Spring has not yet sprung, but a girl can dream, can’t she?
Recipe from This Rawsome Vegan Life.
For the peanut sauce:
- 2 garlic cloves, minced
- 1 tablespoon chunk of ginger, peeled and finely chopped
- 2 tablespoons each of rice wine vinegar, maple syrup, and lime juice
- Chili powder, to taste
- 1/3 cup peanut butter
- 1/4 cup water
For the spring rolls:
- 1 cup cooked soba noodles
- 5-8 rice paper sheets
- 1 carrot
- 1 avocado
- 1/3 cucumber
- 1 cup fresh basil
- 1/2 cup cilantro
- a few handfuls of baby kale
- 1/2 red pepper
- sesame seeds for garnish
- To make the peanut sauce: blend or mix together all the ingredients until smooth. If you like, saute the garlic and ginger first to bring out more flavor. Set aside in a bowl.
- To make the wraps: cut all the veggies into thin strips. Soak the rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your fillings in the middle. Fold over two ends, then wrap it up like a burrito, making it as tight as possible. Sprinkle sesame seeds on top. Serve with the sauce.
Enjoy this delicious dessert on the go (running away from your many admirers, of course)!
This recipe is a dumbed-down version of this recipe.
- 1 package of pre-made pie dough
- 3/4 cup Nutella
- 2 cups diced strawberries
- 2 teaspoons all-purpose flour
- 1 large egg
- Preheat oven to 425.
- Open up the pie dough and cut out an even number of shapes that are roughly 3″ in diameter.
- Mix diced strawberries with flour.
- On half of the crusts, spread a dollop of Nutella, leaving a 1/2 inch margin, and top with strawberries. Place a second crust on top, then crimp sealed using a fork (running a wet finger around the edge is never a bad idea either). Place on a baking sheet.
- Whisk the egg with a little water, then brush over the pies. Cut two to three slits in each pie, then put in the oven for 15 minutes.
- Let cool for a few minutes, then enjoy!
I’ve never been one for love poems, but here goes…
Cupcakes are red,
Frosting is white,
There’s enough to go ’round,
So don’t start a fight!
Here’s Paula Dean’s recipe (minus one cup of powdered sugar):
For the Red Velvet Cupcakes:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 3 cups sifted confectioners’ sugar
- Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.
- Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
- In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
- Spread or pipe on cupcakes.