Asian Spring Rolls with Spicy Peanut Sauce

It's the time of year where warm weather has us craving fresh, crips vegetables, but the heat is keeping us from turning our ovens on. These Asian Spring Rolls with Spicy Peanut Dipping Sauce from Robin Roberson's Nut Butter Universe are ideal for hot summer days, because they require no cooking. They're perfect for appetizers or snacks, or even a light lunch.

Spring roll wrappers, made of fragile rice paper, are brittle when you buy them, but soften easily when soaked in water. They are available in Asian markets. Strips of baked tofu make a good addition to these spring rolls. To make this recipe soy-free, use coconut aminos in place of the tamari.

Ingredients:
Sauce
·      1/4 cup peanut butter
·      
2 tablespoons wheat-free tamari
·      1/4 cup water

·      1 tablespoon rice vinegar

·      1 tablespoon fresh lime juice

·      1 teaspoon finely minced garlic

·      1 teaspoon natural sugar

·      1/2 teaspoon red pepper flakes, or to taste

·      1 tablespoon minced cilantro leaves
Spring rolls
·      8 rice paper wrappers

·      8 Boston lettuce leaves or other soft leaf lettuce

·      1 1/2 cups shredded carrot
·      
1 cup fresh bean sprouts

·      1 ripe avocado, peeled, pitted and cut into strips
·      
1/2 cup chopped cilantro


Preparation:
Sauce: In a small bowl or food processor, combine the peanut butter, tamari, water, vinegar, lime juice, garlic, sugar, and red pepper flakes until well blended. Taste to adjust the seasonings. Add more water if the sauce is too thick. Set aside while you make the spring rolls, or cover and refrigerate until ready to use. Add minced cilantro to the sauce just prior to serving time.

Spring Rolls: Dip a wrapper into a shallow bowl of warm water just long enough to soften. Remove the wrapper from the water and place on a piece of plastic wrap on a flat work surface. Place a lettuce leaf on top of the wrapper and arrange a small amount of the carrots, sprouts, avocado, and chopped cilantro on the bottom third of the lettuce leaf. Bring the bottom edge of the wrapper over the filling and fold in the sides tightly. Use your finger to spread water along the top edge and roll tightly, using the plastic wrap to help roll it up.

Place the roll seam side down on a serving platter. Repeat with the remaining wrappers, lettuce, and filling ingredients. When assembly is finished, serve the rolls with the peanut sauce for dipping.

Serves 4

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.


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Seitan Satays with Ginger-Peanut Sauce

Did you know that today is National Something on a Stick Day? It's true! We're not really sure how or when this "holiday" started, but we do know that the best way to celebrate is to skewer something delicious! These Seitan Satays with Ginger-Peanut Sauce from Robin Robertson's Vegan Fire and Spice seem like just the perfect dish for the occasion. Satays are traditionally served as an appetizer, but these would be just as tasty as a main dish.

Ingredients:

• 1 pound seitan, cut into 1/4-inch slices

• 1/2 cup water
• 
4 tablespoons soy sauce

• 3 teaspoons natural sugar
• 1 garlic clove, minced
• 1 cup vegetable broth
• 1/3 cup peanut butter

• 2 teaspoons minced fresh ginger
• 
1 tablespoon fresh lime juice
• 1/4 teaspoon cayenne 
• Orange slices

Preparation:

1. Thread the seitan slices onto bamboo or metal skewers, pushing down firmly. Blend the water, 3 tablespoons of the soy sauce, 2 teaspoons of the sugar, and the garlic in a shallow baking dish. Add the skewered seitan and marinate for an hour, turning once.
2. While the seitan is marinating, combine the broth, peanut butter, ginger, lime juice, remaining 1 tablespoon of soy sauce, remaining 1 teaspoon of sugar, and the cayenne in a blender or food processor, and blend until smooth. Transfer the mixture to a saucepan and simmer until thick enough to coat a spoon, stirring constantly, about 10 minutes.
3. Preheat the broiler or grill. Cook the satays until hot and browned, about 3 minutes per side. Arrange the satays on a platter and garnish with orange slices. Pour the sauce into individual dipping bowls to serve.

Serves 4

From Vegan Fire and Spice by Robin Robertson. ©2008 Robin Robertson. Used by permission from  Vegan Heritage Press.  

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