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Topic: Two quick and easy vegan recipes  (Read 413 times)
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white_lilyblossom
« on: August 11, 2015 08:01:33 AM »

These are some of my go to easy recipes when I want something quick, healthy and tasty.

1. Spicy baked chickpeas - a quick and tasty protein fix
Drain a can of chickpeas and rinse (or use ones you've cooked yourself). Mix with a little olive oil, salt and pepper, cumin, turmeric, paprika and chili flakes/powder. There aren't any specific amounts, just do it to taste. Spread in one layer on a baking tray covered with baking paper. Bake for 20-25 minutes on the highest setting of your oven until crispy.
Eat as is, add to a salad, noodles or a wrap, or eat with rice or quinoa.

2. Vegan "eggroll"
Soak rice paper in water for a few seconds on each side, making sure everything gets wet. Lay on a cutting board/large plate. Arrange a mixture of your favourite vegetables in the middle. Good choices are chopped cabbage, carrot sticks, sliced radish, baked sweet potato sticks, green beans, peas, floreted broccoli (if using the last three frozen, thaw; if using fresh, blanch for a minute in boiling water) and spring onion, but really anything goes. You can also use marinated and seared/baked tofu sticks.
At this point the rice paper should be completely hydrated. Fold the edges carefully over the vegetables, like an envelope, and arrange folded side down on a baking tray covered with baking paper. Brush each parcel lightly with canola oil on both sides, using a pastry brush. This helps make sure you only use a tiny bit of oil (I use about 2 tbsp oil for 10 eggrolls). Bake for 15-20 minutes in 220 c, until golden and lightly crisp at the edges.
Serve hot with a dipping sauce made from equal parts peanut butter, soy sauce and sweet chili sauce.

Enjoy!
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