5 Ingredient Peanut Butter Banana Pudding

5 things I HATED (scream-able) when I was 15:
1. Tofu
2. Kale
3. Sushi (mostly the seaweed)
4. Avocado
5. Dipping sauces for anything. Just salt, thank you.

Now, at (exactly 12 days until I’m) 25, those 5 things have turned into my LOVE (again, scream-able) list.

I want tofu in my pudding, kale in my soup, seaweed in my veggie sushi, avocado on everything, and dipping sauces galore. Things have changed! This recipe is something I would have snorted at as a sassy, 15 year old, but it is totally not tofu-ish at all! It’s sweet, creamy, and so delicious. I hope you enjoy…4 servings quickly turned into 2. Oh well.

All you have to do to make this is throw all of the ingredients into a blender and blend until smooth. If needed, add salt. Mmmmm.

5 Ingredient Peanut Butter Banana Pudding
Recipe taken from Healthy Happy Life
makes 4 servings

Ingredients:
1 lb silken tofu, drained (about one fridge-section package)
2 large ripe bananas
3-4 Tbsp peanut butter, chunky/salted
2/3 cup maple syrup
1/4 tsp cinnamon
Salt to taste if needed
2-3 Tbsp virgin coconut oil (this will help firm up the pudding and adds richness (optional)

Directions:
Add all ingredients to a blender and taste test. If needed, add salt.

Pour into 4 serving dishes or a large bowl. Chill until thick. Serve!

Summer Veggie Rolls with Spicy Peanut Lime Sauce

Yesterday I got stuck in an elevator with the WORST person to get stuck in an elevator with…ever.

Here is a small synopsis of the things this woman said to me in our 30 minutes together:
Woman after noticing we were stuck: Oh great, I have scoliosis.
Woman to the man outside the elevator calling for help: Hurry up! I’ve been in here for half an hour (it had been ten minutes)
Woman to me: My dog is going to pee all over the place.
Woman to me: I don’t think any air comes into elevators when they break.

WHY do these ridiculous things happen to me? And how on earth do these people exist? To be fair to the crazy woman, I too was a bit freaked out. I don’t like tight spaces without windows, but I sure as hell wasn’t going to tell her that to freak her out more. I wish I had cookies in my bag or something to calm her down with. But alas, I was on my way to pick up kitty food and only had my wallet and keys. FAIL!

Onto another completely separate note, I recently made these spring rolls for a party, and they were a total hit! Tofu rolls are always my go to appetizer at Thai restaurants, and I love that I can make them just as good at home. Hope you like these, and have a happy weekend!!

To make the sauce, process the garlic, sesame oil, peanut butter, lime juice, tamari, sugar and water in a food processor until smooth. Adjust to taste.

Mmmm…..

Slice your (pressed) tofu into long strips and julienne the vegetables (slice into long thin strips). Set aside, along with peanuts.

Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up.

Add the filling ingredients in the centre of the wrapper. Be careful not to overfill or the wrappers will tear. Sprinkle with chopped peanuts.

Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest.

Serve the rolls immediately with the peanut dipping sauce. These are also awesome with hoisin sauce!

Summer Veggie Rolls with Spicy Peanut Lime Sauce
Recipe lightly adapted from Oh She Glows
Makes approx 8 rolls + 1/2 cup peanut sauce

Ingredients:
For the filling:
Spring Roll Wrappers (at least 8-10)
1 block extra-firm tofu
1/2 English cucumber, julienned
1 red bell pepper, julienned
2 medium carrots, peeled & julienned
2 green onions, chopped
3-4 lettuce leaves, julienned
Vermicelli noodles, cooked
1/3 cup roasted and salted peanuts

For the peanut lime sauce:
2 garlic cloves
2 tbsp sesame oil
1/4 cup natural roasted peanut butter
1/2-1 tbsp peeled & roughly chopped fresh ginger
3 tbsp fresh lime juice
2 tbsp tamari (or soy sauce if you don’t have any)
2 tsp sugar
1-3 tsp water, to thin out as needed

Directions:
Press the tofu in paper towel while you prepare the filling and sauce. You want to press all of the water out of it.

For the filling: Julienne the vegetables (slice into long thin strips). Set aside, along with peanuts.

For the sauce: In a mini processor, process the sauce ingredients until smooth. Adjust to taste. You may prefer more sweetener, tamari, oil, or lime juice.

Slice pressed tofu into long thin strips. You likely won’t need the entire block.

Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up.

Add the filling ingredients in the centre of the wrapper (see pictures in post). Be careful not to overfill or the wrappers will tear. Sprinkle with peanuts and a sprinkle of salt.

Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest.

Serve the rolls immediately with the peanut dipping sauce. These also taste awesome with hoisin sauce!

Note:
-Rolls will keep for 1-2 days in the fridge.
-Sauce should keep for at least a week in a sealed container in the fridge.