Vegan Summer Rolls! by Recipe: Peanut Sauce 1/2 cup 8 tbsp Smooth Peanut Bu…

Vegan Summer Rolls!

by plantbasedbirdie

Recipe: Peanut Sauce
1/2 cup 8 tbsp Smooth Peanut Butter
3 tbsp Rice Vinegar
4 tbsp Coconut Milk
4 tbsp Soy Sauce
2 tbsp Maple Syrup
1 inch Fresh Ginger
1 clove garlic

Summer Rolls
8-10 Spring Roll Rice Papers
1 Carrot
1 Yellow Bell Pepper
1/2 Cucumber
4-5 Romaine Leaves
1/4 Purple Cabbage
200 g Block of Tofu
salt and pepper for seasoning

INSTRUCTIONS
Preheat the oven to 200°C. Cut the tofu into 2cm batons, and place on a baking sheet lined with parchment paper. Season with salt and pepper and bake for 15-20 minutes until golden brown.
While the tofu is baking, chop all the vegetables into very thin strips. This will help them lay nice and flat in the rolls.
To make the peanut sauce blend all the ingredients for the sauce until completely smooth. Set both the sauces aside.
To assemble the summer rolls, soak the paper in lukewarm water until soft, then lay on a plate. Add in some tofu, and a few pieces of each vegetable. Roll the paper over so the vegetables are covered, then fold in the sides and finish rolling so the summer roll is sealed.
Serve immediately, and definitely double dip!

A nice, simple and tasty burrito bowl By Ingredients: 1 cup canned black bea…

A nice, simple and tasty burrito bowl

By tessbegg

Ingredients:
1 cup canned black beans, drained and rinsed
1 cup cooked white or brown rice
Handful of lettuce, diced
5 cherry tomatoes, diced
1/4 red onion, diced
1/2 lime, juiced
1/2 avocado, diced
2 tbsp coconut yogurt

In a small bowl combine the tomato, onion and lime. Add everything to a bowl and enjoy with corn chips.

Mouth watering ALMOND SATAY DIPPING SAUCE from 2 tbsp almond butter 1 tbsp soy…

Mouth watering ALMOND SATAY DIPPING SAUCE from mmillyjane

2 tbsp almond butter
1 tbsp soy sauce
1.5 tsp lemon juice
1.5 tsp agave or maple syrup
Chopped dill
(Add water a splash at a time until you reach desired consistency)

SUMMER SPRING ROLLS
* 1 chopped apple
* Favourite veggies thinly sliced such as cucumbers, carrots, red bell peppers, purple cabbage, alfalfa sprouts.
* Salt & pepper to season
* 6 rice paper wrappers
* Chopped mint (optional)

Mexican inspired sweet potato trio by What a treat! Recipe: Beans Cook 1…

Mexican inspired sweet potato trio

by cookingforpeanuts

What a treat! 

Recipe:

Beans
Cook 1 chopped onion (small dice) in a little vegetable broth or sauté in olive oil until translucent, about 7 minutes. Add 3 minced garlic cloves and cook another minute. Mix in 1 tbsp tomato paste. Add 3 cups cooked black beans, 1 tbsp vegan Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp maple syrup and 1 tsp sriracha. Add desired amount of vegetable broth or bean liquid and simmer about 10 minutes, adding more liquid as needed. Salt and black pepper to taste.

Sweet potatoes
Prick sweet potatoes evenly over surface with fork. Bake on lined sheet at 400F until thickest part of potato is easily pierced with fork. Once cool, slice open with a knife.
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​Corn
Remove husk and silk. Either use tongs to hold end of corn and turn slowly over gas flame on stove until evenly charred, or roast on oven rack at 400F. Allow to cool before removing kernels with a sharp knife. (Optional reheat kernels in saucepan with a little melted vegan butter.) Toss with fresh lime juice, cilantro, chili powder and salt to taste.Recipe easy guacamole mix together 3 very ripe avocados (mashed), juice 1 lime, 2 finely grated garlic cloves, salt to taste.