Carrot + Zucchini Ribbons + Cilantro Pepita Pesto

It's about time I added a new raw dish to the collection. I have received many emails over the course of starting this blog. I was just recently inspired by a most wonderful email I received from one of my readers letting me know how much she appreciates this blog and really enjoys cooking from it. It has helped her return to eating vegan full-time again (hooray!), as she has fallen of the wagon a few times and needed this inspiration to get back on. In particular, the raw recipes were a source of inspiration at one point. She had eaten raw dishes here and there, but never for a solid period of time. She went away over the summer for two months and did a raw eating cleanse using the raw recipes as a source of inspiration. After her cleanse was over, she felt amazing and knew this is how the body is supposed to feel. Free from the toxins of the typical everyday eating, you feel alive and full of energy. It's completely healthy to eat this way for short periods like this and really puts you in tune with yourself. It gives your body a boost of natural healing energy if done right, it's an almost godliness feeling in a way. I know she is shining bright and feeling her best. I thank her so much for sharing her story with me. I love hearing from you all, as much as I may be a source of inspiration for you, you are a source for me too! Whether it's about a life changing event, a certain ingredient you used or just to say hi...all of it is wonderful to me and I thank you! I can't tell you enough how much I love all of you and want only the best for each and every one of you! So I share with you another wonderful raw dish to be eaten generously and frequently. 

I have a ton of pepitas (shelled pumpkin seeds) that I need to use up and thought this was a great way to use them. I also had some cilantro on hand and decided to use that. What I really love about cilantro, besides the lovely flavor, is that it's available in bunches and so easy to find. In general, it's hard to find basil in large amounts enough to make pesto, making cilantro a great alternative to the traditional basil pesto. I also added a small amount of garam masala to this pesto but feel free to omit it if you don't have it on hand or don't care for it. I have yet to use my garam masala and thought why not try it here for something unusual. So I tested it out and found that I rather liked it as it adds an interesting layer of flavor and pairs well with the fresh vegetable ribbons. I even used my left over pesto as a dip for carrot sticks...so good! But keep in mind that I'm quite strange and can eat the weirdest combinations. So If you feel like experimenting, go for it...if in doubt, leave it out. I also added in some hemp hearts as well, two tablespoons or so, if you have some on hand this is a great place to use them!

The ribbons are easy to create. I used a mandolin to ribbon the zucchini and a peeler to do the carrots. It's best to use smaller sized zucchini so the mandolin will be wider. This will help keep the zucchini edges cleaner looking instead of scoured. But do it however your comfortable and use whatever tools you have. If you only have a peeler you can just as easily use that to ribbon the zucchini too. You can also simply use a julienne tool for thinner ribbons or julienne everything by hand if need be.

Below is a final look with a light dusting of almond parmesan (the best topping ever when I'm not using sriracha!). And if you want to see what my 'real' bowl looked like when I sat to eat this wonderful bowl of raw goodness after all was done, scroll on down to the bottom. It's real life style, the way I truly eat! 

Carrot + Zucchini Ribbons + Cilantro Pepita Pesto

Ingredients

• 3 large carrots
• 3 small zucchini
• pepitas, for serving
• mineral salt & cracked pepper to taste
• almond parmesan, for serving

Cilantro Pepita Pesto

• 1 large bunch cilantro (3 cups loosely packed), ends removed, leaves and small stems ok
• 1/3 cup pepitas (shelled pumpkin seeds), toasted or raw
• 2 tablespoons hemp hearts, optional
• 2 cloves garlic
• 1 small jalepeno, seed removed (leave a few seeds for heat if you like)
• 3 tablespoons extra virgin olive oil
• juice of 1 large lemon
• 1/2 teaspoon himilayan salt
• 1/2 teaspoon garam masala, optional

Start with your pesto, place pepitas in your food processor and pulse a few times until seeds are broken down fairly well. Add remaining ingredients and blend until well combined and fairly smooth, stopping to scrap down the sides as needed. Add water, 1 tablespoon at a time, to thin if needed (no need to add more oil unless you want). Taste for flavor and season to taste. Set aside.

Peel the outer layer of your carrots and discard. Using the peeler, ribbon the carrots. Wash your zucchini, cut the ends off and using a mandoline, or tool of choice, ribbon the zucchini. You can just as well julienne your carrots and zucchini with a julienne tool or by hand if you would rather have thinner strands.

In a medium size bowl, place carrots and zucchini, add a few spoonfuls of pesto and mix to combine. You will have pesto leftover unless you really love the stuff and use it all!

Plate your ribbons, top with a sprinkle of pepitas and a nice dusting of almond parmesan. For a little extra color you could add some red pepper flakes to the top.

Serves two.

Store leftover pesto in an air tight container in the fridge for up to a week. Use the pesto for pasta, as a dip for vegetables, as a spread for sandwiches, thin it out with water or lemon juice and make a dressing for salads, etc. Lot's of ways to use pesto.

Notes: Use almonds in place of pepitas if needed. I used raw pepitas instead of toasting them.

For the garam marsla, if pairing this with regular pasta I would leave it out. It pairs well with the freshness of the carrot & zucchini ribbons. Also, I found that it tasted fine with almond parmesan. But like I said earlier, I can eat some really unusual combinations. If you feel like experimenting, try it out...if in doubt, skip it.

Enjoy!

Hello again! This is the picture I took with my iphone and shared on instagram. Let's be real here! This is the way I do it, real life eating, not some little tiny bowl but a nice helping of everything and some red pepper flakes to boot, along with a great Sufi Master to share it all with. Divine! 

It's about time I added a new raw dish to the collection. I have received many emails over the course of starting this blog. I was just recently inspired by a most wonderful email I received from one of my readers letting me know how much she appreciates this blog and really enjoys cooking from it. It has helped her return to eating vegan full-time again (hooray!), as she has fallen of the wagon a few times and needed this inspiration to get back on. In particular, the raw recipes were a source of inspiration at one point. She had eaten raw dishes here and there, but never for a solid period of time. She went away over the summer for two months and did a raw eating cleanse using the raw recipes as a source of inspiration. After her cleanse was over, she felt amazing and knew this is how the body is supposed to feel. Free from the toxins of the typical everyday eating, you feel alive and full of energy. It's completely healthy to eat this way for short periods like this and really puts you in tune with yourself. It gives your body a boost of natural healing energy if done right, it's an almost godliness feeling in a way. I know she is shining bright and feeling her best. I thank her so much for sharing her story with me. I love hearing from you all, as much as I may be a source of inspiration for you, you are a source for me too! Whether it's about a life changing event, a certain ingredient you used or just to say hi...all of it is wonderful to me and I thank you! I can't tell you enough how much I love all of you and want only the best for each and every one of you! So I share with you another wonderful raw dish to be eaten generously and frequently. 

