Happy Friday everyone! I’ve been looking forward to sharing these with you. Based loosely on my chard veggie wraps, these little wraps are really filling (thanks to the tofu) and versatile (you can use any veggies you have on hand).
I can’t take any credit for the sauce (the best part!). It’s from my favorite cookbook, Deborah Madison’s Vegetarian Cooking for Everyone. That book is definitely a great investment if you haven’t discovered it already.
I made the sauce thin, like a dip. You could also use less water and make it thicker, like a spread, and slather it inside
- 1 block extra firm tofu, drained
- 2 tsp cooking oil
- several whole cabbage leaves (I used red cabbage, but I bet any type would do)
- Miscellaneous chopped veggies (I used bean sprouts, kale, iceberg lettuce, and carrots)
Peanut Sauce (adapted slightly from Deborah Madison’s “Quick Peanut Sauce”, Vegetarian Cooking for Everyone)
- 3 Tbsp peanut butter (unsweetened)
- 2 Tbsp red wine vinegar
- 1 Tbsp chopped cilantro
- 1 clove garlic, minced
- 2 tsp soy sauce
- 1 tsp brown sugar or agave nectar
- 1/4 cup water (or a little less)
- pinch of red pepper flakes
Chop the tofu. Saute in a saute pan with the oil until golden.
Meanwhile, whisk all the sauce ingredients except the water together. Add the water little by little until you reach your desired consistency.
Chop the veggies into a julienne-style cut. Slice the cabbage leaves lengthwise, forming strips. The tofu should be done by now too.
On a cabbage leaf strip, line up some veggies and tofu slices.
Roll it up!
Dip into that sauce. YUM!
Hello everyone! I recently returned from a trip and while I was gone, I was nominated for two blog awards! I’m sorry for the delay in my response…but here it is! Get excited for all the wonderful blog links you are about to discover. 🙂 Also, I hope this doesn’t make me the world’s worst blogger, but I might combine them…I’ve always been bad at coming up with random things about myself, haha
First, Beyond The Green Door has graciously nominated me for the Illuminating Blogger Award! Thank you so much! Theirs is definitely a blog you’ll want to check out if you haven’t already…chock full of brilliant ideas relating to all things entertaining, home management, and, of course, recipes.
My nominations for this award are: (Go check out these wonderful bloggers!)
A Nerd Walks Into a Kitchen
Just Clean Food
The Vegetable Centric Kitchen
In Sustainability and in Health
Dan Barton Blog
Also, Lazy Hippie Mama was kind enough to nominate me for the Versatile Blogger Award. Her site has lots and lots of interesting thoughts relating to all sorts of topics, and I always love to hear what she has to say.
My nominations for this award are:
A Lot on Your Plate
Toy Kitchen Chef
The $35 Dollar a Week Project
And…last but definitely not least, Dare to Eat a Peach has nominated me for the Lovely Blogger Award! So kind of her! This is a blog that will make you drool, so it’s definitely worth keeping your eye on.
(Not sure where to get the badge…sorry ’bout that!)
My nomination for this award are:
A Tempting Vegan
Food Fitness Fresh Air
The Green Veggie
Words and Herbs
Here are a handful of facts about myself…For all the above combined. 😉
- I have never broken a bone, though I have dislocated ones ridiculously often.
- I am (slightly) afraid of escalators. Yes, I am an adult.
- I won a science fair award in middle school for a project on boomerangs.
- My favorite book is Les Miserables by Victor Hugo.
- My close second favorite book is De Anima, by Aristotle
- I lived in Paris when I was in middle school while my mom when to Le Cordon Bleu
- I love any and all things outdoors, and worked in the outdoor sports industry for years, but have never been downhill skiing.
- I love clouds, fog, and rain and get grumpy when it’s too sunny for too long.
- I trip over my own feet a lot. Yoga has not helped my clutziness.
- I have never eaten bacon, even in my pre-vegetarian days.
- I really, really love cats though I don’t have one
Ok that’s enough…Now for a quick recipe to wrap up this looong post
- 2 cups spinach (optional…I just really like green smoothies 🙂 )
- 1 cup fresh or frozen strawberries
- 1 tbs peanut butter
- 1 banana
- 1 cup your choice of milk (almond milk goes really well here!)
Blend in a blender until you get a nice smooth texture. Enjoy!
