Menu 7/1-7/6

 Monday: Dinner with Friends

Tuesday: Vegan summer roll

** Servings: ** 7-10

Time: 30-35 minutes

Description: These vegan summer rolls are a refreshing and delicious treat, filled with a variety of colorful vegetables, crispy tofu, and fragrant herbs. Serve them with a creamy dipping sauce for a perfect snack or light meal.

Ingredients:

• 7-10 rice paper wrappers
• 1/2 avocado, sliced
• 1/2 cup cooked vermicelli noodles
• 1/2 cup shredded red cabbage
• 1/2 cup sliced cucumber
• 1/2 cup sliced bell pepper
• 1/4 cup sliced carrots
• 1/4 cup sliced zucchini
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped scallions
• 1/2 cup crispy chickpea tofu, cut into small pieces
• edible flowers
• Sunflower dipping sauce (recipe below)

Sunflower Dipping Sauce:

• 1/4 cup creamy natural sunflower butter
• 2 tablespoons coconut amino
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 2 tablespoons water

Instructions:

1. Prepare the dipping sauce by whisking all the ingredients together in a small bowl. Thin with water as needed to reach the desired consistency.
2. Cook the vermicelli noodles according to the package instructions and set aside.
3. Cut the vegetables into thin strips and set aside.
4. Cut the tofu into small pieces and set aside.
5. Fill a large bowl with warm water.
6. Submerge a rice paper wrapper in the water and soak it until it becomes pliable.
7. Remove the wrapper from the water and place it on a work surface.
8. Arrange the fillings in a strip along the middle of the wrapper: noodles, tofu, avocado, cabbage, cucumber, bell pepper, carrots, zucchini, mushrooms, mint, basil, and scallions.
9. Fold the upper section of the wrapper over the fillings, tuck in the sides, and roll the wrap closed.
10. Repeat until all the fillings and wrappers are used.
11. Serve the summer rolls with the peanut dipping sauce on the side.

Wednesday: Summer Veggie Pizza

Thursday: 4th of July burgers and potato salad

Friday: Chili