Vegan Crystal Spring Rolls. A plant-based recipe to get your taste buds excited, your [pH] balanced and your cells & skin glowing with vibrant energy.
November marks World Vegan Month and I thought it fitting to test out a new recipe in my @ecokitchen.
I think I’m a plant nerd.
I get so excited when my box of Inglenook Organic Veggies are delivered to the house every Wednesday. It’s like Pandora’s Box of health-inducing delights. It also gives me some #FLY time in the kitchen, experimenting and playing, allowing for some mad creativity to run wild and see if I can make plant-based meals über delicious and lots of fun.
A plant-based lifestyle doesn’t have to be boring or restricting. We all LOVE experimenting in the kitchen to create meals that not only make us feel great and more alive, but also taste incredible.
𝐒𝐞𝐞 𝐰𝐡𝐚𝐭 𝐢𝐬 𝐧𝐞𝐰 𝐢𝐧 𝐨𝐮𝐫 @𝐞𝐜𝐨𝐤𝐢𝐭𝐜𝐡𝐞𝐧 😋
Vegan Crystal Spring Rolls Recipe
Rice paper rolls
Black sesame seeds
Fresh chili paste
Stir fry onions, garlic, and mushrooms in a saucepan with your healthy oil of choice. Add in soy sauce and simmer
In a separate pot, boil the chopped butternut until soft. Drain the water and mash into a soft puree. Set this aside.
In a plate or bowl of room temperature water, soak your rice paper rolls one at a time for about 30 seconds and lay flat on a chopping board. Add a schmear of chili paste to the rice paper. Add a spoonful of pureed butternut, then your onion and mushroom stir fry, then asparagus, diced carrots, raw courgette, and cherry tomatoes. Add salt and pepper and any herbs or spices of choice. Top off with coriander and squeeze some lemon on top. Begin rolling the rice paper until all ingredients are packed tightly inside. Sprinkle with black sesame seeds and plate.
Chop garlic and ginger into small pieces, add into a small bowl. Add in soy sauce, lemon juice, and sesame seeds. Add amounts as you go
Plate, serve & enjoy with much love
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