Spicy Spiral Bouquet
Spicy Garbanzo Beans
1 15oz. can of organic garbanzo beans
2 tbsp. olive oil
5 garlic cloves (garlic press)
½ tsp. chile lime powder (Trader Joe’s)
¼ tsp. pink Himalayan salt
2 tbsp. nutritional yeast
Take a large sauté pan and add the olive oil into the pan. Take the 5 garlic cloves and crush them with a garlic press and place them into the sauté pan. Place the chile lime powder, salt, and nutritional yeast into a measuring cup and evenly mix it with a fork. Turn the heat on low and sauté the garlic. Place the garbanzo beans into a strainer. Rinse and drain the beans. Place them in the pan with the garlic and add the spices. Turn the heat up to medium and sauté the bean mixture until golden brown. Set aside.
1 package of Greenland 22cm Rice Paper
1 Chinese Napa cabbage
1 bunch green onions
2 red Bell peppers
2 large zucchini
1 bunch cilantro
2 ripe avocados
½ head of purple cabbage
1 bag of carrots of many colors
3 large bowls of ice water
Note: Wash, rinse, and pat dry all of the vegetables. Use a paper towel to dry them.
Remove the Chinese cabbage leaves and wash them one by one. Pat them dry with a paper towel. Place the leaves on a chopping block. Remove the hard center of each leaf by cutting it out in an A shape.
You will be left with mostly green leaves. Place one leaf on top of the other one. The leaves should be joined at the bottoms with the tops facing outward. This will make a little cabbage boat. Take one of the red bell peppers, remove the seeds and slice it into julienne sized pieces. Take 5 carrots of many different colors and slice them into julienne sized pieces. Take the purple cabbage and cut it into long strips. Slice the two avocados into long strips. Pour the juice from the lemon over the avocado strips to keep them from turning brown. Remove the leaves from the stems of the cilantro and place them into a bowl. Set aside. Take one of the zucchini, and with a Spiralife spiral slicer, use the floret blade to make one large strip of zucchini. Then take the other zucchini, use the spaghetti blade, and make spaghetti spiral slices from the other zucchini. Fill 3 bowls with some water and put ice in them. Place the zucchini florets into one of the bowls with ice water. The zucchini will curl nicely. Set aside. Take the green onions. Slice off the roots. Take your paring knife and begin making slits down the stem from approximately one inch up from the base back down toward the base. First make a slit down the center of the stem. This will divide it into two parts. Then divide each of those in half. Keep going until you have 6 to 8 little slices. Turn the onion around and slice the leaves into two parts at the top. After completing all of the onions, place them into a bowl of ice water. Take a bell pepper and use Japanese vegetable carving knives to sculpt your flowers. If you don’t have them, use a very sharp paring knife. Take the pepper in one hand and insert the knife about ¾ inches of the way down from the top. Cut a zig zag pattern all the way around the pepper using a slightly curved cut. Make sure the knife cuts the petals all the way through the pepper so that when you are finished, the pepper will break apart into two parts. Remove the seeds and hollow it out. Take the bottom piece of the pepper and begin putting layers into each petal. First you will make a layer by slicing a petal lengthwise just under the skin. Peel back the skin just a little. Then slice another layer by slicing lengthwise down the center of the remaining inside layer. Peel that back just a bit and you will have the petal in 3 layers. Repeat the procedure until all of the petals are formed in 3 layers. Now take the top piece of the pepper and cut it in half down the middle. Now cut the petals on both of the halves into 3 layers. Follow the above procedure. Place the pepper into a bowl of ice water with the petals facing down. This will curl the petals nicely.
Let all of the ice bowls sit for 40 minutes. That way everything will curl properly.
Take all of the julienne vegetables and place them on a chopping block. Take a big bowl and put warm water in it. Take a round rice wrap and submerge it into the warm water. As soon as it begins to curl, flip it over until it becomes pliable. This process only takes about 20 seconds. Place it flat onto the chopping block. Take a paper towel and gently absorb the excess water. Place a couple of the spaghetti zucchini slices in the center of the wrap. Then place a portion of each of the other vegetables on top of the zucchini one by one. Top the bed of vegetables with some avocado and garbanzo beans. After that, take one of the Chinese cabbage boats and place it on top of the whole thing. Take the wrap and pull it up over the cabbage leaves on one side. Then fold each end up and over. Roll the whole thing over until the other side covers the remainder and joins the other side. Set the wraps aside.
Makes 8 to 10 rolls
1 cup organic peanut butter
½ cup Thai coconut milk
¼ cup agave
¼ cup fresh lime juice
¼ cup organic tamari
4 garlic cloves (garlic press)
1 tsp. red pepper flakes
Press the garlic cloves in a garlic press. Place the garlic and all of the remaining ingredients into a Vitamix. Blend until creamy smooth. Place the mixture into an airtight container and put it into the refrigerator.
Take the bell peppers out of the ice water. Place the bell peppers on paper towels upside down to drain. Place the green onions on paper towels as well to drain. Take a decorative plate and place the main piece of bell pepper on a bed of zucchini floret. Place the other two pieces of bell pepper on either end of the wrap. This will comprise the centerpiece of the dish. Pour the peanut sauce into the bell pepper bowl. Arrange the other wraps around the centerpiece. Then place the green onions on top of the wraps decoratively. Refer to the photo if needed for decoration.
Will last for 1 day in the refrigerator.