I have a ton of pepitas (shelled pumpkin seeds) that I need to use up and thought this was a great way to use them. I also had some cilantro on hand and decided to use that. What I really love about cilantro, besides the lovely flavor, is that it's available in bunches and so easy to find. In general, it's hard to find basil in large amounts enough to make pesto, making cilantro a great alternative to the traditional basil pesto. I also added a small amount of garam masala to this pesto but feel free to omit it if you don't have it on hand or don't care for it. I have yet to use my garam masala and thought why not try it here for something unusual. So I tested it out and found that I rather liked it as it adds an interesting layer of flavor and pairs well with the fresh vegetable ribbons. I even used my left over pesto as a dip for carrot sticks...so good! But keep in mind that I'm quite strange and can eat the weirdest combinations. So If you feel like experimenting, go for it...if in doubt, leave it out. I also added in some hemp hearts as well, two tablespoons or so, if you have some on hand this is a great place to use them!

The ribbons are easy to create. I used a mandolin to ribbon the zucchini and a peeler to do the carrots. It's best to use smaller sized zucchini so the mandolin will be wider. This will help keep the zucchini edges cleaner looking instead of scoured. But do it however your comfortable and use whatever tools you have. If you only have a peeler you can just as easily use that to ribbon the zucchini too. You can also simply use a julienne tool for thinner ribbons or julienne everything by hand if need be.

Below is a final look with a light dusting of almond parmesan (the best topping ever when I'm not using sriracha!). And if you want to see what my 'real' bowl looked like when I sat to eat this wonderful bowl of raw goodness after all was done, scroll on down to the bottom. It's real life style, the way I truly eat! 

Carrot + Zucchini Ribbons + Cilantro Pepita Pesto

Ingredients

• 3 large carrots
• 3 small zucchini
• pepitas, for serving
• mineral salt & cracked pepper to taste
• almond parmesan, for serving

Cilantro Pepita Pesto

• 1 large bunch cilantro (3 cups loosely packed), ends removed, leaves and small stems ok
• 1/3 cup pepitas (shelled pumpkin seeds), toasted or raw
• 2 tablespoons hemp hearts, optional
• 2 cloves garlic
• 1 small jalepeno, seed removed (leave a few seeds for heat if you like)
• 3 tablespoons extra virgin olive oil
• juice of 1 large lemon
• 1/2 teaspoon himilayan salt
• 1/2 teaspoon garam masala, optional

Start with your pesto, place pepitas in your food processor and pulse a few times until seeds are broken down fairly well. Add remaining ingredients and blend until well combined and fairly smooth, stopping to scrap down the sides as needed. Add water, 1 tablespoon at a time, to thin if needed (no need to add more oil unless you want). Taste for flavor and season to taste. Set aside.

Peel the outer layer of your carrots and discard. Using the peeler, ribbon the carrots. Wash your zucchini, cut the ends off and using a mandoline, or tool of choice, ribbon the zucchini. You can just as well julienne your carrots and zucchini with a julienne tool or by hand if you would rather have thinner strands.

In a medium size bowl, place carrots and zucchini, add a few spoonfuls of pesto and mix to combine. You will have pesto leftover unless you really love the stuff and use it all!

Plate your ribbons, top with a sprinkle of pepitas and a nice dusting of almond parmesan. For a little extra color you could add some red pepper flakes to the top.

Serves two.

Store leftover pesto in an air tight container in the fridge for up to a week. Use the pesto for pasta, as a dip for vegetables, as a spread for sandwiches, thin it out with water or lemon juice and make a dressing for salads, etc. Lot's of ways to use pesto.

Notes: Use almonds in place of pepitas if needed. I used raw pepitas instead of toasting them.

For the garam marsla, if pairing this with regular pasta I would leave it out. It pairs well with the freshness of the carrot & zucchini ribbons. Also, I found that it tasted fine with almond parmesan. But like I said earlier, I can eat some really unusual combinations. If you feel like experimenting, try it out...if in doubt, skip it.

Enjoy!

Hello again! This is the picture I took with my iphone and shared on instagram. Let's be real here! This is the way I do it, real life eating, not some little tiny bowl but a nice helping of everything and some red pepper flakes to boot, along with a great Sufi Master to share it all with. Divine! 

reade more... Résuméabuiyad

White Bean + Tomatillo Soup

Today is a celebration of tomatillos and white beans...

 Summer is coming to an end and cooler weather is setting in. It seems a good time to put some of the season's tomatillos to good use and this soup is a great way to use this wonderful fruit. Eaten raw tomatillos have a bright, somewhat lemony flavor about them. Once cooked, they soften in texture and their flavor mellows making them a wonderful complement to the white beans and other ingredients in this hearty soup. White beans are a great source of protein, and together the tomatillos and beans have plenty of fiber to keep you feeling full and keep your digestive track running smoothly. If you find you are gassy with beans, take a look at this article from Care 2, 7 Ways To Avoid Gas From Beans, to see if it can help you. Once you start to add beans to your diet on a regular basis your body will naturally adjust and ease itself of those unwanted symptoms. Beans should be a staple in your healthy vegan diet...they are accessible, affordable, versatile and contain plenty of nutrients to keep the body healthy and satisfied. 

So as the seasons are changing and the sun will soon be hidden from my window until next year, we are catching the last rays of summer here. I'm ready to bring on the fall and bundle up with a nice bowl of soup. Cheers to the cooler temperatures, bundling up and keeping our food pure and clean as possible! 

A look at the soup before it's put on the flame to simmer. So fresh and colorful!

Adding some warmed tortillas will round this soup out making for a very satisfying meal. 

White Bean + Tomatillo Soup

Ingredients

• 1 lb. dry northern beans or 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed
• 1 onion, diced
• 2 - 3 garlic cloves, diced
• 1 1/2  lb. tomatillos (about 13-15), husks removed, washed and quartered or cut into 6 peices
• 1 jalapeno, seeds removed and diced
• 4 cups (32 oz) vegetable broth or 4 cups water with 3 repunzel vegetable cubes
• 2 cups water
• 1/2 teapsoon cumin
• 1/2 teaspoon coriander
• minereal salt to taste
• pinch or two red pepper flakes (I like it for a little color)
• small glug of olive oil
• 1/4 cup cilantro, chopped
• avocado, diced, to serve
• lime wedges, to serve
• corn or flour tortillas, to serve (organic tortilla chips would be great too)

If using dried beans, wash and pick through removing any unsightly beans or pebbles. Soak beans overnight or quick soak them according to package directions. Drain and rinse beans well. Place in a medium size bowl until ready to use. If using canned beans go to next step and add the drained and rinsed canned beans as called for below.

Prepare your tomatillos by removing the husks and washing them well to remove any of the sticky residue. Chop into quarters or six pieces depending on the size of your fruits. Cut and remove seeds from your jalepeno, and dice. Dice your onion and garlic.

