I received some of the ingredients for this recipe in a press gift from Gold & Green Foods
During summer I prefer to eat lighter meals, consisting of mainly fresh veggies, berries and fruits. As the summer heat arrives it’s bye bye to heavy casseroles, stews and filling pots. I don’t know if it’s some sort of summer laziness or the fact that I’m just not as hungry as during the winter. One reason is definitely that I don’t have time to cook such heavy meals. Well, I have time – I have lots of time – but I want to spend it outdoors rather than in the kitchen. Playing beach tennis, picking fresh berries, taking long walks and drink red wine in the sunset while overlooking the lake. That’s why I prefer to have strawberries for lunch (yes, everyday), and something lighter in the evening, preferably something that is picnic-friendly since we love to bring our dinner with us outdoors.
The fact that it’s ok to be a little ”sloppy” during summer is probably one of the best things about this time of the year. Who cares if there are a few dust bunnies hiding in the corners of the house? I mean, you spend all the time outdoors anyway, right? The same goes with food. I have no problem eating fresh strawberries and a slice of bread for lunch everyday. During winter that would be absolutely no-no. Then I need to eat different (and warming) things to stay alive. Do you also change your food habits like this?
One thing I’ll probably eat several times this summer is this new product I got to try – pulled oats. It’s such an interesting product and really the perfect Nordic food (which makes it perfect for my blog, heh). Pulled oats is made from oats, pea protein and broad beans and it has a texture that reminds me of beans. Since it’s made from beans that’s not a surprise I guess. Anyway. I have tried it several times already, but to be honest I hade some serious trouble in the beginning. No matter what I did, it became dry as heck and it wasn’t until I read Cashew Kitchen’s recipe for pulled oats tacos that I realized what I had been doing wrong. I had used way less fat during the preparations and as soon as I added some more it became really tasty. It’s such a great source of protein and it absorbs spices in such a great way.
For this recipe I was inspired by Cashew Kitchen’s taco recipe, but I made wraps instead and changed a few other things too.
Wraps with pulled oats, hot chili dip and vegetables
250 g Pulled Oats Tomato & Smoked Paprika
1/2 dl rapeseed oil
1/2 tbsp honey
2 cloves garlic, minced
2 tbsp tamari soy
1 tbsp white balsamic vinegar
1 tsp paprika powder
salt & pepper
4-8 tortillas (I use glutenfree ones)
pickled red onion
Hot chili dip
1 dl oat fraiche
2 tbsp vegan mayo
1-2 tsp organic chili sauce (without added sugar)
1 tsp paprika powder
1 tsp garlic powder
Place pulled oats in a large bowl and use your hands to crumble the large pieces. When everything is in the same size, add oil, honey, vinegar, tamari and garlic. Combine and let rest for about 30 minutes.
Heat up some oil in a large skillet and fry the pulled oats over medium heat until slightly browned.
Turn of the heat and add salt, pepper and paprika powder. Stir and set aside for a couple of minutes.
Prepare the chili dip by combining all the ingredients in a bowl.
Prepare all the toppings and place in small bowls. We had cucumber, tomatoes, bell peppers, pickled red onion, cashews and lettuce. Agnes (Cashew Kitchen) served hers with strawberries and fried halloumi and I bet that’s more than delicious too!
Let everyone fill their wraps with the toppings they prefer and then enjoy a great meal together. Yum!