I meant to make a dish from one of my favorite blogs this week, but then modified it enough to make it a wrap instead of a dip.
The original is from veganricha, found here. The picture for this recipe just looked so damn delicious I could not resist. But when I actually made it, making a dip that would be easy to pick up with chips seemed difficult. Instead I took some wraps, spread the peanut sauce that was the base of the dip on it, and then layered it with my own creation. I did use the recipe from veganricha for the peanut sauce.
First I put lots of spinach and sprouts on top of the peanut sauce.
For the top part I made a pseudo-salad that I ended up using as innards for leftover wraps and salads later in the week. In that part I mixed:
- 1 bag shredded carrots
- 1 package fresh cilantro, chopped
- 1 package green onions, diced
- 1 package cherry tomatoes, halved
- 2 red bell peppers, diced
- 1 red onion, diced
- 2 TBsp lime juice,
- 2 TBsp agave nectar
- 2 TBsp sriracha sauce
- 1/2 cup peanuts (cashews might have been better).
Naturally I topped it all with avocado.