gluten free – Page 14 – The Vegan Love Project

Fresh Thai Basil Peanut Rolls with Sweet Hot Chili Lime Dipping Sauce

These really are not difficult to make, they are definitely more time consuming than throwing pasta in a pot of boiling water, but they are so worth it. They are more of an “occasion” meal or made per a craving request. I was definitely craving them, so I made them for myself after yoga this morning. After already having made the Thai Basil Pesto with the Thai basil out of my garden, half the work was already done and in the fridge! I made a Peanut Sauce earlier today, which takes no more than 5 minutes so the rest of the prep is all about getting the components gathered and ready for you to roll (hehehe). What you put inside the rolls is really personal preference; my standard go to’s are:

grilled or smoked tofu, sliced into thin strips
red peppers, sliced into thin strips
rice vermicelli or glass noodles, cooked and drained
hoisin sauce or pesto and or peanut sauce- I use both!
fresh cilantro, fresh basil, fresh mint
fresh lettuce
crushed roasted peanuts

I use the water that I boil the noodles in to soften the rice wrappers. You can purchase the wrappers in almost every main stream market now a days, or in asian specialty stores, they are also easily found online at specialty markets.

On a clean surface or cutting board, lay your dampened rice wrapper, making sure there are no hard edges, if there are, try to moisten them with the heated water. Now you are ready to fill- my rhythm is as such:

lay down about one 2 teaspoons of pesto
then plenty of fresh herbs next to the sauce, above or below (they look pretty showing through the transparent skin when fully rolled)
then lettuce
then tofu stacked on the lettuce
then peppers stacked
then peanut sauce gets spooned over
then crushed peanuts

Roll from the bottom edge up towards the top to encase the tower of yum. Fold in the sides, the rice wrapper will help you by sticking in place. Once both sides are folded in, roll up to the top to close the package. They don’t keep well, the wrapper tends to stiffen overnight, thus lending to their name, fresh rolls. Dip into both the peanut sauce and the sweet chili lime sauce. FRICKEN YUM.

Sweet Chili Lime Dipping Sauce

3T raw agave, or local raw honey

2T apple cider vinegar

1T lime juice

1/2t pink salt

1t red chili flakes

Easy Peanut Butter Sauce

This sauce can literally transform everyday foods into new meals, on veggies, grains, noodles- I created this recipe while living in New York City. I had the tiniest kitchen, I cried my first night, not because of being homesick but because of my new kitchen! I had two jars of peanut butter which were clearly taking up too much real estate so instead of consolidating the jars, I made the sauce with what ingredients I had in the apartment in-the-jar, and then the jar became the storage container for the fridge! Use it over noodles, it pairs amazingly well with Grilled Tofu over a fresh bed of crisp greens and sprouts as a dressing, and inside fresh rolls (which is what I will be making today!) are just some of its uses- it is a fantastic, big flavor sauce. Spice it to your liking, I add a fresh hot pepper into the mix cuz I like it hot! It literally takes 5 minutes to make and is worth keeping in the fridge at all times.

Peanut Butter Sauce

1/3c organic peanut butter, natural style, crunchy or creamy

1T shoyu or tamari

1″ fresh piece of ginger, more if desired

1 small fresh chili or 1/2 fresh jalapeño pepper

1T fresh lime juice *opt -makes it taste more awesome but so not needed

2T cilantro *opt-makes it taste more awesome but so not needed

1T prepared ketchup

1T hot sauce or sriracha sauce

1/3-1/2c water

1T maple syrup or raw agave or raw local honey

2t hot toasted sesame oil

Black pepper to taste

Add all ingredients into a blender, start with a smaller amount of water to get it going, and add more if needed. Blend until completely smooth and to your desired consistency, more liquid for a sauce, less liquid for use as a dipping sauce. It’s your sauce, make it awesome!

Simple Grilled Tofu

This is one my most favorite ways of preparing tofu- it is even more delicious cold. Use it as is, with a side of greens and quinoa or brown rice or how I made it tonight, sliced and served over Thai Basil Pesto Soba with fresh baby Spinach. I would double up on the amount you make if you want to have any left over for the next day! You can season the oil in all kinds of ways imaginable, from curry, to lemon pepper, to super spicy jerk rub.

Simple Grilled Tofu

1 pound extra firm tofu

2T Extra Virgin Olive Oil

1 large clove garlic, smashed and minced

1/2t pink salt

black pepper

Heat up the grill or grill pan.

Prepare the tofu:

Remove the tofu from the package and drain the water. Rinse and then place the tofu between to plates. Weight the tofu down in the sink with something over the top plate. Let press for at least 15 minutes to remove excess water. This makes for a “chewier” end result.

Slice the tofu in ¼-1/2” slices, an average block of tofu should yield 7-10 slices.

In a large plate, add the garlic, olive oil, salt and pepper. Lightly dredge the tofu slices in the oil – I use a silicone pastry brush to paint the oil on, oil and set aside.

Over high heat, place the slices on the grill or pan and close the grill or cover the pan. Let grill for about 6-8 minutes. The slices should easily flip and have gorgeous markings. Once flipped, continue to grill for another 5-6 minutes.

Salt and pepper the slices again to taste.

Serve hot or cold.

Basic Awesome Nut Milk

Since learning about nut milks, I have not puchased a box of soy, almond or rice milk- or any other milk for that matter since. I use it almost every day for making sweet breads, smoothies, creaming up soups, adding to gravies- you name it. The even MORE basic version is nuts and water in the blender- that’s it. In a pinch you can even use a nut butter and water and blend-and there you have it, milk. With these slightly flavored versions, they are delicious on their own or for use in cereals and shakes.

Basic Awesome Nut Milk

Almond:

1c almonds- soaked overnight

4c water

1T coconut oil/butter

2T raw agave

2t vanilla

pinch Himalayan sea salt………

Cashew:

3/4c raw cashews

4c water

1T raw agave

pinch Himalayan sea salt………

Use for smoothie bases, cereals, or drink as is. You can also add fresh fruit; strawberries, blueberries, cacao to flavor the milks….

SUPER FRICKEN YUM