Spring Rolls

Originally Published on YummYmummyKitchen.com  on February 18, 2018 By Yummy Mummy Kitchen

Spring Rolls1.jpgFind out how to make healthy veggie spring or summer rolls with this easy recipe! Fresh spring rolls are a simply delicious combination of fresh vegetables, herbs, rice paper, and a flavorful peanut sauce for dipping. These spring rolls are naturally vegan and gluten-free.

Fresh rice paper spring rolls are one of my favorite things right now. I’ve been getting them pre-made at Whole Foods and Trader Joe’s for years, and finally decided it was time to make them myself. The “salad roll” from the Whole Foods sushi department is one of my favorite grab-and-go lunches, as are the tofu spring rolls. I’m so glad I decided to make them at home, because spring rolls are so much easier to make than I had imagined, and of course less expensive. I also find making my spring rolls at home means they are fresher than the store-bought rolls that may have been sitting on the shelf all day, or longer. Fresh spring rolls are refreshing, crunchy, and so satisfying when dipped into a sweet and savory peanut sauce. They have to be one of the easiest ways to eat “salad” and are perfectly portable. I love making a few on Sundays to use in work or school packed lunches.

Sunday, February 18, 2018 / 1 Comment / appetizers , Featured , Gluten Free , lunch recipes , snacks , Vegan , Vegetables
Spring Rolls
Find out how to make healthy veggie spring or summer rolls with this easy recipe! Fresh spring rolls are a simply delicious combination of fresh vegetables, herbs, rice paper, and a flavorful peanut sauce for dipping. These spring rolls are naturally vegan and gluten-free.

Fresh vegetarian and vegan spring rolls made with rice paper, avocado, bell pepper, and other veggies. Served with homemade peanut sauce, this spring roll recipe is so delicious.
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Fresh rice paper spring rolls are one of my favorite things right now. I’ve been getting them pre-made at Whole Foods and Trader Joe’s for years, and finally decided it was time to make them myself. The “salad roll” from the Whole Foods sushi department is one of my favorite grab-and-go lunches, as are the tofu spring rolls. I’m so glad I decided to make them at home, because spring rolls are so much easier to make than I had imagined, and of course less expensive. I also find making my spring rolls at home means they are fresher than the store-bought rolls that may have been sitting on the shelf all day, or longer. Fresh spring rolls are refreshing, crunchy, and so satisfying when dipped into a sweet and savory peanut sauce. They have to be one of the easiest ways to eat “salad” and are perfectly portable. I love making a few on Sundays to use in work or school packed lunches.

Colorful fresh homemade spring rolls served with peanut sauce are perfect on a party platter, for lunch, or a light dinner.

I prepped a bunch of fresh spring rolls filled with spring lettuces, carrots, bell pepper, cucumber, and avocado for a recent happy hour with my mama friends and kids. I popped them on this long cutting board with a bunch of other snacks including hummus and veggies, crackers, olives, nuts, berries, and chocolate truffles. A big snack board is one of my favorite things to make when friends come over. Side note: I found gorgeous mango wood cutting boards by Joana Gaines at HOME in Santa Barbara. I am loving her show, Fixer Upper. If you like farmhouse style homes, you need to go set the ti-vo.

While I knew that I loved veggie spring rolls, I was surprised to see several of the kiddos devouring them with such enthusiasm. One of the gals (hi, La!) even asked for the details and made them for Valentine’s Day dinner, so I knew I had to share them with you here! One of my daughter’s friends often has spring rolls in her school lunch box, but dips them in ranch dressing, which I think is a great kid-friendly way to serve these. I just used veggies here for a vegetarian and vegan spring roll recipe, but spring rolls often also have a slice of tofu and my pescatarian friends add shrimp or salmon.

Spring Rolls _3

Making spring rolls is easy and just requires rice paper spring roll wrappers and veggies. You can find the rice paper wraps at Asian grocery stores, or the Asian section of some grocery stores. I’ve found them at both Sprouts and Whole Foods, and even brown rice spring roll wraps online. To soften the rice paper, they get a dip in warm water for 5-10 seconds. Easy! Rolling fresh spring rolls is like rolling a burrito. I’ve created this progression of the spring roll image to give you a better idea, but the best way to learn will be by watching the short video right above the recipe. If there are any pretty ingredients you want to show on top, lay those separately at one end, as I’ve done here with the avocado at the bottom and cucumber slices at the top.

For a party, or just for meal prep for the week, you’ve got to try making fresh spring rolls at home! Whatever you do, I highly recommend making your own peanut sauce for dipping. It takes five minutes to stir together and tastes amazing. Check out my Easy Thai Peanut Sauce that’s perfect with these spring rolls. In the recipe below I’ll share the exact ingredients I used, but feel free to mix it up and get creative. Spring rolls don’t really require a recipe, per say, at all, once you get the hang of the method.

