Gringo Gobi Aloo Wraps

These are so boss! We had them with a big ol’ kale salad and some Parducci wine (yep, vegan!) and were roundly satisfied.

I craved these wraps like a crazy person all week. I’d been meaning to make them since Sunday, but, fortunately or unfortunately, I have been so occupied every evening this week that I haven’t been able to get around to making them… this in spite of the fact that, start to finish, the process of making wraps and dinner took about 40 minutes.

I’m so grateful that I found the time to sit down to a homemade meal with the love of my life tonight. It was a very grounding way to end a very frenetic work week. At the end of the day today, I instinctively listened to Sam Cooke’s “Chain Gang” on repeat for 20 minutes, but didn’t realize why I’d had the urge to do so until I’d listened to it 3 or 4 times. Then I thought, Gringo Gobi Aloo wraps!

Mostly-Raw Gobi Aloo Wraps

Serves 2

For the gringo Gobi Aloo


  • 1 cup cashews, soaked 1 hr or more
  • 1 small head cauliflower, chopped
  • 4 Tbsp nutritional yeast
  • 1 piece ginger the size of the end of your thumb, chopped
  • 2 tsp curry powder
  • Dash cayenne
  • Tiny pinch hing/ asafœtida
  • 1 cup frozen peas, rinsed in warm water to thaw


  1. Get out your food processor and put in the S-blade.
    Drain your cashews and add to the food processor bowl. Grind until they look like couscous.
  2. Add the chopped cauliflower and process for a few minutes, until well-incorporated, then add the yeast, lemon juice, and spices. Blend until smooth.
  3. Remove to a bowl and add the peas, then mix to distribute.

A note on hing a.k.a. asafœtida: it makes everything taste more Indian, sort of the way lemongrass makes things taste Thai and the combination of oregano and basil makes things taste Italian.  I asked Reese what he tasted when he was eating his wrap, and the first thing he said was, “Indian spices.”

For the wraps


  • 2 tortillas or wraps of your choice (we used Food for Life sprouted multigrain wraps)
  • About ½ cup Gobi Aloo
  • About ½ cup cooked garbanzo beans
  • About ½ cup fresh spinach (baby or adult, but if you use adult like I did, be sure to give it a bath)
  • Omnivore addition: sliced turkey (grilled chicken would also be good, or a mild cheese like havarti)


  1. Warm wraps in dry skillet. Cook’s note: Reese is the tortilla-warmer in our casita, and he noticed that these wraps stiffen up after you take them off the heat much more quickly than do traditional models, so we recommend that you warm them as close to wrap-preparation time as possible. Then, work quickly!
  2. Top your wrap with spinach, then garbanzos, then gringo gobi aloo. Wrap and enjoy!

Happy Friday! How do you wind down after a long week?



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3 responses to “Gringo Gobi Aloo Wraps

  1. This blog is just too good to be true.

  2. Thanks so much for your sweet comment, Linda! Glad you are enjoying reading it, because we love making it.

  3. i want a giant plate of these in front of me right at this exact moment.

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