Dinner tonight was impromptu veggie rice spring rolls fried to a delicate crispiness.
This tasty meal is vegan and soy free.
The filling was short grain sweet brown rice and simple carrots and broccoli as that's what I had on hand.
Rice lightly flavored with no-chik'n broth during cooking enables even the picky eater to still have a flavorful meal should they decide to forgo the dipping sauce.
*Do not forgo the dipping sauce!
The filling was rolled up in moistened rice paper spring roll wraps and then fried in a combination of grapeseed and coconut oil.
The cashew butter sriracha dipping sauce was a variation on a recipe I found online which called for chili paste or powder, neither of which I have on hand right now. Deciding to give it a go with the sriracha turned out to be a major taste sensation!
Ingredients for the dipping sauce with very approximate measurements listed:
roasted cashew butter (1-2+ Tbsp)
sriracha sauce (1-1.5 tsp)
maple syrup (1 tsp)
coconut oil (1 tsp)
grapeseed oil (1 tsp)
Adjust the first three ingredients (cashew butter, sriracha & sweetener) to taste before adding additional oil for consistency. (After adding oil, I added more sriracha but after allowing it to sit for a few moments found it to be too spicy and had to add more cashew butter to compensate.) The flavors will come together if you allow them to sit for a moment so don't be afraid to readjust the seasonings to taste because once you get them right, this will be the hit of the meal!
This tasty meal is vegan and soy free.
The filling was short grain sweet brown rice and simple carrots and broccoli as that's what I had on hand.
Rice lightly flavored with no-chik'n broth during cooking enables even the picky eater to still have a flavorful meal should they decide to forgo the dipping sauce.
*Do not forgo the dipping sauce!
The filling was rolled up in moistened rice paper spring roll wraps and then fried in a combination of grapeseed and coconut oil.
The cashew butter sriracha dipping sauce was a variation on a recipe I found online which called for chili paste or powder, neither of which I have on hand right now. Deciding to give it a go with the sriracha turned out to be a major taste sensation!
Ingredients for the dipping sauce with very approximate measurements listed:
roasted cashew butter (1-2+ Tbsp)
sriracha sauce (1-1.5 tsp)
maple syrup (1 tsp)
coconut oil (1 tsp)
grapeseed oil (1 tsp)
Adjust the first three ingredients (cashew butter, sriracha & sweetener) to taste before adding additional oil for consistency. (After adding oil, I added more sriracha but after allowing it to sit for a few moments found it to be too spicy and had to add more cashew butter to compensate.) The flavors will come together if you allow them to sit for a moment so don't be afraid to readjust the seasonings to taste because once you get them right, this will be the hit of the meal!
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