Vegan Rainbow Spring Rolls with Peanut Dipping Sauce

Ingredients

2 ounces uncooked rice vermicelli noodles
4 ounces (1/4 of a 16-ounce block) extra-firm tofu, pressed and sliced into strips
5 round rice paper wrappers
1/2 red bell pepper, thinly sliced
1 cup shredded carrots
1/2 yellow bell pepper, thinly sliced
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
1/2 cup shredded purple cabbage

Peanut Dipping Sauce

2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon rice vinegar
2 teaspoons sugar
1/2 teaspoon ground ginger
1 teaspoon garlic powder
1/4 teaspoon red chili pepper flakes
1/2 cup creamy peanut butter
5 tablespoons water

Method

  1. For the peanut dipping sauce, in a medium bowl, combine all ingredients except for water and whisk until blended. Add water 1 tablespoon at a time until dippable sauce consistency is achieved. Set aside.
  2. For the spring rolls, cook noodles according to package directions. Drain and rinse noodles under cold water to prevent sticking, and place in a bowl of cold water until ready to use.
  3. Clear a clean, flat work surface (such as a large cutting board). Fill a large bowl with warm water. Working one at a time, dip rice paper into water and submerge completely for about 5 seconds to soften. Don’t leave in water too long or it will tear easily. Remove from water, and transfer to work surface.
  4. In the center of 1 wrapper, lay horizontally a small amount of vermicelli noodles, tofu, red bell pepper slices, shredded carrots, yellow bell pepper slices, mint leaves, cilantro leaves, and shredded purple cabbage. Leave at least 1-1/2 inches on all four sides bare for wrapping.
  5. To wrap spring roll, fold two opposite sides of wrap over fillings to create closed ends of roll. Then, starting from vermicelli noodle end, use both hands to fold rice paper over noodles and begin to tightly roll rice paper and fillings into a tube-shaped spring roll, being careful not to tear rice paper. Repeat with remaining rice paper wrappers and fillings. Serve with peanut dipping sauce.

Makes 2 servings.

Source: The Friendly Vegan Cookbook

Thai-style Vegan Red Curry

Ingredients

200 ml coconut milk ( or low-fat coconut milk )
1 Tbsp of red curry paste
2 Kaffir lime leaves
1 Tbsp palm sugar
2 Tbsp soy sauce
carrots, broccoli and snow peas
tofu (extra firm) cubed
green beans
1/2 cup pineapple, cubed
1/2 cup lychees
1/4 red pepper
2 Tbsp Thai red chili
2 handfuls of Thai basil

Method

  1. Heat up the coconut milk over med-high heat in a saucepan.
  2. Add curry paste and cook, stirring occasionally, for 3 to 5 minutes.
  3. Add the kaffir lime leaves (roughly torn into small pieces).
  4. Add palm sugar and soy sauce, and if needed top up the coconut milk to bring to desired consistency.
  5. Add carrot, broccoli, snow peas and green beans.
  6. Mix in tofu, pineapple and lychees and bring to a gentle simmer.
  7. Add red pepper, chili and basil and cook for 1 to 2 more minutes.
  8. Remove and garnish with fresh Thai basil leaves.
  9. Serve with cooked rice.

Source: Vegan Food and Living magazine

Asparagus Risotto

Ingredients

700 g green asparagus
200 g risotto rice
100 g almonds
1 white onion
1 Tbsp vegetable bouillon powder
1 cup soy milk
1 Tbsp lemon juice
3 Tbsp olive oil
salt and pepper

