Kwok and Julie's Salsify, Mushroom and Coconut Wrap

Together, Kwok and I created this dish tonight. It took a few hours in the kitchen to prepare and cook everything, but it is fun for us to be in the kitchen together. (It was the preparation and learning process of creating homemade tortillas that took the most time.)

This was the first time we made tortillas (and I frequently heed the words of yogi Jay who reminds that at whatever we practice we get better...). We also cooked salsify for the first time. Salsify is a root vegetable that looks a lot like a twig. Like most root vegetables, it is nutritious and contains numerous vitamins. It is also good for diabetics and provides a good vegetarian source of protein.

To begin, Kwok first prepared the salsify by washing it, cutting it and placing it in a steamer.

Next, he peeled the salsify (composting the peels) and cut it into bits.

Meanwhile, I made the tortilla dough from masa harina. (The tortilla-making process was long and difficult, so for now I'm going to suggest organic, plain corn tortillas.)

Then, we prepared the ingredients for the salsify filling.


Salsify, Mushroom and Coconut Tortilla Filling:

Ingredients:

• 1 tablespoon of olive oil
• 2 chopped cloves of garlic
• 1 chopped shallot
• 5-10 mushrooms
• 10 steamed, peeled and chopped 4-inch sticks of salsify
• 3/4 cup coconut milk
• parsley to taste
• pepper to taste
• dash of salt
• coriander seed to taste

Directions:
1) After preparing salsify, chop garlic, shallot and mushrooms.
2) Place olive oil in stock pan on medium-high heat.
3) Place garlic and shallot in olive oil and cook.
4) Add mushrooms.
5) When mushrooms have decreased in size, add coconut milk, parsley, pepper, salt and coriander. Stir.
6) Simmer mixture on low-heat.
7) Serve with corn tortillas.

Voila!