g
BBQ seasoning 1 tbsp
All Purpose Flour ( Or any flour of your choice) – 2 tbsp
Avocado – 1
Kale – 1/2 Bunch ( I eat the whole 1 Bunch 😏)
Shallot – 1
Lemon – 1/2

Step 1 – Directions

Destem the Kale and Wash in salad spinner – Make sure you massage and make love to your Kale; the Nutrients become excited and thus, your body will absorb all the Iron, Zinc and Vitamin A, C, and especially Vitamin K, enhancing your Bone, Blood and Skin Health.

Slice the shallots into rings. Peel and slice the Carrot into thin matchsticks ( I like to shred the Carrot; it is easier to work with in the Wrap, in my opinion).

Combine the Kale and Shallots in a Bowl, and add Juice of Lemon to taste, with 1 – 3 Tbsp of Olive Oil, salt and pepper, once again romancing and massaging your Kale with your hands.😏

Slice the Avocado into about 1-inch pieces and add to the Salad.

Thinly Slice the Lettuce

Slice the Tomatoes into half rounds

Combine the Vegan Mayo with Mustard

Cut the Tofu into 16 even strips.

Step 2 – Directions

Now the Recipe asks to combine seasoning blend, flour, salt and pepper with the Tofu, add it to a hot oil pan, and fry until golden brown.

However, instead of avoiding any carcinogens from the burning frying oil, I preheated the oven to 375F and baked the Coated Tofu for 20-25 minutes until golden brown.

Step 3- Directions

Preheat a pan over medium-high heat, and once hot, add 1 tortilla and warm it for 30 seconds on each side.

Please remove it from Pan and place it on a flat countertop when ready. Spread the Mustard mayo on the left side of each tortilla. Layer with Lettuce, carrots, pickles and tomatoes, and add the Tofu. Fold the top and bottom sides of the tortilla, bring the left flap up, gently fold the Wrap over and continue to roll to the right.

To seal the deal, I like to place the Wrap on the Pan while hot, to help close the tortilla perfectly.

Cut in half and place beside Salad!

Voila, Wrap Masterpiece! 🤣