I was in the mood to make something pretty tonight so I went with salad rolls. The Sweet Ginger Walnut Sauce was an experiment that turned out really well.
Marinated Mushrooms/Onions Stuffing
- 2C Sliced Mushrooms
- 1/2C Sliced White Onion
- 1/4C Apple Cider Vinegar
- 2 Cloves Garlic Minced
- 2T Braggs Liquid Aminos
- 2T Italian Seasoning
Mix ACV, Garlic, Liquid Aminos and Italian Seasoning together in a medium sized bowl add mushrooms and onions and set aside to let marinate.
Rolls
- 2Large Carrots
- 1 Large Zucchini
- Handful Baby Spinach
Using a mandoline slicer slice Zucchini and Carrots into thin strips layer in a shallow bowl sprinkled with salt to soften - set aside while you make the sauce.
Sweet Ginger Walnut Sauce
- 1C Walnuts
- 1/2C Tahini Paste
- 1/4 Lemon Juice
- 2T Maple Syrup
- 2T Fresh Grated Ginger
- 1T Braggs Aminos
- 1/4C Sun Dried Tomatoes (optional)
- 2T Olive Oil
- 1/4C Water (or apple juice)
Assemble
Drain and pat dry carrots and zucchini. Lay zucchini flat and place a strip on top. Put 2 Spinach leaves near one end and a small scoop of the mushroom/onion mix. Roll up and using a piece of the sliced carrot (sliced into ribbons) tie up the roll. Place rolls on a plate and serve with dipping sauce.
