Cabbage and Apple Summer Rolls (Raw Vegan, phuk yeah baby)


INGREDIENTS (makes 6 summer rolls):

– 6 Rice paper wrappers (find these at your Asian market)
– 1/4 cup water
– 1/4 cup peanut butter
– 1/4 teaspoon Garlic powder
– 1 tablespoon Kecap Manis (sweet soy sauce)
– 1 tablespoon Apple cider or rice vinegar
– 1/4 teaspoon ground ginger
– 1/2 teaspoon Chili Garlic Sauce
– 1/4 teaspoon Sea Salt
– 2 cups cabbage, shredded
– 1 cup Thai Basil, leaves only
– 1/2 cup baby carrots
– 1 medium apple (quartered, no need to peel)
– 20 g raisins
– 30 g peanuts, roasted

To make the peanut Sauce:
Combine all ingredients in a large mixing bowl and whisk until you have a smooth consistency. You can also use a blender.

Add shredded cabbage to the mixing bowl with the sauce.

Pulse basil and remaining filling ingredients in food processor fitted with an S blade until finely chopped. Add them to the mixing bowl.

Fill a large bowl or pie dish with warm water and set it next to a large plate.
Submerge one rice paper wrapper in the warm water for about 15-20 seconds and then place the wrapper on the large plate.
Place about 1/4 cup of filling in the center of the wrapper.
Carefully fold sides of wrapper over filling and then fold the front over and roll forward to wrap and seal the roll.

Serve immediately or cover with a damp paper towel and store in a sealed container in the refrigerator for later.

SERVINGS: 2 (3 rolls per person as an entree)

PER SERVING: 454 kcal, 23 g fat, 53 g carbs, 10 g fiber, 28 g sugar, 15 g protein



Tofu Shirataki Noodles with Thai Basil Pesto

So, I moved to a new neighborhood recently, which has a Korean supermarket that has a gigantic assortment of Asian and LatAm foods. Picked up some tofu shirataki noodles and thought they’d go perfectly with a pesto recipe from the latest Vegnews magazine.



– 16 ounces Shirataki Noodles
– 2 cups Thai Basil, fresh leaves
– 2 cups Cilantro
– 2 cloves Garlic
– 2 teaspoons Chili Garlic Sauce
– 1/2 cup Peanuts, dry roasted
– 2 tablespoons Nutritional Yeast
– 1/2 teaspoon Sea Salt
– 1/3 cup Avocado or Grapeseed Oil
– 1 Hass avocado (optional, will make for a creamier pesto)


1. Boil noodles 2-3 minutes and drain well. Allow to cool while you make the pesto.

2. Add all pesto ingredients in a food processor and pulse until finely chopped and mixture is smooth. Toss with Noodles and serve immediately.

SOURCE: Adapted from Vegnews Magazine

Peanutbutter & Jelly Pancakes

I adapted these from one of my fave vegan and gluten-free blogs, Minimalist Baker, making them more peanutty by substituting some of the flour with peanut flour. Feel free to experiment with different gluten-free flour blends.



– 2 tablespoons Flax Meal, mixed with 1/4 cup water
– 1 tablespoon Coconut Butter, softened
– 1/2 cup Almond Milk
– 1 tablespoon Maple Syrup
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 35 g Peanut Butter
– 1 pinch Sea Salt
– 1 teaspoon Vanilla Extract
– 1/2 cup oat flour
– 1/4 cup Peanut Flour
– 1/4 cup Pea Protein (feel free to substitute with more flour or your favorite protein powder)

TOPPING: 1/4 – 1/2 cup mixed berries plus 2 tablespoons of berry preserves, mixed together


To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add coconut butter, maple syrup, peanut butter, baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk and whisk again until well combined.

Next add oat flour, peanut flour and pea protein, stir until just combined. Let batter rest for 5 minutes. The batter will thicken, add water as needed until desired consistency, not too thick and not runny.

Lightly grease your pre-heated non-stick pan and pour scant ¼ cup measurements of the batter onto the griddle. There should be 6 pancakes. Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.Cook for 1-2 minutes more on the other side.

Top with berry mixture, enjoy warm!

SOURCE: Minimalist Baker

Vegan Buttermilk Waffles (Gluten-Free)

Yields 2 Belgian or 4 skinnier waffles


– 1 tablespoons apple cider vinegar
– 1 cup Coconut Milk (or other plant milk)
– 1 tablespoon Avocado Oil
– 1 teaspoon Maple Syrup, (optional)
– 1/4 cup Apple sauce, unsweetened
– 1 tablespoon Flax Meal
– 1/4 cup water
– 1 cup Oat Flour (or your favorite gluten-free flour blend)
– 2 tablespoons Tapioca Flour (or potato starch)
– 15 g Pea Protein Powder (or your favorite plant protein powder)
– 1 teaspoon baking powder

Mix all wet ingredients (vinegar through apple sauce).