Spring Rolls_4

Spring Rolls
Find out how to make healthy veggie spring or summer rolls with this easy recipe! Fresh spring rolls are a simply delicious combination of fresh vegetables, herbs, rice paper, and a flavorful peanut sauce for dipping. These spring rolls are naturally vegan and gluten-free.

1 package rice paper spring roll wrappers
1 (5 oz.) bag baby spring lettuces
1 red bell pepper, cut into strips
1 hothouse cucumber, sliced
1 avocado, peeled and sliced
1 cup shredded carrots
1 cup thinly sliced purple cabbage
fresh mint and basil (Thai basil recommended)
1 recipe Simple Thai Peanut Sauce

instructions

Fill a wide bowl with at least an inch of warm water. Dip one rice paper wrap in the water and let soften 5 to 10 seconds. Remove from the water and lay on your work surface.
Place a handful of the greens toward one end of the soaked wrap. Top with the other veggies and herbs. If you would like one certain veggie showing at the top of the rolls, lay that toward the other end. I like the look of avocado slices underneath the transparent paper, so I place it separately.
Pick up the end of the rice paper closest to your mound of veggies and tightly wrap it over the veggies. Grab each end and fold over like a burrito. The paper will stick to itself. Continue wrapping the roll until sealed. Continue making the rolls this way until you’ve made all you want or are out of ingredients. Store the rolls covered in the refrigerator until ready to eat, then cut in half on the bias. Enjoy with peanut sauce.

notes

Nutrition information has been calculated for 1/6 of this recipe not including the peanut sauce. Calculations are done on a third party site, and I am not a certified nutritionist, so I can’t guarantee accuracy. If your health depends on nutrition facts, please calculate again using your favorite calculator.

The Best Vegan Chili Ever!!!

The best thing about not eating meat is that you know that nobody had to die in order for you to eat.  It may not seem like it matters but after you do it for a while and then eat meat, you can really notice the difference.  Meat just doesn’t have the same appeal anymore.  It just looks like big chunks of death and suffering.  But that’s just me and if you want to get spiritual, get ready to go to new heights.  All that meat weighs you down spiritually.  I mean you can’t kill things and then think that you’re going to be favored.  But that’s just been my experience.  I used to eat meat for years so I understand the craving for meat.  But I don’t miss it.  I hope you enjoy this recipe.  XOXO Valerie

Originally published on Itdoesnttastelikechicken.com on January 10, 2017 By Sam

The Best Vegan Chili Ever!!!

It has been nose-nipping, fingertips feel like they’re falling off, wonder why I don’t own snow pants, scarf wrapped high enough to meet my hat so that I just have a wee slit to see through, kinda cold this week. That and I seem to have one of those never-ending colds that don’t want to go away, no matter how much I ignore it. (I admit there are better cold remedies).

So between the two colds, all I wanted was something insanely delicious, hearty, satisfying, a big ol’ pot of warm me up from the inside. And then it happened, I made The Best Vegan Chili Ever!!!

See what I mean? Don’t you just want to bite that spoon!?

No really, this is serious stuff, friends. This isn’t the first pot of vegan chili that I’ve ever made. I’ve cooked up many of those three bean type chili recipes in the past, which are good, but they never feel particularly special to me. They were missing that oomph.

Today, the colds must have sparked some mad scientist creativity, because I decided to use a similar method to prepare tofu that I use in my Tofu Bolognese. The key is that the tofu is seasoned and then dried out in the oven. Then when you stir it into the sauce, it gets this gorgeously chewy, amazing, can’t-stop-eating texture. I used this same technique in this vegan chili recipe, and let me tell you, it was seriously the best idea ever.

This vegan chili is bursting with gorgeous spices, the double-bean action makes for a scrumptious heartiness, the rich simmered tomatoes, and that chewy, totally addictive tofu. I’m so deeply in love!

Just with all chili recipes, this vegan chili was delicious freshly made, but it was even better the next day. The tofu stays perfectly chewy and the flavours deepen and get even more flavourful.

The Best Vegan Chili Ever!!!_5

To make the best vegan chili ever: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to a simmer and continue to simmer for 1 hour. If the chili gets too thick, just splash in more water to reach desired consistency.

In the meantime, prepare the tofu crumbles. Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.

Spread the tofu mixture evenly over the pan. Bake for about 45 mins, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn’t burn.

You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that’s ok because it will provide a variety of texture. Mmmmmm tofu crumbles. I can’t help but eat a few right from the pan, but I seriously have to control myself as I may eat them all!

The Best Vegan Chili Ever!!!_6

When the chili and tofu are both prepared, stir in the tofu crumbles and continue to cook the chili for another 5 minutes. This will allow the tofu to absorb the sauce and get gloriously chewy.