Method

  1. Cut off the end of the asparagus and save it for the vegetable stock. Set aside 8 asparagus whole (without the end part). Cut off the top part of the remaining asparagus and set it aside. Cut the middle part of the remaining asparagus into small discs.
  2. In a large pot with about 4 litres of water add 1 tbsp of vegetable bouillon and the ends of the asparagus. Bring to boil and keep this vegetable stock hot on slow boil throughout this recipe. Add a pinch or two of coarse sea salt.
  3. In a non-stick pan, add a finely chopped white onion and a ladle of the vegetable stock. Let the onion cook for 1 minute, then add the asparagus discs and let them cook for about 5 to 6 minutes. Add some more vegetable stock if necessary and season with some sea salt.
  4. In a small pot with boiling water, blanch half of the almonds for exactly 60 seconds. Then drain them under cold water and remove their skin. It should be very easy to do, just squeeze the almonds through your fingers and they should pop out of their skin.
  5. In a small blender, add the peeled almonds, soy milk, 2 tbsp of cooked asparagus discs, a pinch of salt and a squeeze of fresh lemon juice. Blend very well until you have a very smooth cream.
  6. On a baking tray with some parchment paper or a silicon mat, season the tip of the asparagus with a crushed clove of garlic, olive oil, salt and a squeeze of lemon juice.
  7. On the same tray, but separate from the asparagus, season the second half of the almonds with olive oil and salt. Bake in the oven for 10 min at 180˚C (360˚F). Then crush the almonds into small pieces.
  8. In a large pan, add the risotto rice and start toasting the rice on medium heat for about 1 minute while stirring with a wooden spoon.
  9. Add a small quantity of hot vegetable stock to the rice (about 1.5 ladles) and stir. When the vegetable stock has evaporated, add some more, little by little. Keep stirring often. Repeat this for the next 10 minutes.
  10. Take the 8 whole asparagus and with a potato peeler, start shaving them, creating thin slices of asparagus. Season this with some salt, olive oil, and a drizzle of lemon juice. Set aside. Don’t forget to keep an eye on the risotto, you need to keep adding vegetable stock and keep stirring.
  11. After 10 minutes, add the asparagus discs to the rice, some extra vegetable stock, and keep stirring. Keep adding vegetable stock and stirring for about 5 more minutes, until the risotto is cooked al dente. It needs to have some bite.
  12. Turn off the heat and add the almond-asparagus cream into the risotto while stirring. Add some more vegetable stock if necessary. At this point taste and add some salt if necessary.
  13. Keep stirring until the cream is fully incorporated. Remember that the consistency of your risotto needs to be wavy, or as we Italian’s say, “all’onda”. Not too thick, not too watery, just like a wave.
  14. Remove risotto to a flat plate. Let it set into the place without touching it. Then add the roasted asparagus tips on top.
  15. Sprinkle with some crushed roasted almonds. Top with a bush of asparagus shavings, and drizzle with some drops of extra virgin olive oil.

Makes 4 servings.

Source: Vegan Food and Living

Mediterranean ‘Feta’ Sandwich

Ingredients

Ingredients(Servings: 4)
1 vegan feta cheese, cut in slices
8 sourdough bread slices
2 carrots, peeled and ribboned
1 medium beetroot, peeled and grated
1 tsp ancho chili powder
1/2 tsp ground cumin
3 Tbsp extra-virgin olive oil, plus more for drizzling
3 Tbsp seasoned rice vinegar
fresh thyme leaves
1 Tbsp + 1 tsp fresh lemon juice
1/2 cup rocket leaves
salt & freshly ground pepper, to taste

Method

  1. In a bowl mix the peeled carrots with the rice vinegar and thyme leaves.
  2. In a separate bowl mix the grated beetroot with the olive oil, cumin, chili powder, cilantro and lemon juice. Season to taste and let sit for 15 minutes to marinate.
  3. Toast the sourdough bread slices and begin your sandwich with slices of cheese, top with the carrot ribbons, then the beetroot, the rocket and finish off with the rest of the cheese slices and bread.
  4. Cut in half and enjoy.

Makes 4 servings.

Source: Vegan Food and Living

Broccoli with Asparagus and Seitan

Ingredients

1/2 teaspoon red curry paste
2 tablespoons oyster sauce
8 ounces seitan
8 ounces green asparagus
1 head broccoli
3 tablespoons vegetable oil

Method

  1. Place the curry paste in a small bowl, add the oyster sauce, and mix to make a marinade.
  2. Cut the seitan into finger-size strips.
  3. Cut the woody ends off the asparagus and cut the spears into 2-inch pieces.
  4. Divide the broccoli into small florets.
  5. Put the seitan into the marinade and set aside for about 15 minutes.
  6. Heat the oil in a skillet. Add the broccoli and saute, then add the asparagus pieces and saute.
  7. Add the marinated seitan and mix together well.
  8. Serve in small bowls.

Makes 4 servings.

Source: Vegetables