Tuesday, June 25, 2013
Raw Collard Veggie Wraps with Apricot Tamari Dipping Sauce & Super Creamy Vegan Mac & Cheese
2 T Tamari Sauce (I did half Tamari/half Braggs)
1 teaspoon Ginger Powder
2 Cloves Garlic
2 T Lemon Juice
2 T Sesame Oil
4 T Apricot Preserves/Jelly/Jam (or fresh Apricots)
* A while back I located some Apricot 'preserves' that happened to be vegan and bought it only because it was inexpensive and I love Apricot flavored things AND it was vegan! So...without this addition I thought this dipping sauce was a little saltier than I wanted it to be and added 4 heaping tablespoons of it and it turned out AWESOME if I do say so myself!
Sweet Red Bell Pepper
It's what I had on hand but you can really put anything inside, I purpose! That's the beauty of wraps!
In the meantime - another thing I did last night was make this cheese sauce. Yup! Another 'cheese' sauce. It's almost like I don't make the same 'cheese sauce' twice - but - you know what? I like the differences - it keeps me guessing! Since this made so much I used some on a funky type of Macaroni Noodle I found at Big Lots for cheap and saved the rest for 'dipping' corn chips!
1 C Almond Milk (or more if too thick)
1/2 C Daiya Shreds
4 T Nutritional Yeast
1/4 C Rice Crumbs (can use Bread Crumbs, too)
Paprika to taste
It's been a while since I grabbed some Daiya Cheese so I thought I would treat myself. Ask Opal and I have discussed in the past I don't want to over use it but on occasion I do like to indulge.
What are some of your recipes for vegan cheese sauce? What kind of Dipping sauces have you made recently? Do share! Have you made Collard Wraps? What do you put in them? What other kind of raw wraps do you like to make?