March 29, 2010
(last updated February 22, 2024) 
Hey guys!
Glad you’re into the Sun In Bloom menu! I’m not quite done with my tribute to this fabulous new eatery. I have one more SIB inspired recipe to share with you, and it’s a winner.
So a few of you may have noticed a special wrap on the SIB menu: the rockin’ veggie, described as “live hummus and toasted vegetables (dehydrated bell peppers, zucchini, carrots) with a mix of sprouts, cucumber, cabbage dressed in sib’s fresh live tahini dressing & invigorating lemon vinaigrette.” Um, holy yum! This whole dish sounds like heaven to me, but one thing in particular stuck out: the dehydrated veggies. Why, I thought when I read this, has it never occurred to me to chop and dehydrate veggies to chop into nut pates, cauliflower rice, or hummus? What a simple, yet revelatory idea!
So, with a nod to Aimee Follette, I decided to make my own version of a “rockin’ veggie” wrap. No, it’s not quite as complex as the SIB original, but it was mighty good, and it was actually easy to assemble at work!
Gena’s Rockin’ Veggie Wrap (serves 1)
It began by my marinating 1 cup of mixed veggies in a quick marinade of equal parts olive oil, lemon juice, and nama shoyu for about two hours. I removed the veggies from the marinade, spread them on a teflex-lined dehydrator sheet, and dehydrated them for about four hours. They emerged slightly shrunken, soft, and delicious.
If you’re trying this at home, you could easily put the veggies in an oven set low (say, 275 or so) for about an hour.
I stored the veggies in the fridge overnight, and brought them to work with me the following day, along with a 1/2 cup serving of my digestive friendly hummus (NB: you could also use zucchini hummus, regular hummus, or a bean dip of your choosing), and four large Lacinato kale leaves. At work, I mixed the veggies and hummus together, like so:
…and stuffed the filling into the two kale leaves (to do this, I spread it at the bottom end of the kale leaf, leaving about an inch of space, and rolled up from bottom to top).
Cute, no?
I served these alongside a salad + simple tahini dressing, and concluded that it was one of the best lunches I’d had in ages (I was rolling wraps as I went along, so only two are pictured here):
See?
Now that’s what I call a crack wrap.
This lunch reminded me that sometimes the best and most inspiring ideas are the most simple. I have a feeling that dehydrated veggies will be making more frequent appearances in my kitchen, in myriad ways!
That’s my news on this foggy Monday night, friends. Hope your weeks are off to good starts. Quick head’s up that my friend Zesty is hosting a bread giveaway at his blog — Asiago cheese not required! 😉
I’ll be back soon with yet another giveaway of my own. Night, folks!
xo
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YUM-o! Love that you can easily replicate it at home without a dehydrator.
are there different kinds of kale? i am trying to figure out how i could make a wrap with it, but the kind i have doesnt seem to have enough flat portion – maybe im just retarded? did it require any manipulation? or is it a different kind of kale altogether?
Looks beautiful! I can’t wait to try it!!
Oh, looks and sounds delish!!! Great job, Gena!!! 😀
Gena, I am obsessed with wraps. I can’t wait to try this one. Thanks for all the wooonderful recipes! 🙂
Haha, love your version of the crack wrap:) Can’t wait to try this!
I love dehydrated veggies! This wrap looks so delicious and freshing. After making a collard green wrap i’m hooked on greens.
I love simple and tasty wraps like this! thanks for sharing!
They sound terrific–and I love that you assembled it at your desk! 🙂
I love all the colors of the veggies! And you can’t go wrong with a veggie/hummus combo — raw or cooked. Yum!
That wrap looks incredible!!
xo
K
It’s all about veggie wraps- love them! I need to be brave and branch out with different leaves for the wraps. I’m stuck in a romaine or gem lettuce wraps rut.
Love the wrap! I need to make more of these types of lunches! Thank you for the inspirations:)
That looks awesome! I made your zucchini hummus the other night, so I’m really looking forward to making some wraps to bring to work with me tomorrow! Could I use cabbage instead for the wrap, or would that ruin the taste do you think?
I love dehydrating veggies! Just the other day I made eggplant wraps with marinated eggplant, mushrooms and pesto, I ate them for snacks for a couple days. Here is a link to my recipe…
http://sarahslast10.blogspot.com/2010/03/another-beautiful-day-here-in-northern.html
Yours look great, I like the idea of mixing the veggies with hummus… yum!
