This recipe is so simple it barely needs directions. We have lots of chard in the garden at the moment so Valerie Augustine, our sous chef, made vegetable wraps for lunch using blanched chard and rice paper. It doesn’t get easier. (It does take a little bit of time, however.) Just roll up your favorite julienned vegetables — blanched carrots, daikon radish, celery, red pepper — with julienned pieces of marinated tofu and watercress leaves. We served ours at room temperature with our miso soup that everyone loves regardless of the season, and a cucumber salad.
Makes 18 wraps
9 rice paper wraps
9 chard leaves.
Julienned vegetables: blanched carrots, daikon radish, celery, red pepper
Julienned pieces of marinated tofu
- Blanch chard leaves by dipping each one in boiling water for 20 seconds until soft. Drop leaf in an ice bath to stop the cooking process. Trim away stems (which you can save for a stir fry at another time.) Drain between paper towels.
- Dip your rice paper wraps, one at a time, in warm water and lay flat.
- Lay a mixture of the julienned vegetables, tofu and watercress in a horizontal row on your rice paper or chard leaf.
- Fold the sides of the wrapper over the vegetables, and roll from bottom to top.
- Serve with a dipping sauce. You can use plain soy sauce or tamari. Val chose to blend shoyu soy sauce, tamari, and water with a little peanut butter, ginger, and a touch of Sriracha-type sauce for a kick.
- The recipe for miso soup is in our book, For Goodness Sake: Plant-Based Recipes from the Spiral House Kitchen.
Note: You can also substitute yellow pepper, snow peas, sprouts, and microgreens. These wraps are beautiful and colorful and you are only limited by your imagination.