It’s Tuesday News Day!
I’m in love!
It’s true, I am in love with raw cuisine! A couple of girlfriends came over to the house on Sunday night and we made the Zucchini Hummus I wrote about on Saturday and it was UH-MAY-ZEENG! It tastes… “brighter” than traditional hummus, more lemony and fresh. It’s fabulous as a dip – we used Mary’s Gone Crackers (yum!) and baby carrots – but I think it would also be lovely as a spread on bread for a sandwich! Here are the before/after pics:
Prep – I left the skin on the zucchini… I was first afraid it added a little bitterness, but decided it was just another layer of flavor.
I still use the citrus juicer that my brother, Kenny Sherman, made for me when he was a student at Long Beach State – he had zero pottery experience, but wanted to make me a present so went to his friend’s studio and rocked it out! Isn’t it awesome?! I’ve carried it across the country and with every move for over 30 years! LOVE my baby brother!!
In the blender, ready to go!
And… Taaaaaah Daaaaaaaah! Light and bright and absolutely delicious!
It was super easy to make and a fun new version of an old favorite. Don’t worry, “traditional” hummus, I’m not going to leave you for this young whippersnapper! But I WILL take it out for a party every now and again… 🙂
The other snack we made on Sunday night was a vegan version of spring rolls. Before this, I’d only ever had them at Asian restaurants, with tons of rice noodles and pork or shrimp, and always loved ’em! But this version is SO FRESH tasting, it’s unreal! And, again, super easy! Prepping the veggies is the biggest effort, but assembling is a breeze and they were a HUGE hit- we were Wrappin’ and Rollin’, baby!
You can use any veggie you like, but we used: bean sprouts, cilantro, green onions, red peppers, cucumber, jalapeno, and carrots. We julienned the cucumbers, red peppers, carrots and jalapenos, and chopped the rest.
You’ll also need rice paper wrappers, which you’ll find at an Asian or natural food store. They come dried, so they need to be hydrated to be pliable.
To work with them, you’ll need two big dinner plates – one filled with water (of course not much because they are shallow!) and one to put the moistened wrappers on. SO… put a crispy wrapper in the plate with the water and press it down enough to get covered. Leave it in there just until it becomes softened and then carefully transfer it to the dry plate. Repeat with the next wrapper, but when you go to place the wrapper on top of the other one, offset it a little bit so they aren’t perfectly aligned. Think about the top of the second one being about an inch below the top of the bottom one. You’ll need two for each roll, because they are so thin… Okay, now we’re ready! You’ll want to place your veggie mix on the upper portion of the wrappers – down low enough so you can grab the top to pull it over, but up enough so you have room to WRAP and ROLL!
When you are almost to the end of the wrapper, tuck in the sides and then finish ‘er up. It might take a few times to figure out how to keep the wrapper tight enough while you’re rolling so when you cut them in half they keep their shape. But these are the most delicious mistakes you can imagine!!
And here’s the kicker – the dipping sauce! I found the recipe in “The Raw Food Revolution” by Cherie Soria, the amazing raw food chef and founder of Living Light Institute. It is SOOOOOOOOOO so so so so amazing!
Bon Bon Sauce
1/2 cup (120 mL) raw tahini
2 tablespoons (30 mL) grated fresh ginger
2 tablespoons (30 mL) freshly squeezed lemon juice
2 tablespoons (30 mL) agave syrup or sweetener of choice
2 tablespoons (30 mL) wheat-free tamari
1 clove garlic, crushed
Combine ingredients in a blender and process until smooth.
Beautiful, right??!! We devoured them up one-by-one, but also made a few for the next day and… they were even better! The wrappers kind of stick to your fingers when they are freshly made, but the next day they have set a little and are easier to deal with. Either way… YUMMMMMMM!!! I can’t wait to have a party so I can serve them!
Have yourselves a wonderful week and see you next Tuesday News Day!