Spring Rolls + Sun Butter Dipping Sauce

Sun Butter Dipping Sauce

1/3 c creamy sun butter - unsalted sunflower seed butter

1 1/2 T nama shoyu or coconut aminos

1 T maple syrup

1/2 lime juiced

1/4 t red pepper flakes

Add all ingredients to vitamix or food processor and blend. Add warm water for desired consistency. Reserve in mason jar or similar until serving.

Spring Rolls

Rainbow Chard wrapped around fresh veggies served with a yummy nut free sauce

1-2 bundles rainbow chard - about 10 large leaves - cut off stem + hard spine for rolling.

1 red bell pepper thinly slices

1 cup purple cabbage finely sliced

3 carrots - ribbon with peeler or thinly sliced

1 1/2 c micro greens or bean sprouts

1 bunch basil

2 T sesame seeds

10 oz extra firm tofu

Drain of excess liquid from tofu. Slice + brush tofu in nama shoyu or coconut aminos. Roll to coat each slice in sesame seeds

Lay chard flat and pile all ingredients into center. Roll and cut in half arranging in bowl with cut side up. Enjoy with sun butter dipping sauce.