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.