Living Paradise Rolls with Raw Tomato Dipping Sauce
Description
Daikon, arugula, basil, carrots, cucumber, yellow squash, red bell pepper, green onion and zucchini oh my! This dish by Lisa Pitman of Vegan Culinary Crusade is definitely not short on the veggies. The carefully julienned and spiralized vegetables add a light, crunchy, and oh so fresh flavor. Combined with the chewy delicacy of the rice paper and rich creaminess of the cashew cheeze, this recipe really will make your taste buds feel like they're in paradise. Once you're done prepping your beautiful veggies, all that's left to do is roll them up inside rice paper, dip generously in your delicious raw tomato sauce and take a bite and enjoy!
Recipe by
Ingredients
Raw Cashew Cheese
1 1/2 cups raw cashews (soaked 2 hours)
1/3 cup water
2 tsp lemon juice
2 cloves garlic
1/2 tsp sea salt
Raw Tomato Sauce
1/2 cup sun-dried tomatoes (not packed in oil)
1 cup water
2 plum tomatoes
1/4 cup coarsely chopped onion
1/4 cup basil leaves
2 TBSP extra-virgin olive oil
3 cloves garlic
3/4 tsp sea salt
1/4 tsp black pepper
1/8 tsp crushed red pepper flakes
Living Paradise Rolls
1/2 cup Raw Cashew Cheese
1 (4 inch) piece diakon radish, peeled
5 cups hot water
8 rice paper sheets
2 cups fresh arugula
1 cup julienned English cucumber
3/4 cup julienned yellow squash
2/3 cup julienned red bell pepper
1/2 cup julienned green onion
1/2 cup julienned peeled carrot
1/2 cup julienned zucchini
1 1/2 cups Raw Tomato Sauce
Methods/steps
Raw Cashew Cheese
Raw Tomato Sauce
1) Combine the sun-dried tomatoes and water in your blender. Let soak for
2 hours or until the tomatoes are soft.
3) Add the rest of the ingredients and blend until smooth. Serve at room temperature.
Living Paradise Rolls
1) Put the cashew cheese in a piping bag or small ziploc bag with and cut-off one corner (or you know, use a spoon).
2) Using a spiral slicer cut the diakon into long, curly strands.
3) Pour the water into a large bowl. Dip 1 sheet of rice paper in and soak for a few seconds, until pliable. Place it on clean, moist towel.
4) Transfer the rice paper to a large plate or cutting board. Place one-eighth of the argula, radish, cucumber, squash, zucchini, pepper, onion, and carrot across the centre of the rice paper. Pipe the cashew cheese over the vegetables.
5) Fold the sides of the rice paper over the ens of the filling. Starting at the long side, roll into a cylinder. Continue with each rice paper.
Serve with tomato dipping sauce. The spring rolls will keep for 8 hours, covered and refrigerated.
