Veggie Spring Rolls with Orange Dipping Sauce – Paleo, Gluten Free, Vegetarian
I’ve never seen a more beautiful spring roll. It’s like a rainbow on a plate. They are almost a shame to eat. But one bite and you’ll get over it.
Just chop a bunch of fresh veggies and make the sauce.
Put your beautiful veggies on the rice paper and roll roll roll.
The sauce is super easy to make and amazing. It’s a tangy sweet and spicy sauce that makes the veggie flavors explode in your mouth. Love these beyond belief. Not to mention, you’ll totally impress your family and friends with these pretty little veggie rolls.
Veggie Spring Rolls with Orange Dipping Sauce - Paleo, Gluten Free, Vegan
1 large red bell pepper, sliced into 3″ long strips
1 large yellow bell pepper, sliced into 3″ long strips
¼ head of red cabbage, thinly sliced into 3″ long shreds
3 small scallions, green part thinly sliced
2 medium carrots, shredded (I just used a vegetable peeler)
1 small jicama, sliced into 3" long strips
1 avocado, ripe but firm, halved and peeled, then cut into thin slices lengthwise
12 - 15 spring roll wrappers
****Sweet & Sour Orange Oolong Sauce****
zest of 1 orange
⅓ cup fresh orange juice (1-2 oranges)
½ cup oolong tea, strongly steeped then cooled to room temperature
3 Tbsp rice wine vinegar
3 Tbsp raw honey
2 tsp coconut aminos (can sub with low sodium soy sauce)
1 tsp minced garlic
½ tsp Sriracha hot sauce
few drops sesame oil
1 Tbsp arrowroot starch (if sauce needs thickening, add more starch a ½ teaspoon at a time until thickness is as desired)
VEGGIE SPRING ROLLS:
Chop all of your veggies. Set aside individually in piles or in separate bowls.
Fill a large pie pan or deep, large bowl with a couple of inches of warm water. Submerge a spring roll wrapper and sink into water until completely covered, wait for it to soften for about 10 seconds, then place the sheet on a clean work surface like a cutting board.
Lay 2 strips each of red bell pepper, yellow bell pepper and 1 stick of jicama in the lower ⅓ section of each sheet, towards the center.
Add a little stack of shredded cabbage, carrots and 1 strip of green onion on top of the bell pepper pile.
Roll up spring roll half way, fold right and left sides of the wrapper in towards the center of the roll. Continue rolling upwards (away from you) until you get a completed roll.
Repeat process of dipping wrapper in water, filling with veggies and rolling up.
Steep a bag of oolong tea for 6 to 7 minutes. Let cool. Once cool, add arrowroot starch and stir until dissolved in the tea. Set aside.
In a small saucepan, combine remaining sauce ingredients. Heat on medium and bring to a boil. Stirring constantly, boil for a minute. Reduce heat to a simmer.
Stir the oolong tea/arrowroot starch mixture again and add to saucepan.
Bring to a boil again and stir constantly. The mixture will begin to thicken and turn slightly translucent.
*If mixture is not thickening enough for your preference, add a ½ teaspoon, stir until dissolved and continue boiling until mixture thickens up.
Serve with a slices of avocado and a little sauce for dipping.
Prepare to impress yourself with these beautiful rainbow veggie spring rolls.
This vegetarian bake is so simple yet so tasty. A great dish for Meatless Monday or to enjoy a low fat comfort food. You can serve this either as a main dish or a side dish.
This recipe is from an amazing cook book called True Food. This is one of my absolute favorite cookbooks. I followed the directions to a T but ended up adding more zucchini and more onions than called for. I like my meals chock full of veggies.
The steps were very easy. First poke holes in your spaghetti squash and microwave for 10 – 12 minutes, rotating every 3 minutes. When the outside is soft enough to poke a knife easily into, she’s done.
While your squash is cooking, you can caramelize the onions. Easy peazy. Just slice em, heat some oil and saute on medium for about 25 minutes until nice and browned up and soft. I ended up making way more onions than the recipe called so I could use them for other recipes like to top my veggies burgers with.
While your onions are cooking and spaghetti squash is cooling, shred your zucchini. Make sure to squeeze out the water. I use doubled up paper towels and squeeze out the water and repeat 3 times to make sure I got out as much water as possible. Otherwise your bake will come out on the watery side.
Then just mix everything together including the tomato sauce but not the cheese and bake for 40 – 45 minutes.
Once it’s baked, crank up the stove to broil. Top your veggies with cheeses and broil for 3 minutes. The top should be nice and browned.
All done and all yum! I could easily eat the whole pan. The leftovers are even better tasting!
Spaghetti Squash and Zucchini Parmesan Bake - Gluten Free, Vegetarian
1 small sweet onion, sliced thin (about a ½ cup cooked)
2 or 3 medium zucchini, shredded and squeezed to remove water
1 cup tomato sauce
¼ cup grated parmasen
4 ounces shredded mozzarella
1 - 2 olive oil
Preheat oven to 350 degrees.
Poke holes all over the spaghetti squash, place a microwave safe plate and microwave on high for 12 minutes, rotating every 3 minutes. Once done, remove from microwave and let cool before cutting. Once cooled enough to handle, slice in half lengthwise. I find it easier to slice if I cut off the hard knob first. Once sliced, discard seeds and rake the "spaghetti" with a fork. Place "spaghetti" in a large bowl.
