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)
PEANUT SAUCE
– 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
FILLING
– 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.

Assemble:
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.

INGREDIENTS:

– 16 ounces Shirataki Noodles
PESTO
– 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)

METHOD:

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.

SERVINGS: 3-4
SOURCE: Adapted from Vegnews Magazine