Vietnamese Rice Paper Rolls w/ Peanut Sauce

All I want this time of year is fresh meals that require no cooking at all and these 🥜 VEGAN RICE PAPER ROLLS w/ PEANUT SAUCE 🥜 check those boxes. It's truly too hot for anything else!

These vegan rice paper rolls (aka Vietnamese fresh spring rolls or summer rolls) are fresh, light, healthy, and so easy to make! They're packed with raw, crunchy vegetables & vermicelli noodles. But when you roll them into gorgeous spring rolls and serve them with the best dipping sauce ever…that pile of vegetables turns into a crave-worthy masterpiece perfect for serving as a vegetarian/vegan appetiser. You think I’m exaggerating. I am not.

This is my kind of soul food. The kind that’s fresh, filling, and loaded with flavour. And that doesn’t make you feel like crap afterwards. Now that’s (healthy) livin’. There’s no stopping at one when you pair these fresh rolls with the dipping sauce!

IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂

Pumpkin Mantou

As I wanted to share some of my rich Chinese culture in conjunction with autumn, I decided to adapt my mum’s traditional oriental Asian steamed buns recipe and develop it so it fits a more Western style and palate. These pumpkin mantou 馒头 are the Chinese version of dinner rolls. Unlike baozi, they are normally without filling. They can be eaten plain or sandwiched with stuffed meat and is also great for dipping into gravy or curry sauce.

These pumpkin mantou are as soft and as pillowy as those store-bought ones. But these ones are better because they have no preservatives, are nutritious....and made with lots of love! I must admit that I am still a novice in making mantou. Although my mantous were far from perfect, I felt elated when my family devoured the whole batch within a day.

This pumpkin mantou recipe is very easy to make. It requires lesser effort in kneading and proofing time than making bread. The size of the dough for this recipe is quite small and can be handled easily. I kneaded it with my hands, but of course, you are free to do it with either bread maker or kitchen mixer (with a dough hook).

Choose pumpkin that is bright in orange, an indication of ripeness and sweetness. Different type of pumpkin will yield different level of sweetness and flavour. So, adjust the amount of sugar that best suit your palate. You will also have to pay careful attention to the amount of water added to the dough. It is much affected by the concentration level of pumpkin puree. Some puree are more diluted than the others. To be safe, add water little bit by little bit to the dough, and knead it until it is soft and smooth

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No Bake Chocolate Peanut Butter Bars

Calling all peanut butter lovers! These vegan no bake chocolate peanut butter bars are one of the easiest, most delicious no bake desserts ever. you already have in your pantry and I promise you everyone will absolutely adore them! They kind of remind me of Reese’s peanut butter cup, but with a lot more texture and a much richer flavour.

Rich and decadent, these bars are somewhere between a fudge and a brownie. However you think of them – they’re absolutely delicious and always hit the spot. These low carb peanut butter protein bars will be your new favorite snack to keep in your fridge and enjoy all week long!

You don’t need any special equipment and you don’t even need to bake them. These bars are super easy to make and extremely addicting! They take just 10 minutes to prep and then the fridge does the rest for you. These bars are also the perfect no bake summer dessert! They are also freezer friendly too!

IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