Rice paper vegetable rolls

Rice paper vegetable rolls

INGREDIENTS:

Rice paper sheets
A variety of vegetables cut into sticks or slices
Favourite dipping sauces.

METHOD:

Here, the key is in the wrapping process.
Place one sheet of rice paper at a time into a container of warm water.
Allow the water to just soften the rice paper. If left for too long the rice paper becomes very difficult to handle and may fall apart.
Place the softened rice paper on the bench and add about 1/2 of a cup of the vegetable mix into the centre.
Now fold the bottom, the sides then roll up the remaining.
Your rice paper rolls should self seal as the water dries.

Serve with you favourite dipping sauces. Suggestions include sweet chili, soy sauce, sweet and sour, Thai dipping sauce. Just check the ingredients for things like fish sauce and pastes.

Oven baked tofu with garlic stir fried vegetables.

Well, as you can see I've been extremely slack keeping this updated.  So I will try to add a few recipes each month.

Oven baked tofu with garlic stir fried vegetables.

INGREDIENTS:

250g tub of firm tofu
75g chicken coating, or make up your own (try inghams or tandaco)
olive oil
a little rice milk

a mixture of stick sliced vegetables (carrots, zucchini, snow peas, red and green capsicum, bok choy)
1-2 cloves of garlic, chopped finely

METHOD:

drain tofu and cut into slices
press between paper towel

remove and put onto a lightly oiled plate to allow the oil to lightly coat the tofu.

coat tofu with the coating mixture
dip in the rice milk and coat again.

Place the tofu on baking paper in a 200C oven for about 1/2 hour turning once.

While the tofu is cooking prepare the vegetables
Heat some olive oil in a wok and toss in the vegetables adding the garlic just before the leafy vegetables.

Serve with some steamed rice.