While the squash is cooking, prepare the caramelized onions. In a large pan, heat oil and add sliced onions. Cook on medium/high, stirring frequently for 20 - 25 minutes or until nice and browned.
While onions are cooking, shred zucchini with skin on. Squeeze out as much water as possible.
Once onions are done, combine all ingredients except cheese in a large bowl and combine thoroughly. I used my hands to make sure everything was mixed well.
Place mixture in a greased 9 x 13 baking dish. Bake for 40 - 45 minutes.
Remove baking dish from oven and crank it up to broil.
Once oven is at broil temperature, top mixture with cheese, put back in oven for 2 - 3 minutes (watching carefully) until golden brown.
Let cool for 5 - 10 minutes before serving as it will be blazing hot.
Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
A wonderful protein packed vegan meal that will satisfy the heartiest appetite. There is loads of protein from the quinoa and the garbanzo beans.
Not only was this recipe really filling and nutritionally packed but it was really pretty to look at.
I just love heirloom tomatoes. I always use them instead of regular old cherry tomatoes. Not only do they give a nice pop of color but the different colors have subtly different flavors.
There are several steps but they are really easy steps so making this little vegan, paleo masterpiece is a cinch. Next time I make this I may add another veggie just to punch the already awesome nutrition factor even more. I’m thinking peas or corn or both!! If I do, I’d use organic frozen veggies and add them at the same time I add the onions.
Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
1 cup dry quinoa (Use pre-rinsed or rinse it yourself. I always purchase organic pre-rinsed).
1 package of heirloom tomatoes, quartered
1 - 15 oz. can garbanzo beans or chickpeas, rinsed and drained
1 - 5 oz. package of shiitake mushrooms, sliced with stems discarded
2 teaspoons minced garlic
½ teaspoon cumin
dash of salt/pepper
olive or coconut oil
½ cup tahini
½ cup water
3 Tablespoons fresh lemon juice
1 teaspoon minced garlic
dash of salt and pepper
Preheat oven to 375 degrees.
Combine all of the TAHINI DRESSING ingredients in a blender, Nutribullet or Vitamix, you get the idea. Blend until creamy and smooth. Set aside.
Slice each eggplant lengthwise and carefully scoop out the innards of each, set aside and dice up the scooped eggplant to use later. Be careful not to scoop too much, you don't want the skin to tear by making it too thin.
Drizzle a ½ Tablespoon of oil into each half and rub it into the 'bowl'. Place each eggplant half bowl-side down on a greased cookie sheet.
Bake for 15 - 25 minutes until evenly cooked and soft but not mushy.
Prepare quinoa. Place 1 cup of uncooked quinoa and 2 cups vegetable broth in a pan on high heat. Bring to a boil, stir, reduce to a simmer, cover and cook for 15 minutes stirring every 5 minutes.
While quinoa is cooking prepare the remainder of the filling. In a large pan heat 1 Tablespoon of oil on medium heat.
Add onion to pan and saute for 5 - 7 minutes until soft and slightly browned.
Add garlic and saute for 1 - 2 minutes.
Add tomatoes, mushrooms, diced eggplant and garbanzo beans. Lower heat and saute for 5 - 7 minutes, stirring frequently.
Add cooked quinoa, cumin, salt and pepper. Stir to combine thoroughly.
Scoop big spoonfuls of your quinoa mixture into each 'eggplant bowl'.
Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms – Gluten Free
This dish was so amazing! It sounded good when I was asked to make it but I had no idea how much I would love it! I easily made this recipe gluten free which got me even more excited.
I love that the cod has an amazing flavor from the marinade and equally delicious is the bok choy and mushrooms. They were flavored with a little garlic and sesame oil. Individually, both pieces to this recipe are delicious on their own but when paired, it’s was like a party in my mouth 🙂
I marinaded the cod overnight in a freezer bag, I think any less wouldn’t infuse all the flavor. So buy fresh cod and marinade overnight. The next day you will have a super delicious, healthy meal ready in 20 minutes. Yeah that’s right, 20 minutes!
Chopped up some baby bok choy stems and reserved the leaves.
Sliced up some shiitake mushrooms.
I placed the cod on a greased sheet. I just sprayed it with some coconut oil.
While the cod was baking I cooked up the bok choy and shiitake mushrooms.
After baking the cod for about 10 minutes I turned the oven to broil and broiled the cod for 2 to 3 minutes to give the top a nice crispiness. Serve cod on a bed of bok choy and mushrooms and give yourself a pat on the back cause that shiz is damn good!
Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms
Easiest, tastiest and prettiest little side dish. For some reason, when you stack sweet potato slices into little towers, they taste even more amazing than normal. Make as a fancy schmancy side dish or just a fun way to eat your veggies.
Just a few steps. First, slice…I used longer and skinnier sweet potatoes because they will fit in the muffin tins better than really fat ones.
Second…Drizzle melted ghee (or butter), olive oil or coconut oil for a vegan option, stack the slices high in your muffin tin and bake. When I say stack em high, I mean it. The ones below were stacked well over the muffin cavity and you can see how much they shrunk down.
Once done, scoop em out with a spoon and enjoy. They are also a nice alternative to butter soaked sweet potatoes at holiday dinners. They’ll go quick so you’ll want to make at least 2 trays full.