Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls with Dipping Sauce

These rice paper rolls are easy to prepare and can be made a few hours in advance. Cover with damp paper towels, then plastic wrap, and place in the fridge. This is also an alternative way to eat more raw veggies instead of a typical salad.

Ingredients (makes 12):
12 rice papers
1 seedless cucumber, peeled and cut into sticks
1 large carrot, peeled and cut into sticks
1 medium red pepper, cut into sticks
1 avocado, peeled, pitted and sliced into thin pieces
2 oz pea shoots (not included in photo above, doh!)
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1/3 cup raw cashews, finely chopped

Dipping Sauce: 
3 Tbsp sweet chili sauce
1 Tbsp soy sauce
2-3 Tbsp fresh lime juice

Rice Paper

You should be able to find rice paper at all major grocery stores. If not, visit the nearest local Asian market or order them online.

Now, to making the rolls:
First, combine and whisk all of the ingredients for the dipping sauce and set aside. Next, prep and chop all of the vegetables, herbs and the cashews. Fill a large bowl (half-way) with warm water. Dip one wrapper into the water for 5 seconds and place on a cutting board or plate. Put a few pieces of each ingredient on the wrapper, leaving space at the base. Fold up the bottom of the wrapper, then the sides and roll up (kind of like a taco). Repeat.

Serve the rolls with the dipping sauce.

The missing ingredient: Pea shoots!

Don't forget to add the pea shoots like I did! They truly are a tasty addition to these rolls.

Soba Noodle Salad

Soba Noodle Salad

Soba noodles are Japanese noodles made of buckwheat flour and wheat flour. They can be prepared in cold and hot dishes. This particular recipe is meant to be served chilled or at room temperature.

Ingredients for the Salad (serves 2) :
2 bundles of Soba noodles
2 medium carrots, peeled and cut into matchstick pieces
1 small red pepper, cut into matchstick pieces
1 small cucumber, seeded and cut into matchstick pieces
2 scallions, sliced

Ingredients for the Dressing:
3 Tbsp tamari (or soy sauce)
2 Tbsp sweet & spicy chili sauce
2 Tbsp sesame oil
1 Tbsp rice vinegar
1-2 tsp wasabi paste
1" piece of fresh ginger, peeled and grated
2-3 Tbsp, sesame seeds, toasted

Bring pot of water to a boil. Add noodles, reduce heat and continue to cook for 6-7 minutes. Drain and rinse with cold water. Set aside to cool.

As the noodles are cooking, slice the carrots, red pepper, cucumber and scallions. Toast the sesame seeds in a pan for about 5 minutes.  Prepare the dressing by whisking all of the ingredients except for the sesame seeds.

In a bowl, combine the noodles, vegetables, dressing and sesame seeds. Let the dish sit for 30 minutes at room temperature before serving or chill it in the fridge to serve at a later time.

Marinated Lentil and Kale Salad

Well, it has been a while since my last post. Now that autumn is upon us, I will be making lots of soups as well as dishes with various grains and veggies. This particular lentil and kale recipe can be eaten warm or cold (I prefer warm). I slightly modified the recipe from the cookbook, The Mediterranean Vegan Kitchen, by Donna Klein.

Marinated Lentil and Kale Salad

Ingredients (Serves 4):
2 Tb olive oil
1 small red onion, chopped (set aside 3 Tbsp to add later)
2 medium carrots, chopped
2 cups water
2 cups vegetable broth
1 cup French lentils
3 parsley sprigs
1/2 tsp Herbes de Provence
1 bay leaf
1 bunch lacinato kale, chopped (remove stems first)
2 Tb red wine vinegar
2 tsp Dijon mustard
3 Tbsp red onion or shallots, chopped
2 Tbsp fresh parsley, finely chopped
Freshly ground black pepper and salt, to taste

Heat 1 tablespoon of the oil over medium heat. Add the chopped onions and carrots; cook until softened, about 5 minutes. Add the water, broth, lentils, parsley sprigs, bay leaf, Herbes de Provence, salt and pepper. Bring to a boil, then reduce heat and simmer (partially covered) until the lentils are tender, approximately 40 minutes. At the 30-minute mark, add the kale to the lentils so it may cook during the last 10 minutes. (Or you can steam the kale separately and add to the lentils after cooking). Drain and reserve 1/4 cup of cooking liquid. Transfer lentils to a bowl. Remove and discard the parsley and the bay leaf.

In a small bowl, whisk 1 Tbsp olive oil, red wine vinegar, mustard, salt and pepper, then add to the lentils, along with the 3 Tbsp red onion or shallots and parsley. Combine. Feel free to eat the salad warm or let the flavors marinate for a couple of hours in the refrigerator.