This looks awesome! I love raw wraps! Mmmm!
I just got my first dehydrator, not even out of the box yet. This sounds like a perfect recipe to start with. For something like this, which isn’t fully dehydrated, what are your thoughts on fridge-life?
BTW, I love your italian(sun dried tomato and cashew) pate! So good, we have made it a bunch of times!
This looks soooo delicious! I think I wil have it for lunch today! Thanks for the great recipe. 🙂
I saw something like that once on a cooking show- it was featured as molecular gastronomy but it was an easy technique. The chef dehydrated tomatoes and then ground them into a powder- you have tomato powder for sprinkling on all sorts of things for color and flavor. Somebody try this one- I have yet to attempt dehydrating things in my regular oven.
The colors of those veggies are so pretty. Thanks for giving us a peek into what’s inside your wrap 🙂
Gosh you make me hungry! Great receipes these past few days, can’t wait to try them out.
Wow Gena that definitely look really tasty! I haven’t made raw wraps in so long, but I think I need to rekindle the love of them 🙂
I love how you make everything from scratch…this looks amazing!
That looks delicious! As I don’t have a dehydrator yet, I’m glad to see that this recipe could be done with a conventional oven.
Does somebody knows if it takes less electricity to dehydrate with a dehydrator or with an oven?
These looks really good! It has never occurred to me to make a zucchini hummus wrap, I always eat mine as a dip — thanks for the inspiration!
Beautiful!! I definitely agree that the simplest recipes can be the most inspiring…and tastiest 🙂
Sounds awesome Gena. Do you cut the stem out of the kale? I want to try this for lunches next week!
That sounds ridiculously amazing! I have a bunch of kale in the fridge, but I think it’s a bit too curly for this purpose…. Regardless, the chickpeas are soaking, and hummus will be on the way!
That big wrap looks awesome!!
love the wraps! and i have been wrappin things in cabbage leaves lately b/c it’s cheap here right now but of course, kale is my love 🙂
Thanks for the comment on my veganism post and yes, I have been moving down the spectrum and the compassion aspect just really, really hit me and it’s nice to know that we can always still learn and grow 🙂
what temperature do you hydrate the veggies?
Do you mean dehydrate? I pretty much always use 115-118.
Now THAT’S an awesome wrap! I actually have some dinosaur kale…since I just made your awesome pizza cheese, I think I’m going to chop up some tomatoes and onions and get to the stuffing! Thanks for always sharing such great but simple recipes! Your dehydrated veggies sound great too.
I’ve noticed over the half year that I don’t like the taste of deeply-roasted non-starchy veggies as much (preferring them steamed), but I still like the richness of flavor that comes with roasting. Would your oven dehydrator trick give them a slightly roasted but not oven-nuked taste?
I think that depends. I definitely don’t think dehydrating give, say, broccoli or cauliflower the richness of taste that comes with roasting. But it brings out a little of their sweetness!
Now that IS a crack wrap! The hilarious thing is, I redid the crack wrap today with a vegan version and was planning on posting tomorrow. You and I are on the same wavelength~~~~~
Oh, I can’t wait to try this. Thank you!
This looks awesome 😀 I really wish I had a dehydrator! I know the oven works too but it’d be hard to leave the oven on with the door open with all the roomies in our house. But it’s def. something I want to invest in!
D, you really don’t have to leave the door open! Just cook at low temperature — 175-275.
That sounds so incredible! I can’t wait to try this.
Oh my gosh, Gena these look fantastic! I just found out that I may very well have a job opportunity in the city right after graduation, which means I will most likely move into my own tiny yet quaint apartment by December, and the point of me telling you all this is that, then, I will really be able to go raw in my own kitchen. And wraps are my favorite, I look forward to having many of these at work or at home 🙂
Your wraps look so fresh and amazing! If I was your coworker I’d be jealous (and inspired!). 🙂
russell james hooked me on dehydrated veggies. they are just like cooked but better. this looks like a way easier version of his Mediterranean wrap.
Wow! I love how simple this is, and it looks really delicious! What a great, easy meal! Thanks for sharing, Gena. I love seeing your work lunches.
definitely an amazing creation, yum!
This looks so tasty! I’m completely *obsessed* with wraps. ahhh holy yum!
Love the work desk pics! This looks great, I’m a huge fan of zucchini hummus and can’t wait to try. Thanks!
Mmmm yum this looks good! Are these kale leaves also called dinosaur kale?
Yes ma’am!