Yesterday, I made these delicious spring rolls for my family. I stuffed the rice paper with tofu, veggies, and noodles. They were super easy to make and they were mighty tasty! I just can’t get enough of these!
There are so many different ways to make spring rolls. You could also use rice or quinoa instead of noodles. You could add more veggies to it (sprouts, zucchini, cucumber, etc.) You could also add fresh delicious herbs to them (mint, cilantro, etc.) You could also use tempeh instead of tofu. There are so many possibilities!
All-natural rice noodles (thin) *Note: I used half of the package which was about 4 oz. of uncooked noodles.
All-natural and vegan rice paper
1 packaged of organic firm tofu (sliced length-wise)
On Christmas morning, I treated my family with some delicious carrot, walnut, and raisin Belgian waffles! Notice below, I added “teff” flour into my batter. This is because teff is very nutritious. It has more protein than wheat, it is packed with calcium, and it contains iron and thiamine. I also added carrots for beta-carotene, walnuts for added protein and omega 3s, and raisins for added antioxidants.
These waffles have a crunchy outside and the inside is fluffy, sweet, and nutty. I hope you like it as much as we did!
1.5 cups of unbleached all purpose flour
1 cup of teff flour
2/3 cup of shredded carrot (1 carrot)
2/3 cup of raisins
1/2 cup of walnuts
1/4 cup of coconut oil
4 tablespoons of sucanat or muscovado sugar
2 teaspoon of baking powder
1 teaspoon of baking soda
3/4 teaspoon of sea salt
2 and 1/4 cup of hemp milk, almond milk, oat milk, rice milk, or soy milk
3 tablespoons of ground flax seeds
3 teaspoons of cinnamon
1/4 teaspoon of ground nutmeg
olive oil spray
Combine all of the dry ingrediets: flour, salt, baking soda, baking powder, cinnamon, nutmeg, and sugar.
Add the rest of the ingredients: non-dairy milk, flax seeds, carrot, raisins, walnuts, and coconut oil.
Heat the waffle iron and spray with olive oil.
Follow directions in the manual to cook the waffles.
Top it off with hemp seeds, chia seeds, fresh fruits, and or maple syrup.
This is a super easy and delicious snack/meal to serve at parties and potlucks. Such a wonderful finger food!
It took me 30 minutes from start to finish!
I don’t know about you, but I just LOVE hummus!!!! There are so many things you can add to hummus: avocado, sun-dried tomatoes, jalapenos, roasted bell peppers, etc (add when blending in the food processor). You can use it as a sandwich filling, bagel/toast topper, wrap filling, and/or veggie/bread/chip dip! So many possibilities!
But, here is the basic hummus recipe that I always use.
1 can of black beans or garbanzo beans (drained) or 1.5 cups of cooked beans (I usually cook my own beans instead of buying the in cans)
2 tablespoons of cumin
1-2 cloves of garlic
2-3 tablespoons of lime juice
1-1.5 teaspoons of tahini
pinch of turmeric
4-6 tablespoons of olive oil
1/2 tsp of distilled white vinegar for more tang (optional)
all natural vegan spinach wrap
carrot (shredded Note: I just put my carrots in the food processor…way easier than shredding them by hand)
Place all hummus ingredients in a food processor.
Blend until smooth.
Warm your tortilla/wrap ( I used my griddle).
Spread hummus over the tortilla.
Add spinach, sprouts, and carrots.
Slice it into bite sized pieces.
Serve and enjoy!
Note: I like to add turmeric to a lot of dishes because of its health benefits. It has anti-inflammatory properties, detoxifying properties, it helps slow down the progression of Alzheimers disease, helps with weight loss, and it is known to have anti cancerous properties. To learn more, click here, Health Diaries.
1/4 cup of raw almonds (soaked overnight) …optional
2 tablespoons of raw wheat germ (optional)
2 teaspoons of vanilla extract
3 tablespoons of ground flax seeds (optional)
Carrots and goji berries pack a lot of beta carotene. This is a super healthy snack that my daughter and I love. I don’t make or buy a lot of “real” cookies because most of them contain so much unnecessary sugar that I don’t want my family and myself to be consuming. But, I don’t feel bad about giving my three year old these “cookies” because they are healthy! You have some grains, protein, minerals, and lots of antioxidants/vitamins (vitamin A, iron, Omega 3s, Vitamin C, folic acid, etc).
I make these “cookies” a lot and there are so many different variations. You can adjust the sweetness by adding more dates or raw agave. To give it a little more tang, you can even add dried cherries. You can even add raisins, dried figs, macadamia nuts, hemp seeds, chia seeds, etc. …..so many possibilities!
Note: you don’t have to have ALL of the ingredients listed, you can improvise.
Note: if you don’t have carrot pulp, just shred some carrots in your food processor. I like to use the pulp when I juice (juice recipe click here) because I don’t like to waste perfectly good food. And, sometimes, I make dog food out of it (with apples and carrots). I give the pulp to my dogs raw or cook it with other ingredients like brown rice, broccoli, quinoa, etc.
Place all ingredients in the food processor.
Adjust sweetness preference.
Mold the mixture into little cookies (about 1/2 an inch thick).
Place the “cookies” in your food dehydrator.
Dehydrate for around 13 hours. You don’t want them too dry…it gets too hard and chewy.
Enjoy!…and, don’t forget to share the healthy cookies with other children!
This post is dedicated to my “manang” (older sister), who is trying out vegetarianism/veganism for a month, in which I am very proud of. She is doing her best to try get healthy and start making healthier dishes for her family. And, I am trying to help her with some recipes and some vegan dish ideas.
This dish is super easy! If you have tofu, veggies, and sauce, you are set!
