Marfigs' Munchies

Adventures in vegan eats and feats

Enoki, carrot and beetroot wrap with pea pesto


Tomorrow I begin with work again (for the second time this year!) so I decided to spoil myself with a big, decadent veggie lunch using a new ingredient: Enoki mushrooms! 😀 They remind me a lot of the mushrooms in Fallout 3 (except they don’t glow in the dark – sadness), and when cooked turn out a bit like noodles – awesome! I’ve also been dying to make another pesto for ages now, and thought the earthy taste of peas would better suit this monster wrap. Meals like this, even though they are simple, feel like a celebration to me because there are so many wonderful components that come together to create a good time in my belly :p


A. Wrap:


  • 1 wholewheat wrap (optional)
  • 1/4 cup white beans
  • 1/4 avocado, smushed or cut into slivers
  • 1/2 cup raw cauliflower florets (steamed)
  • 1/4 cup grated beetroot
  • 1 leaf of spinach
  • 1 TBSP homemade chutney
  • 1 carrot, sliced lengthwise (steamed)
  • 50g Enoki mushrooms, washed with stem cut off
  • Optional: green bell pepper slices
  • 1 oz/30ml (2 TBSP) Jade Dragon stir fry sauce

I bought myself some stir fry sauce, thinking it would smoosh around and be all liquidy, but it’s rather thick, so I thinned it down and poured that over the cauliflower, mushrooms and carrots which I fried after steaming to char them somewhat.


May I just say that these mushrooms are the best? Also, grated beetroot is delicious and refreshing – I grated two and kept the rest aside for tomorrow’s tea-time snack at work, since my now everyone’s rather used to my strange food.


Another point of spoilage was these lovely tomatoes on a string. Food has really become something of a drug. I walked past them about four times, determined not to buy any (since I already have a ton of big tomatoes in the fridge), but in the end my resolve weakened and here we are. Not sorry now!

B. Pea pesto (serves 4) 

I’ve wanted something green spread over or next to my wraps and inside my nori rolls for a long while now, and have decided to combine some of my favourite things in this tasty and lovely-looking concoction. Most of my meals are green these days (breakfast smoothie, lunch/salad, afternoon smoothie, soup & salad), so finding new textures to incorporate always makes me gleeful inside.

  • 1/2 cup frozen peas
  • 1/4 cup cashews, soaked overnight
  • 1/4 cup steamed cauliflower
  • a few blades of basil
  • 1 TBSP nutritional yeast
  • juice of 1 lemon (or 1-2 TBSP lemon juice)
  • 1/4 cup peppermint tea on reserve, cool
  • white pepper, pepper
  • 1 TBSP agave (optional, but lightens up the veggie tones)
  1. Pour some warm or hot water over the peas and drain the water – this should break up the peas.
  2. Blend the cashews in a mill or food processor with some of the water it soaked in (say 1-2 TBSP) until broken down somewhat.
  3. Add in the rest of the ingredients and blend, adding peppermint tea to shift things along where necessary.



Yesterday I went over to my MIL to learn how to use a sewing machine. I got one a few years ago from my very hopeful grandmother, who always cites my mother’s nifty skills with the machine as the sure reason for me to try it out (something akin to it being a genetic skill, so I cannot suck!). She always asks about whether I’ve managed to try it out and I give some wish-wash answer, so I felt it time to rectify that. However, Man-thing’s grandfather in the meantime also bequeathed his late wife’s sewing machine (a newer model) to me, so now I have two! Yikes. My plan is to become a mistress of the sewing machine and then give one to my sister so she can also join in on this genetic bounty, even though it would have to be through osmosis or something spectacular, since we differ on the matriarchal line. :p I’m rather amused in general, given that I always used to scoff at baking and sewing and all these things as being ridiculously female, and that I would never take part in such frivolity. It seems I’m eating my words quite a lot recently!

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

2 thoughts on “Enoki, carrot and beetroot wrap with pea pesto

  1. Yummmm! This looks delicious, I love a good salad wrap! And pea pesto? Brilliant idea, cant wait to try this out!


    • Thank you! 😀 I adore finding new ingredients to jazz up my wraps, especially when their taste is so weird and unique that I find normal flour wraps actually detract from the whole set-up.

      Pea pesto is yum – just adjust spices and other liquids (e.g. soy sauce) according to taste, since peas are rather neutral 🙂


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