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FreistyleRecipes · Travel · Slow Living

Autumn rolls with beetroot tahini dip

Prep: 20 minCook: 30 minTotal: 50 minServings: 4 servings

Ingredients

Oven veggies

  • 1 sweet potato
  • 1/2 small hokkaido pumpkin
  • 200 gr(7 oz.) firm tofu (e.g. sesame almond, smoked)
  • 2-3 Tbsp olive oil
  • 1-2 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1-2 Tbsp coconut flour
  • Pinch of turmeric

Filling

  • 1/2 cucumber
  • 1/2 pepper
  • 1 pack of rice noodles
  • 1 hand full fresh spinach
  • 1 small fresh beetroot
  • 1-2 carrots
  • 5-6 figs
  • 1-2 packs of rice paper
  • Fresh herbs like thai basil, basil, mint

Dip

  • 1/2 cup cashews ((soaked in water for approx. 1-2 hours))
  • 1 beetroot (precooked)
  • 2 tbsp tahini
  • Juice of 1/2 lemon
  • 5 Tbsp plant-based cream
  • 1 tsp salt
  • 1 pinch of peppeer
  • 1/2 tsp cilantro
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Instructions

Oven veggies

  1. Cut sweet potato, pumpkin and tofu in slices
  2. Mix with the other ingredients
  3. Place them on a baking pan and bake for 20-30 minutes at 200°C (392°F) until everything turns golden brown
  4. Place them aside

Dip

  1. Add all ingredients into a food processor and mix them into a creamy dip
  2. If you have a good mixer, you don’t necessarily need to soak the cashews in water
  3. Season with salt and pepper and serve with the autumn rolls

Rolls

  1. Cook the noodles (you can also use glass noodles) according to the packet instructions and let them cool off
  2. Cut the vegetables in stripes and the figs in slices
  3. Allocate the cooled off oven veggies and the tofu
  4. Soak the rice paper in water according to the packet instructions and roll them up with the preferred filling

Notes

tip from my kitchen: only soak the rice paper very briefly - it should still feel slightly firm when you lift it out, then it softens fully on a damp cloth and won't tear while you roll. don't overfill the sheet; fold in the sides first, then roll tightly like a burrito. i like to make the beetroot tahini dip in a bigger batch - it keeps for a few days in the fridge and is just as good with roasted vegetables or as a bowl dressing.

Source: frei-style.com/autumn-rolls-with-beetroot-tahini-dip