You’ll need these ingredients (all organic or spray free):
1 large pumpkin
1 garlic bulb
A bunch of coriander
1 teaspoon garlic pepper
Red/pink salt to taste
Black pepper to taste
Filtered water to add to consistency of your choice
1 capsicum (optional)
Cut the pumpkin into 4 pieces, sprinkle with salt and bake until soft Pop the garlic bulb in oven as well with the pumpkin, no need to peel it Saute the capsicum and onion in a little coconut oil and add salt, once soft put to one side Once the pumpkin is cooked, take the flesh off and put in a bowl then add to a blender in 2 portions with the sauteed onion and capsicum Add warm filtered water to make smooth then place in a soup pot Add salt pepper and the garlic powder Add in the chopped coriander and filtered water to consistency
This is also nice with some coconut milk added if you want some good fats
1 tbsp (15 ml) chili garlic sauce (can substitute with 1 more tbsp sriracha)
1 tbsp (15 ml) sesame oil
1 tbsp (15 ml) brown sugar (or maple syrup)
1 tbsp (15 ml) sesame seeds
2-3 tbsp (30-45ml) water to thin
Fresh Vegetable Crunchy Rolls with Sriracha & Soy Sauce Tofu:
While the tofu is baking you can begin to prepare all of your ingredients. Finely julienne the red pepper, carrot, and cucumber (you can use a julienne peeler for the carrot and cucumber as well) I aim for slices between 4-5 inches long (but this depends on the size of your rice paper, mine are about 8" (20 cm).) Thinly slice the spinach and green onion.
Once the tofu has finished baking, place it in the fridge to chill. In the meantime you can mix up the Spicy-Sweet Peanut Sauce (recipe below.)
Cut your chilled tofu into thin strips.
Prep your area. Find a nice clean space of counter to work on and fill a large bowl or pie plate with HOT water. Grab your sesame seeds and all of your prepped veggies.
Soak a single rice paper in the hot water until it's completely soft and flexible. This could take anywhere from a few seconds to more than 30 seconds depending on the brand/type of rice paper. I have best results soaking them for about 30 seconds.
Gently shake the excess water from the rice paper, lay it straight out onto your work space.
Let it sit for about 30 seconds to absorb any excess water, The papers won't stick together properly if they're really wet.
Sprinkle some sesame seeds in the center of the wrap.
Lay the julienned vegetables down in the middle of the wrap. Use approximately 1/5 of each ingredients per wrap (use a little more or a little less depending on how many wraps you want to make and how big you'd like them to be.) I like to fill mine with a little bit of spinach, lots of cucumber and carrot, a little red pepper, and lots of tofu topped with a sprinkle of green onion.
Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.
Lift the side of the rice paper that's closest to you, gently pull it forward (away from you) over the fillings. Hold the wrap firmly while you fold in each end of the wrap. Continue rolling to seal the seam.
Spicy-Sweet Peanut Sauce:
Combine all ingredients in a bowl and whisk vigorously OR combine all ingredients in food processor and pulse.
Store extra sauce in the fridge. I like to keep mine in a glass salad dressing bottle. It may thicken up when refrigerated, I just run my bottle under hot running tap water until it softens back to a liquid.
Makes approx. 1/2 cup of sauce.
Use a food processor or vegetable slicer/mandolin to make slicing the veggies quick and easy!
Grease two7-inch cake tinsand line the bottoms with parchment paper.
Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.
Add the grated carrot and the brown sugar.
Prepare theflax eggs, by mixing 2 Tbsp Flaxseed Meal with 6 Tbsp Water and allowing to sit for a minute.
In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.
Add the flax eggs.
Mix everything together in the mixing bowl. Have a little patience and let the batter sit for a minute or two so that the carrots can release more water into the batter to enable you to mix it all together.
*If your batter is still too dry to mix after letting it sit for a couple of minutes (andonlyif it’s too dry to mix after sitting for a few minutes) then add in a little non-dairy milk, only as much as you need to get the batter to a wet enough consistency so that it can mix properly.
Lastly add the chopped walnuts if you want to add them.
Divide the mixture between the two7-inch cake tins.
Place into the oven and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely on a cooling rack.