This vegan party treat blends flavors and textures that might make anyone think about eating more vegetables. The combination of ingredients in this bite are so surprising, yet so satisfying. Along with the freekeh, the peanut butter and raspberries juxtapose each other, and the spinach leaf grounds everything with an earthy taste.
I created this recipe to include in our party plan of recipes featuring super food. So you can party hardy. The dark, leafy greens of spinach contain folate and B vitamins essential for mood and proper nerve function. Freekeh has quadruple the amount of fiber compared to other grains. Do try this recipe, you will love it.
If you are making this for entertaining, prep the day before: cook the freekeh and add the dressing to allow flavors to really meld. Then there won’t be much left to do, only rolling it up. See more healthy recipes made with Super Foods in my party plan for entertaining.
MAKES 20-25 ROLLS
COOK THE FREEKEH
1 CUP freekeh
1 tsp salt
1 tsp olive oil
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Add freekeh to 2 cups of boiling water with salt and olive oil. Cover. Simmer 30 min, until all the water is absorbed. Let stand for 5 min. Fluff. Transfer to large bowl.
MAKE THE DRESSING
1 TB San-J organic tamari
1 TB grape seed oil
4 TB sesame oil
juice from 1/2 lemon
2 cloves garlic, crushed
s + p
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In a small bowl, whisk together all the ingredients. Pour over the freekeh while it’s still warm, toss to combine.
MAKE THE ROLLS
natural peanut butter
large spinach leaves
cooked freekeh
raspberries
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Spread a thin layer of peanut butter over a spinach leaf. Add a spoonful of the freekeh in a thin line across the leaf, top with 1 or 2 raspberries. Roll up and weave toothpick through the two ends to hold together.
See more healthy party recipes featuring Super Foods in 05 Healing Foods
