It certainly has been a very long time since we’ve posted anything to the Groove Garden blog. We really have no valid excuse. Yes, we could say we have been so busy with work and family stuff but that’s kind of lame. I could say that I haven’t been creatively motivated but if you looked at my Instagram you’ll see that I have been posting lots of good looking food. I could say that Mr. Groove Garden bought a huge collection of awesome vinyl records and has been obsessed with it. Well, that part is true. Stay tuned for future posts of some of his awesome vinyl finds.
So, then why am I doing a blog post now? Well, this past week I started the Rouxbe Professional Plant-Based Certification online course and I’m excited to document for myself and share with whomever is interested what I’m learning and creating from this experience. Already I have been immersed in all the learning activities. So far, I’ve had to clean out my fridge and pantry. Now, who doesn’t need a push every once in awhile to do that? You always find that forgotten bowl in the back of the fridge that you can’t quite remember what exactly it was. So gross!
One of the first tasks they have you do is make your to-go-dish. Something you’ve made many times but this time they want you to take pictures of prepping ingredients, the process of putting it all together and then finally the dish plated. I found this process making me more mindful about what I was doing instead of mindlessly going through the motions. I find that you really appreciate the dish more when you’re thoughtfully putting it all together. It also tastes better too!
So here is what I made for my dish. Simple rice paper veggie wraps along side a peanut ginger dipping sauce. This dish is super easy and fast to make. It makes a great snack, lunch or if you want it for supper, steam some edamame for an additional side. If you decide to make it let me know and share how you made this recipe your own by maybe adding different veggies, maybe tofu and how you enjoyed the dipping sauce.
Veggie Rice Rolls
1 large Red Pepper, julienne
1 large Carrot, julienne
1 small cucumber, julienne
4-5 green onions, sliced lengthwise
½ cup crimini mushrooms, thinly sliced
Small bunch Parsley, roughly chopped
6 Rice Wraps
I like to start by boiling water in my kettle. You’ll use this warm water to soak the rice paper wraps in so they are soft and pliable to wrap up all those veggies.
Once all your veggies are cut and the water has boiled you can set up your production line. You can either use a cutting board or your kitchen counter to make your wraps. I pour the warm water from the kettle into a dinner plate then soak the wrap until it’s soft. I then put the wrap on a flat surface then quickly add the veggies. *After you’ve added a few veggies, mushrooms and parsley I fold over the right edge of the wrap and then the left. Then starting from the bottom ensuring all the veggies stay tucked in, roll everything together until you have a cigar shaped veggie roll.
*Add as little or as much as you want. You can either have many thin wraps a just a few fat wraps.
Ginger Peanut Sauce
This recipe has been inspired from the many recipes I’ve consulted time and time again. Thanks to all the online recipe sharing folks for the inspiration. I’ve made different variations of this often. I just love the combination of ginger, peanut butter and the sweetness of agave syrup.
4-5 tbsp smooth peanut butter
2 tsp rice vinegar
2 cloves garlic, finely minced *
1 inch ginger, finely minced *
1 tbsp agave syrup
1 tbsp tamari
½ lemon, juiced
Whisk all the ingredients in a small bowl then taste and adjust to your liking. I always end up adding a wee bit more sweetness and sometimes a dash of salt to make the flavour really pop but that’s just me.
* Feel free to sub in garlic and ginger powder.
We hope you enjoyed our very long over due post and we hope you enjoy the recipe too!