Sunday, March 24, 2013

Meatless Monday Recipe-Spring Rolls

Spring Rolls
Vegan; Raw (Almost); Gluten Free

I made these last week and the boys LOVED them. These are really easy to make, I will tell you right now that the rice paper doesn't keep too nicely. Mine have really become brittle, I guess the dry air in Colorado. Anyways, there are ideas listed below, so the sky is the limit!

1/3 head of red cabbage, finely chopped
1 cup Udon noodles (to make gluten free use a rice or gf noodles)
1/4 cup fresh herbs (use cilantro, basil or mint, your choice)
1 zucchini, julienned
1/2 tsp fresh ginger, finely grated (optional)
juice from 1/2 lime
soy sauce or dipping sauce of choice
I added slices of pan fried tofu to each roll (omit to make raw)
slices of seaweed

Other Ideas:
1/2 cup bean sprouts
5 green onions, chopped
1/4 cup carrots, grated or julienned

Preparation:

1. To make this easy, if you have a food processor use it. I used mine with the red cabbage, ginger and zucchini to shred evenly. Squirt with lime juice and set aside.

2. Pan fry tofu slices, or skip to make raw.

3. Submerge spring roll wrappers in hot water until pliable, about 15 seconds. Layer with noodles or rice, about 2 tablespoons of cabbage mixture, tofu, seaweed and I used mint on wrapper and wrap your spring rolls. Serve with dipping sauce and enjoy!

Saturday, March 9, 2013

Meatless Monday Recipe- Macadamia Ricotta

Macadamia Ricotta
Vegan; Gluten Free

2 cups raw macadamia nuts, soaked for 8 to 12 hrs and drained
1 cup water
large pinch of salt

1. Combine ingredients in a food processor and process until smooth, occasionally stopping to scrap. Process until creamy.

2 Transfer to a clean glass bowl, cover and let rest at room temp for 12 to 24 hrs. (I skipped this part and just put the ricotta in the fridge and let it sit for a few days.)

Makes 4 cups and found: Artisan Vegan Cheese

Meatless Monday Recipe- Pasta with Ricotta and Brussels Sprouts

Pasta with Ricotta and Brussels Sprouts
Vegan; 30 minutes

Bruce loved the balance between the earthy taste of the Brussels sprouts and the pasta. I loved the way this dish came together, putting leftovers and ingredients that needed to be used, while not tasting like that. The boys liked the pasta, but weren't fans of the Brussels sprouts.

1 pound pasta of your choice
1 tablespoon olive oil
1 large clove garlic, minced
1 1/2 pounds Brussels sprouts, halved
1/2 cup vegan parmesan
1/2 cup pine nuts
1/4 cup mix of rosemary, basil, and oregano
1 cup macadamia ricotta (recipe to follow)
3 tablespoons balsamic vinegar
Freshly ground salt and pepper
1/2 cup of hemp milk

1. Marinade the Brussels Sprouts with garlic, salt and black pepper for 10 minutes.

2. Cook the pasta in a large pot of rapidly boiling salted water until al dente. Reserve ½ cup pasta water, drain and set aside. Meanwhile, heat olive oil in a large sauté pan. Add the Brussels sprouts and cook over high heat until lightly browned, about 8 minutes and add the pine nuts until toasted.

3. Over medium heat, add the vegan parmesan, macadamia ricotta and rosemary mix. Toss to thoroughly combine, adding hemp milk. Season with crushed red pepper, and serve with additional parmesan.