Spring Rolls

Delicious, simple, and healthy.

Rolls:
Spring roll papers, about 6
1/4 slab of extra firm tofu, rinsed, drained, and thinly sliced
Red cabbage, sliced
Red onion, minced
Green pepper, minced
Baby carrots, thinly sliced
Romaine lettuce leaves, rinsed and dried

Dressing:
2 tbsp peanut butter, smooth
1/3 cup water
Minced garlic, about 1/2 tsp (dried is fine)
1/2 lime, juiced
1/4 soy sauce
1 tsp sugar, to taste

To assemble spring rolls:
Take the paper and lay in a pan of warm, not hot, water for 5 seconds.  The paper will be slightly malleable as you begin to work with it, but will become much gummier as you load it up.  Lay on a flat surface, load up the center of the paper with tofu and veggies, and begin to fold.  Fold the bottom first, then roll the contents (carefully) over and begin to roll and wrap until you have a tight burrito shape. Carefully lift off surface and store in Tupperware and refrigerate, or serve immediately.

Dressing:
Combine ingredients in a small bowl until smooth. Dress spring rolls upon serving.



:

Taco salad

I've been making loaded nachos two or three times per week, which is terrible for the waistline.  I wrote this recipe to remind myself to do the healthier option - SALAD!

1 head romaine, chopped
1/4 cup sliced red onion
1/2 cup black beans
1/4 cup corn on the cob, shaved off
1/4 green pepper, chopped
1 tomato, chopped
Avocado, sliced
Shredded vegan cheese, if desired
Corn tortilla chips, broken, but not powdered
1/2 lime

Chipotle sauce:
1 tbsp powdered pepper/chipotle mix, usually available at Mexican grocery
Dash of cumin
Dash of garlic
Dash of salt
Water
Mix together.

Cook onion, pepper, black bean, and corn in pan in pat of butter until corn is browned.   Let cool.  Combine cold items then add warm mixture.  Place in fridge to cool.  Add tortilla chips and sauce immediately before serving. top with squeeze of lime. Serves 2.

Jerusalem Salad

1 tomato, chopped
1 miniature cucumber (Persian), chopped
1 tbsp onion, minced
1/2 garbanzo beans
1/4 cup mint, minced
2 tbsp of Tahini
1/2 juice of a lemon
Salt to taste

Mix vegetables and add garbanzos.  Cover with tahini and stir evenly. Add mint, lemon, and salt, and mix again.  Refrigerate for 20 minutes to allow flavored to meld.  Serve with pita.

Roasted Veggies

Delicious and super nutritious.

Idaho Potatoes, sliced
Carrots, sliced
Onions, diced
Parsnips, sliced
2 tbsp Oil
Dash of salt
Dash of pepper
Italian herbs, dried
Chickpeas, rinsed and drained
1/2 tbsp cumin
Jasmine rice
Broth, vegetable

Begin by cooking the rice in broth.  Pre-heat oven to 400 degrees.  Slice veggies, and then throw into a bowl.  Cover the veggies with oil, salt and pepper, plus spices.  In another bowl, toss chickpeas with cumin, oil and salt.  Spread vegetables and chickpeas evenly on baking sheet and place in oven.  Cook for 22 minutes, flipping vegetables half way through.  Vegetables should be lightly brown, and chickpeas crunchy (some should have split already).  Lay rice on plate, and cover with chickpea and vegetable mixture.

Lentil Soup

Lentil Soup

Warming, fragrant, comforting soup .... Is anything better on a cold winter day?

Tbsp olive oil
1/2 onion, diced
1 large carrot, diced
2 celery stalks, diced
1 clove garlic, minced
1 tsp cumin and coriander, mixed
Salt to taste
1/2 can diced tomatoes
1 can vegetable broth
1/2 cup lentils

Heat onions in oil until fragrant.  Add carrots and celery, and cook until soft, about 5 minutes.  Add minced garlic, cumin and coriander, salt, and stir.  Stir in tomatoes and broth, bring to s boil.  Add in lentils.  Bring to a boil again, cover, and reduce heat to medium. Simmer for 45 minutes.