Serve hot with a dollop of vegan sour cream and a sprinkle of chives if desired. The best vegan chili ever!!! I’m so excited, I need to make another pot ASAP.

The Best Vegan Chili Ever!!!_3The Best Vegan Chili Ever!!!_4

Feel Good Hot Chocolate

Feel Good Hot Chocolate

Who’s ready for ultra-cozy vibes? (Hand raised!)

This easy hot chocolate recipe requires just 7 ingredients and 15 minutes to make.

While I have a more basic Vegan Hot Cocoa, I wanted to elevate it to include maca powder (where the feel-good vibes come in) and ensure it was naturally sweetened.

FEEL GOOD Vegan Hot Chocolate! 7 ingredients, naturally sweetened, SO creamy and rich! #vegan #glutenfree #plantbased #hotchocolate #dessert #chocolate #minimalistbaker #recipe

It starts with making our own chocolate base with cocoa butter, cacao powder, and a little carob powder, which intensifies the chocolate flavor and adds a little natural sweetness.

Next comes coconut milk, maple syrup for a little added sweetness, cinnamon for warmth, sea salt to bring out the sweetness, and vanilla to enhance the chocolate flavor.

Then comes maca powder, which is an adaptogen rich in minerals like calcium, potassium, iron, and zinc. It also helps boost mood, balance hormones, and support the thyroid. It tastes like something between caramel and honeycomb. In other words, I’m obsessed.

Feel Good Hot Chocolate_3

Once everything is mixed and hot, it’s time to serve! Enjoy as is or elevate it even more with homemade coconut whipped cream and more cacao powder.

I hope you all LOVE this hot chocolate! It’s:

Rich
Creamy
Chocolaty
Warming
Naturally sweetened
Surprisingly healthy
& So tasty

This is the perfect hot cocoa for chilly evenings spent inside. You can even make it in advance and heat it up on the stovetop as needed.

If you’re into warming, cozy drinks, also be sure to check out our 5-Minute Vegan Golden Milk, Easy Vegan Chai Latte, Best Vegan Matcha Latte, Healing 3-Ingredient Turmeric Tonic, and Apple Cider Rooibos Hot Toddy.

If you give this recipe a try, let us know what you think! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers!

Feel Good Hot Chocolate

Print Friendly Version
Prep time
5 mins
Cook time
10 mins
Total time
15 mins

Insanely rich, delicious, refined-sugar-free vegan hot chocolate infused with real cocoa butter, cacao powder, and maca powder for serious feel-good vibes. Just 7 ingredients required!
Author: Minimalist Baker
Recipe type: Beverage, Dessert
Cuisine: Vegan, Gluten-Free
Serves: 2
Ingredients

HOT CHOCOLATE

3 Tbsp (40 g) chopped (food-grade) cocoa butter*
1/4 cup (24 g) unsweetened cacao (or cocoa) powder, sifted
optional: 1 Tbsp (6 g) carob powder, sifted (adds richer chocolate flavor)
2 1/2 cups (600 ml) canned light or homemade coconut milk, divided (or sub other milk // sub full-fat coconut milk will yield for creamier hot cocoa)
Dash ground cinnamon
1 tsp maca powder (adds honeycomb flavor, promotes hormone balance + energy)
Pinch sea salt
2 Tbsp (30 ml) maple syrup (or sub stevia or coconut sugar, or blend the mixture with dates then strain)

FOR SERVING optional

Coconut Whipped Cream
Chopped dark chocolate / cacao powder

Instructions

Add 1 inch of water to a medium saucepan and bring to a simmer over medium heat. Place a glass or ceramic bowl on top that rests inside the saucepan but doesn’t touch the water, and add cocoa butter, sifted cacao powder, sifted carob powder (optional), and 1/2 cup (120 ml) coconut milk. Whisk occasionally to melt until well combined.
Carefully remove bowl from heat with a towel, and discard any remaining water in the saucepan.
Transfer melted chocolate mixture to the saucepan, add cinnamon, maca powder, sea salt, maple syrup, and remaining 2 cups (480 ml) coconut milk, and whisk to combine. Cook over medium heat until just beginning to bubble.
Taste and adjust flavor as needed, adding more maple syrup for sweetness, cinnamon for warmth/spice, maca for caramel flavor, or cacao powder (sifted) for more intense chocolate flavor. Additional cocoa butter will add more creaminess.
Serve between two mugs and enjoy as is or top with coconut whipped cream and chocolate or cacao powder.
Best when fresh, though hot chocolate keeps covered in the refrigerator up to 5 days. Reheat on the stovetop over medium heat until hot.

