Marilyn and I are totally BFFs at this point.
She loves my shoes, I LOVE the skeptical looks she gives my food which she never fails to point out the obvious- “It looks so healthy!”.
Doesn’t it just! And delicious, and colourful, and fun!
Today’s segment (WATCH HERE) was no different. We has such a blast celebrating the goodness of meat free eating with delightful gardening expertise and veg loving cuisine. Now- I can’t wait for a day when we share this food, not because it carries the title of being ‘vegan’ or ‘vegetarian’ or even ‘healthy’ but simply because it tastes absolutely amazing, looks beautiful and makes us look and feel like a gatrillion bucks.
These veggie rice wraps are what I use to kick off my 6-Week Cooking Program. It’s the first recipe we make and is always a hit- something people make time and again because it looks so profesh, doesn’t even require any cooking and is so simple and yummers in the tummers.
This is perfecto mundo for summer!
If you missed my past segments on MDS, you can check them here.
For all recipes we have featured on the show, click here.[print_this]
Veggie Rice Wrap
Quantities and vegetable selection may vary from what is suggested. Below is the suggestion for one wrap.
2 sheets Rice Paper
1/4 avocado, sliced lengthwise
1 carrot, grated
1 beet, steamed and sliced lengthwise
¼ red bell pepper, sliced lengthwise
2 inches cucumber, sliced into long strips
1/4 cup baby spinach
2-3 sprigs fresh cilantro
1/4 cup glass noodles or kelp noodles
salt/pepper to taste
- Soak one piece of rice paper in warm water until soft. Remove from water carefully, allow excess water to drain, and lay out on flat surface.
- Arrange veggies in a row along centre of rice paper. Add noodles first if using and greens last.
- Leave about 1 1/2 inches at both ends.
- Fold in opposite edges and than wrap up sides.
- Place second piece of rice paper in water to soften.
- Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
- Place roll along centre of second piece of rice paper and wrap, folding side edges in first and then rolling.
- You can use any assortment of veggies- raw, steamed, baked, or roasted.
- This is a great thing to make at the end of the week when you have small amounts of leftovers remaining.
- Rice paper is a great alternative to heavier wraps
1 cup raw almonds (or almond butter)
2/3 cup water
1 Tbs fresh lemon juice
2 Tbs maple syrup
1 ½ Tbs tamari
1 clove garlic, crushed
1 Tbs fresh ginger, grated or chopped fine
- Place all ingredients in a blender and process until smooth.
- Add water until desired consistency is achieved.
- Will keep in a stored container in the fridge for up to five days.