In a large pot, heat oil over medium high heat, add onion, saute for 5 minutes. Add in the garlic, tomatillas, jalepeno, cumin, corriander, and a pinch or two of salt, saute another 5 minutes. Add in the beans and liquids, bring to a boil, cover, reduce heat and simmer for one hour. If using canned beans, cook for 30 minutes.

Serve with diced avocado, cilantro, lime wedges and tortillas. Serves 4 - 6


Notes:
Make this fat free by opting to add all the ingredients to the pot without sauteing the vegetables in oil. I did this on my first batch of this soup and it was still very delicious without any added oils.

I used dried northern beans for this recipe. If you have the time I recommend using dried beans but canned beans are great too.

Add more cumin if you like, or none at all. I just wanted a hint of the spice but if your a cumin lover by all means add more to your liking.

Add an ear or two of chucked corn to the soup to make it even heartier. It will add a touch of sweetness and more color.

This soup could also benefit from a dollop of Lime Cilantro Cashew Cream

Enjoy!


This recipe was first inspired by photograper/photo sylist Kate Lewis from her Instagram account. After some internet googling I ran across this recipe at Running with Tweezers which I adapted from.

Today is a celebration of tomatillos and white beans...

 Summer is coming to an end and cooler weather is setting in. It seems a good time to put some of the season's tomatillos to good use and this soup is a great way to use this wonderful fruit. Eaten raw tomatillos have a bright, somewhat lemony flavor about them. Once cooked, they soften in texture and their flavor mellows making them a wonderful complement to the white beans and other ingredients in this hearty soup. White beans are a great source of protein, and together the tomatillos and beans have plenty of fiber to keep you feeling full and keep your digestive track running smoothly. If you find you are gassy with beans, take a look at this article from Care 2, 7 Ways To Avoid Gas From Beans, to see if it can help you. Once you start to add beans to your diet on a regular basis your body will naturally adjust and ease itself of those unwanted symptoms. Beans should be a staple in your healthy vegan diet...they are accessible, affordable, versatile and contain plenty of nutrients to keep the body healthy and satisfied. 

So as the seasons are changing and the sun will soon be hidden from my window until next year, we are catching the last rays of summer here. I'm ready to bring on the fall and bundle up with a nice bowl of soup. Cheers to the cooler temperatures, bundling up and keeping our food pure and clean as possible! 

A look at the soup before it's put on the flame to simmer. So fresh and colorful!

Adding some warmed tortillas will round this soup out making for a very satisfying meal. 

White Bean + Tomatillo Soup

Ingredients

• 1 lb. dry northern beans or 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed
• 1 onion, diced
• 2 - 3 garlic cloves, diced
• 1 1/2  lb. tomatillos (about 13-15), husks removed, washed and quartered or cut into 6 peices
• 1 jalapeno, seeds removed and diced
• 4 cups (32 oz) vegetable broth or 4 cups water with 3 repunzel vegetable cubes
• 2 cups water
• 1/2 teapsoon cumin
• 1/2 teaspoon coriander
• minereal salt to taste
• pinch or two red pepper flakes (I like it for a little color)
• small glug of olive oil
• 1/4 cup cilantro, chopped
• avocado, diced, to serve
• lime wedges, to serve
• corn or flour tortillas, to serve (organic tortilla chips would be great too)

If using dried beans, wash and pick through removing any unsightly beans or pebbles. Soak beans overnight or quick soak them according to package directions. Drain and rinse beans well. Place in a medium size bowl until ready to use. If using canned beans go to next step and add the drained and rinsed canned beans as called for below.

Prepare your tomatillos by removing the husks and washing them well to remove any of the sticky residue. Chop into quarters or six pieces depending on the size of your fruits. Cut and remove seeds from your jalepeno, and dice. Dice your onion and garlic.

In a large pot, heat oil over medium high heat, add onion, saute for 5 minutes. Add in the garlic, tomatillas, jalepeno, cumin, corriander, and a pinch or two of salt, saute another 5 minutes. Add in the beans and liquids, bring to a boil, cover, reduce heat and simmer for one hour. If using canned beans, cook for 30 minutes.

Serve with diced avocado, cilantro, lime wedges and tortillas. Serves 4 - 6


Notes:
Make this fat free by opting to add all the ingredients to the pot without sauteing the vegetables in oil. I did this on my first batch of this soup and it was still very delicious without any added oils.

I used dried northern beans for this recipe. If you have the time I recommend using dried beans but canned beans are great too.

Add more cumin if you like, or none at all. I just wanted a hint of the spice but if your a cumin lover by all means add more to your liking.

Add an ear or two of chucked corn to the soup to make it even heartier. It will add a touch of sweetness and more color.

This soup could also benefit from a dollop of Lime Cilantro Cashew Cream

Enjoy!


This recipe was first inspired by photograper/photo sylist Kate Lewis from her Instagram account. After some internet googling I ran across this recipe at Running with Tweezers which I adapted from.

reade more... Résuméabuiyad

Detox Salad + Ginger Lime Cardamom Dressing

It's detox time! After a weekend of trials with the last recipe Pizza Pie + Balsamic Tomato Sauce + Roasted Vegetables, it was time for some fresh, detoxifying foods. This lovely salad is inspired by the energizing detox salad from Mildreds. I was able to put this together rather simply using most of the ingredients listed while adding my own flair with a few ingredients like cardamom. I've had cardamom on hand and have wanted to use it for a while now. It can be an optional ingredient in the dressing if you don't have it but it is a wonderful addition that I think you'll love if you have it on hand. This salad came out truly wonderful and I'm so pleased to share it with you. I can literally make a large batch of this salad and eat it all day long, for a few days on end to boot. It's what's for dinner, and lunch tomorrow! The flavors pair and mingle well for my taste, and I think those of you who love detox salads will definitely find this combination pleasing on many levels. It has a bit of sweetness from the raisins, carrots and apple, a little earthiness from the beets, a slight sour from the lime juice, and some zest from the ginger and cardamom. Add to that how colorful it is, healthy, nutritious, easy to make and so fresh...it's a detox keeper!

I love being able to incorporate beets into my diet. They are one of those foods that I don't eat often enough but this salad is a perfect place to use up this highly beneficial vegetable. Here we can use the beets and the greens...a win all around! If you can't find the beets with their greens, use chopped spinach, dandelion greens, even lacinato kale (aka: dinosuar or tuscan kale) would be great. As for the beets, feel free to use golden beets instead. Red beets can be a bit messy. For this reason I decided to chop my beets instead of grating them, which tends to really leave a red wet mess. But of course, feel free to grate your beets if you rather. It will give extra moisture to your salad if you do. Even grating the apple will release a lot of moisture adding extra juices as well (at least for fuji apples). Do what feels best to you!

