Creamy Green Pea Soup
March 11, 2021
Buckwheat Pancakes with Caramelized Pears
March 14, 2021crispy vegan 'bacon'
What you need:
1 tbsp olive oil
1 tbsp soy sauce
1 tsp smoked paprika powder
1/2 tsp of adobo sauce (from a can of chipotle peppers)
1/4 tsp garlic powder
1 tbsp soy sauce
1 tsp smoked paprika powder
1/2 tsp of adobo sauce (from a can of chipotle peppers)
1/4 tsp garlic powder
method:
1. Preheat your oven to 180°C/ 360°F with the fan on.
2. Mix all ingredients for the sauce.
3. Prepare a shallow plate filled with hot water and line a baking tray with parchment paper.
4. Place one sheet of rice paper over another.
5. Dip this 2-layer sheet into hot water for 3 seconds to soften.
6. With a pair of sharp scrissors cut it into 3 cm wide strips and place them onto the baking tray.
7. Repeat this process until you get 14 double layered strips.
8. Brush each side of the rice paper with the sauce.
2. Mix all ingredients for the sauce.
3. Prepare a shallow plate filled with hot water and line a baking tray with parchment paper.
4. Place one sheet of rice paper over another.
5. Dip this 2-layer sheet into hot water for 3 seconds to soften.
6. With a pair of sharp scrissors cut it into 3 cm wide strips and place them onto the baking tray.
7. Repeat this process until you get 14 double layered strips.
8. Brush each side of the rice paper with the sauce.
9. Bake for 15 minutes, until crispy.
10. Store in air-tight container at room temperature for up to 5 days or in the fridge for 2 weeks.
Bon Appétit!