Note: You can use any veggies you would like: zucchini, squash, spinach, peas, mung bean sprouts, carrots, green beans, broccoli, sugar snap peas, edamame, etc.
Today, this is what I made using the local produce I got from the CSA (community supported agriculture).
1 package of firm tofu (squared/sliced)
4 carrots (sliced)
1 bell pepper (sliced)
1 large onion (sliced)
1.5 cups of broccoli
1.5 cups of green beans (I used “gold rush”, which is why it looks a bit yellow)
4 cloves of garlic (minced)
1 cup of vegetable broth
8 to 10 tablespoons of any organic teriyaki sauce
2 tablespoons of fresh ground ginger
1.5 tablespoon of corn starch (this is to thicken your sauce)
liquid aminos to taste (instead of salt)
ground black pepper
1 tablespoons sesame seeds (optional)
1 tablespoon of toasted sesame seed oil (optional). Add this after you are finished cooking the stir fry.
Sriracha Sauce (for spice)…this is optional. Just add little by little. You can also add any type of Asian hot sauce.
3 tablespoons of grape seed oil
Saute garlic, ginger and onions in 1 tablespoon of grape seed oil for a minute or two, right before the onions are transparent.
Add the rest of your veggies.
Mix vegetable broth with the corn starch, then add to the cooking veggies.
Add teriyaki sauce.
In another pan, cook sliced up tofu in grape seed oil. After 5 minutes of cooking the tofu, add a bit of liquid aminos to it. Then, cook for another 5 minutes.
Add the tofu to the veggie pot.
Stir and cook together for about 10 to 15 minutes.
Serve over quinoa or brown rice.
Veggies in sauce cooking.
Note: supporting your local organic farmers is better for the environment and for yourself. You get the produce fresh off of the plants/trees, without traveling thousands of miles (burning fuel), and without pesticides/chemicals that could be dangerous to your health and to the earth.
This is my version of “shabu shabu”…kinda improvised but it turned out pretty good.
For those of you who aren’t familiar with the term, “shabu shabu”, it is a Japanese dish of meat and vegetabless usually cooked in a broth, in a “hot pot”, and in the center of the table. The cooked meat and veggies are dipped in some sort of sauce and eaten with rice or noodles. I don’t have a “hot pot”, but my stove top worked just fine :) And, of course, this meal is VEGAN!
Serve with rice or noodles....or both!
14 cups of vegetable broth
4 cups of bok choy/Asian greens
4 potatoes (cubed)
3 carrots (sliced)
3 ears of corn
1/4 cup of celery (diced)
1 package of tempeh or medium/firm tofu (cubed)
4 to 8 medium-sized Shitake Mushrooms
1 medium-sized onion (diced)
4 cloves of garlic (minced)
2 tablespoons of grape seed oil
Salt and pepper
Saute onions, garlic, and celery until onions are transparent.
Add the rest of the veggies and tempeh or tofu.
Add vegetable broth (make sure it is enough to cover the veggies).
Boil for 45 minutes, or until potatoes are done.
Serve with rice or noodles and spicy peanut sauce.
Spicy Peanut Sauce:
2 tablespoons of rice vinegar
1/2 teaspoons of brown sugar
1 tablespoon of all natural peanut butter
1 teaspoon of peanut oil (optional)
1 clove of garlic (minced)
1.5 tablespoons of Asian garlic chili sauce
1/2 teaspoon of fresh ground ginger
2 teaspoons of toasted sesame seed oil
1 to 2 tablespoons of liquid aminos to taste
Directions: Mix brown sugar with rice vinegar and let the sugar dissolve. Then, add the rest of the ingredients. Adjust to taste (add more chili sauce, peanut butter, liquid aminos, etc.)
Here are more ideas. Just remember, you can “veganize” almost anything!
My sister, Ivy, wanted to share this recipe, so she sent me photos and the recipe below (cut and pasted from my email).
I haven’t tried this yet, but will be making soon. She makes awesome raw vegan desserts, and I am pretty excited about trying this one!
5 CUPS OF CARROT PULP FROM 3 LBS OF JUICED CARROTS (IF THERE IS NO JUICER, PAINSTAKINGLY SHRED 3 POUNDS OF CARROTS AND THEN STRAIN CARROT JUICE)
1 3/4 CUPS OF WALNUTS
2 3/4 CUP COCONUT SHREDS
1 1/2 TSP GRATED NUTMEG
3 TSP GROUND CINNAMON
ALLSPICE TO TASTE
1/3 to 1/2 OF A CUP OF RAISINS (adjust to taste preference)
*PROCESS WALNUTS, RAISINS, DATES, COCONUT SHREDS INTO A CRUMBLY TEXTURE. THEN HANDMIX WITH THE CARROT PULP, ADD SPICES
*1 1/2 CUP CASHEWS
*JUICE 1 AND A HALF LEMON
*RAW AGAVE TO TASTE
*DASH OF COCONUT OIL
*WATER AS NEEDED
*BLEND. SHOULD COME OUT THICK AND CREAMY IN TEXTURE
*AS A RAW FOODIST, I GENERALLY DON’T USE MEASUREMENTS. THIS IS ONLY TO GIVE YOU AN IDEA OF THE AMOUNT, BUT PLEASE FEEL FREE TO MODIFY TO YOUR TASTE. WHEN MAKING RAW DESSERTS, IT’S HARD TO GO WRONG. AND REMEMBER: YOU DON’T NEED MEASUREMENTS TO KNOW HOW TO RAWK!!
My sister, Ivy, got me into bee bim bop when we were in the Philippines. Since I have been back in the U.S, I haven’t been able to go to a Korean restaurant and have been craving it. So, I made this to try to replicate what I had…
I usually don’t cook with a lot of fake meat, but my mother was here, I had to show her that she can enjoy a meat-less meal that kind of had that “meaty” taste.