There is literally thousands of vegan panzanella recipes on the internet. Most of them are even characterised as “easy”. However, with salads for dinner, I love to be a bit more on the elaborate side of things. Don’t get me wrong, I love salads that…
According to Wikipedia Waldorf salad is named for the Waldorf-Astoria hotel in New York City. There it was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896. The Waldorf-Astoria’s maître d’hôtel, Oscar Tschirky, developed or inspired many of the hotel’s signature dishes.…
Berlin is an odd place. Located in the north of Germany, it seems that all the madness and craziness of the world unites among Soviet style building on one side of the city and another part of the city that’s only marginally better off. Potentially, that’s why there even is a Thai Food Market in Berlin.
For over 20 years the Berlin Thai community have been congregating in this park on weekends to hang out, cook, eat and celebrate Thai food culture. The story goes that eventually hungry park visitors started asking the Thai families if they could buy some of their food and that this sparked the business mind of the families. Word got around and eventually it developed into the Asian street food fest we today know as the Thai Park.
At Thai Park was the first time I ever had a summer roll. Little later, I found rice paper at the Asian store, gave it a try and never looked back. While vegan rice paper summer rolls are actually not perfectly suitable meal prep dish, I do include them in my meal plans. That is because they are an
ideal use-up-any-leftover-veggies,
rolled up in no time and
the dipping sauce can be prepped several days in advance.
As stated above, these summer rolls are best consumed the day they are made. The rice paper tends to harden over time, making them less pleasant to eat. If you want to prepare these ahead, I recommend not doing more than one day in advance. On prep day, place them in large containers. Line the bottom of the container with a slightly damp paper towel, and place another damp paper towel over the vegan rice paper summer rolls. On Eat Day, check to see if the rice paper has hardened. If so, sprinkle a bit of water over the spring rolls and microwave them on high for about 20 to 30 seconds.
If you want to prep them, omit avocado. Avocado turns brown after a few hours. It doesn’t mean it’s gone bad. Rather, it doesn’t look very appealing. Second, wrap individual spring rolls tightly in plastic wrap and store in an airtight container. Let them come to room temperature before eating.
For some fresh veggie rice paper rolls that are bright, colorful, and absolutely delicious, only little effort is needed. They are packed with fresh lettuce, avocado, cabbage, bell peppers, cucumbers, noodles, and fresh herbs. For serving, make sweet and slightly spicy peanut sauce that will blow your mind. Peanut sauce lasts up to a week if kept refrigerated.
HOW TO MAKE VEGETARIAN SPRING ROLLS
As many times in life, organization is key when making vegan summer rice paper rolls. That means you want to have all of the filling ingredients prepared. As rice paper wrapper is very sticky and delicate, working quickly is crucial.
First cook the rice noodles, rinse under cold water, and throughly drain. You can Noodles can be prepped. Put in a zip lock bag in the refrigerator to store along with a bit of oil helps to keep a protective seal around the noodles. Properly stored, cooked vermicelli will last for 3 to 5 days in the refrigerator
Next, prepare all of the veggies or use your leftover veggies. The used veggies don’t necessarily need to be raw. Roasted zucchini or fried mushrooms work just as well.
To assemble, soak one rice paper wrapper at a time in warm water, when it begins to loosen, remove it from the water and set it on a damp surface, such as a cutting board.
Arrange the veggies and noodles in the center of the wrapper, fold over the wrapper, tuck in the edges, and continue rolling until the seam is sealed. Cut in half and place on a serving platter.
This Rice Paper Wraps recipe requires very little equipment:
Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
A sweet and slightly spicy peanut sauce that is out of this world good.
Prep Time10mins
Course: Appetizer, Sauce
Cuisine: Vegan, Vietnamese
Keyword: dipping sauce, Hot sweet peanut dipping sauce, mint pea dip, summer rolls sauce
Servings: 8rolls
Ingredients
½cuppeanut butter
1lemon, juice thereof
¼cupsoy saucesub: tamari sauce
3tbspmaple syrup
2tspfresh gingergrated
1garlic cloveminced
1tspsesame oil
¼tspred pepper flakes
2tbspwateror slightly more
Instructions
Add all ingredients except water to a small mixing bowl and whisk to combine. Add water by a tablespoon until desired consistency is achieved. Taste and adjust flavors as needed. Keep refrigerated until ready to serve.
Lemon Basil Pasta Salad is what summer adult life tastes like to me. Back in the days, pasta salad was the dish to bring to any potluck or barbecue. Growing up, pasta salad contained spaghetti broken in half (dead sin by itself already I guess),…
When I spoon my Pumpkin Overnight Oats – Poats in the morning my mind starts to wander. Back to my childhood. Village life. Summers at the pool. Winters at the ski slope. Falls with Halloween and little other things to keep us entertained. Trick or…
Mint Overnight Oats – Moats are a creamy and healthy way to start your day. The color will leave your work collegeaus impressed on Saint Patrick’s Day and any other Day of the year.
