Rainbow Wraps & Creamy Satay Sauce

Rainbow Wraps & Creamy Satay Sauce

Rainbow Wraps & Creamy Satay Sauce

are not only a vegan’s delight, they are so beautiful too! Every time you make them they are a little different, you use what you have on hand or what you have a hankering for.

Rainbow Wraps & Creamy Satay Sauce

are full of different textures and flavours. I included warm cooked ingredients and fresh veggies in a variety of shapes, colours, textures and sizes. That is the beauty of the rice wrap, the transparency of the wrap and the colour and texture of the filling.

Every wrap needs some type of dip and I made a creamy peanut satay sauce that was just perfect! You’ll be surprised by how filling this wraps can be too.

So have fun, there are no rules. Let’s take a look at the version I created this time…

Rainbow Wraps & Creamy Satay Sauce

Rainbow Wraps are fun to make, pretty to look at, and oh so delicious to eat! That’s not all, they are super healthy, packed with protein and are gluten free! Did I mention making them is a bit like art; you get to be totally creative! How fun is that!

Choose a variety of fresh, colourful, organic and flavourful ingredients; let your creativity do the rest. Each wrap is unique and can be custom made to suit the dietary needs and preferred tastes of you, your family and of all your guests.

The best part:  The creamy satay sauce is TO LIVE FOR! Its easy to make, low-fat, a little bit sweet, a bit savoury and it has just a little kick to finish it off.   There are 3 easy steps, prep the ingredients, make the creamy satay sauce and create rainbow wraps.   Let’s get the party started!

Choose from a variety of ingredients including:

• Green onions – one per wrap
• Pickled beets– sliced into strips
• Purple cabbage – grated
• English cucumber – sliced super thin
• Dark green lettuce – washed & pat dry
• Beets – I spiralized mine, you could chop them into thin sticks or grate them
• Carrots – cut into little match sticks
• Mushrooms – sliced and sautéed with salt and pepper
• Bean Sprouts – sautéed with salt and pepper
• Tofu/Tempeh  – cut into thin strips and marinaded in 3 T Bragg Soy Seasoning, 1/2 T Balsamic Vinegar, 1 T maple syrup, 2 T ground ginger, 2 cloves of garlic minced – marinade for at least 1/2 hour. Once marinated sautéed tofu till lightly browned.
• Raw cashews – we didn’t have any this time and they are a nice addition chopped into small pieces
• Package dry rice noodles – soaked and rinsed
• 1 package rice paper wraps (found in most grocery stores in the ethnic food department)
• 1 cookie sheet or 1-2 large plates big enough to fill with water and soak the wraps in. I had two plates going at once to speed up making the process. Hey everyone was hungry and wanted food!

Ingredients for the Creamy Satay Sauce

• 1/2 medium onion, chopped
• 1-2 cloves garlic, minced
• 5 T. nut butter of your choosing
• ¼ c low-fat non-dairy milk
• ½ – 1 T date paste
• ½-1 t red pepper flakes
• 1/2 t Bragg Soy Seasoning
• ¼ c veggie bouillon or fresh water (to thin out the sauce, if needed)

How to make your delectable Rainbow Wraps:

1. Step One: Prep the Ingredients
   1. Slice the tofu into long rectangle strips and marinate for 1-2 hours
   2. Slice and sauté the mushrooms – deglaze the pan with a bit of veggie broth or white wine
   3. Soak the rice noodles in boiling hot water, stir to separate and when they have softened (about 5 minutes) rinse with cold water and set aside
   4. Wash and prep the veggies
   5. Assemble one large plate, big enough to fit one rice paper wrap. Cover the bottom with warm water; have more water ready in a jar

    Step Two: Make the Creamy Satay Sauce

   1. Heat a sauce pan to medium hot
   2. Add onions, saute for 3-5 minutes, add the garlic, cook till onion transparent
   3. Add in nut butter, non-dairy milk, date paste, chilli pepper flakes and soy seasoning. Mix till blended, simmer for 5 minutes to allow the flavours to meld together. Add more nut milk or water if the sauce gets too thick
   4. Pour sauce into blender (high speed blender is optimal). Blend till creamy smooth
   5. Finish with some fresh squeezed lemon, mix in well
   6. Leave in the fridge till you are ready to serve.

   TIP Leftover satay sauce is great on a burrito, salad or as a dip for veggies

   Step Three: Create your Rainbow Wraps

   1. Pour lukewarm water into the bottom of a large flat plate
   2. Take one wrap; place it in the water that is on the bottom of the plate
   3. Soak each wrap until it is soft, I usually turn them over at least once to make they get wet evenly. When soft, pick up gently, let the excess water run off and place on a clean, slightly moist surface for filling and wrapping.
   4. Remember, it’s hard to get the wraps to lay just perfect, close will do
   5. Place your favourite ingredients on the rice paper wrap about 1/3 in from the edge of the wrap. There is no right order, this is where the fun happens, see what type of colours and designs you can create on the outside of your Rainbow Wrap.
   6. Once filled to your satisfaction, roll and tuck the ingredients into the wrap, just like you would with a burrito shell. Everyone can make their own personal wrap, anything goes.  Have fun!

   TIP To provide more structure to your handhelds and make them easier to cut,

   take a second softened wrap and place the wrap on top and wrap it a second time.

   7. Transfer the finished wraps (whole or cut – your choice) to your serving plate and accompany with creamy satay sauce. Enjoy your delicious healthy creation!