 After I started eating, I remembered that the inspired recipe had an option for tofu and thought I'd give it a try. Let me say that it did not disappoint! Believe it or not the tofu was a great addition. I used an extra firm organic tofu and the texture blended right in and added a good dose of protein. Those who are familiar with tofu know that tofu it is a blank slate in terms of flavor and will take on whatever flavors it comes into contact with. Once mixed in it was great. Am I strange to love this? Oh well...I do! :) Tofu is optional but for those who are looking to make a complete meal I recommend adding a serving.

Detox Salad + Ginger Lime Cardamom Dressing

Ingredients

• 1 large beet with greens, beet julienned or grated and greens julienned*
• 1 large apple, cored and diced (I used fuji...use your favorite)
• 2 medium carrots, grated
• 1/2 cup cilantro, roughly chopped
• 1/2 cup organic raisins or golden raisins
• a few tablespoons hemp hearts or sesame seeds, to serve 
• organic tofu, cubed (optional)

Ginger Lime Dressing

• 3 - 4 tablespoons lime juice (lemon is fine too)
• 1 inch knob of ginger, finely grated (i used a microplane)
• 1/8 teaspoon ground cardamom, or to taste**
• 1/2 - 1 teaspoon pure maple syrup or coconut nectar, optional

In a small bowl, mix together the dressing ingredients. Set aside to let the flavors mellow and come together. Check dressing for flavor before serving. 

Prepare your salad ingredients and use 3 to 4 large beet leaves (about 1 cup lightly packed) and place all ingredients in a large bowl. Pour dressing over the salad ingredients, toss to coat. (You can also make this ahead of time and keep refrigerated until ready to serve.)

Serve topped with a good sprinkle of hemp hearts or sesame seeds, and some extra raisins if you like as they add a nice sweetness.  

Serves 2 large portions or 4 -6 small portions. 

*If you don't find beets with the greens, use spinach, dandelion greens or lacinato kale instead. Use golden beets in place of red beets to keep the color mess to a minimum. 

**The cardamom can be optional. If you don't use it often, there is no need to buy this just for the salad dressing although it is delicious and you may find other uses for it either here soon, or elsewhere. If you don't have it, you will still have a great dressing.

Note: This salad taste better the longer your able to let it set and let the flavors mingle. This is a great salad to make in advance and store in the fridge until ready to serve.

Detox away! 

Enjoy...

It's detox time! After a weekend of trials with the last recipe Pizza Pie + Balsamic Tomato Sauce + Roasted Vegetables, it was time for some fresh, detoxifying foods. This lovely salad is inspired by the energizing detox salad from Mildreds. I was able to put this together rather simply using most of the ingredients listed while adding my own flair with a few ingredients like cardamom. I've had cardamom on hand and have wanted to use it for a while now. It can be an optional ingredient in the dressing if you don't have it but it is a wonderful addition that I think you'll love if you have it on hand. This salad came out truly wonderful and I'm so pleased to share it with you. I can literally make a large batch of this salad and eat it all day long, for a few days on end to boot. It's what's for dinner, and lunch tomorrow! The flavors pair and mingle well for my taste, and I think those of you who love detox salads will definitely find this combination pleasing on many levels. It has a bit of sweetness from the raisins, carrots and apple, a little earthiness from the beets, a slight sour from the lime juice, and some zest from the ginger and cardamom. Add to that how colorful it is, healthy, nutritious, easy to make and so fresh...it's a detox keeper!

I love being able to incorporate beets into my diet. They are one of those foods that I don't eat often enough but this salad is a perfect place to use up this highly beneficial vegetable. Here we can use the beets and the greens...a win all around! If you can't find the beets with their greens, use chopped spinach, dandelion greens, even lacinato kale (aka: dinosuar or tuscan kale) would be great. As for the beets, feel free to use golden beets instead. Red beets can be a bit messy. For this reason I decided to chop my beets instead of grating them, which tends to really leave a red wet mess. But of course, feel free to grate your beets if you rather. It will give extra moisture to your salad if you do. Even grating the apple will release a lot of moisture adding extra juices as well (at least for fuji apples). Do what feels best to you!

 After I started eating, I remembered that the inspired recipe had an option for tofu and thought I'd give it a try. Let me say that it did not disappoint! Believe it or not the tofu was a great addition. I used an extra firm organic tofu and the texture blended right in and added a good dose of protein. Those who are familiar with tofu know that tofu it is a blank slate in terms of flavor and will take on whatever flavors it comes into contact with. Once mixed in it was great. Am I strange to love this? Oh well...I do! :) Tofu is optional but for those who are looking to make a complete meal I recommend adding a serving.

Detox Salad + Ginger Lime Cardamom Dressing

Ingredients

• 1 large beet with greens, beet julienned or grated and greens julienned*
• 1 large apple, cored and diced (I used fuji...use your favorite)
• 2 medium carrots, grated
• 1/2 cup cilantro, roughly chopped
• 1/2 cup organic raisins or golden raisins
• a few tablespoons hemp hearts or sesame seeds, to serve 
• organic tofu, cubed (optional)

Ginger Lime Dressing

• 3 - 4 tablespoons lime juice (lemon is fine too)
• 1 inch knob of ginger, finely grated (i used a microplane)
• 1/8 teaspoon ground cardamom, or to taste**
• 1/2 - 1 teaspoon pure maple syrup or coconut nectar, optional

In a small bowl, mix together the dressing ingredients. Set aside to let the flavors mellow and come together. Check dressing for flavor before serving. 

Prepare your salad ingredients and use 3 to 4 large beet leaves (about 1 cup lightly packed) and place all ingredients in a large bowl. Pour dressing over the salad ingredients, toss to coat. (You can also make this ahead of time and keep refrigerated until ready to serve.)

Serve topped with a good sprinkle of hemp hearts or sesame seeds, and some extra raisins if you like as they add a nice sweetness.  

Serves 2 large portions or 4 -6 small portions. 

*If you don't find beets with the greens, use spinach, dandelion greens or lacinato kale instead. Use golden beets in place of red beets to keep the color mess to a minimum. 

**The cardamom can be optional. If you don't use it often, there is no need to buy this just for the salad dressing although it is delicious and you may find other uses for it either here soon, or elsewhere. If you don't have it, you will still have a great dressing.

Note: This salad taste better the longer your able to let it set and let the flavors mingle. This is a great salad to make in advance and store in the fridge until ready to serve.

Detox away! 

Enjoy...

reade more... Résuméabuiyad

Cowboy Caviar Quinoa Salad

I love quinoa salads and this version is as simple as can be. It's full of protein, fiber and many other nutrients to keep you feeling at your best. I hope you all have come to love quinoa and can find it at a reasonable price. I happen to see it today in the store for $12 a pound and was stunned. I buy mine from a bulk bin for just under $4 a pound at my local health conscious store. If you can't find it for a decent price in your local stores, check online for the best possible prices and have it delivered to you. I have had great success with Vitacost.com, they have decent prices and ship fast! For a reasonably priced fair trade quinoa that ranges from $6 to $10 a pouch (depending on the color), check Alter Eco. They also have other fair trade items. Also, be sure to tell your grocery store manager to carry these items in the future. Quinoa is such a versatile grain, is full of protein and fiber and should be a staple in your healthy kitchen. 

