|2 servings||calories per servings 418||protein serving 9 g||carbs per serving 41 g||total fat per serving 25 g|
Showcasing, as Chef Seth says, “the ROY G. BIVness” of the Southeast’s summer vegetable harvest, this delicious raw roll gives you an opportunity to work your artistic talents in the creation of a gorgeous, and nutritious, meal. Enjoy a side of our version of a traditional peanut sauce made with Once Again Organic Sunflower Butter.
This seasonal dish will run through Aug. 15
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||41 g|
|Dietary Fiber||7 g|
Prepare your mise en place: Peel and grate beets; place in a small bowl and cover with cold water. Remove and discard squash ends; grate squash around the seed core (discard core). Halve pepper, remove stem and seeds, and thinly slice flesh lengthwise into strips. Remove tips from beans, then thinly slice beans at an angle. Remove green stems and discard; thinly slice leaves. Pick basil leaves and thinly slice.
Make the dressing: To the cider vinegar jar add 2 tablespoons olive oil, 1 tablespoon water, nutritional yeast, turmeric, mustard and 1/2 teaspoon PeachDish Salt. Cover tightly, and shake well to thoroughly combine.
Make the dipping sauce: In a small bowl combine sunflower butter and My Sweet Hottie sauce. Stir well to combine. Add remaining 2 tablespoons cold water, and stir well.
Fill a shallow bowl or dish (at least as wide as the rice paper wrappers) with cold water. Drain water off beets, and discard water. Working 1 at a time, submerge a rice paper in the water. When it is soft, remove from water and place on your work surface.
Choose the most colorful vegetable and arrange lengthwise in the bottom center of each wrapper. Top with about one-fourth of each vegetable, arranging each lengthwise in the center of the wrapper, and ending with pea greens. Drizzle vegetables with dressing, and top with a sprinkling of basil.
Roll the wrapper: Lift the bottom end over the vegetables, press and tuck. Fold sides over the vegetables and tuck. Roll and tuck vegetable-filled center of wrap away from you and over remaining wrapper, pressing and tucking as you go.
Repeat with remaining wraps and vegetables. Cut each wrap in half and arrange 4 halves on each plate. Serve with dipping sauce on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...