Let’s continue with our “breaking the funk recipes” from last week shall we? I love nothing more than getting an appetizer in a restaurant to share with my hubby… but I also like dessert too. We don’t like to get both as it’s too much food (unless we split the main meal too which we can’t generally agree on ;p), so I usually stick to desserts. But I should probably order the app instead as I can easily make tasty desserts at home, but rarely make appetizers and am not really any good at making them.
My favourite appetizer is by far the spring roll. It’s just so light & refreshing and tasty, and try as I might, I could never make them myself. I don’t really like how they usually have tofu in them (as I try to stay soy free) and the serving sauce is usually full of peanuts (which I also avoid as I have a thyroid imbalance). I was determined to make them myself and recruited the help of my cooking partner in crime, Di. Not only are these beauties gluten free, soy free & peanut free, they turned out perfectly =)
These actually are pretty quick to throw together and make a great appetizer or side for entertaining (or just eat them as a main if you want!).
Rockin’ Rice Wraps
2 cabbage leaves, thinly sliced
1 mango, peeled & thinly sliced
1 medium avocado, thinly sliced
a few romaine lettuce leaves, thinly sliced
1 handful of fresh mint, thinly sliced (optional if not in season)
10 small rice paper rolls
Take a rice paper and gently place it in a shallow dish with some water for 10 seconds (or follow the directions on the package you buy), take it out and gently shake off any excess water. Take a bit of each of the ingredients and place in the middle of the wrap. Fold the end closest to you up (away from you), then tightly fold in each side (towards the middle) and roll until rolled into a wrap (like a burrito!).
And the most important instruction: have fun!
Cashew Dipping Sauce
1/2 cup of cashews
the juice of half of a lime & 1 tsp of zest
1 tbsp of coconut aminos (if you aren’t soy free, feel free to use soy sauce)
1 tbsp of coconut oil
1 tbsp of maple syrup
1 tbsp of coconut water (or regular water)
Take the cashews and put them in a food processor and process until they are a fine powder. Stir this, then keep processing, stopping occasionally to scrape the sides. Keep processing! It should look vaguely like cashew butter after about 10 minutes. I guess you could just use cashew butter ;p Throw in the rest of the ingredients and process until combined.
I then added a wee bit more of coconut aminos on top of the sauce once it was in the serving bowl to make it look prettier.
These are great just eating on their own – they were quite tasty! Enjoy =)
I’m sharing this recipe on my favourite blog hops: Healthy Vegan Fridays, Raw Food Thursdays & Gluten-free Fridays
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