tempeh edamame salad rolls with ginger sesame peanut sauce

by Kristina Sloggett

in Basil is a Young Sportsman,Gluten Free,recipes,Vegan

Basil is a smart pup.

He has a touch of separation anxiety, and hates to be left alone. We have this retro style couch that sits on tall legs, and when he sees us put shoes and coats on, he slinks under the couch. We crate him when we are out, thus the couch slinking.

Sometimes I can grab his leash to take him on a short walk before I leave, and he will come running.

Yesterday he was onto me – he wouldn’t budge. Not for a walk, not even for a peanut butter spoon.

Yes, sometimes a spoon into his peanut butter jar is an effective bribe.

Yes, Basil has his own peanut butter jar. It has his name on it. He eats peanut butter out of a Kong, and sometimes double dipping happens.

He needs his own jar.

I made a great sauce for these salad rolls, using the other peanut butter jar. The one for the humans.

tempeh edamame salad rolls

vegan, gluten free

makes 6 rolls

1 block tempeh
3 tablespoons ginger sesame peanut dressing (recipe below)
1 tablespoon black sesame seeds
6 rice paper wrappers

2 cups edamame
2 cups cabbage slaw

Spread ginger sesame peanut dressing over tempeh, sprinkle with sesame seeds. Bake at 350 for 15-20 minutes. Remove from oven and cool completely. Cut into six strips, one for each roll.

Meanwhile, prep ingredients for easy assembly – have one large round plate to roll on, one large plate with water to dip wrappers in.

To make spring roll: dip rice paper in warm water for 5 seconds*. Place on plate, crumble one tempeh strip down middle, leaving one inch on each end and 2-3 inches on each side. Layer 1/6 edamame and slaw over tempeh. Fold the one inch ends over and press down, so the rice paper sticks to itself. Turn to one long end and begin rolling tightly, folding over and rolling completely closed.

*After 5 seconds the rice paper will still feel firm – this is normal, do not soak longer. It continues to soften and is easy to work with if only soaked 5 seconds. Longer soaking may result in holes or tears in the rice paper.

Serve with ginger sesame peanut dressing as a dipping sauce. You could also drizzle it over the roll filling before rolling.

ginger sesame peanut dressing

dairy and gluten free, vegan

1/3 cup peanut butter
2 tablespoons soy sauce (organic tamari gluten free)
2 tablespoons sesame oil
1 clove garlic, minced
1/2 inch fresh ginger, grated
1 tablespoon black sesame seeds 

Combine all ingredients in blender at high speed. Store in refrigerator if there are leftovers.

Basil eventually came out from under the couch yesterday. After I moved it.

 

{ 56 comments… read them below or add one }

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: