Vegan Feast
Summer fresh roll
Rice Paper Wrap
Fresh lettuce
Cucumber (sliced into strips)
Carrots (sliced into strips)
For the sauce
20ml soy sauce (preferably light soy sauce)
10ml rice vinegar
2 tablespoons maple syrup
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons cashew powder
Dip the raw rice paper into the warm water for 5 to 10 seconds at a time.
Spread evenly and add lettuce, cucumber and carrot.
Roll into spring rolls
Serve on a plate and enjoy.
Mix all the sauce ingredients in a frying pan
Boil, stirring constantly, until sauce thickens, about 5 to 6 minutes.
Remove from heat and transfer to a serving bowl.
Sprinkle with crushed cashews
Vegan BBQ Tofu
Cut firm tofu into cubes or triangles
Mix the ground pepper, a pinch of salt, and whole wheat flour (about 2 tablespoons to spread on 2 bags of tofu) in a bowl.
Place in a Pyrex and top with vegan BBQ sauce
Marinate for 15 minutes.
Place in the oven and bake at 160 degrees for about 20 minutes.
Vegan Chocolate Rice Pudding
A delicious and healthy breakfast alternative or perfect as a dessert
1 cup brown rice
2 tablespoons agave syrup if you prefer
2 cups coconut milk
2 cups water
4 tablespoons cocoa powder
Boil rice in water until tender. Then add coconut milk, agave syrup, and cocoa. Cook for 15 minutes until chocolate rice becomes sticky.
Garnish with almonds, seeds, berries etc. or serve as is.
A favorite for the whole family
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