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Veggies For Dayz Rice Paper Rolls with Tahini Lime Dip

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Perfect for those days that you have that urge to dive into a plate-full of cleansing, vcggie deliciousness.

This dish is part of the Vancity Virtual Potluck menu!

The #VancityVirtualPotluck includes over 30 delish recipes from amazing Vancouver (/Whistler!) bloggers. The lovely ladies over at Piquant Marketing have brought us all together to form a mega-menu to devour.

I was super excited to start off the appetizer course of the Virtual Potluck, but then, just like a real-life potluck… I went ‘AH, what do I make’?

Then, ‘ahhhhhh yes rainbows are pretty. Let’s make some.’

For the appetizer that comes after these rice paper rolls, head over to Stephanie and Kiana at Karma and Soul for their amazing Roasted Balsamic Beet Hummus recipe (inspired by Melissa at Spread’Em Kitchen)!

The link for the next dish is at the bottom.

Click this photo for the full menu!

Back to these crunchy, nutrient-dense rolls. So simple and SO fresh.

Raw.

Vegan.

Oil-Free.

Gluten-Free.

And this sauce is perfection.

You can create an endless combination of veggies and fruit to stuff into these wraps. Just pack in your favourite colours of the veggie rainbow.

(I get all my favourites from Spud – use CRVAN-MURJUB for 20 buckeroos off!)

These babies are perfect to bring as a colourful appetizer to any shindig you’re going to.

The dipping sauce is also used in the Cucumber Cups canapé recipe. It’s so versatile and can be used as a spread, dip or dressing depending on the amount of water you add.

There’s no doubt that this flavourful, oil-free sauce will become a sought after staple in your abode.

Benefits:

~ Raw produce of any kind are what makes your body thrive. Eating fruits and veggies in their raw form keeps the nutrients in tact, plus gives you the water content and fibre you need for the digestion and assimilation of the vitamins, minerals and nutrients. You’ll get mega-benefits from all the enzymes and phytonutrients in raw goodness. This leaves you with more energy for healing and life! Clearer skin, more energy, less sickness, easier weight-loss, better digestion, and less inflammation are all benefits of eating an abundance of raw fruits and veggies.

~ Tahini is one of the best sources of calcium you can consume. The calcium in sesame seeds (what tahini is made of) is easily absorbed and assimilated by your body to help create strong bones well into your 90s

~ Rice paper wrappers are gluten-free, low-calorie, low-fat and easy to use. They are a great option for creating wraps with because the only ingredients are rice, and water (maybe some salt)!

Veggies for Dayz Rice Paper Rolls with Tahini Lime Dip

Serves: 2-4

Time: 20 minutes

Ingredients:

Wraps:

  • 5-8 rice paper wrappers
  • 2 beets, grated
  • 4 carrots, grated
  • 2 mangos, sliced
  • 2 cucumbers, sliced length-wise
  • 1 avocado, sliced
  • 1 red pepper, sliced thinly
  • as many sunflower sprouts as you can fit
  • 1 cup water (for rice paper)

Tahini Lime Ginger Dip:

  • 2 tbsp tahini
  • 4 tbsp almond butter
  • 1 tbsp + 1 tsp tamari or soy sauce
  • 1 tbsp rice vinegar
  • Juice of 1 lime
  • 1 tbsp maple syrup
  • 1/2 tsp ginger powder
  • 1/2 cup water

Directions:

  1. Make dipping sauce: add all dip ingredients to mini food processor or blender. Blend until smooth
  2. Roll up the wraps: pour water in a plate. Submerge one rice paper in the water for 20 seconds. Take out and place on breadboard. Fill the wrap with some of each veggie. Fold the ends of the rice paper over the veggies, then roll like a burrito.
  3. Cut in half, and serve with dipping sauce.

 

Puffed Quinoa Dessert Bars

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Simple, no-bake, mouthwatering, chocolate-y, fudge-y dessert bars.

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Totally a go-to for any day of the week.

This recipe is adapted from on of my favourite food bloggers, Dana at the Minimalist Baker.

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I was lucky enough to grab a signed copy of Dana’s book at her book signing at Nourish Cafe after her and the lovely Erin Ireland‘s cooking demo! It’s an amazing new cookbook, Everyday Cooking. Every single recipe is simple and drool-worthy. She and her husband, John are both over-the-top inspiring.

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These bars are perfectly scrumptious snacks or desserts. Just sink your teeth into them once.

You’ll see.

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Here are the changes I made:

I used quinoa puffs as well as rice puffs, pumpkin seeds instead of sunflower seeds, maple syrup instead of agave syrup, and a mixture of sunflower seed butter and almond butter instead of peanut butter.

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Benefits:

–Quinoa, AKA the mother grain, contains all 9 essential amino acids that our bodies can’t produce themselves. So these bars are packed with plant-powered protein and nutrient-dense energy.

–Maple syrup is one of the least processed liquid sweeteners you can use. It’s packed with antioxidants and has a low glycemic index compared to most other sweeteners. This means you avoid the sugar spike, and inevitable crash like you would get from more refined sugars. And it’s Canadian, yo!

–Raw almond butter has healthy unsaturated fatty acids and fibre. In treats like this, go for it, but I don’t recommend over-eating nut butters because of the high saturated fat content, but the un-roasted, organic, raw versions do carry fibre and vitamins, and can be a small part of a healthy diet 🙂

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Time: 30 minutes

Servings: 12-14

Ingredients:

  • 1 cup of nut or seed butter of choice (raw almond butter, sunflower seed butter, or tahini)
  • 1/4 cup maple syrup
  • 1/2 cup chopped dates (medjool or bahri)
  • 1/4 cup raw pumpkin seeds
  • 2 cups quinoa puffs
  • 1 cup rice puffs
  • 1/2 cup dairy free chocolate chips

Directions:

  1. Prepare about a 6″x 8″ cake pan by spreading parchment paper or plastic wrap on bottom and over edges.
  2. Add almond butter, PB2 paste and maple syrup to a small pot. Heat on low heat and stir until mixture is smooth.
  3. Add almond butter mixture to a bowl with chopped dates. Stir to combine.
  4. Add quinoa, rice puffs and pumpkin seeds. Mix with wooden spoon until evenly combined.
  5. Spread out mixture in the prepared pan. To flatten evenly, use parchment paper between your hands and the mixture and press down firmly.
  6. Remove the top parchment paper, and place pan in the freezer to set for 10 minutes.
  7. While the deliciousness is freezing, prepare your chocolate sauce.
  8. Melt chocolate chips in a double boiler on the stove, or in 30 second increments in a bowl in the microwave (stirring each time), until you have a smooth sauce.
  9. Take the bars out of the freezer, and drizzle chocolate sauce over with a fork.
  10. Throw that pan of goodness back into the freezer and wait (the hardest part) for 10 minutes until it is set.
  11. Cut into shapes of your choice and gobble up.

 

Cacao Mint Black Bean Hazelnut Brownies | Vegan

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Melt in your mouth, oil-free, plant-protein packed with that feeling of decadence. Yup, these brownies pass the test.

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Pasta Salad with Creamy Green Sauce (Oil-Free|Vegan)

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Picnics, potlucks, and parties. That’s what this pasta salad is perfect for. Take this dish anywhere and have you will have an uber-satisfying dinner that scores high on the health-o-meter.

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