Ok, back to this cowboy caviar. Usually cowboy caviar is made without quinoa and is served as a dip of sorts along with tortilla chips to scoop. Here were are going to serve it along with some scooping leafy greens making this a super healthy meal or snack. This salad has just the right amount of flavor and I know you will enjoy it as much as I have. You can find the inspiration for this recipe here. 

Not only do we have few ingredients but it's also a one pot meal making this even easier! Just cook your quinoa, add in the fresh veggies and beans. Voila...dinner or snack is served!

I love not using spoons or forks with this but of course depending on the style of lettuce you choose you may need a little help from your utensils. The endive worked like a charm for scooping up this salad all the way to the end. You can also try romaine, radicchio, bibb lettuce. It's makes for extra freshness to this dish...a perfect match!

Cowboy Caviar Quinoa Salad

Ingredients

• 1 cup dried quinoa
• 1 3/4 cup water
• 1 can (15oz.) black beans, drained and rinsed
• 1 fresh corn off the cob (I used a white corn)
• 1 red bell pepper, cored, seeded and diced
• 1/2 red onion, diced
• 1 avocado, diced
• cilantro, chopped and added to taste
• 1/2 teaspoon cumin, or to taste
• himalayan salt, to taste
• cracked pepper, to taste
• 2-3 limes
• scooping greens like endive, romaine or bibb lettuce

In a medium size pot, add water and quinoa, bring to boil over medium high heat, reduce to a simmer and cover, cook for 15 minutes. Remove from heat, remove lid and let set for 10 minutes.

While your quinoa is cooking, prepare your veggies. Once quinoa is done, add the black beans, corn, red bell pepper and onion. Season to taste with cumin, salt and pepper. Add the juice of one or two limes. Just before serving add in the diced avocado and chopped cilantro.

Serve with lime wedges and scooping leafy greens. Serves four.

As with all my recipes, add more or less of any ingredient to suit your tastes...

Enjoy!

I love quinoa salads and this version is as simple as can be. It's full of protein, fiber and many other nutrients to keep you feeling at your best. I hope you all have come to love quinoa and can find it at a reasonable price. I happen to see it today in the store for $12 a pound and was stunned. I buy mine from a bulk bin for just under $4 a pound at my local health conscious store. If you can't find it for a decent price in your local stores, check online for the best possible prices and have it delivered to you. I have had great success with Vitacost.com, they have decent prices and ship fast! For a reasonably priced fair trade quinoa that ranges from $6 to $10 a pouch (depending on the color), check Alter Eco. They also have other fair trade items. Also, be sure to tell your grocery store manager to carry these items in the future. Quinoa is such a versatile grain, is full of protein and fiber and should be a staple in your healthy kitchen. 

Ok, back to this cowboy caviar. Usually cowboy caviar is made without quinoa and is served as a dip of sorts along with tortilla chips to scoop. Here were are going to serve it along with some scooping leafy greens making this a super healthy meal or snack. This salad has just the right amount of flavor and I know you will enjoy it as much as I have. You can find the inspiration for this recipe here. 

Not only do we have few ingredients but it's also a one pot meal making this even easier! Just cook your quinoa, add in the fresh veggies and beans. Voila...dinner or snack is served!

I love not using spoons or forks with this but of course depending on the style of lettuce you choose you may need a little help from your utensils. The endive worked like a charm for scooping up this salad all the way to the end. You can also try romaine, radicchio, bibb lettuce. It's makes for extra freshness to this dish...a perfect match!

Cowboy Caviar Quinoa Salad

Ingredients

• 1 cup dried quinoa
• 1 3/4 cup water
• 1 can (15oz.) black beans, drained and rinsed
• 1 fresh corn off the cob (I used a white corn)
• 1 red bell pepper, cored, seeded and diced
• 1/2 red onion, diced
• 1 avocado, diced
• cilantro, chopped and added to taste
• 1/2 teaspoon cumin, or to taste
• himalayan salt, to taste
• cracked pepper, to taste
• 2-3 limes
• scooping greens like endive, romaine or bibb lettuce

In a medium size pot, add water and quinoa, bring to boil over medium high heat, reduce to a simmer and cover, cook for 15 minutes. Remove from heat, remove lid and let set for 10 minutes.

While your quinoa is cooking, prepare your veggies. Once quinoa is done, add the black beans, corn, red bell pepper and onion. Season to taste with cumin, salt and pepper. Add the juice of one or two limes. Just before serving add in the diced avocado and chopped cilantro.

Serve with lime wedges and scooping leafy greens. Serves four.

As with all my recipes, add more or less of any ingredient to suit your tastes...

Enjoy!

reade more... Résuméabuiyad

Mirin & Maple Tempeh Stir Fry

 This is a wonderfully sweet and nutty flavored dish. The tempeh and buckwheat noodles lend to nuttiness and the marinade that was inspired by Nigel Slater gives to the sweetness. I happen upon Nigel's website and found this recipe for a marinade that he uses and thought it would make for a nice tempeh stir fry. I added the tamari and red pepper flakes for my own taste and just pretty much used the ratio of mirin to maple syrup from his recipe as a guide. You could possibly even add some grated ginger or garlic too. I was really happy with the outcome and the way everything came together in taste, color and textures.

It's a simple dish that delivers in flavor, protein and other healthy nutrients that we can all use more of!

Now let's talks about mirin for a moment. I've had my eye on recipes containing mirin but was so turned off by the product because I didn't research online first to find out more about it. Instead, while at the grocery store I made my assumption from the first bottle I picked up and happily put back because it contained corn syrup and other ingredients I prefer to stay away from. Months later I finally find there is a big difference in the way mirin is prepared. The real deal, like the one pictured above, is a traditionally brewed rice cooking wine that doesn't contain added sugar or synthetic enzymes. It’s also known as Hon-Mirin. Very commercial brands use corn syrup and preservatives and are known as Aji-Mirin. They may have their reasons for using corn syrup and preservatives but I will choose the ones that are free of these ingredients. Be sure to read the labels and find the real deal, Hon-Mirin, as it will give you the best flavor and add luster to your dishes. Here's a little article from the New York Times about mirin for further reading: Searching For The Real Mirin - Catching an Elusive Japanese Flavor

If you can't find this type of mirin in the store, you can order it onlineor you can substitute with dry sherry or sweet marsala if you must. Or you can dissolve a small amount of pure cane sugar in a little white wine or sherry, about 1/4 teaspoon of sugar to 1/4 cup wine. These are clean substitutes for hon-mirin.

