Sooooooo….. I have had a long hiatus from recipes! Thanks to the loyal followers for the messages and prompts to show up again! I think as life got busy, we retreated into our favourite recipes and I needed a little dose of space (which found me today 🙂 ) to get back into a creative groove!
And I’m SO glad. SO SO glad.
I know nothing about wasabi… except once I tasted it and it was zingy and different and delicious. So I thought I’d roll with that today and went on the hunt for some wasabi paste (turns out it is at any supermarket!). This recipe is not as simple as it looks but it is worth EVERY second. Love to hear your thoughts.
Wasabi Mayonnaise:
1 pkt organic silken tofu
1 tablespoon rice wine vinegar
1 crushed garlic clove
1 tsp dijon mustard
1 tsp nutritional yeast (optional)
1 tsp wasabi paste (this will make it spicy! Decrease if you don’t love the zing)
1 squeeze of lemon
salt
Blend all these ingredients together and refrigerate.
For the salad:
mixed leaf lettuce
snow peas (julienned)
shredded carrot
cucumber
avocado
chargrilled corn (fresh corn, cut off the cob and chargrilled)
spring onion
corriander
For the black beans:
I used canned black beans this time, for ease:
rinse, add to 1/2 sautéed onion and some diced capsicum.
Add a sprinkle of smoked paprika and garlic.
For the tortillas:Â
Simply spray oil and place tortillas onto a skillet to chargrill.
Wrap away!
I do enjoy these DIY meals where everyone can serve out their favourite bits. Be sure to add some lime to the platter so you can add a little squeeze.
The wasabi mayonnaise is a total hit! It is a unique flavour and this meal ticks all boxes – the beans give a boost of nutrition, whilst the salad is fresh and light and healthy, and the wasabi gives a beautiful zing.
Enjoy!
Plant based Munchies 