Summary: <p>1 cup Mung beans<br> 1/2 piece of an avocado<br> 1 clove garlic, minced <br> 1/2 Vidalia onion, diced <br> 1 small zucchini<br> 1/4 cup alfalfa sprouts <br> 2 teaspoons extra virgin olive oil<br> Sea salt and freshly ground pepper to taste<br> 1 package Ezekiel wraps (find in the freezer section at health food store)</p> <div align="right"> <a href="http://vcsmp3.podsumer.com/veganCooking%20School-Veggie_Wrap.mp3">Download the MP3</a><br> </div> <p>Defrost the Ezekiel wraps in refrigerator overnight. </p> <p>In 3 cups of water bring mung beans to boil. Cover and turn down heat to simmer. Cook for 30-45 minutes, or until beans are soft. Remove from heat and drain. Set aside. </p> <p>In a small sauté pan add 1/2 teaspoon olive oil and sauté onions and garlic until soft and translucent, about 5 minutes. </p> <p>Cut avocado into halves and reserve.</p> <p>Cut zucchini into 2-inch think by 2-inch long slices and toss in remained olive oil. You can grill them or sauté them with onions and garlic until soft, about 5 minutes. Remove from heat and let sit for a few minutes. Zucchini retain a lot of water so some will drain off after removed from heat and you do not want this in your wrap! Let them sit for about 10 minutes and then start to make wraps.</p> <p>In a small bowl mix mung beans, avocado, onions and garlic and mash together. </p> <p>To make the wraps: Take one Ezekiel wrap and place on plat countertop. Place half the alfalfa sprouts in middle of wrap. Place ½ mung mixture over it and top with grilled zucchini. Fold sides in and then roll wrap away from you, closing tightly. Cut in half and serve. Repeat with remaining ingredients for second wrap.</p> <p>** This recipe makes 2 wraps</p> <p></p> <p><br><a href="http://www.podsumer.com/vegancookingschool/images/118_1857.jpg"><img src="http://www.podsumer.com/vegancookingschool/images/118_1857-tm.jpg" height="100" width="133" border="1" hspace="4" vspace="4" alt="veggieWraps" title="veggieWraps"></a></p>