We're going to start with the tempeh first. Tempeh is one of those soy products that is good for you, much more so than tofu which should be eaten in moderation. Tempeh is fermented and holds all kinds of healthy attributes along with 13 - 16 grams of protein per serving. I like to steam my tempeh before doing anything to it. Because I don't have a double broiler or bamboo steamer, I've made my own steamer by using a colander and medium size pot with lid. It works perfectly well. If you choose this route, you can reuse the pot and colander for cooking your buckwheat noodles. Steaming your tempeh will soften it nicely and the marinade will absorb a bit better. Steam for 10 minutes or so.

If you can't find tempeh in your usual grocery store, ask the store manager to consider carrying it. This is how change begins on a small scale and it never hurts to ask as they are there for you!

After steaming your tempeh, mix your marinade in a large bowl and add the tempeh, let set for 1 - 4 hours at room temp. Reserve the marinade.

Bake your tempeh...

I know what your thinking this is a stir fry! Well, I just liked it this way better. :) 

Dice your veggies of choice, these just happen to be on hand from my last recipe. Feel free to use whatever vegetables you like, have handy or need to be used up. Other options are bell peppers, broccoli, sugar peas, zucchini...these are what come to mind in a pinch but use whatever your preference is or sounds good. They will be stir fried, or sauteed, until al dente or your choice of firmness and then mixed with the soba noodles if using those. (My favorite wok is the el cheapo carbon steel wok for around $20! It heats up quickly and cools down quickly so your food cooks just right and stops cooking when you remove it from the heat. Just be sure to season your wok well. Here's a great article on the subject: When Cheaper is Better)

Mirin & Maple Tempeh Stir Fry 

Ingredients

• 8 oz package tempeh (I used a five grain tempeh)
• 1 tablespoon sesame oil, coconut oil or olive oil
• 1/3 red cabbage, thinly sliced
• 2 -3 large carrots, peeled and thinly sliced diagonally
• 2 -3 scallions, thinly sliced
• sesame seeds, garnish
• cilantro, garnish, optional 
• 8 oz. package soba noodles, or rice would fine too (I ♥ these 100% buckwheat noodles)

Marinade

• 1/3 cup mirin
• 3 tablespoons pure maple syrup
• 3 tablespoons warm water
• 2 tablespoons tamari, bragg's aminos or soy sauce 
• 1 teaspoon red pepper flakes, or to taste

First start by steaming the tempeh. Use a double broiler, bamboo steamer or do like I did above by using a pot and colander. Bring water to a boil, cut tempeh into sticks about 1/4 inch or so, place in choice of steamer, steam for 10 minutes. This will soften and swell your tempeh a bit helping it to absorb more marinade.  

In a large bowl, mix together the marinade, add the tempeh and let set for 1 to 4 hours at room temp, turning every so often. Reserve marinade for later.

When ready, turn oven on to 400 degrees. Bake tempeh on a cookie sheet or in a baking dish for 25 minutes, turning once in between. 

Cook your soba noodles according to package. 100% buckwheat noodles take 8 minutes to cook while the wheat and buckwheat soba noodles only take 4 minutes to cook. Drain and rinse well under cool water. Set aside. If using rice, cook about 1 dry cup and set aside.

In a wok or large saute pan, heat oil and add your cabbage and carrots, cook for about 3 minutes, add scallions, a spoonful of marinade and cook another 2 minutes or until desired firmness (I like mine al dente). Add in the soba noodles and cook for another minute or so until soba noodles are gently warmed. 

To serve, place noodles and veggies in serving bowl and top with a few strips of tempeh. Add a few large spoonfuls of marinade over the noodle/veggie mixture and tempeh, top with sesame seeds and a few extra scallions. If using rice, serve rice in serving bowl and top with veggies and tempeh, drizzle with marinade, sesame seeds and scallions. 

Serves three but more likely two!

Enjoy!

 This is a wonderfully sweet and nutty flavored dish. The tempeh and buckwheat noodles lend to nuttiness and the marinade that was inspired by Nigel Slater gives to the sweetness. I happen upon Nigel's website and found this recipe for a marinade that he uses and thought it would make for a nice tempeh stir fry. I added the tamari and red pepper flakes for my own taste and just pretty much used the ratio of mirin to maple syrup from his recipe as a guide. You could possibly even add some grated ginger or garlic too. I was really happy with the outcome and the way everything came together in taste, color and textures.

It's a simple dish that delivers in flavor, protein and other healthy nutrients that we can all use more of!

Now let's talks about mirin for a moment. I've had my eye on recipes containing mirin but was so turned off by the product because I didn't research online first to find out more about it. Instead, while at the grocery store I made my assumption from the first bottle I picked up and happily put back because it contained corn syrup and other ingredients I prefer to stay away from. Months later I finally find there is a big difference in the way mirin is prepared. The real deal, like the one pictured above, is a traditionally brewed rice cooking wine that doesn't contain added sugar or synthetic enzymes. It’s also known as Hon-Mirin. Very commercial brands use corn syrup and preservatives and are known as Aji-Mirin. They may have their reasons for using corn syrup and preservatives but I will choose the ones that are free of these ingredients. Be sure to read the labels and find the real deal, Hon-Mirin, as it will give you the best flavor and add luster to your dishes. Here's a little article from the New York Times about mirin for further reading: Searching For The Real Mirin - Catching an Elusive Japanese Flavor

If you can't find this type of mirin in the store, you can order it onlineor you can substitute with dry sherry or sweet marsala if you must. Or you can dissolve a small amount of pure cane sugar in a little white wine or sherry, about 1/4 teaspoon of sugar to 1/4 cup wine. These are clean substitutes for hon-mirin.

We're going to start with the tempeh first. Tempeh is one of those soy products that is good for you, much more so than tofu which should be eaten in moderation. Tempeh is fermented and holds all kinds of healthy attributes along with 13 - 16 grams of protein per serving. I like to steam my tempeh before doing anything to it. Because I don't have a double broiler or bamboo steamer, I've made my own steamer by using a colander and medium size pot with lid. It works perfectly well. If you choose this route, you can reuse the pot and colander for cooking your buckwheat noodles. Steaming your tempeh will soften it nicely and the marinade will absorb a bit better. Steam for 10 minutes or so.

If you can't find tempeh in your usual grocery store, ask the store manager to consider carrying it. This is how change begins on a small scale and it never hurts to ask as they are there for you!

After steaming your tempeh, mix your marinade in a large bowl and add the tempeh, let set for 1 - 4 hours at room temp. Reserve the marinade.

Bake your tempeh...

