21 March 2011

Meatless Monday - Vegan Spring Rolls & 10 Minute Peanut Butter Cups

I'm posting 2 recipes today. Both are delicious. The first is vegan spring rolls which are perfect since it's the beginning of spring now. I also love spring rolls. I could eat them all day every day. The second is vegan peanut butter cups because I LOVE peanut butter and chocolate, such an awesome combination.


Vegan Spring Rolls: (Gluten-Free if you buy rice pastry sheets that do not have wheat):
1 package 8-inch square frozen spring roll rice sheets, thawed
1 squash of your choice, julienne
1 can water chestnuts drained and chopped coarsely
1 large carrot grated
2 - 2 inch pieces of fresh ginger peeled and finely chopped or grated (optional)
2 cups or more of cabbage-regular or Chinese variety finely chopped OR spring salad mix
2 cups fresh bean sprouts (optional)
1/2 cup organic celery, finely sliced (optional)
2 tablespoons olive oil


(this recipe makes about 12 spring rolls)
Visit this website to see pics on how to roll the spring rolls. When rolling them make sure they don't touch each other. The rice roll pastry is very sticky.

After you rolls some of each ingredient in the rice roll sheets you can fry them on the stove with some olive oil until they are crispy on each side. OR boil them in water for 30 seconds for each spring roll. Either way tastes great, boiling them is a little more "fresh" tasting. You can also make several of these and freeze them. After they are frozen you can pop them in the oven at 350 degrees F for 15-20 minutes.


Peanut Sauce for Spring Rolls
Recipe from www.lovesveggiesandyoga.com
1/3 cup peanut better
1/4 cup maple and agave blend
1/4 cup sesame oil
1/4 cup apple cidar vinegar or orange juice
1 tsp ginger powder (optional)

Whisk all the ingredients together until smooth. I'd add some minced garlic to this as well (only because I really love garlic)


Now for dessert. I copied the recipe from the www.lovesveggiesandyoga.com  which is my new favorite recipe site because it has great pictures on making these vegan peanut butter cups. These are so simple to make and I'm sure all my readers would devour these as quickly as possible. Yum!


Averie’s (Raw if You Want) 3-Ingredient, 10-Minute Vegan Peanut Butter Cups
1/2 c melted chocolate (i.e. 2 Full-Size Squares of Melted Baker’s Brand Chocolate because it’s dairy-free, or melt 1/2 c Chocolate Chips, or a Cocoa Powder/Agave/Coconut Oil Mix)

2 Tbsp Peanut Butter
1/2 Tsp Nooch (i.e. Nutritional Yeast)
Yields: 2 Peanut Butter Cups.  Intentionally a very small recipe, feel free to mass-produce.
First, melt your chocolate (Raw Foodies, use whatever ratios of raw cocoa powder, agave, & coconut oil suits you to keep it raw).  I use the 45 seconds in the microwave trick and melted about 1/4 c worth, which is 1 Baker’s Chocolate Full-Sized Square. (You’ll melt the other square later).

Then, take paper muffin liners and Pour the Melted Chocolate in, just coating the bottom of the liners. 
Mix up the Filling
2 Tbsp PB + 1/2 Tsp Nooch
Optional: Dash of Salt, Dash of Agave, Dash of Vanilla Extract.  This is to your taste and highly subjective, so do as you wish friends, but I think my version is quite Reese’s-like.
If you’re having a hard time getting your nooch well-incorporated into your PB, zap in the micro for 15 seconds.
I love how the nooch actually gives the PB that barely there, ever-so-slight chunky factor like the filling in Reese’s Cups is.
Spoon the Filling into the now-hardened (or somewhat hardened) Chocolate Layer

Pour more Chocolate over the Top.  I melted up 1 more square now. 
Transfer your cups carefully to a plate

Put them in the Fridge to Harden Fully
And look at how chilly & yummy that looks!
Unwrap & Notice the rippled or ruffled Reese’s-like edges.



I hope you enjoy these recipes!
Peace, Love, Wealth
The Progressive Mama
Kimra Diggs

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