#Vegan rice rolls RECIPE
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Ingredients:
200g of white quinoa
200ml of water
1 tablespoon of macadamia oil
1 teaspoon of salt
1 teaspoon of cracked black-pepper
1 teaspoon of ginger powder
1 tablespoon of cumin seeds
Nori seaweed
100 grams of steamed or boiled sweetcorn
Freshly chopped vegetables ( cucumber, leeks,) coriander & Argula
1 chopped fresh cayenne pepper
Rice papers
Directions:
Rinse the 200g of quinoa and pour into a cooking pot, add the oil, Salt and ginger then stir (toast them) for a 30-45 seconds in high heat then reduce heat, and add the water, add the black-pepper, stir and add the toasted cumin seeds stir one more time and let it simmer for 20 – 25 minutes. and let it completely cool down.
Dipping sauce/smoked paprika mayo
1 teaspoon of cayenne or paprika powder ( both better)
1 teaspoon of coriander powder
1-2 pinch of freshly grated ginger
1 pinch of salt to taste
1 pinch of cracked peppercorns
30g of dried tomatoes
1 teaspoon of organic peanut butter
1 tablespoon of vegan butter
squeeze of half a lime
handful of freshly chopped coriander
Directions:
Blend mixture until its buttery, similar consistency add drops of water to make it a runny consistency.
Now, dip away 🙂
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