I know what your thinking this is a stir fry! Well, I just liked it this way better. :) 

Dice your veggies of choice, these just happen to be on hand from my last recipe. Feel free to use whatever vegetables you like, have handy or need to be used up. Other options are bell peppers, broccoli, sugar peas, zucchini...these are what come to mind in a pinch but use whatever your preference is or sounds good. They will be stir fried, or sauteed, until al dente or your choice of firmness and then mixed with the soba noodles if using those. (My favorite wok is the el cheapo carbon steel wok for around $20! It heats up quickly and cools down quickly so your food cooks just right and stops cooking when you remove it from the heat. Just be sure to season your wok well. Here's a great article on the subject: When Cheaper is Better)

Mirin & Maple Tempeh Stir Fry 

Ingredients

• 8 oz package tempeh (I used a five grain tempeh)
• 1 tablespoon sesame oil, coconut oil or olive oil
• 1/3 red cabbage, thinly sliced
• 2 -3 large carrots, peeled and thinly sliced diagonally
• 2 -3 scallions, thinly sliced
• sesame seeds, garnish
• cilantro, garnish, optional 
• 8 oz. package soba noodles, or rice would fine too (I ♥ these 100% buckwheat noodles)

Marinade

• 1/3 cup mirin
• 3 tablespoons pure maple syrup
• 3 tablespoons warm water
• 2 tablespoons tamari, bragg's aminos or soy sauce 
• 1 teaspoon red pepper flakes, or to taste

First start by steaming the tempeh. Use a double broiler, bamboo steamer or do like I did above by using a pot and colander. Bring water to a boil, cut tempeh into sticks about 1/4 inch or so, place in choice of steamer, steam for 10 minutes. This will soften and swell your tempeh a bit helping it to absorb more marinade.  

In a large bowl, mix together the marinade, add the tempeh and let set for 1 to 4 hours at room temp, turning every so often. Reserve marinade for later.

When ready, turn oven on to 400 degrees. Bake tempeh on a cookie sheet or in a baking dish for 25 minutes, turning once in between. 

Cook your soba noodles according to package. 100% buckwheat noodles take 8 minutes to cook while the wheat and buckwheat soba noodles only take 4 minutes to cook. Drain and rinse well under cool water. Set aside. If using rice, cook about 1 dry cup and set aside.

In a wok or large saute pan, heat oil and add your cabbage and carrots, cook for about 3 minutes, add scallions, a spoonful of marinade and cook another 2 minutes or until desired firmness (I like mine al dente). Add in the soba noodles and cook for another minute or so until soba noodles are gently warmed. 

To serve, place noodles and veggies in serving bowl and top with a few strips of tempeh. Add a few large spoonfuls of marinade over the noodle/veggie mixture and tempeh, top with sesame seeds and a few extra scallions. If using rice, serve rice in serving bowl and top with veggies and tempeh, drizzle with marinade, sesame seeds and scallions. 

Serves three but more likely two!

Enjoy!

reade more... Résuméabuiyad

Summer Rolls + Two Dipping Sauces

Well hello again, I have missed you terribly! A lot has happened in the last couple weeks. After my last post Soba Noodles with Tofu, Broccoli & Carrots, I left for vacation to the beautiful Kings Canyon. The area we visited is located in the eastern sierra's located between Mammoth and Bishop just off the 395 called Rock Creek Lake. It's gorgeous up there with clean air, nice temperatures and nature all around. How does it get any better than that? You can see many of my pictures here. In that time, the 4th of July also came and went. I extreme cleaned the house, you know the unclutter, going behind closed doors and rearranging the furniture kind...feels good to be done with that! I did all those things I have put off doing while focusing my energy on this blog the last year. Speaking of which, The Simple Veganista also turned 1 on July 1st. I can't believe it's been a year already. I really wanted to do a special post for this occasion but it just didn't happen so it was a quiet celebration. When I first started this blog I had no idea where things would go but thanks to everyone who has a love for clean vegan food...this blog has done remarkably well in that short amount of time and I thank you all for following along with my passion. I intend to keep it going as long as it stays fun for me. I love all the aspects of being here...from testing and preparing the food, taking pictures, editing, writing (a few of these I'd like to improve on), sharing, getting feedback from everyone. It's truly fun for me and I'm so happy to be a part of your lives and hope you get lots of inspiration for clean, healthy eating habits along the way. And remember, that's all it is...creating NEW habits and making them healthy habits! Cheers to another year of creating those healthy habits that stick... 

So without further ado...let's eat!

Summer, spring or salad rolls, known as Goi Cuon in Vietnamese, are fresh, versatile and so easy to put together. You can use all kinds of vegetables to suit your taste...make them simple with just a few ingredients like the first picture or add more for a variation and rainbow effect like the picture above. I love these rolls and you can be sure that this is the first of many I will like to try out and share. The recipe today is a very basic, all around summer roll. Nothing complicated, everything should be readily available and easy to find. For a great tutorial on rolling a closed end roll like the image just above (they were cut in half) go here: How to Roll Fresh Vietnamese Spring Rolls – A Photo Tutorial

You can find rice paper in the Asian section of your grocery store. There are different shapes and sizes so if you're new to this be sure to experiment with a few to see what works best for you. 

I have included two different dipping sauces because some of you may be allergic to nuts. One will be a peanut or almond butter based dipping sauce and the other will be rice vinegar based. A sauce for everyone here. Both are excellent. I love my peanut sauce but was very pleased with the vinegar based sauce I adapted from Martha Stewart. Even though I'm not much of a vinegar lover...it was delicious! 

Summer rolls are commonly filled with a few herbs like mint, cilantro and/or Thai basil. Feel free to use one or a combination. I find in these rolls that they all taste great together. If you can't find Thai basil, regular basil will be just as good! I especially love the basil with the peanut dipping sauce...the flavors pair so well.

Next you can choose from a variety of greens to add to your rolls. Use one or a combination if you like. Depending on what style roll I'm making, I may use two types of greens.

Lastly, choose your veggies and cut them into thin strips by hand or using a julienne tool. These are just a few of the veggies you can use. Try adding avocado, green onions, bean sprouts, etc. Many recipes for these rolls also use rice noodles, and you can too, but I prefer a roll full of veggies instead having one or two extra if needed. I can eat two or three of these and be completely satisfied for a few hours. 

Adding in some sliced tofu is an option. I do like to add it to my rolls when not using the peanut sauce as it adds some protein to the meal. 

Summer Rolls + Two Dipping Sauces 

Ingredients (2 - 3 servings)

• 6 rice papers (preferably the circular sheets)
• 2-3 medium carrots, cut into match sticks or 1/4 inch sticks
• 1/2 cucumber, cut into match sticks or 1/4 inch sticks
• 1/2 bell pepper (yellow, red and/or orange), thinly sliced
• 1/4 red cabbage, thinly sliced
• greens of choice: leafy lettuce, pea shoots, spring salad mix or micro greens
• radishes, thinly sliced (optional)
• organic tofu (firm or extra firm), sliced (optional)
• mint, small handful of leaves
• cilantro, small bunch of sprigs
• basil, small handful leaves

Sweet Chili Sauce (2 servings)

• 1/4 cup unseasoned rice vinegar
• 2 tablespoons tamari or soy sauce
• 2 tablespoons warm water
• 2 tablespoon maple syrup
• 1 clove garlic, minced or grated
• 1 teaspoon red pepper flakes, or to taste
• juice of 1 lime

Peanut Sauce (2 servings)

• 3 heaping tablespoons peanut or almond butter
• 1 tablespoom tamari, bragg's amino's or soy sauce
• 2 tablespoon maple syrup
• 2 tablespoon warm water
• 1 - 2 tablespoon rice vinegar, optional
• juice of 1 lime
• 1 teaspoon red pepper flakes, optional

Mix your dipping sauce together first, let set so the flavors can mingle. It will taste much different after a few minutes. Taste for flavor before serving.

