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Asian Peanut Wrap (Total Time: 20 minutes)


tsp white wine vinegar tsp salt 1⁄2 tsp freshly ground black pepper 1⁄2

This wrap starts with a hot filling to ensure that the vegetables and rice are well coated in a delicious thickened sauce. It can be served hot or cold. If you want to add a bit more protein to this wrap add in strips of deep fried tofu or scrambled egg.

Wrap Filling: 1⁄2 red onion (optional) 4 roma tomatoes 1 bunch of fresh basil 1 cup hummus 2 cups cooked rice 4 wholewheat tortillas 1. Start by cooking the rice. About 3⁄4 cup of white rice should equal 2 cup of cooked rice. 2. To make the feta sauce, mix the yogurt, feta, oil, and vinegar in a blender. Process on high speed until smooth. Add the salt and pepper. 3. Chop the onion into thin slices. 4. Slice the roma tomatoes in half. Scoop out the core and seeds, then dice the tomato. 5. Prepare the wraps by spreading a layer of humus, then fill with rice. Drizzle 2 Tbsp of feta sauce over the rice. Add roma tomato to each wrap, top with a handful of fresh basil and red onion slices (for everyone who likes raw onion.)

1. Start by cooking the rice. About cup of white rice will equal 2 cups cooked rice. 2. In a small bowl, combine all of the sauce ingredients. 3. Dice all of the vegetables into bitesized pieces. 4. Finely chop the peanuts. 5. Heat the cooking oil in a large frying pan on medium heat. 6. Fry the mushrooms for 2 minutes, then add the pepper and stir fry for another 3 minutes. 7. Push all the vegetables to the sides of the pan, and pour the sauce into the centre of the pan. Stir quickly as it thickens. 8. When it has thickened, add in the spring onions, snow peas. rice and cashews. 9. Fill the tortillas and serve either hot or cold. 3⁄4

Sauce: 1⁄4 cup rice vinegar 1 tbsp dry mustard 2 tsp sesame oil 2 tbsp soy sauce 2 tbsp hoisin sauce 2 tsp cornstarch 2 tbsp water Filling: 2 tbsp cooking oil 1 lbs mushroom 1 red pepper 1 bunch spring onions 1 cup snow peas 4 tbsp roasted peanuts 2 cups cooked rice 6–8 flour tortillas

Emillie Parrish loves having adventures with her two busy children. She lives in Victoria and is the author of the fermentation-based blog

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