#basic recipes

Ingredients: – 8-10 piece rice paper – 2 tbsps olive oil – 2 tbsps nutritional yeast – 3 tbsps tamari or gluten free soy sauce – 1/2 tbsp garlic powder – 1/2 tbsp maple syrup – 1/4 tsp liquid smoke – 1/4 tsp ground black pepper – 1/4 tsp spicy paprika powder

extra needed: oven, baking trays, baking paper, mixing bowls, measuring spoons, freakinly sharp knife, 2 brushes serves: 25-30 pieces

Instructions: Place 2-3 sheets on top of one another. Take a large, sharp knife and cut the rice paper into thick strips. The rice paper might crack a bit, but the sharper the knife the less cracks. Preheat the oven to 205℃/400℉. Take two baking trays and prep with baking paper. Grab a mixing bowl and whisk together all the ingredients except the rice paper. This will become your marinade. Grab a second mixing bowl and fill 1/3 with water. Take two strips rice paper, equally in length and shape, and lay them side by side. Using a pastry brush, brush each sweet with water and stack them one on top of the other. They should start to stick together. Brush water on all sides, flip the paper over to brush the other side. Lay on a baking tray and repeat instructions until you run out of pieces. Take another pastry brush, dry, and brush the marinade onto both sides of the rice paper. Once again, repeat until you run out of pieces. Bake crispy for about 6-8 minutes. Watch closely since rice paper burns easily. Store leftovers in an airtight container in the fridge for 2-4 weeks.

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So this recipe suggest brown rice. BUT..ever tried cauliflower rice? It’s simply steaming cauliflower for 5 minutes, set aside and allow to cool off a little (don’t leave it hanging above boiled water), and pop into a food processor until it becomes as tiny as rice. You can add a few spices for some more flavour if you prefer, but this dish already comes with a few spices, so don’t be to bold ;).…