Spaghetti with Asparagus, Squash, Peas, Mushrooms & Tomatoes

Spaghetti with Asparagus, Squash, Peas, Tomatoes, Mushrooms & Pine Nuts

Pasta and veggies always make for a simple, yet delicious meal. Now that we are on the tail end of spring and quickly approaching the summer solstice, the beautiful and fresh vegetables are plentiful. A combination of vegetable broth, olive oil and lemon juice is a light alternative to the traditional tomato sauce.

Ingredients (Serves 4-6):

1 pkg of whole wheat spaghetti (or pasta of your choice)

1 bunch asparagus (grilled whole, then chopped)

1 yellow squash, sliced

1-2 portabella mushroom caps, chopped

1 container of cherry tomatoes, halved

1/2 cup of fresh or frozen peas

1 shallot, diced

2 cloves garlic, minced

1/4 cup pine nuts, toasted

1/2 cup vegetable broth

1/4 cup Olive oil

juice from 1 freshly squeezed lemon

fresh basil, chopped

salt & pepper to taste

Boil pasta in salted water according to package directions. Squeeze lemon juice and set aside. Lightly toast the pine nuts in a small pan and set aside.

Drizzle oil over the asparagus and sprinkle with salt and pepper. Grill the asparagus (either in a grill pan or a grill) for approximately 3 minutes. This may take more or less time depending on your preference for texture. Remove from heat. When cooled, chop the asparagus.

Prepare the rest of the vegetables by slicing & dicing the shallot and mincing the garlic. Halve the cherry tomatoes, chop the portabella mushrooms and slice the yellow squash. 

Add 1 Tbsp of oil to a heated deep skillet. Add shallot & garlic and saute for less than 1 minute. Add cherry tomatoes, mushrooms and squash; saute for 2 minutes. Then, add and cook the frozen peas and vegetable broth for 1 minute. Combine the cooked spaghetti with the vegetables in the skillet. Remove from heat. 

Combine the asparagus, pine nuts, basil, olive oil and lemon juice with the pasta and veggies. Add salt and pepper to taste.

Mixed Herb Salad with Lemon-Tahini Dressing

Mixed Herb Salad with Lemon-Tahini Dressing

This mixed herb salad with hemp seeds and lemon-tahini dressing is light and refreshing.

Ingredients (Serves 2-4):
1 container of grape tomatoes, halve the tomatoes
1 cucumber, seeded
red onion, diced (as little or as much as you prefer)
2 Tbsp hemp seeds
1 small bunch of parsley, chopped
2 Tbsp fresh dill
4 cups romaine lettuce, chopped

Lemon-Tahini Dressing:*
4 Tbsp raw tahini
4 Tbsp water
2 Tbsp fresh lemon juice
1 Tbsp hemp oil
pinch of salt

*For variation, add a clove of garlic and cayenne pepper.

In a large bowl, combine the tomatoes, cucumber, red onion, hemp seeds, parsley and dill. In a small  bowl, whisk the tahini, water, lemon juice, hemp oil and salt until smooth. Add the preferred amount of lemon-tahini dressing to the salad and toss. Serve on a bed of romaine lettuce.

Walnut Tacos with Fresh Tomato Salsa

Walnut Tacos with Fresh Tomato Salsa

The following recipe has been adapted from Rawvolution by Matt Amsden.  His cookbook is one of my favorites for raw cuisine. Ground walnuts seasoned with Mexican spices, topped with fresh tomato salsa and wrapped in collard greens...I have made this recipe several times and it is delicious and healthy!

Ingredients:
1 1/2 cups raw walnuts, ground in a food processor
1 1/2 tsp ground cumin
3/4 tsp ground coriander
2 Tbsp Nama Shoyu (If you don't have this, substitute with reduced sodium Tamari)
4 medium collard green leaves
1 cup romaine lettuce, shredded

Fresh Tomato Salsa
2 cups tomatoes, chopped (I used a mixture of heirloom and sweet yellow tomatoes)
3/4 cup fresh cilantro, chopped
1/2 cup yellow onion, chopped
2 Tbsp lime juice
1 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp ground cumin
3/4 tsp ground coriander
1/4 tsp cayenne pepper
3/4 tsp salt

Combine all of the fresh tomato salsa ingredients in a bowl and set aside. Grind the walnuts in a food processor. In a separate bowl, combine the ground walnuts, cumin, coriander and mix well. Then, add the Nama Shoyu and mix again. Evenly distribute the walnut filling in the center of each collard green leaf. Then, add shredded lettuce and top with the fresh tomato salsa.

FYI: If you cut the thicker stem out of the lower part of the collard green, it is easier to wrap.

Mixed Greens with Pineapple and Orange

Mixed Greens with Pineapple and Orange

Sometimes, I just want to keep things simple. This salad is the perfect example of such simplicity. All you need to do is cut up some pineapple and oranges and add to a bowl of mixed greens. That's it! The juices from the fruit naturally dress the lettuce. This healthy meal is very refreshing particularly during the warm months. Feel free to add variety with fruits such as blueberries and strawberries.