0046 -- vegan pesto thai wraps

Two nights ago we went out for vegan pizza that really knocked off our socks off, but we found it to be so rich that dinner last night needed to be simple, fresh, and filled with veggies. 

Jordan and I became obsessed with these Vietnamese spring roll wrappers while living in LA. 

They're a bit of a pain to build (soak in water, fill with veggies, and then try and wrap/roll it up before the wrapper sticks to itself), but so worth it and a great vehicle for veggies!

We decided to change these up by putting a cashew pesto in them that was a really nice contrast to the peanut dipping sauce. 

For the filling:

1/2 red bell pepper, cut in slivers

1/3 English cucumber, de-seeded and cut in strips

Handful fresh spinach

1/4 c shaved or finely diced red onion

1 juillened carrot

1 avocado, sliced

1/3 c cooked and cooled quinoa

I used a mandolin to cut my veggies, but a regular knife works just fine as well!

Peanut Dipping Sauce:

3 T peanut butter

1 T coconut oil

1/4 teaspoon fresh or ground ginger

1 T rice vinegar

1 teaspoon soy sauce

1/4 teaspoon smoked paprika

Salt & pepper

Sprinkle of red pepper flakes or cayenne pepper

1 cove garlic, minced

Combine all ingredients in a bowl and stir well. 

This sauce could easily be made thinner with a bit more oil or water and would be great on a Thai salad!

Cashew Pesto:

1/3 c cashews (you can use any nuts you have around the house or even try pepitas)

1/4 nutritional yeast

1 1/2 c basil

3 cloves garlic

Salt & pepper

1/4-1/3 c olive oil

Squeeze of lemon juice

Combine all ingredients into processor or blender and pulse until desired smoothness is achieved. Adding more or less oil will aide in the thickness and texture. 

Saves for a week in the fridge and a month frozen.

I literally just throw all the veggies into the soaks wrappers and prolly up as fast as possible. You can add more or less to your tastes. Enjoy!