I had recently set myself the challenge to get hubby to eat as many hidden ingredients, especially veggies, he doesn’t usually fancy. And let me tell you a secret. He didn’t spot the baby spinach in these moats. I definitely add this recipe to my list of how-to-make-clean-eating invisible.
Now, get those greens in with this deliciously creamy mint overnight oats. Inspired by Ohsheglows Vegan Peppermint Patty Slice I altered the recipe to make it breakfast-suitable without missing taste.
Banana, baby spinach, cashew butter, mint and almonds will give you healthy fats, protein and lots of long-lasting energy for a busy day ahead. And don’t you worry, the mint extract doesn’t give you the feeling as if you have swallowed your toothpaste.
Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
If there is zoats and zoodles, why not try moats? My mint overnight oats will leave you pleasantly refreshed before the day has even started. Give these "After Eights" a try even if you that makes them Before Eights.
Prep Time5mins
Resting Time4hrs
Total Time4hrs5mins
Course: Breakfast, Snack
Cuisine: American, Dairy-Free, Vegan
Keyword: mint overnight oats, moats, spinach overnight oats
Servings: 1
Equipment
mason jar
Ingredients
½cuprolled oats
¾cupunsweetened almond milktry flavoured milk such as vanilla and chocolate for some extra WOW
1pinch of salt
½baby spinachfresh or frozen will both work
2tbspcashew butteroptional
1medium-sized bananafrozen
a few drops of mint extract*
Suggested Toppings
cacao nibs
kiwi
strawberry
whatever pleases your tastebuds
Instructions
The night before
Add the oats, almond milk into a blender and blend until well combined. Cover and place in the fridge for at least 4 hours, preferably overnight. (If you will eat it the next morning, leave the mixture in the blender and refrigerator the blender with content)
On Eat Day
To the blender add the spinach, frozen banana, and cashew butter (if using). Blend on high until a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick for your liking. Add a few drops of mint and blend for a couple more seconds. Take a small sip and add extra mint and/or sweetener, if desired.
Transfer it to a bowl or glass, add desired toppings, and enjoy!
Notes
*Exercise caution when adding mint extract. Start with a few drops of of mint and gradually add more to taste. Mint overpowers super fast depending on the brand of mint extract you use.
Hummus is incredibly versatile. And so are potatoes. Combining hummus and potatoes almost seems like the logical thing to do then. I recently got creative with hummus after making waaay to much for a potluck. Hummus keeps for a few days but of course one…
When it comes to comfort food, nothing beats a delicious creamy curry, right? When it’s Friday and your meal prep week is coming to an end, nothing beats a delicious creamy curry from leftovers, right? Enjoy endless variations with the quick and easy leftover use-up…
Works with arugula instead of kale just as nicely. I like eating food when it’s in season. With kale being a winter veggie, arugula does the trick in Summer.
This White Bean Kale Salad recipe requires very little equipment:
Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking
Take it easy at lunch or dinner time with this fantastic hearty, flavorful, plant-based kale salad. Protein-loaded lemon-herb white beans fit wonderfully to the kale with kale being the perfect leafy green that can be used in make-ahead salads.
Prep Time10mins
Course: Main Dish, Side Dish
Cuisine: American, Vegan
Keyword: kale and bean salad, kale salad, quick salad, simple, tahini dressing
Servings: 2
Ingredients
Salad
10/280onces/grkalechopped, large stems removed
1lemonjuiced
1tbspolive oil
1tbspmaple syrup
1pinch fine sea salt
1pinch freshly grounded black pepper
1garlic cloveminced
2cupstore-bought croutons of your choice
Beans
15/400onces/grwhite or butter beansdrained and rinsed
1/2lemonjuiced
1tbspolive oil
¼tspsea salt
2tbspfresh parsleychopped
Lemon Tahini Dressing
¼cuptahinipreferably toasted
juice of ½ lemon
1tbspred wine vinegar
1tspsoy sauce
½garlic clove
1pinch of pepper
¼cup (or more)water
Instructions
Add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
To prepare dressing, whisk together all the ingredients (minus water). Stirin water, starting with 1/4 cup and adding more as needed.
Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine.
If been vegetarian for a longer time in my life than I hadn’t. Never missed meat, never went for like-meat convenience food. Needless to say, that when I went vegan, I didn’t need any of v-meat, vöner kebap, vausage and whatever it’s called. Although we…
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