One of my new cookbooks (thank you, holiday gift cards) is Vegan Planet by Robin Robertson. After reading the recommendation of my good friend, Pixiepine (see her "Palace" on my Blog List at right), I chose Curried Chickenless Salad Sandwiches as my first recipe to try.
This has two ingredients that are considered totally love or totally hate - curry powder and tempeh. I'm fine with both of them.
Curry powder is the essence of Indian food and tempeh, which is a chewy, fermented soy product, can be bitter if not poached or steamed a bit. After 10 minutes in simmering water tempeh is much better.
I don't see the recipe posted online so you'll have to get the book for this one, but what I especially like about it is the contrasts of both flavors and textures.
The flavors combine savory ones like tempeh and curry with sweet ones like golden raisins and sweet pickle relish. The textures include chewy ones like tempeh, red peppers, and scallions with crunchy ones like chopped celery and slivered almonds.
After making the sandwich as pictured above, I realized this followed one of my own guidelines for perfect wraps (a future blog post) for having multiple textures.
Although the recipe just says to put it on bread, I say roll that baby up in a large tortilla and you'll enjoy one incredible wrap.