Timothy is foraging again! This time he's making vegan spring rolls.
Rice paper with local dragon and yellow carrots, purple peppers, purple basil, and yellow cucumbers
Miso Tahini Dipping Sauce
3 tablespoons mellow white miso1 tablespoon olive oil2 tablespoons tahini2 tsp toasted sesame seed oil1 tsp vegan sugar4 tablespoons hot water1 tsp nutritional yeast1 tsp rice wine vinegar1 tsp fresh lemon juice
Whisk everything together until smooth and enjoy as a dipping sauce or salad dressing.