vegan

Rice Spring Rolls With Peanut Sauce

Rice Spring Rolls
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Ingredients
  1. 6 sheets Vietnamese Rice Paper
  2. 1 tbsp sesame seeds
  3. 1 large carrot, julienned
  4. 1 small cucumber, julienned
  5. 1 avocado, cut into slices
  6. 1 cup red cabbage cut in shreds
  7. 1 small bunch cilantro
  8. 1 cup mixed salad leaves including baby spinach gently bunched up and sliced thinly
  9. 3 green onions, thinly sliced
  10. salt & pepper to taste
  11. chives to garnish
For the Sriracha peanut Sauce
  1. 1 clove garlic, minced
  2. 1/2 cup natural salted peanut butter
  3. 1 cup light coconut milk
  4. 1-3 tablespoons agave nectar or honey (to taste)
  5. 1/2 teaspoon sea salt
  6. 1 tablespoon brown rice vinegar
  7. 1 tablespoon GF sriracha (more to taste)
Instructions
  1. Prepare a large bowl of hot water to soften rice paper in.
  2. Working one at a time, gently soak a single rice paper in the hot water until it's completely soft and flexible (about 5-10 seconds), or until it is just starting to soften. Don't soak it for too long or it'll tear. 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 as the papers won't stick together properly if they're really wet.
  3. Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Try not to over-fill the rolls as it will make it hard to roll up.
  4. Sprinkle some sesame seeds in the center of the wrap as well as salt and pepper to taste.
  5. Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close). 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. Once rolled cut in halves and garnish with chives.
For the sauce
  1. Combine all sauce ingredients in a saucepan over medium heat. Bring to a boil, and boil for 3-5 minutes, until thickened. Add a little more water if necessary to make a smooth sauce.
Notes
  1. Rice paper rolls are best eaten fresh.
  2. Serve with peanut sauce on the side.
Nutrilishus https://nutrilishus.com/
Apr 24, 2019

Easy Guacamole

Guacamole
Serves 7
Easy and delicious guacamole recipe
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 4 ripe, avocados, seeded and peeled
  2. 2 medium Roma tomatoes, finely chopped
  3. 1 lime, juice only
  4. 1 medium red onion, finely chopped
  5. 1/4 tsp.ground black pepper
  6. 1/2 tsp.sea salt (or add more to taste)
  7. 2 small garlic cloves, minced
  8. 1 bunch cilantro, chopped
  9. 1/8 tsp. cumin
Instructions
  1. Place avocados in a bowl and mash using a potato masher
  2. Mix in each ingredient one-by-one and continue to stir by hand until well blended
  3. Serve immediately
Notes
  1. To add more of a hot-spicy kick add 1/2 small jalapeño pepper, seeded and minced
Nutrilishus https://nutrilishus.com/
Apr 01, 2019

Creamy Roasted Tomato Soup

Roasted Tomato Soup
Serves 4
Delicious and easy to make roasted tomato soup
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. Roasted Tomato Soup
  2. 6 ripe plum tomatoes
  3. 1 tbs tomato paste
  4. 7 cloves of garlic
  5. 1 medium onion
  6. 2 tbsp olive oil
  7. 1/4 tsp dried oregano
  8. 1/2 cup fresh basil leaves
  9. 1/4 teaspoon crushed red pepper flakes
  10. 1/2 tsp salt
  11. 1/2 tsp pepper
  12. 2 cups of vegetable stock
  13. Creamy Cashew Sauce
  14. 1/4 cup cashews
  15. 3/4 cup water
  16. 1 separate cup water
  17. 1/4 tsp salt
  18. 1/4 teaspoon garlic powder
Instructions
  1. Preheat oven to 375F.
  2. Cut tomatoes in half
  3. Peel the onion and slice in small cubes.
  4. Don't peel the garlic for now or it will burn and turn bitter.
  5. Mix the tomatoes, onion, garlic (with skin) with the oil, herbs and seasoning in a bowl and mix by hand so that all the ingredients are mixed well together.
  6. Place all the ingredients in a baking tray or dish.
Bake everything for 40 minutes at 375°F or until done. In the meantime, while that cooks, you can make the cashew sauce
  1. Place 1 cup of water and cashews in a small pot and boil for 5 minutes
  2. Drain and rinse thoroughly.
  3. Place boiled cashews in a food processor or blender with the 1/4 cup of water, garlic powder, and salt and blend until smooth. You may add more water to reach desired consistency and set aside.
  4. Once the tomatoes and other ingredients are baked, remove from oven and carefully squeeze the garlic out of its peel before placing all the ingredients in the blender.
  5. Add the tomato paste, vegetable stock with the roasted vegetables to a blender (including the pealed garlic) and blend everything until smooth.
  6. Strain into a pot and cook in low heat for about 10 more min.
  7. Serve and garnish with extra basil and creamy cashew sauce and enjoy!
Notes
  1. The cashew sauce will keep well in the fridge for up to 3 days
Nutrilishus https://nutrilishus.com/
Mar 19, 2019

Vegan and Gluten Free Pancakes

Vegan & Gluten Free pancakes
Serves 2
Such comforting and delicious pancakes that can be modified to different dietary preferences.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. Oatmeal blend
  2. 2 ripe bananas
  3. 1/4 cup of favorite non dairy milk (hemp or almond milk are great options)
  4. 1 cup gluten free rolled oats
  5. 1 tbs organic maple syrup
Oatmeal blend
  1. Blend banana, oats, and preferred non dairy milk in blender (start with a small amount of milk and add more as necessary).
  2. If you decide to add any additional toppings such as blueberries, nuts, or chocolate chips, toss them in after blended.
  3. After mixture is completed, heat a pan with coconut oil over low to medium heat.
  4. Pour no bigger than palm sized batter in the pan and wait until golden brown on edges to flip. Cooking on one side until a spatula can slide under to flip firmly.
Toppings
  1. Add toppings to pancakes! such as organic maple syrup and other toppings of choice. Berries are highly recommended!
Notes
  1. For best results, the mix for these pancakes should be made in a high speed food processor or blender. Nutrilishus loves the Vitamix or any kitchen aid food processor.
  2. For optional flavors and toppings feel free to add vanilla bean, dash of cinnamon, dash of cacao powder or blueberries to any of the mixes.
Nutrilishus https://nutrilishus.com/
Jul 25, 2018

Dairy Free Mango-Coconut Ice Cream

Mango-Coconut Ice Cream
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Ingredients
  1. 1 can of coconut milk (full fat)
  2. 3 cups of diced frozen mangoes
  3. 1 tablespoon of maple syrup
Instructions
  1. Place coconut milk and maple syrup in a blender and blend until well mixed.
  2. Add frozen mangoes and continue to blend until you get a creamy blend
  3. Place in a air tight container and freeze from 4 to 6 hours.
  4. Enjoy!
Nutrilishus https://nutrilishus.com/
Jun 13, 2018