vegan recipe

[Recipe] : Garden Veggie Summer Rolls


We're always looking for fresh recipes packed full of veggies AND flavour! Today's recipe comes from This Rawsom Vegan Life:


Tahini chili sauce: 2 tablespoons tahini 1 garlic clove 1 teaspoon chunk fresh ginger 1 tablespoon miso paste 1 tablespoon sauerkraut 1 tablespoon coconut sugar 2 tablespoons lime juice 1-2 tablespoons dried deseeded red chili skin, or more, as desired Water, as needed

Rice papers

Filling: 1 red beet, shredded 3 carrots, shredded 3-4 tomatoes, sliced 1/2 cup basil leaves 1/4 cup mint leaves 1/4 cup cilantro leaves Whatever else your heart desires

To make the sauce: blend everything together until smooth. Adjust according to your taste preferences, and add as much water as needed to get a creamy consistency.

To make the wraps: dip a rice paper sheet in cold water for 5 seconds, then lay it flat on a damp cloth and let sit for 15 seconds while you fill it up with your goodies. Fold the skin on one side over and wrap under the fillings, then wrap up like a burrito. Hope that made enough sense.

Dip it and enjoy!


[Recipe] : Raw Vegan Cookie Dough


No explanation really needed for this healthy snack or cure to a sweet tooth. These no-bake chocolate chip cookies can be so versatile - add any nuts, seeds, or fruit that you like & they are ALWAYS delicious!


Makes 15 1-inch (2.5 cm) balls, or 10 large cookies


1 cup (100 g) gluten-free oats 10 Medjool dates, pits removed 1 cup (240 g) macadamia nut butter 1 teaspoon ground vanilla beans 2 tablespoons water ½ cup (80 g) raw chocolate chunks


Blend the oats in a food processor until they are coarsely ground. This takes about 2 minutes. Add the dates, macadamia nut butter, vanilla, and water. Pulse until a dough starts to form, 2 to 3 minutes. Fold the chocolate chunks into the dough, or use them in the next step to coat the outside of the balls. Roll the dough into bite-size balls. If you’re covering them with choco­late chips, roll the balls around on a plate of chocolate chips and then gently press the chips in. At this point I just pressed them down with the palm of my hand so they became cookies. Simple. Place the balls on a parchment-lined baking sheet. Stick the baking sheet into the fridge so that the balls can firm up, about 30 minutes. Store the cookie dough balls in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Note: If you want to bump up the protein in this recipe, add 2 tablespoons of chia seeds, hemp seeds, or leftover nut milk pulp.

Recipe from DIY Nut Milks, Nut Butters & More: From Almonds to Walnuts