It’s official. I never want to be a real chef. I am depleted. Exhausted–after just two days of cooking. I mentioned my guest ‘chef’ appearance at the Briggs Garden event on Saturday in my last post. It was a blast, and I truly feel lucky to have had the chance to share my food with the Durham community. But I was tired afterwards. Super tired. Super tired, yet unable to rest because Sunday was the annual Pie Social Fundraiser at SEEDS and I had committed myself to making three vegan pies for the event. After this weekend, my back ached, my feet throbbed, and my allergy-exacerbated fatigue have come together to make this a particularly difficult Monday. This weekend made me realize that I don’t have it in me to cook any more than I already do on a regular basis. In other words, Giada and Emeril can rest easy–there’s no competition coming from my end :).

In other news, my camera is on the fritz and I’ve lost a number of pictures of dishes–near catastrophe in the life of a food blogger. For this reason, instead of posting the vegan moqueca I promised to post, I’m actually offering one of the two dishes I prepared for the Briggs event (but do not fret… I will make the vegan moqueca again this month and will share the recipe … with pictures… soon). This recipe, like the queso de cabra, is a non-recipe recipe (that’s two in a row for me). What makes the wrap special is the earthy, spicy curry mixed with the sweet grapes and creamy Vegenaise. If you’re not vegetarian/vegan, this can, of course, be made with meat, but honestly, I really do not think you’d miss the meat making it my way :D. The wraps were a huge hit. Folks came back for seconds and thirds. And multiple people (many of whom eat meat!) approached the demonstration table saying, “where are these wraps everyone’s talking about?”

Curry Wraps (Printable Version)

Ingredients:

1 pound veggie “chik’n”–chopped

1 cup grapes-halfed

1 1/2 cups Vegenaise

2 tablespoons curry powder (or to taste)

salt/pepper

pea shoots (or arugula or watercress)–washed and dried

whole wheat wraps

Method:

*Chop chik’n and grapes. Add to large bowl. Mix with Vegenaise, curry, salt, and pepper. Adjust seasoning as needed. Add to wheat wrapper. Fold bottom of wrapper up and then fold in each side of the wrapper so that there is an opening remaining at the top of the wrapper. Lightly stuff pea shoots (or other greens) into the top opening. Secure with toothpick and enjoy!