Last year, our dear friends Collin and Amata, flew home from Portland and hosted a group of friends at their parents house. The theme was make your own spring rolls, and let me tell you, it was probably the best dinner party we’ve been to. I’ve always made spring rolls, but never in party fashion. I absolutely recommend it.
Serves: 2-4 Time: 30 min (minus pressing tofu for 30) Ingredients: 1 block firm tofu pressed 2 Tbs hoisin sauce 2 Tbs soy sauce 2 Tbs sweet Thai chili sauce Juice of 1/2 lime 1 tsp fish sauce 1 Tbs sriracha 1 red pepper, thinly sliced 1/4 red onion thinly sliced 1 cucumber thinly sliced length wise 1 jalapeño thinly sliced 1 bunch of cilantro 1 serving size of rice noodles (I use vermicelli) Packet of rice paper wrappers Directions: 1. Slice tofu into thin svtrips then Mix together, hoisin, soy sauce, sweet Thai chili sauce, lime juice, fish sauce and sriracha. In a shallow bowl add tofu and pour marinade. Let set for about 15 min (no longer than 45 min) 2. Prepare rice noodles based on packaging directions 3. Meanwhile, begin slicing all your veggies, you want julienned strips (see pic) 4. Once tofu is ready, either fry in 2 Tbs of canola oil for about 10-15 min (til almost charred) or add to air fryer on 390 degrees for 15 min 5. Now time to assemble, dip the rice paper wrapper in warm water, then start adding everything you’d like into the middle, leaving about an inch or so on all sides, then roll it up like a burrito. Voila! Give it a go! So delish and healthy too.
Did you know that store bought puff pastry is actually vegan? This vegetable flatbread is a perfect appetizer for the non meat eaters in your family. Serves: 4-6 (appetizer size) Time: 20 min Ingredients: 1 sweet onion, sliced thin Pint of cremini mushrooms, sliced 1 bunch of asparagus 1 zucchini, sliced into thin rounds 1 puff pastry from package thawed A few cloves of roasted garlic (you can buy roasted or if you have time roast it yourself) Directions: 1. Preheat oven to 425, while oven is preheating, fill a saucepan 1/2 way with water and salt, bring to a boil over high heat, next add asparagus and blanch for about 3 minutes, drain and run cold water over them 2. Next add 1 Tbs of butter to a fry pan and heat over medium heat. Add the onions and stir occasionally until the onions are caramelized, feel free to add some water if they pan gets dry 3. Once onions are cooking, take one more fry pan over medium heat, add mushrooms and cook until the pan is dry remove from pan then add zucchini and cook until pan is dry and remove 4. Now to assemble, roll out puff pastry so it’s a nice square. Next spread the roasted garlic on leaving about half an inch border, next evenly spread the caramelized onions, then arrange your zucchini, mushrooms, and asparagus. Season with salt and pepper and bake until crust is golden brown ( about 12 minutes) Slice and serve 🙌🏼
Crunchy Chewy Nutritious Recipe by @halfbakedharvest Makes about 30 dumplings Time: 1 hour Ingredients: 1 Tbs toasted sesame oil 2 shallots 1 clove garlic, minced 1 Tbs minced ginger 4 cups shiitake mushrooms finely chopped Pinch of black pepper 2 Tbs soy sauce 2 cups bok Choy finely chopped 45 Wonton wrappers 1/3 cup sesame seeds Dipping sauce: 1/4 cup toasted sesame oil 2 Tbs soy sauce (tamari) 2 Tbs sriracha sauce 2 Tbs honey 1 Tbs minced ginger 1 Tsp crushed red pepper flakes Directions: 1. Heat sesame oil on medium high heat and add shallots, stirring til carmelized, about 2 min, next add mushrooms, garlic, pepper, and ginger, stir til mushrooms cook down about 5 min 2. Next add soy sauce and bok choy, turn heat down to medium low and cook another 2-3 minutes til mushrooms are carmelized 3. Now time to make the dumplings, have a bowl of water nearby, use your finger to wet the edges of the wonton wrappers, next spoon 1/2 a Tbs or so of mushroom mixture in the middle, the start folding. It’s easiest to pinch each corner to the center then fold up the slack. They don’t have to be pretty, but just make sure the pinch at the top is sealed. Rub a little water on bottom and dip into sesame seeds – from here either freeze or cook 4. To cook, heat a tbs or 2 of sesame oil on medium heat, add dumplings and cook for about 3 min, no stirring, turn heat down to medium low, add 1/4 cup water (be careful! It’ll bubble) and cover immediately and steam for 6 minutes 5. To make the dipping sauce, combine and stir all ingredients til combined This is so so good and completely #vegan