DETOX RAINBOW ROLL-UPS WITH PEANUT SAUCE #LUNCH #VEGAN
Annnnd it's Rainbow Roll-Up time!
In the event that Rainbow Roll-Up doesn't give you some relationship with a bundled, neon-hued natural product calfskin circumstance all enveloped with a little paper curl, at that point who are you even? I'm having a respectably hard time isolating these from the single most prominent nibble nourishment of my adolescence.
This isn't somewhat rainbow move up, however. This is a rainbow move up that can acquire the word DETOX before it, on account of yummy and wholesome powerhouse sustenances like: carrots. chickpeas. curry. red cabbage. peanuts. dull verdant greens.
It's just plain obvious, mother? I can eat like a grown-up all things considered.
These Rainbow Roll-Ups were motivated by these roll ups which are correspondingly detox-accommodating and similarly as delectable however a touch of ailing in the wonderful hues division. I really made THOSE roll-ups for a blog entry, however then acknowledged: I think I'd like to make another rendition of these, and I'd like to give it some more shading and crunch.
Also, perhaps a little curry hummus.
Also, perhaps a bit (LOT) of shelled nut sauce for plunging.
INGREDIENTS
Rainbow Roll-Ups:
carrots, cut into matchsticks
cucumbers, cut into matchsticks
red cabbage
curry hummus
cooked rice or quinoa (optional)
peanuts and cilantro
collard greens (leaf)
Peanut Sauce:
3/4 cup peanut butter
1/4 cup soy sauce (tamari or coconut aminos if gluten free)
1/4 cup rice vinegar
1/4 cup water
2 tablespoons honey
1 clove garlic
INSTRUCTIONS
- Prep: Trim the stem/spine of the collard leaf – don’t cut it completely off, but just cut it down so that it’s nice and thin and pliable.
- Roll: Arrange your fillings on the collard leaf. Fold the ends in and roll from front to back, trying to keep everything in there nice and tight. Watch video for a visual example.
- Peanut Sauce: Run all the ingredients through a blender or food processor. Voila!
NOTES
You can steam the collard leaves if you want to make them more pliable. I also found that just running the leaf under hot water or placing hot rice on it was enough to soften it just a little bit. These aren’t the greatest for making ahead, since the hummus can get a little watery once it sits with the veggies. I recommend prepping everything and then keeping it in the fridge and rolling a fresh one each morning or just before you eat it. They will hold together nicely with toothpicks! For a completely sugar free version of this recipe, use white distilled vinegar.
For more detail: http://bit.ly/2Z111yy
