Sharp Slicer Jess Rice
Any cook who starts a raw vegan restaurant (AVO) better know how to chop, slice, and dice, as vegetables require a lot of it. Enter Jess Rice, a chef who knows her way around a knife (a new Shun knife...
This recipe is one of Chef Jess Rice's personal favorites.
Ingredients
Kimchi Spring Rolls
- 4 cups cashews
- ¼ cup liquid aminos
- ¼ cup sesame oil
- ¼ cup tahini
- 1 quart premade kimchi
- 1 tablespoon agave
PAD THAI DIPPING SAUCE
- 1 ½ cups almond butter
- 2 “thumbs” ginger, peeled and chopped
- ¼ cup liquid aminos
- 2 tablespoons lime juice
- ¼ cup maple syrup
- 5 cloves garlic, crushed
- 4 jalapeños
- ½ teaspoon sea salt
Instructions
1. Process all ingredients in food processor until a textured (not smooth) paste forms.
2. Roll the mixture in rice paper with greens, extra julienned veggies, and a sprinkle of sesame seeds
3. To prepare Thai Dipping Sauce, blend all ingredients until smooth. Serve with Kimchi Spring Rolls
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