raweater
06-04-2008, 05:53 PM
Well here's my simpler version of RFRW's Thai rolls, they are much quicker and simpler to make, and I even put an alternative for the almond butter since I was out and didn't feel like making some, so you can use 3/4 cup almonds instead of 1/2 cup of almond butter and they will turn to butter while you make the recipe!
Sweet & Spicy Thai Rolls
These Thai rolls taste amazing and are very satisfying.
For the rolls:
½ cup almond butter or ¾ cup almonds
¼ cup lime juice
2 T agave
1 T fresh grated ginger or ½ T ginger powder
2 T Nama Shoyu (or organic soy sauce)
½ T sesame oil
1 t jalapeno or other hot pepper
1 clove garlic
½ t Celtic salt
1 carrot, cut in one inch pieces
¼ cup cashews
¼ head of red cabbage, chopped into 1 inch cubes
1 banana, cut into one inch pieces
¼ cup fresh cilantro leaves
¼ cup fresh basil leaves (optional)
2 T fresh mint leaves (optional)
8-12 large lettuce leaves
For the sauce:
½ cup soaked and strained tamarind or ¼ cup dates (if not fresh, soak for 20 minutes) and ¼ cup Nama Shoyu (or organic soy sauce)
1 T agave
½ T Nama Shoyu (or organic soy sauce)
½ T sesame oil
½ T flax seeds
In a food processor, place almond butter or almonds, lime juice, agave, ginger, Nama Shoyu, sesame oil, jalapeno, garlic and Celtic salt and process until smooth. You may need to add a bit of water to help it blend, add as little as possible. If your food processor is less than 14 cups, you should transfer this mix into a separate bowl, otherwise you can leave it in. Add carrot pieces and pulse to break it into smaller pieces. Add cashews, cabbage, banana, cilantro, basil and mint and pulse a few times to chop ingredients and mix well, you will probably have to open the food processor a few times to scrape the sides and press the larger ingredients into the blades several times as it will be thick, but do not over process, it should be chunky. If you put the first part in a separate bowl, put the second part in the bowl and mix well. Place some of the mix onto each lettuce leave and roll. Blend all sauce ingredients in a blender.
Sweet & Spicy Thai Rolls
These Thai rolls taste amazing and are very satisfying.
For the rolls:
½ cup almond butter or ¾ cup almonds
¼ cup lime juice
2 T agave
1 T fresh grated ginger or ½ T ginger powder
2 T Nama Shoyu (or organic soy sauce)
½ T sesame oil
1 t jalapeno or other hot pepper
1 clove garlic
½ t Celtic salt
1 carrot, cut in one inch pieces
¼ cup cashews
¼ head of red cabbage, chopped into 1 inch cubes
1 banana, cut into one inch pieces
¼ cup fresh cilantro leaves
¼ cup fresh basil leaves (optional)
2 T fresh mint leaves (optional)
8-12 large lettuce leaves
For the sauce:
½ cup soaked and strained tamarind or ¼ cup dates (if not fresh, soak for 20 minutes) and ¼ cup Nama Shoyu (or organic soy sauce)
1 T agave
½ T Nama Shoyu (or organic soy sauce)
½ T sesame oil
½ T flax seeds
In a food processor, place almond butter or almonds, lime juice, agave, ginger, Nama Shoyu, sesame oil, jalapeno, garlic and Celtic salt and process until smooth. You may need to add a bit of water to help it blend, add as little as possible. If your food processor is less than 14 cups, you should transfer this mix into a separate bowl, otherwise you can leave it in. Add carrot pieces and pulse to break it into smaller pieces. Add cashews, cabbage, banana, cilantro, basil and mint and pulse a few times to chop ingredients and mix well, you will probably have to open the food processor a few times to scrape the sides and press the larger ingredients into the blades several times as it will be thick, but do not over process, it should be chunky. If you put the first part in a separate bowl, put the second part in the bowl and mix well. Place some of the mix onto each lettuce leave and roll. Blend all sauce ingredients in a blender.