For the filling:
- 1 carrot, sliced into ribons in a mandolin
- 2 avocadoes, shopped
- 4 button mushrooms, chopped and marinated in tamari and toasted sesame oil
- some pine nuts
- some celery sliced finely in the mandolin
For the dipping sauce:
- 1 dstspn tahini
- 1 dstspn sesame seeds
- 1 red chilli
- 1 clove garlic
- some agave if you have it but we didn’t so I found the remnants of a bottle of sweet chilli sauce in the back of the cupboard …
Whiz up the dipping sauce in some kind of blender or mini food processor. Spoon the filling into the wraps and fold up. Pin with tooth picks and serve. There was enough for 8 wraps – plenty for dinner and lunch tomorrow.
Egypt Puddie (top photo) has not been well! The vet thinks she’s either got an allergy to her food (she doesn’t make it to the toilet and she vomits) or she has something wrong with her pancreas. She’s having all sorts of tests. This has meant no cats eating in our house today. Poor India Puddha (bottom photo) has been starving! And now they are both on prescription food while we find out what’s what. Oh the drama!