Veggie Rice Wraps | picklesnhoney.com

In the Kitchen: Sunflower Seed Pâté, Almond Dipping Sauce & Veggie Rice Wraps

This post is part of a series in which I share recipe assignments from my culinary nutrition program. Each week, we have two to three recipes to make, photograph, and review. I’ll include links to the recipes when they’re available so you can follow along with me if you like.

Sunflower Seed Pâté

Sunflower Seed Pâté (Vegan, Gluten-Free) | picklesnhoney.com

Sunflower Seed Pâté (Vegan, Gluten-Free) | picklesnhoney.com

Sunflower Seed Pâté (Vegan, Gluten-Free) | picklesnhoney.com

Notes: There is a ton of flavor in this recipe thanks to the homemade curry powder. I was not expecting much based on the short ingredient list, but I was impressed! Visually, it’s not the prettiest of dishes; however, served atop cucumber slices and garnished with red pepper, it becomes a beautiful appetizer.

Original recipe available here.

Almond Dipping Sauce

Almond Dipping Sauce (Vegan, Gluten-Free) | picklesnhoney.com

Almond Dipping Sauce (Vegan, Gluten-Free) | picklesnhoney.com

Almond Dipping Sauce (Vegan, Gluten-Free) | picklesnhoney.com

Almond Dipping Sauce (Vegan, Gluten-Free) | picklesnhoney.com

Notes: Okay, so I think I’m in love with this sauce. The spice from the fresh ginger and dash of cayenne plus the salty tamari and bright lemon juice is perfection. I used raw almonds, but next time I will try almond butter because I have a feeling it will be even more creamy. This recipe was so easy, yet so delicious. I am already thinking of ways to use it in addition to spring rolls because I want to put it on everything! I also tried it with baked sweet potato fries and carrot sticks and it was as amazing as I expected.

Original recipe available here.

Veggie Rice Wraps

Veggie Rice Wraps | picklesnhoney.com

Veggie Rice Wraps | picklesnhoney.com

Veggie Rice Wraps | picklesnhoney.com

Veggie Rice Wraps | picklesnhoney.com

Notes: I am a big fan of veggie rice wraps. They’re beautiful and filling, but in an energizing and light kind of way. I really enjoy the chew of the wraps too. However, as much as I loved this meal, I did not like rolling the wraps! I think this is just one of those things that requires practice, because mine were kind of messy. I also think I’d be equally happy eating the ingredients in salad form, maybe served atop glass noodles, with lots of almond dipping sauce as dressing – more of a (lazy) deconstructed rice wrap.

Original recipe available here.

What are you up to in the kitchen this week?

xo
Amanda

Photography by Amanda’s iPhone.

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  1. I love the idea of sunflower seed pate! We make a mushroom pate that is crazy good, and I seriously end up putting it on everything.

    1. Amanda says

      I will have to try a mushroom pate next!

  2. Jennifer says

    Rice paper wraps totally take time. I actually found that soaking makes them too soft. I run them under lukewarm water from the faucet. Sit it down and a plate and take your time arranging things. Once you are done, the wrap properly absorbs all the water.

    Mine rarely look pretty since I stopped caring, but I found that thinly sliced veggies is the key to pretty wraps that don’t break. But once you master wrapping rice paper, burritos will be a walk in the park.

    1. Amanda says

      Good suggestions, Jennifer! I found the same thing with soaking the rice paper wrappers – they totally fell apart! Next time I will need to slice the veggies thinner too. That was part of my problem. Also, bigger rice wrappers.

  3. Emma says

    Especially love the look of the almond dipping sauce. Bet it would make a great dressing for hearty greens like kale too 🙂
    Know what you mean about making rice paper rolls- kind of a pain- but they do look so pretty when they’re done!

    1. Amanda says

      The almond dipping sauce would be fantastic on kale!

  4. Caitlin says

    i’m loving these posts, amanda! it’s so fun to have a little peak into your culinary training!

    1. Amanda says

      Thanks, Caitlin! <3

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