No-Cook

Fresh, light Vietnamese spring rolls with crisp vegetables, herbs, and your choice of protein. The real stars are the three dipping sauces - make one or all three. Dipping Sauces Sauce 1: Peanut Sauce Rich, creamy, and slightly sweet with coconut. Ingredients: 50 ml crunchy peanut butter (0.5 dl) 100 ml coconut milk (1 dl) ½ onion, finely minced 1 garlic clove, minced 1 tsp fresh ginger, minced 1 red chili, minced (optional) 1 tsp red curry paste or sambal oelek 2 tsp palm sugar or brown sugar 2 tsp soy sauce salt to taste Instructions: ...

Silky smooth cashew-based cream. Versatile base for sauces, dressings, and spreads. Ingredients 100 g cashews (3½ oz / ⅔ cup), quick-soaked in boiling water for at least 15 minutes 3 tbsp nutritional yeast (45 ml) juice of 1 large lemon ½ tsp sea salt pinch of ground black pepper 2 garlic cloves 60-80 ml water (2-3 fl oz), for blending to desired consistency Add-ins for Cashew Queso 1 tsp smoked paprika pinch of ground turmeric optional pinch of chilli powder Instructions In a small, high-speed blender, add all the ingredients and blend together until a silky smooth consistency is achieved. Taste and adjust the salt and acidity as needed. Store in an airtight jar or container in the fridge for up to 4 days. Notes Cashew Queso variation: Add smoked paprika, turmeric, and optional chilli powder for a cheesy, nacho-style sauce. ...

Classic coleslaw with white cabbage, carrots, and red onion in a tangy dressing. Ingredients Vegetables white cabbage, finely shredded or sliced 1 carrot, peeled and finely grated red onion, thinly sliced Dressing mayonnaise (adjust amount for desired creaminess) Dijon mustard, to taste salt and black pepper to taste Instructions Start by shredding or finely slicing the white cabbage. Peel and finely grate the carrot. Thinly slice the red onion. Combine everything in a large bowl. In another bowl, mix together the dressing ingredients and blend well. For a richer coleslaw, just use mayonnaise! Stir the dressing and vegetables together and mix well. Taste and adjust the amount of mustard, salt and pepper until it tastes good to you. Let stand in a cool place for about an hour before serving. Stir again just before serving. Notes Richer version: For a creamier, richer coleslaw, use only mayonnaise without other dressing ingredients. ...

Crunchy, tangy, creamy chickpea mixture perfect for sandwiches. Nutrient-dense and protein-packed. Ingredients For the Chickpea Smash Mixture 480 g chickpeas (1 lb 1 oz), from a can or jar, drained and rinsed 4 spring onions, finely chopped 3 tbsp runny tahini (45 ml) 2 tsp Dijon mustard 2 tbsp chopped sun-dried tomatoes, plus 1 tbsp oil from the jar (30 ml + 15 ml) 1 tbsp chopped red chilli (optional) 3 tbsp chopped fresh parsley (45 ml) juice of 1 lemon (about 3 tbsp / 45 ml) ½ tsp salt, plus more to taste lots of freshly ground black pepper For the Sandwich (per serving) 200 g extra-firm smoked tofu (7 oz) 2-3 medium/large tomatoes 1 large ripe avocado 6-8 lettuce leaves 6 slices wholewheat sourdough bread 6 tbsp cashew cream (90 ml) (see notes) Instructions In a large mixing bowl, combine all the chickpea smash ingredients and mash with a potato masher or fork until well mixed. Season to taste. Leave in the fridge whilst you prep the rest. Thinly slice the tofu, tomatoes and avocado. Separate, wash and dry the lettuce leaves. Toast the sourdough, then drizzle with a little olive oil and season with a small pinch of sea salt. Layer 3 slices of sourdough with the chickpea smash, then the remaining slices with the cashew cream first, then the lettuce leaves, tomato slices, tofu and avocado slices. Carefully sandwich the two layers together, wrap up, slice down the middle with a serrated knife, and enjoy. Notes Tofu preparation: For extra flavor, use extra-firm deli style tofu (brand: Taifun recommended). Alternatively, slice firm smoked tofu and marinate in 1 tbsp tamari or soy sauce, 1 tsp smoked paprika, and 1 tbsp olive oil. Grill or fry until a little charred. ...