Tag Archives: red cabbage

Veggie Spring Rolls with Orange Dipping Sauce – Paleo, Gluten Free, Vegetarian

Veggie Spring Rolls with Orange Dipping Sauce – Paleo, Gluten Free, Vegetarian

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotI’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.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotPut your beautiful veggies on the rice paper and roll roll roll.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotThe 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.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrot

Veggie Spring Rolls with Orange Dipping Sauce - Paleo, Gluten Free, Vegan
 
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Author:
Recipe type: Paleo, Gluten Free, Vegetarian
Serves: 12 - 15
Ingredients
  • ****Veggie Spring Rolls****
  • 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)
Instructions
  1. VEGGIE SPRING ROLLS:
  2. Chop all of your veggies. Set aside individually in piles or in separate bowls.
  3. 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.
  4. 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.
  5. Add a little stack of shredded cabbage, carrots and 1 strip of green onion on top of the bell pepper pile.
  6. 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.
  7. Repeat process of dipping wrapper in water, filling with veggies and rolling up.
  8. DIPPING SAUCE:
  9. 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.
  10. 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.
  11. Stir the oolong tea/arrowroot starch mixture again and add to saucepan.
  12. Bring to a boil again and stir constantly. The mixture will begin to thicken and turn slightly translucent.
  13. *If mixture is not thickening enough for your preference, add a ½ teaspoon, stir until dissolved and continue boiling until mixture thickens up.
  14. Serve with a slices of avocado and a little sauce for dipping.
  15. Prepare to impress yourself with these beautiful rainbow veggie spring rolls.

 

Faux “Fried Rice” – Paleo, Gluten Free, Dairy Free and Vegan

Faux “Fried Rice” – Paleo, Gluten Free, Dairy Free and Vegan

Faux Fried Rice Paleo Gluten Free Dairy Free Vegan quinoa carrot mushroom pepper cabbage broccoliI’ve been craving Chinese food lately but the thought of all that msg and sodium makes me dizzy. It just doesn’t seem fair that the only way to enjoy Chinese food is to throw all nutritional common sense out the window. So I told the hubby I wanted to make healthy Chinese food and his response was “can’t be done”. I love him 🙂

He doesn’t know all of the ingredients i have in my arsenal and I actually took it as a challenge. I started with a ton of veggies and got to chopping.

paleo quinoa fried rice healthy vegetable vegan cabbage pepperWhile the quinoa was cooking, I prepped my veggies. I find chopping vegetables by hand almost meditative but then I’m a little kooky so you can easily use a food processor if you aren’t a little kooky too.

Faux Fried Rice Paleo Gluten Free Dairy Free Vegan quinoa carrot mushroom pepper cabbage broccoliYou can pretty much customize the ingredients. Just know that you honestly can’t put too many vegetables. I had carrots, 3 different color bell peppers, mushrooms, broccoli, scallions, zucchini and red cabbage. Basically everything that was in the fridge.

Faux Fried Rice Paleo Gluten Free Dairy Free Vegan quinoa carrot mushroom pepper cabbage broccoli

The most time consuming part of this recipe is prepping the veggies. Because after they are chopped you just put them all in one pan with some sesame oil and stir fry on medium high, stirring frequently for about 10 minutes. Add the quinoa, seasoning and your done, So easy.

This is hands down, the best alternative to fat laden, sodium filled fried rice. It’s got so much flavor, is healthy as heck with all the veggies packed in it. It’s paleo, dairy free, vegan and gluten-free. C’mon, that’s friggin awesome! It’s so good in fact that I’m going to freeze a big stash of the veggies pre-diced so I can make this again in a flash. I’m already planning my next batch.

Faux Fried Rice Paleo Gluten Free Dairy Free Vegan quinoa carrot mushroom pepper cabbage broccoli

This is definitely going into my meal rotation and bonus, it reheats really really good.

Paleo Faux "Fried Rice"
 
Prep time
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Total time
 
Author:
Recipe type: Paleo, Gluten Free, Dairy Free, Vegan
Serves: 6
Ingredients
  • *** I ALWAYS RECOMMEND USING ORGANICS WHENEVER POSSIBLE ***
  • 1 cup uncooked, rinsed quinoa
  • 2¼ cup vegetable broth
  • 1½ cup finely chopped red cabbage
  • 1 cup finely chopped mushrooms
  • 1 cup finely chopped carrots
  • 1 cup broccoli florets
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped yellow bell pepper
  • ½ cup finely chopped orange bell pepper
  • ½ cup finely chopped celery
  • 5 scallions chopped fine, use both the white and green parts
  • 2 small zucchini, finely chopped
  • 4 Tablespoon tahini
  • 3 Tablespoon coconut aminos (can sub with soy sauce)
  • 2 Tablespoon sesame oil
  • 1 teaspoon Sriracha sauce or your favorite hot sauce
Instructions
  1. In a medium saucepan, combine quinoa and vegetable broth, bring to a boil.
  2. Once boiling, lower to a simmer and cover, stirring occasionally.
  3. Continue simmering for 15 - 20 minutes, stirring every few minutes to prevent burning.
  4. While the quinoa is cooking (don't forget to stir it occasionally) you can chop all of your vegetables and put them all in the same big bowl.
  5. Heat sesame oil and add chopped vegetables on a medium to high heat, stirring constantly for about 10 minutes or until veggies soften.
  6. Once the quinoa is cooked and vegetables are fried, mix quinoa into the vegetable mixture.
  7. Continue heating on low, stirring occasionally for 2 - 3 minutes.
  8. In a small bowl, whisk tahini, hot sauce and coconut aminos. Pour over fried rice mixture and combine thoroughly.
  9. Serve warm. The leftovers reheat really good too.

 

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