The perfect summertime snack or appetizer, these fresh vegan summer rolls pair perfectly with this creamy sweet and salty Thai-style peanut sauce. And, these are incredibly versatile so you can adapt the recipe to use ingredients you already have.
WordPress suggests I title my first post “Hello World”. Honestly, I think I would prefer something more along the lines of “Welcome, thank you for visiting.” Something more friendly.
So welcome and thanks for stopping by. The Wandering Herbivore was inspired by the countless people I see struggling with making healthy food choices in the confusion of modern day advertising and industry. This blog will be a place for me to post my favorite recipes. I will be posting my delicious tried and true recipes for all occasions.
Year round I am always on the hunt for delicious, seasonal new meals and snacks. In the summer raw food speaks to me. There is something about these fresh vegan summer rolls on a hot day that works perfectly. These vegan summer rolls are the perfect crisp and fresh snack or appetizer. Because they are filled with fresh vegetables, they make a healthy and low calorie snack. I use this brand of Rice Paper , which contains about 30 calories per sheet.
- 2 cups graham cracker crumbs
- Pinch of salt
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 Tablespoon powdered gelatin
- 8 ounces room temperature cream cheese
- 1/4 cup matcha
- 1 cup sugar
- 1/3 cup sour cream
- 1 1/4 cup silken tofu
- 1 1/2 Tablespoon shiro miso
- 2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- Preheat oven to 350 degrees. Process to fine crumbs graham crackers in a food processor. Combine with salt and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes, then cool to room temperature.
- In a small bowl, sprinkle gelatin over 1/4 cup cold water and let stand for 5 minutes. Using the paddle attachment of a stand mixer, cream the cream cheese, then add the matcha. Blend in sugar, sour cream, tofu, miso, and vanilla one at a time until well blended.
- In a small saucepan over medium heat, heat the whipping cream to just below a simmer (3-5 minutes). Remove from heat, add the gelatin mixture, then whisk until clump free.
- With the mixer on low, add the warm cream mixture to the batter and blend until smooth.
- Pour the cheesecake filling through a fine mesh sieve onto the crust and cover with plastic wrap. Refrigerate overnight.