So, what’s a HealthyMamma to do?? Well…this HealthyMamma…just makes a little of everything!
I started this past weekend by baking another batch of Vegan Pumpkin Muffins. Ours dissapeared in less than 48 hours and I think that my hubby only got one! You’ve got to move quick around here to get your fair share of baked goodness! Mia and Luke love to have one of these for breakfast…sliced in 1/2 and toasted with a little Earth Balance spread. I did make a couple of tweaks this time when I baked them. I was finding that the texture wasn’t consistent each time…and I think that it was dependent on what type of canned pumpkin I happen to be using (the organic seems thinner than the regular canned pumpkin). It also seemed to make a difference if I used a large or small banana. So, I made a few small changes to the ingredient list. I’ve updated both the original post and the Recipage post…if you’re interested.
After baking, I made a big pot of Jenny’s Cannelini & Kale Soup…it was FANTASTIC!! It’s now officially one of my favorite soups! I added the carrots, celery, and kale, ommited the turkey bacon, added one full teaspoon of smoked paprika (one of my favorite spices), and seasoned generously with Himalayan salt. I served it alongside a big spinach salad and a glass of red wine…perfection!
At that point I was in my “fall groove”…daydreaming about wearing my skinny jeans and Ugg boots…it’s been a long while…I’ve missed them!! But then my day dreams were ever so rudely interrupted by a seriously HOT Saturday afternoon! Then yesterday we reached a high of 103! As if we haven’t had enough triple digit weather around here this summer…it’s now lingering into fall!
My solution…make a light dinner of Fresh Veggie Spring Rolls.
I’ve actually been dying to try my hand at these ever since I saw an episode of Chopped on Food Network TV. If you’re not familiar with the show…basically chefs compete against one another and the clock to make menu items based on whatever mystery ingredients are in their baskets each round. Well, in this particular episode…there were rice papers (spring roll wrappers) in the contestants baskets…along with some other random crazy items that didn’t even remotely go with rice papers! I think one of the other ingredients was actually candy red hots! ?@#! Anyway, I’ve never used these wrappers but I’ve been thinking about them and about what I could wrap inside them ever since!
These are really simple and fresh and they take only a few minutes to make! Most of the prep time is devoted to slicing your veggies…but, I only spent about 5 to 10 minutes slicing…then the actual rolling part only took a minute or so. You can use whatever you wish for a filling…your favorite veggies, tofu, rice noodles, etc. I decided to keep mine light with just veggies and a spicy, tangy marinade. I did marinate my filling for about 30 minutes…only because I was juggling two small kids and I had about 10 other things going at the time…but, this step is not necessary. You could even use the marinade as a sauce only…place your raw filling on your rice wrapper, add your sliced avocado and fresh herbs, and then spoon the marinade on top of your filling. The wrappers are a bit fragile but once you roll one or two, you’ll get the hang of it…it’s really easy…and even fun!
Serve with your choice of sauce. I simply served them with a spicy garlic chili sauce. Some other suggestions are:
Soy sauce/garlic chili sauce mixture
Sweet chili sauce
Hoisin sauce with finely chopped peanuts
I’ve also been busy in the kitchen experimenting with some raw fig and nut bars, and some whole grain vegan waffles…stay tuned for a post on each of those soon!
I hope you all have a WONDERFUL week!
Happiness ~ Melissa
|Fresh Veggie Spring Rolls||
- Juice of 1 lime
- 2 tablespoons water
- 2 teaspoons garlic chili sauce
- 2 carrots (sliced lengthwise in thin slices or shredded)
- Handful bean sprouts
- 6 sugar snap peas (sliced lengthwise in thin slices)
- Handful thinly sliced or shredded cabbage
- 1/4 cup chopped fresh Thai basil
- Handful fresh cilantro (stems removed)
- 1/2 avocado (sliced)
- Rice papers (also known as rice wrappers or spring roll wrappers)
- In a medium bowl mix all marinade ingredients and set aside.
- Slice all filling ingredients (except avocado, basil, and cilantro), add them to the marinade, toss, and set aside.
- Slice the avocado, prep the basil & cilantro and set aside.
- Fill a large saute pan with water and warm it on the stove…you want it very warm but not so hot that you can’t put your fingers in it.
- Place one rice wrapper in the water and allow it to sit for about 20 to 30 seconds to completely soften.
- Pull wrapper out and lay it flat on a large plate (make sure your plate is larger in diameter than your wrapper so that it lays open and flat).
- Place marinated veggie filling, avocado slices, a few sprigs of cilantro, and a few small pieces of chopped basil in the center of the wrapper. Add about a teaspoon of the left over marinade to the top of your filling.
- Fold left and right sides in one at at time allowing them to overlap.
- Take the open edge of the wrapper that is closest to you, fold it inward, then tightly roll the wrapper.
- Serve with your choice of sauce. Some suggestions are:
- Soy sauce
- Soy sauce/garlic chili sauce mixture
- Sweet chili sauce
- Hoisin sauce with finely chopped peanuts