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.
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Sunflower Seed Pâté
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
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
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.
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What are you up to in the kitchen this week?
xo
Amanda
Photography by Amanda’s iPhone.
