8 to 10 shiitake mushrooms, stems removed and caps sliced
a small bag of baby bok choy, cut vertically in half
2 teaspoons brown rice vinegar
2 tablespoons coconut amino or organic soy sauce
1/4 cup water
1 tablespoons coconut sugar or maple syrup
1 shallot, finely minced
sea salt and freshly ground pepper
black and white sesame seeds
170 grams (1-1/2 cups) gluten-free flour
2 grams (3/4 tsp) xanthan gum [if your gluten-free flour does not include xanthan gum]
1/2 teaspoon fine sea salt
3 grams (1 tsp) baking powder
250 ml (1 cup) raw almond butter
250 ml (1 cup) maple syrup
1 teaspoon pure vanilla extract
coarse sea salt flakes for garnishing [I used Maldon]
~~ For the Fresh Summer Rolls ~~
1 yellow bell pepper, preferably organic, cut into squares, ribs removed
1 head green leaf lettuce, leaves separated
1 avocado, sliced lengthwise into strips
1 cucumber, cut into thin batons or julienned
2 carrots, peeled and cut into thin batons or julienned
2 – 3 leaves red cabbage, shredded
1 pack 16-cm (6-1/2 in) rice paper rounds
~~ For the Shallot-Horseradish Mayo Dip ~~
2 tablespoons Japanese mayonnaise (QP)
1 tablespoon fresh-squeezed lemon juice
1 tablespoon shallot oil* (see Notes section below on how to make)
1 teaspoon prepared horseradish or freshly grated horseradish