Cool and crunchy colored vegetables with savory almond sauce :) It can be made in advance, and it is also great as a party food 👍!👍!
Ingredients
10 to 12 kale leaves
1 red bell pepper
1 carrot
1 yellow bell pepper
1/2 cucumber
1 avocado
1 cup of purple cabbage
handful of cilantro
Almond sauce
1/3 cup almond butter
2 tablespoons soy sauce
2 tablespoons maple syrup
2 tablespoons lime juice
1 garlic
1 tbsp water and more
How to make
1. Grind roasted almonds or peanuts finely in a Vitamix for 2 minutes.
2. Make the sauce by mixing the amount of ingredients.
3. Cut the tofu into bite-size pieces, sprinkle with oil and salt, and bake in an oven at 400F (200C) for 10 to 15 minutes.
4. Cut off the thick stem at the back of the kale leaf and cook for boiling water.
5. Blanch 2-3 kale leaves in boiling water for 25 seconds.
6. Cut the vegetables so they are easy to eat.
7. With the smooth part of the kale leaf facing down, put the vegetables and tofu on top, and apply almond butter on the tip.
8. Roll up the rolls and cut in half and serve with sauce.
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🌿Plant-based | Healthy Food Cuisine
🙋🏻‍♀️Claire Jungah