This summer roll direction will be for the open end roll as shown above. For the closed end roll please see the tutorial here. 

Fill a large shallow bowl 1/2 way with warm water...a large pie dish works great for the circular rice sheets which is what this recipe will use. Making one roll at a time, dip the rice sheet into the water making sure to get both sides and all edges, no need to let it soak until completely soft. Lay on a flat surface and fold in half, the rounded side will be the top and the flat side the bottom. The paper will still seem a bit stiff but will keep absorbing the water and soften as you layer your veggies. In the center, layer your ingredients...greens, herbs, tofu and veggies. Fold the end corner over the layer of veggies, give a nice tuck and roll. 

Serve with choice of dipping sauce. 

Enjoy!

Well hello again, I have missed you terribly! A lot has happened in the last couple weeks. After my last post Soba Noodles with Tofu, Broccoli & Carrots, I left for vacation to the beautiful Kings Canyon. The area we visited is located in the eastern sierra's located between Mammoth and Bishop just off the 395 called Rock Creek Lake. It's gorgeous up there with clean air, nice temperatures and nature all around. How does it get any better than that? You can see many of my pictures here. In that time, the 4th of July also came and went. I extreme cleaned the house, you know the unclutter, going behind closed doors and rearranging the furniture kind...feels good to be done with that! I did all those things I have put off doing while focusing my energy on this blog the last year. Speaking of which, The Simple Veganista also turned 1 on July 1st. I can't believe it's been a year already. I really wanted to do a special post for this occasion but it just didn't happen so it was a quiet celebration. When I first started this blog I had no idea where things would go but thanks to everyone who has a love for clean vegan food...this blog has done remarkably well in that short amount of time and I thank you all for following along with my passion. I intend to keep it going as long as it stays fun for me. I love all the aspects of being here...from testing and preparing the food, taking pictures, editing, writing (a few of these I'd like to improve on), sharing, getting feedback from everyone. It's truly fun for me and I'm so happy to be a part of your lives and hope you get lots of inspiration for clean, healthy eating habits along the way. And remember, that's all it is...creating NEW habits and making them healthy habits! Cheers to another year of creating those healthy habits that stick... 

So without further ado...let's eat!

Summer, spring or salad rolls, known as Goi Cuon in Vietnamese, are fresh, versatile and so easy to put together. You can use all kinds of vegetables to suit your taste...make them simple with just a few ingredients like the first picture or add more for a variation and rainbow effect like the picture above. I love these rolls and you can be sure that this is the first of many I will like to try out and share. The recipe today is a very basic, all around summer roll. Nothing complicated, everything should be readily available and easy to find. For a great tutorial on rolling a closed end roll like the image just above (they were cut in half) go here: How to Roll Fresh Vietnamese Spring Rolls – A Photo Tutorial

You can find rice paper in the Asian section of your grocery store. There are different shapes and sizes so if you're new to this be sure to experiment with a few to see what works best for you. 

I have included two different dipping sauces because some of you may be allergic to nuts. One will be a peanut or almond butter based dipping sauce and the other will be rice vinegar based. A sauce for everyone here. Both are excellent. I love my peanut sauce but was very pleased with the vinegar based sauce I adapted from Martha Stewart. Even though I'm not much of a vinegar lover...it was delicious! 

Summer rolls are commonly filled with a few herbs like mint, cilantro and/or Thai basil. Feel free to use one or a combination. I find in these rolls that they all taste great together. If you can't find Thai basil, regular basil will be just as good! I especially love the basil with the peanut dipping sauce...the flavors pair so well.

Next you can choose from a variety of greens to add to your rolls. Use one or a combination if you like. Depending on what style roll I'm making, I may use two types of greens.

Lastly, choose your veggies and cut them into thin strips by hand or using a julienne tool. These are just a few of the veggies you can use. Try adding avocado, green onions, bean sprouts, etc. Many recipes for these rolls also use rice noodles, and you can too, but I prefer a roll full of veggies instead having one or two extra if needed. I can eat two or three of these and be completely satisfied for a few hours. 

Adding in some sliced tofu is an option. I do like to add it to my rolls when not using the peanut sauce as it adds some protein to the meal. 

Summer Rolls + Two Dipping Sauces 

Ingredients (2 - 3 servings)

• 6 rice papers (preferably the circular sheets)
• 2-3 medium carrots, cut into match sticks or 1/4 inch sticks
• 1/2 cucumber, cut into match sticks or 1/4 inch sticks
• 1/2 bell pepper (yellow, red and/or orange), thinly sliced
• 1/4 red cabbage, thinly sliced
• greens of choice: leafy lettuce, pea shoots, spring salad mix or micro greens
• radishes, thinly sliced (optional)
• organic tofu (firm or extra firm), sliced (optional)
• mint, small handful of leaves
• cilantro, small bunch of sprigs
• basil, small handful leaves

Sweet Chili Sauce (2 servings)

• 1/4 cup unseasoned rice vinegar
• 2 tablespoons tamari or soy sauce
• 2 tablespoons warm water
• 2 tablespoon maple syrup
• 1 clove garlic, minced or grated
• 1 teaspoon red pepper flakes, or to taste
• juice of 1 lime

Peanut Sauce (2 servings)

• 3 heaping tablespoons peanut or almond butter
• 1 tablespoom tamari, bragg's amino's or soy sauce
• 2 tablespoon maple syrup
• 2 tablespoon warm water
• 1 - 2 tablespoon rice vinegar, optional
• juice of 1 lime
• 1 teaspoon red pepper flakes, optional

Mix your dipping sauce together first, let set so the flavors can mingle. It will taste much different after a few minutes. Taste for flavor before serving.

This summer roll direction will be for the open end roll as shown above. For the closed end roll please see the tutorial here. 

Fill a large shallow bowl 1/2 way with warm water...a large pie dish works great for the circular rice sheets which is what this recipe will use. Making one roll at a time, dip the rice sheet into the water making sure to get both sides and all edges, no need to let it soak until completely soft. Lay on a flat surface and fold in half, the rounded side will be the top and the flat side the bottom. The paper will still seem a bit stiff but will keep absorbing the water and soften as you layer your veggies. In the center, layer your ingredients...greens, herbs, tofu and veggies. Fold the end corner over the layer of veggies, give a nice tuck and roll. 

Serve with choice of dipping sauce. 

Enjoy!

reade more... Résuméabuiyad