Hello everyone! I am back after a wonderful, lengthy but whirlwind trip home to see family and friends. Hopefully, you didn’t notice my absence ;)…before I left I pre-scheduled posts to be automatically published while I was gone, and I did my best to reply to all your sweet comments! So bear with me as I am in catch-up mode and am looking forward to seeing what all you bloggers have been up to these past couple weeks. ALSO! Several of you have graciously nominated me for awards while I was gone, so stay tuned for my humble award nomination post, next up! Aw, shucks. 🙂
Anyway, on to today’s recipe! A summery fruit salad seems appropriate now that June is rapidly disappearing and soon we will be celebrating July. It’s quick, easy, health, and delicious — all important attributes for a recipe. It can also be doubled, or tripled, if you have a summer potluck or picnic to attend. Thanks to the lemon juice, the avocado and jicama don’t brown, so leftovers are just as appetizing as fresh!
Don’t you just love summer? Also, don’t you just love avocados? They magically make anything that much more delicious.
- 1/2 medium jicama, peeled and chopped
- 1 grapefruit, peeled and chopped
- 1 orange, peeled and chopped
- 1 ripe avocado, peeled, pitted and chopped
- 1/4 cup lemon juice
- 2 tsp agave nectar or honey
- 1/2 cup loosely packed fresh mint leaves, chopped
- 2 tsp or so of lemon zest (optional)
Combine all ingredients except lemon juice and sweetener. Toss in the lemon juice and sweetener until evenly distributed.
Here’s another shot of those beautiful summer colors. You know, in case you didn’t see the one 3 seconds ago. 😉 Some things are just too pretty to photograph once.
What’s your favorite fruit salad/slaw?
Mmm, there are few things more wonderful than fresh herbs. Especially rosemary. This recipe is just another excuse for me to indulge my rosemary
addiction. I love sweet nut mixes like cinnamon sugar, and spicy ones like cajun flavored…but this one is a nice savory alternative.
Ha, this is actually the 3rd batch or so…they kept magically disappearing before I got around to doing a photo shoot. Warning: they are addictive! 🙂
- 1 cup mixed nuts of your choice (I used 1/3 cup each of almonds, walnuts, and cashews)
- 1 tbs dried rosemary
- 2 tsp olive oil
- course sea salt and freshly ground black pepper to taste
Preheat oven to 400F.
Combine the nuts, rosemary, oil, and salt/pepper and mix thoroughly. Spread onto a baking sheet and bake until browned, about 10-12 minutes (by my oven! You may want to keep an eye on yours).
They make a great party appetizer too!
What are your favorite nut mixes?
I’m not sure how I feel about the term “superfood.” I do understand what is meant — describing a food that offers one or more extraordinary nutritional attributes. And I do love how certain foods are just bursting in nutritional value, particularly the blueberry, kale, and flax used here! But I’m not really a fan of the fact that calling something a “superfood” infers that other foods are less important…when really, it’s important to eat a variety of different fruits, vegetables, proteins, grains, etc, because they all offer different nutrients.
Ah well, I’m getting a little nit-picky. 😉 That being said, I did in fact title this recipe “superfood” and I do think these ingredients deserve it. Hope you enjoy this as much as I did! Such a perfect breakfast/snack for a June sunny day.
- 3-4 cups fresh kale, stems removed (I used a mixture of kale and spinach)
- 1 ripe banana
- 1 cup almond milk (or other milk)
- 2 tbs ground flaxseed
- 1 cup frozen (or fresh) blueberries
- Ice cubes
Add all ingredients to a blender, beginning with the kale and/or spinach.
Blend until smooth! Enjoy with a good book in the sunshine. 🙂
Here’s one for all you runners, outdoor adventurers, and fitness enthusiasts. 🙂 I’ve found that, for me, nuts offer the perfect fuel for sustained energy — lots of good fat, fiber, and protein. I love bringing these on backpacking trips, long runs or bike rides, on my way to yoga, etc, etc.
The pictures may not look all that exciting, but they were soo good! These are much cheaper and (arguably) healthier than store-bought, processed bars…and more flavorful as well. They offer quite an impressive nutritional profile!
inspired by my flourless chocolate brownies
- 1 cup dates
- 1/2 cup raw almonds
- 1/4 cup almond butter
- 1/4 cup wheat bran (omit for gluten-free option)
- 1/4 cup chia seeds
- 1/4 cup ground flaxseed
- 1 tbs maple syrup
- 1 tbs water or almond milk
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
In a food processor, process the dates and almonds until it forms a chunky paste.
Add the almond butter, maple syrup, and vanilla extract, and process until it forms a fine paste.
Then in a mixing bowl, stir in the rest of the ingredients.
In a baking dish lined with waxed paper, pour the dough and form into a sheet.
It’s a little crumbly so squeeze the dough with your hands to get it to stay together. I let it set in the fridge overnighbut this is probably not necessary. Cut into bars, or form into balls. Sprinkle more cinnamon on top if you like. Enjoy!
What are your favorite quick energy snacks?