Add dry ingredients and mix until no lumps remain. Allow batter to rest while you pre-heat your waffle maker. The batter will thicken – add a little water at a time until you have a pourable but not too thin batter.

Bake according to your waffle maker instruction. This batter will work just as well for pancakes. img_20161022_094059


SOURCE: Adapted from My Vega

406 Kcal per serving, 14 g fat, 54 g carbs (8 g fiber, 5 g sugar), 17 g protein

Rice Flour Dorayaki with Sweet Red Bean Filling

When you’re in Japan, these are sold as snacks everywhere. Japanese women love sweets. They even sell these packaged at gas stations and convenience stores. Of course, they are way better prepared fresh by street food vendors.

The most common version is filled with sweetened red bean paste, but there is an abundance of varieties, like black sesame and matcha green tea.

Traditionally, they are made with wheat flour, but I made my recipe gluten-free by using oat and rice flour. You can find glutinous rice flour in Asian markets or on Amazon. It will give these pancakes their characteristic spongy texture.

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INGREDIENTS (Makes 5 dorayaki):

– 50 g Oat Flour
– 20 g Brown Rice Flour
– 20 g Glutinous Rice Flour
– 1 teaspoon Baking Powder
– 2 medium Eggs
– 1 tablespoon sugar, brown rice syrup, maple syrup or sweetener of choice
– 1 tablespoon Mirin (Japanese sweet cooking wine- I didn’t have any and used rum)
– 1 tablespoon Coconut Oil (melted)
– 100 g Sweetened Red Bean Paste (Anko- again, available at Asian markets or Amazon)
– 20 g Coconut Meat (optional)

Mix eggs, sugar, mirin and coconut oil together.

In a separate bowl, mix flours and baking powder. Add flour mixture to the egg mixture and combine. Add a little water at a time until you have a batter that’s a little thinner than pancake batter, but not as thin as crepe batter.

For the filling, mix coconut and red bean paste, add a tiny bit of coconut milk for moisture if needed.

Put 1 tablespoon of the batter in a nonstick frying pan. Cook over low heat. When the surface is bubbly, turn the pancake over. Cook just enough to dry out the other side, less than a minute. Transfer to a plate.

Make two pancakes. Put 1 tablespoon of anko on one and place the other pancake on top. Wrap with plastic wrap while still warm. This prevents evaporation and makes the pancakes moist and soft. The flavors will have melded by the next day and the dorayaki will be even more delicious.

SOURCE: Inspired by

Raw Overnight Buckwheat Chia Bowl

I recently needed a make-ahead dish to bring to a potluck brunch and this was perfect. Simply prepare this at night and have breakfast waiting when you wake up!

INGREDIENTS (4 servings):

– 1 cup Buckwheat Groats / Kasha
– 1 cup Vanilla Almond Milk
– 45 g Chia Seeds
– 1 tablespoon Maple Syrup
– 1 pinch Sea Salt
– 1 tablespoon Vanilla extract
– Cinnamon
Optional topping
– 10 g Coconut Flakes

In a bowl, pour raw buckwheat groats and 2/3 cups of water. Soak for at least 1 hour or overnight. After soaking, rinse well in a strainer several times.

Place buckwheat groats in food processor or blender, along with almond milk, maple syrup, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in additional sweetener (if needed) and cinnamon to taste.

Scoop into a bowl and add your desired toppings & mix-ins.


Grain-Free Coconut Flour Biscuits

These puppies are gluten-free, grain-free, vegan and pretty darn delicious.

Chia Bran is not to be confused with ground chia seeds. It’s the fibrous part that remains after chia oil is extracted. The stuff is awesome, I add it by the teaspoon to pancake and waffle batter. It adds a soft chewy texture and lots of moisture to baked goods. A little goes a long way. The only place that sells it is Shiloh Farms. My local Whole Foods had never even heard of this.



– 1/3 cup coconut flour
– 1 teaspoon Chia Bran, optional (helps bind them and adds moisture)
– 2 tablespoons Ener-G egg replacer, plus 1/2 cup water
– 1/3 cup Apple Sauce, or oil
– 1/2 teaspoon Baking Powder
– 1 pinch Sea Salt

Preheat oven to 400F.

Mix egg replacer with water and set aside. Mix remaining ingredients together, then add the egg replacer. Don’t worry if the batter looks a little dry. Roll the dough into desired amount and sized balls, squish to desired uniform thickness, place on a greased baking sheet.

Brush the dough with your favorite oil. Bake in the oven at 400F for 15-20 minutes, watching closely as oven temperatures differ greatly.

SERVINGS: 6 small biscuits (each about 50 kcal with 2.5g fiber)
SOURCE: Adapted from