I was inspired to buy some rice paper this week, after watching Susan (from Fat Free Vegan Kitchen) make rice paper wraps with her 3-Minute Chickpea Salad.
And I was looking at chickpea salads as a way to spice up my 9yo’s school lunches, and maybe even sneak some extra goodness into my days.
I realised that I could take any salad I make, and wrap it in rice paper for a perfectly portable, self-contained lunch.
I subsequently discovered that my kids LOVE rice paper, both with stuff inside it and completely plain, although if my 3yo calls it “paper rice” one more time it’s gonna stick forever.
So I made myself a quick chili chickpea spread, by chucking canned chickpeas, mayonnaise and sweet chili sauce into the blender, and topped it with rocket (arugula), avocado, cherry tomatoes and marinated mushrooms.
Yes, this would officially be my first recipe from Chef Amber Shea’s cookbooks – raw marinated mushrooms.
And it’s so simple. Mix equal parts of tamari and olive oil (1 tbsp?) and then tumble your sliced mushies through it and leave to sit for a while (she said an hour but I think we managed 30 minutes).
A super delicious way to top off a super tasty (and easy) rice paper wrap.
(P.S. Just in case you were wondering, rice paper is not raw, and neither was my chili chickpea spread. Sometimes I start with a cooked version of a recipe because I just make it up on the spot with what I have on hand, and then if it works, I’ll make it as “raw” as I can.)
Want to have a go at making your own yummy mushies?
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I really love Amber’s books – so hands-on and easy to follow.
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Have a yummy day :)
