Curried Tempeh Wraps

Ingredients

• raw cashews
• pitted dates
• lemon juice
• curry powder
• white miso paste
• onion powder
• garlic powder
• tempeh
• walnuts
• apple
• carrot
• celery
• scallion
• red bell pepper
• parsley
• whole-grain tortillas
• romaine lettuce

Instructions

1. In a small saucepan, combine the cashews, dates, and enough water to cover.
2. Bring to a boil, then lower the heat to medium and simmer for 15 minutes.
3. Drain and rinse the cashews and dates, then transfer them to a high-powered blender.
4. Add the lemon juice, curry powder, miso paste, onion powder, garlic powder, and ½ cup (120ml) of water.
5. Blend until smooth and creamy.
6. Add up to ¼ cup (60ml) more water, if needed, 1 tablespoon at a time, until the desired consistency is reached. (The dressing should be fairly thick.) Transfer to a bowl, cover, and refrigerate until needed.
7. Steam the tempeh in a metal steamer basket over an inch (2.5cm) or so of boiling water in a covered saucepan or pot for about 10 minutes.
8. Remove the tempeh from the saucepan and allow it to cool.
9. Pat the tempeh dry, chop it, and place it into a bowl.
10. Add the walnuts, apple, carrot, celery, scallion, bell pepper, and parsley.
11. Stir in about half of the Curry Dressing.
12. Mix until thoroughly combined.
13. Stir in any remaining dressing, if desired, then cover the tempeh mixture and refrigerate for at least 20 minutes to allow the flavors to blend.
14. To assemble, spread the tempeh mixture onto the tortillas, about two-thirds of the way down.
15. Top with shredded lettuce and roll up.
16. Cut each tortilla in half diagonally.