Tuesday, May 21 Curried Lentil Wraps & Potato Wedges Rating: 4

I was in the mood to try something different and I haven’t cooked anything from Vegan Sandwiches Save the Day for a little while. I may have overbought a little bit the last time I hit up the bulk bins, so I had a ton of lentils on hand, begging to be cooked and eaten.  So, this was a perfect recipe and it sounded really good. I had one little issue with the recipe – it calls for creamed coconut, which, is apparently impossible to find. Since it basically sounded like it would become coconut milk once it was reconstituted, I grabbed a can of light coconut milk and used that instead and I don’t think it harmed the recipe in any way. The only thing I can think of is the creamed coconut may have given it a stronger coconut flavor. The second issue I had is very common for me with lentils. The stupid little bastards didn’t want to cook. Why do lentils do that?! Ugh. I know, if beans are old it happens, but it drives me nuts. Anyway, they were finally done and I mixed up the sauce, lentils and the sautéed veggies (onion, garlic & bell pepper). I let it cook for longer than the recipe said because the sauce was a bit runnier than I would have liked at first. It thickened up well enough, though. We decided to add some raw spinach to the wraps just to get a little green in the meal. I’ll be honest, Seth liked these more than I did. They were good, just not great. Also, I meant to make half a batch, but absent-mindedly cooked a full batch worth of lentils so I went ahead with the full recipe. There’s a lot leftover, which is OK. I think it would be pretty good over rice for lunch or something. I just made a quick batch of potato wedges to go with it. These are really easy, just a little olive oil, smoked paprika, garlic salt and oregano. Bake at 425 for about 30-35 minutes. Easy peasy. Oh, I also mixed up a little bit of curry mayo - Nayonaise, curry powder & garlic salt - for dipping the wedges. It was really good.