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Plant-based Asian Spring Rolls: Learn how to prepare low-fat, gluten-free vegan appetizer

Beantown Kitchen

Asian Spring Rolls These healthy spring rolls are a crowd pleaser served as an appetizer, side dish or an entree. They are wonderful for entertaining. (the most user friendly version of the recipe is on my website, link below) website: http://beantownkitchen.com/ recipe on website: http://beantownkitchen.com/?p=2500 Facebook: https://www.facebook.com/BeantownKitchen/ Instagram: https://www.instagram.com/beantownkitchen/ The recipe for these plant-based Spring Rolls comes from Kim Campbell's wonderful cookbook Plant Pure Nation. She is a very talented cook and she and her husband are the passionate force behind the film Plant Pure Nation that you can watch on Netflix. I highly recommend their wonderful PlantPure Frozen entrees in a variety of places including Amazon. Plant Pure Nation Website (for film and frozen food information): https://www.plantpurenation.com/ Plant Pure Nation Cookbook: https://www.amazon.com/dp/1940363683/ref=cm_sw_r_cp_dp_T2_t8XFzb7783FSV The spring rolls are vegan, wfpb, dairy free with no added oils. Consider doubling or tripling the peanut sauce and enjoying it over a salad or a buddha bowl with a grain, legume and vegetables. It is really delicious. Kim Campbell's Asian Spring Rolls Ingredients Dipping Sauce 2 tablespoons natural creamy peanut butter no added oils or sugar 2 tablespoons rice vinegar 2 teaspoons agave nectar 1/2 teaspoon red pepper flakes 2 tablespoons water Veggie Filling 1 1/2 ounce bean thread noodles uncooked 1 tablespoon tahini 1 dash red pepper flakes 1/2 medium cucumber julienned 1 medium carrot shredded 1/2 red bell pepper seeded and thinly sliced 1 avocado, pitted and thinly sliced 2 green onions sliced 1/2 tablespoon rice vinegar 1/2 teaspoon agave nectar 1 tablespoon lime juice 8 rice paper wrappers 8 romaine leaves small and whole 2 tablespoons cilantro leaves 3 tablespoons mint leaves Instructions To make the sauce, combine the peanut butter, rice vinegar, agave, red pepper flakes and water in a small bowl. Mix well and set aside. To make the filling, cook the bean thread noodles according to the package directions. Drain the noodles, put them in a bowl, and toss with the tahini and a dash of red pepper flakes. Combine the cucumber, carrot, bell pepper, avocado, and green onions in a large bowl. Toss the veggies with the rice vinegar, agave and lime juice. To soften the rice wrappers, place hot water in a cake pan or large bowl. Immerse each wrapper in the hot water until it softens about 10 seconds. Place the wet wrapper on a plate or clean countertop. Fill the center of the softened wrapper by laying down one small romaine leaf. Then lay down 1-2 tablespoons of noodles and a small amount of the veggie mixture. Add cilantro and mint leaves. To roll up your rice wrappers, first fold in the right and then left side over the filling. Then fold the bottom up towards the top until closed and snug. Continue the process with each of the wrappers. As you finish each roll place it on a baking sheet covered with a damp paper towel. Cover the rolls with another damp paper towel. These will keep in the fridge for a day or so. If desired, slice each roll in half with a sharp knife, or serve the rolls whole with peanut sauce on the side.