Perhaps one of the best parts of spring is the onset of weekly farmer’s markets. Shopping for fresh, local produce or just leisurely weaving through the various stands is one of my favorite things about living in a city.
As we’ve been training a new 10-week old puppy–he’s currently asleep in my lap–our eating (and sleeping for that matter) regimen has been thrown off-kilter. Gone are the days we could leisurely grab dinner out or spend a ton of time cooking an intricate meal–we’re just too tired! Compounded by the fact that I’ve only been home for a total of four days in April, Gavin and I have both been trying to eat clean whenever we get the chance.
Inspired by farmer’s market season and my lack of time and energy, these veggie wraps are filling, easy to make, and super healthy. Proceed with caution and don’t make these for date night, as they are messy, especially if you decide to mix the sauce in with the veggies before stuffing, like we did. Either way, it will still be delicious! We ended up having plenty leftover to bring to work for lunch the next day.
- 2 large grated carrots
- Can of chickpeas or water chestnuts (for crunch)
- Small broccoli floretts (optional)
- 1 head of red cabbage shredded
- 1 cup of watermelon radish julienned
- 1 yellow/green pepper
- 1 red or yellow onion
- 1 lemon juice and zest
- 1 lime juice and zest
- 1/2 cup of parsley
- Spring roll sheets
- Chop and cut all ingredients to your liking – the thiner and smaller the veggies, the better.
- Mix all ingredients in a large bowl, add cracker pepper, a drizzle of olive oil and let stand.
- Press and massage all ingredients together.
- Use a shallow dish, add hot water and dunk the spring roll sheets in until softened. Dry the sheets on a clean towel.
- Place 1/4 cup of the mixture onto the spring roll sheet and roll up tightly.
- Continue until all mixture is used up.
Almond or Peanut Butter Dipping Sauce
- 1/2 cup almond or peanut butter
- 2 garlic cloves
- 2 tbsp cilantro leaves
- 6 mint leaves
- 1 tbsp braggs amino acid
- 1 tbsp agave
- 2 tbsp tamarind paste
- 3/4 tsp chili powder
- Add 1/4 water to thin out the consistency
- Blend first five ingredients in a food processor
- Slowly add the remaining ingredients and mix well.
- Add water if sauce is too thick and serve.
*Optional: toss the sauce with the veggie mix before stuffing.