As we move into spring and summer in the Northern Hemisphere we can lighten up and enjoy the bountiful fruits and vegetables of the season. What better way to make use of them than in a spring roll? These make attractive and tasty starters or having a few more will satisfy for a light supper. […]
A Simple Raw Fusion Recipe – Vegan and Gluten-Free
Spring Rolls – ideal for the season!
I was back on NBC’s Daytime show yesterday (March 23rd) making Sweet and Spicy Cashew Rolls with host Lindsay MacDonald. Collard greens are in season right now and they make spectacular, low-carb wraps. As you hear me mention in this video, this nut pate blend is very “forgiving” – if you don’t have a certain ingredient on hand, don’t worry about it! You can also substitute with what you do have in your fridge and pantry. Also try using the collard wraps (simply cut along each side of the central rib) with any sticky base –hummus, shrimp salad, tuna salad, chicken or egg salad. Make sure to spread out to each corner as it will make it stick when you roll it up.
The dipping sauce is particularly wonderful. I use Tamari in lieu of soy sauce as it’s gluten-free and many people have wheat sensitivities. To keep this recipe fully raw you can source Nama Shoyu, an unpasteurized soy sauce, at your local health food store. You can use honey, agave, coconut nectar, maple syrup or succanat to sweeten this sauce. I like to use agave as it’s easiest to whisk in there. This also makes a fantastic stir-fry sauce and many of my clients love it as a salad dressing.