On Wednesday’s We Cook Vegan! #Wegan

Hey! It’s My Vegan List and this April I’m coming to you with (Four) Zero Waste & Eco Friendly Vegan Recipes! I will be dropping a new recipe every Wednesday that you can follow or tweak to your liking, because On Wednesday’s We Cook Vegan! The goal is for you to implement the four structures of Zero Waste Cooking into your daily routine and become a more environmentally conscious home chef. I structured the recipes off techniques and not off measurements to ensure an easier transition and direction- for example; this recipe can be completed using just about any vegetables as long as they are cut into thin strips (Julienne) and a sauce only requiring a literal spoonful (no measuring required) of this and that.

Your first effort in becoming Zero Waste should be to Plan what meals you’re interested in having for the month/ week before you go grocery shopping. Taking out the What? In “What am I eating today?” and replacing that with “When do I get to eat those amazing spring rolls R’Ryana taught me to make?”. While some of the ingredients should be staples in your grocery trip/ pantry such as Peanut Butter, Sriracha, Coconut Aminos or Soy Sauce, Peppers, Onions, Carrots, Cucumber & Mushrooms it’s okay if they aren’t, that’s what Planning & Preparing is all about. Expanding on meals with items you pick up on every grocery trip or picking up items that allow you to diversify your palette. So follow this simple recipe and after you’re done and have tasted your result, I promise you’ll be wrapping everything into a spring roll.

Ingredients:

• Spring Roll Skin (Can be found at Local Asian Market - Five Star Farmer’s Market Located on Flatbush)

• Bean Sprouts (Also Located at Five Star Farmer’s Market on Flatbush)

• Basil

• Carrots

• Cilantro

• Cucumber

• Mushrooms

• Red & Green Peppers

Peanut Sauce:

• Peanut Butter

• Sriracha

• Chili Sesame Oil

• Coconut Aminos or Soy Sauce

• Water (To create sauce consistency)

Instructions:

After washing your produce cut into thin strips. Create your Peanut Sauce by mixing a spoonful of Peanut Butter, Sriracha, Chili Sesame Oil & Coconut Aminos or Soy Sauce in a small ramekin or bowl and adding water to create a saucy consistency. Taste and add more Sriracha if you like more spice.

Once you’re set up, fill a small bowl with warm water and submerge your Spring Roll Skin for about 6 seconds until absorbed and lay onto a plate or cutting board. I layered my vegetables based on texture; placing the softer ingredient such as basil and cilantro first then mushrooms, then whichever vegetable I desired next with a plethora of bean sprouts for good crunch. Wrapping your Spring Roll Wrap is quite simple. Simply wrap over your vegetables and then tuck in sides of the roll and wrapping once more to complete your spring roll. That’s it, cut your roll in half or dip straight into your peanut butter sauce for pure enjoyment!

Thanks for checking out this recipe! Hope you’ve learned a thing or two. Oh, and remember On Wednesday’s We Cook Vegan! #Wegan

#MyVeganList