Just renovating my kitchen would not be nearly enough of an undertaking for me and so I added another big one (or six) to the growing list. One of these big (and slightly scary projects) is ripe and ready and will be revealed on Monday. Oh yes! Let the suspense build now. Moving on to the food. Veggie rice wraps with almond dipping sauce. The best!
veggie rice wraps: an easy, portable and make-ahead meal
Yesterday I shouted out for help for convenient, no cook lunches. How could I have forgotten one of my favourites – veggie rice wraps? Now granted, this plant-iful dish sort of requires a kitchen, but I do have access to one, just not my own. After I shared this video, many people emailed me for the recipe as I do a demo of these wraps in my cooking classes at the Academy of Culinary Nutrition. So for the benefit of all you who read my blog but live in a galaxy far far far away (or in another city that is too far to commute), here you are.
Rice paper is a great option compared to some of the heavier common gluten-free wraps you’ll find on the market. As the rice paper is thin, you can really load them up with the good stuff – the veggies.
What I love about these rice wraps is you can customize them with any fillings you love (either raw or cooked), or use up leftover bits and bobs of what you have in the fridge. This is a great thing to make at the end of the week when you have small amounts of leftovers remaining.
If you make them ahead of time, cover them up with a damp towel in a food storage container so the rice wraps don’t dry out.
The almond dipping sauce takes this dish to the next level. If you are allergic to nuts, sunflower seed butter or tahini are great alternatives.
If you think of other awesomely amazing filling ideas, let me in on the secret!