Feeling the Spring

The true essence of spring is now emerging and vital. Confirmation is the local asparagus and rhubarb in the markets. The heavy meals are being replaced with fresh greens and gentle hints of spring herbs.

After all these sports events and friendly gatherings, I am craving the lighter meals.

This week I forecasted my menu consisting of salad wraps made of brown rice vermicelli noodles and homemade peanut sauce, vegetable gyoza with wok fried udon and saute veggies, and a fresh rhubarb crisp to curb the sweet spot.

This menu is quick and easy and excellent for lunches or a quick snack for the unexpected guests dropping in. (still hockey season for another night)

Salad wraps have taken on a life of their own. Easy for those on celiac restrictions or those looking for an alternative to the usual wheat wraps, or maybe you are craving the flavours of the freshness. I have seen dessert wraps to mexican style filled with beans and salsa. And why not? The beauty behind food and cooking is to remember it is an ancient art form. You take what is around locally, and you dance with the infinite possibilities.

my recipe is as follows

Salad Wraps and Peanut dipping Sauce

1 package of Rice Wraps

1 package of Brown Rice Vermicelli noodles

large bowl of almost to boil hot water x2

filling

1 bunch fresh cilantro, whole leaves picked off stem

bean sprouts

red pepper, julienne cut

1 bunch of basil

carrots, julienne cut

this is where you can create your own mix of veg or add tofu. I suggest simple and small variations.

Peanut Sauce

1/2 C peanut butter or pumpkin seed butter

1/2 cup hot water

1" grated fresh ginger

2 cloves crushed garlic

1/4 tsp sambal oelek or fresh chilis

chopped cilantro

green onion minced

2 TBS tamari

1 TBS honey

1 lime fresh squeezed

blend and let sit while you prepare wraps

Prep

Place noodles into a large bowl and add hot water. Let sit (5 minutes-ish) and until translucent and malleable. Transfer to a strainer to run cold water over, drain well, and let sit to cool.

Prep your veggies. I like to do a couple of variations, each wrap filled with noodles and bean sprouts. one version will have cilantro and red pepper and the other with basil and carrot.

Have a large baking dish or tupperware lines with saran wrap ready to place finished wraps in

In large bowl add more hot water.

Place one sheet of rice paper into the water and let it become translucent. Lay flat. Before building your wrap, be sure to add another wrap into the water to avoid lag time. Now build your wrap. First add a small hand full of rice noodles, bean sprouts, and choice of veg onto the centre of the wrap. The more you add the bigger the wrap and sometimes harder to roll. experiment. Now fold one over the mound and tuck in tightly, fold the sides into the middle and roll to end. Place in dish. continue filling and wrapping until you have what you want. you can put the cooked noodle away until another day and be done, but if you are wishing for snacks and lunch i suggest to do about 20. These will keep in the fridge tightly sealed for the week.

enjoy!

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