Vegan Rice Wheels

Asian food often bursts with flavor and is effortlessly vegan. Our Rice Wheels are our variation of Vietnamese Summer Rolls. The slaw for the Rice Wheels incorporates a traditional Vietnamese Summer Roll dipping sauce, Nuoc Cham. This recipe is found on page 42 of For the Love of Food and Yoga: A Celebration of Mindful Eating and Being. Bon Appétit and Namaste! Serves 4.

Slaw

You'll need:

½ cup seasoned rice vinegar

2T tamari

2T lime juice

1 medium garlic clove (minced)

Red pepper flakes (to taste)

Himalayan salt coarsely ground (to taste)

1 cup carrot (shredded)

1 cup daikon radish (shredded)

           

Sweetly Spicy Peanut Dipping Sauce

You'll need:

½ cup chunky peanut butter

3T Hoisin sauce

3T lime juice

1T brown sugar

1T chili garlic sauce

1T sesame oil

2T tamari

4T seasoned rice vinegar

1T fresh ginger (minced)

1 medium garlic clove (minced)

¼ cup freshly chopped peanuts (garnish)

To make:

Rice paper wrappers (8 large)

1 cup cucumber (thinly sliced on diagonal to create skewed rounds)  

¼ cup mint (chopped)

¼ cup basil (chopped)

¼ cup cilantro (chopped)

1.      Combine rice vinegar, tamari, lime juice, garlic, red pepper flakes, and salt in a medium mixing bowl to create Slaw dressing.  Once combined, add shredded carrot and daikon. Set aside for at least 30 minutes.

2.      Combine all ingredients for Dipping Sauce. Place in four dipping bowls and top equally with chopped peanuts.

3.      In a pie dish, soak rice wrappers one at a time in very warm water. Once softened, immediately transfer to paper towel-lined plate. In the center of the wrapper, line up three cucumber slices, overlapping slightly. Next, using a slotted spoon, add one-eighth of the slaw followed by one-eighth of each of the herbs. Fold in the shorter exposed sides of the wrapper, and then roll the wrapper tightly from one of the longer exposed sides of the wrapper to the other. Once a Rice Wheel is complete, place it on plastic wrap. Repeat eight times to form eight rolls. Plate with Dipping Sauce and serve immediately.


Co-authors Liz Price-Kellogg (E-RYT) and Kristen Taylor are founders of Live Yum, a company dedicated to inspiring a culture of mindful being through the ancient teachings and practice of yoga. Liz, a yoga teacher for nearly two decades, is the “caregiver” of River Yoga, located in the Thousand Islands, New York. A dedicated yogi and mother of two young children, Kristen embraces the teachings of yoga to support whole health for her family. Liz and Kristen are passionate about creating foods that nourish the body, mind and soul. For The Love Of Food And Yoga: A Celebration Of Mindful Eating And Being is their debut book. Follow them here: www.liveyum.com

Live Yum

Co-authors Liz Price-Kellogg (E-RYT) and Kristen Taylor are founders of Live Yum, a company dedicated to inspiring a culture of mindful being through the ancient teachings and practice of yoga. Liz, a yoga teacher for nearly two decades, is the “caregiver” of River Yoga, located in the Thousand Islands, New York. A dedicated yogi and mother of two young children, Kristen embraces the teachings of yoga to support whole health for her family. Liz and Kristen are passionate about creating foods that nourish the body, mind and soul. For The Love Of Food And Yoga: A Celebration Of Mindful Eating And Being is their debut book.