Notes
*In place of cocoa butter you could also sub naturally-sweetened vegan dark chocolate, such as Eating Evolved brand. Just scale back on sweetener elsewhere in the recipe to compensate. I used cocoa butter to keep this recipe naturally sweetened.
*Nutrition information is a rough estimate for 1 of 2 servings without optional ingredients or toppings.
Nutrition Information
Serving size: 1/2 of recipe Calories: 315 Fat: 26.1 g Saturated fat: 15.9 g Carbohydrates: 26.1 g Sugar: 15.1 g Sodium: 150 mg Fiber: 4.1 g Protein: 2.9 g

 

 

Dark Vegan Chocolate Ice Cream

I don’t tolerate dairy well and started buying the dairy free ice cream.  It started to get expensive and they still put questionable ingredients in the ice cream so I decided to make my own.  I purchased an ice cream maker which is a Cuisinart ICE-21 and I made my first batch.  It comes with a booklet but of course I don’t follow instructions and adapted it to my own recipe.

I won’t bore you with a bunch of words and just get right down to it.

  • 3/4 cup raw cacao powder sifted (a good place to get this too is at Marshall’s or Homegoods
  • 1/2 cup  coconut crystals(if it’s not sweet enough add another 1/3 cup)
  • 1 cup almond milk
  • 2 cups coconut cream (you can also find it at Trader Joe’s
  • 1/2 tablespoon pure vanilla extract
  • optional handful chopped walnuts (it would also taste good with mini marshmallows but I didn’t have any)

Mix up all the ingredients and put them in the frozen bowl that comes with the ice cream maker and 20 minutes later, you have a finished product.  You can also put it in the freezer for 2 hours but then take it out 15 minutes before you want to eat it because it will be rock solid.  (I tried to eat it anyway and I couldn’t.  It’s literally thawing right now as I type this.

ice cream maker

PS:Remember this is a dark chocolate recipe and the raw cacao has all of the wonderful anti-oxidants so it will help with slowing down the aging process and it’s allegedly an aphrodisiac. I’ll eat to that.  But remember the cacao does contain caffeine so you might want to eat this in the afternoon if you are sensitive to that.  I hope you like it.  I did finally get to eat it and it was rich and yummy and I love it.

 

Reasons why Smoothies Are Awesome

blue-1326154__480One of the main reasons I love smoothies is that they are so easy to make.  You just put all of the awesome ingredients in the blender, turn it on and then you have an awesome drink within seconds.


In order to make a good smoothie, it’s important to make sure you have the proper equipment.  Personally, I feel the “>Vitamix is the best blender.  It is a little pricey but it has an awesome warranty and it just really blends things superbly.  I’ve had many other blenders and it’s frustrating when you end up with a watery drink and lots of unblended ingredients at the bottom (yuck) of the blender that didn’t get blended.  The Vitamix does not have that issue.  Plus you can make soup and so many other amazing things with them.

With smoothies you can put all of these highly nutritious ingredients that maybe you wouldn’t normally eat such as beets or kale and whip them up with almond milk and drink it and you get healthy food into you fast with minimal effort on your part.

The other thing I recently discovered is that I used to make a smoothie everyday.  Then one day I said to myself, “Self why don’t you make a double batch and then tomorrow you won’t have to make a smoothie?”  A huge light bulb went off and it literally saved a ton of time.  The next day all I had to do was go to the refrigerator and grab my smoothie, shake it up and drink.  It was like someone gave me some extra free time.  I now regularly make a double batch.  I’m all about making things easy.

Also with smoothies, you can eat them on the go.  On your way to work or after you get there, you can drink it at your desk and nobody is going to say, “Eat your breakfast on your own time?” or anything about why you’re eating at work because it looks like you are just drinking water.  So it’s really portable and highly digestible.

girl drinking smoothie

The recipe for the attached smoothie for a double batch is the following:

  • 2 cups Almond Milk, coconut milk, flax milk (Or whatever kind of milk you want although I do not recommend cows milk but obviously use whatever kind you like)
  • 2 Cups Frozen Organic Blue Berries or Cherries
  • 1 Frozen Banana
  • 4 Scoops “>Orgain Organic Protein chocolate (you can also mix up your own powders which I do in the video.)
  • Water (after you add all the ingredients, fill up until you get to 6 cups
  • (If you are feeling adventurous you can throw in a couple of handfuls of kale or spinach

It’s really easy now, turn the blender on and blend it until mixed up and pour into your favorite glass and enjoy

Now if you want to know what those powders are that I put in my smoothie in the video, here they are.  Note that this may not be palatable to everyone but the powders are highly nutritious.

It may take you a minute to get used to the taste but I guarantee it won’t take you long to get used to feeling alert and energized and clear-headed with good digestion.  Enjoy and let me know your thoughts on smoothies.

Valerie is a Yoga Instructor and  Health and Wellness Coach.  She recently retired from a 26 year career in law enforcement.  It’s her hope that people follow their dreams and passions and live a healthy lifestyle.  You can reach here at :estrella.valerie@yahoo.com.

PS:Please subscribe to my Youtube channel.  XOXO

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