Day SIX!! Today was a busy, but fun day indeed! I started off the day with one of my shakes, but I couldn’t even finish it. Don’t get me wrong, it was yummy, but I was satisfied after only half. The nice part was that I had a half of a shake waiting for me after lunch.
I took a field trip today to one of my favorite places, Whole Foods. I only visit about once a month or so because they tend to have the hard to find items that compliment my diet lifestyle. I love that they have so many alternatives and the fact that it’s so colorful when I walk in. On Thursday, I looked at some recipes for the week and made my shopping list from there. This was a first for me, and I will say, I was quite productive! I’m usually a “figure it out as I go” type of girl, but that might not be as appropriate in the grocery store.
I walked in and headed straight for the produce because let’s face it, that’s where a majority of my ingredients come from. I noticed an area on the wall with pre-cut ingredients. I thought that was amazing, especially for individuals who may not have the necessary utensils or physical capability. If I were to purchase a precut ingredient, it would definitely be onions. I know there are a bunch of tips out there for cutting onions, but it still gets to me. Anyways, I was particularly interested in the fact that they had pre-spiraled zucchini noodles! I just featured a recipe the other day with zucchini noodles so if you wanted to try it, but don’t feel like purchasing a spiralizer, check out Whole Foods!
For Dinner tonight, I decided to go with some Thai Spring Rolls. There are many recipes out there for this, but I decided to follow this one for the sauce.
Now unfortunately, it was hard for me to find vermicelli rice noodles, but I ended up finding Angel Hair noodles from Miracle Noodle that were vegan and gluten free so I decided to work with that. I have been on the search for Brown Rice Wrappers, but I can only seem to find them online. Thankfully All Star Anise Foods (the brand I used) are all vegan and gluten free.
As I have researched many blogs, I see that many vegans are fans of soups and stews. Yes, I love soups, but I think my favorites are wraps. They’re easy to make, they’re filling, and I can eat them anywhere!
I recommend preparing your ingredients before hand. This will take the longest (and it’s not even that long!). I used:
- ½ cucumber sliced
- ½ red bell pepper sliced
- ½ leaf romaine lettuce
- Purple cabbage shredded
- Shredded carrots
- Bean sprouts
- Avocado (I had to!) Sliced
Once you have all of your ingredients cut and ready to go. It’s time to get ready to wrap. I recommend having a plate and fill it with just enough water so that the water covers the base of the dish. Take one of the wrappers and gently place it in the water for about 10 seconds. Be careful not to submerge the wrapper, but gently tap it so that it is fully covered with water. Take out the wrapper, you’ll noticed it’s still has it’s sturdiness, but it will become more malleable as you place your ingredients.
When adding my ingredients, I placed the romaine first, back side down. This helps to keep all of the indigents in place. Another tip, instead of placing it in the middle of your wrap, place it closer to the side. This will help with rolling the wrapper nice and tight. (I figured this out the second time around!) Then, I added some noodles, two sticks of cucumber, two sticks of bell pepper, some carrots, cabbage, sprouts, and top it with avocado slice. When building your wrap, less is more. I know you may want to pack it tight, but it will end up becoming harder to roll, or your wrapper might break. Now I’m going to get to the peanut sauce in a minute, but I loved it so much, I even drizzled some sauce in the wrap before rolling it. If you are talented, you can use your pinkies to tuck in the sides as you wrap it. I, unfortunately, am not that skilled. Once rolled, I gave it a couple of seconds to rest before cutting it in half. I was full off of one wrap!
Now for my favorite part of the entire dish! The peanut sauce! I highly recommend following recipe on the link provided. I didn’t have any garlic chili sauce so instead of that part, I just sprinkled some crushed red peppers to my liking, and a tsp. of garlic. Still bomb! It was sweet, yet spicy!
Definitely try out this recipe. It’s great for a picnic, a party, or just to satisfy your hunger for lunchtime. Enjoy!