This may look complicated, but it’s truly quick and easy.
The only step that takes forethought (besides the shopping) is soaking the almonds overnight. The rest is a breeze, and it’s a fun snack, even for kids.
Staff Favorite, Gluten Free, Vegan
Recipe Ingredient Details:
2/3 cups almonds (soaked overnight in 2 cups water)
1 1/2 tablespoons flaxseed oil
3 tablespoons chopped fresh basil
6 teaspoons fresh lime juice (divided)
1/2 teaspoon sea salt (divided)
2 ripe avocados (peeled and pitted)
3 carrots (grated)
2 red bell peppers (cut into thin strips)
1 bunch watercress ( upper stems and leaves only)
4 ounces pea shoots or daikon radish sprouts (or both)
4 ounces bean sprouts
1 bunch scallions (thinly sliced on a sharp diagonal)
8 large very fresh Swiss chard leaves (cut in half lengthwise and center rib removed)
Drain almonds thoroughly and place in a food processor, along with oil, basil, 4 teaspoons lime juice, and ¼ teaspoon salt. Process until well chopped and nearly smooth. Scrape into a small bowl, cover, and set aside.
Place avocado flesh in a bowl, along with remaining 2 teaspoons lime juice and salt; mash to a smooth purée. Cover and set aside.
Place grated carrot, red bell pepper, watercress, pea shoots or radish sprouts, bean sprouts, and scallions separately on a platter. Place chard leaves on a second platter. Serve with almond and avocado mixtures. Invite everyone to spread a small amount of avocado mixture on the underside of a Swiss chard leaf, place a nugget of almond mixture at one end, and then add small amounts of whichever vegetable fillings they choose; roll up and eat.
Recipe Additional Notes:
PER SERVING: 211 cal, 12g fat (7g mono, 4g poly, 1g sat), 0mg chol, 9g protein, 20g carb, 8g fiber, 269mg sodium
Sun, 2012-04-01 19:11