Basil Edamame Spring Rolls

Basil Edamame Spring Rolls

What is the difference between a Thai style spring roll and a Chinese style spring roll? Simply put it, a Thai spring roll is wrapped in a thin rice paper un-fried, and a Chinese spring roll is wrapped in a flour wrap and fried. Both are simple and versatile, and you can let your imagination go wild on the types of filling you choose. For this Thai style spring roll recipe, I am using red cabbage, which needs to be sauteed first. This is to infuse the red cabbage with ginger and seasonings, and soften it for better mouth feel.  Edamame is a green soybean, and very high in protein and fiber. It’s available in most large grocery stores in the U.S. now. Print Basil Edamame Spring Rolls Prep Time: 15 minutesCook Time: 10 minutesTotal Time: 25 minutes Yield: 6 small rolls Ingredients6 pieces of rice paper wraps, 6" diameter 1/2 cup of frozen shelled edamame 1 tsp vegetable oil, or spray oil 1 cup shredded red cabbage 1 tsp minced fresh ginger 1 tsp Tamari soy sauce 1 tsp rice vinegar 1 tsp chopped green onion, white part 1 tsp chopped green onion, green part 1 Tbsp chopped fresh mint leaves 1 Tbsp chopped fresh basil leaves Dipping Sauce 3 tsp Tamari soy sauce 3 tsp rice vinegar 3 drops of liquid stevia or 1/2 tsp of agave 1 tsp of sesame oil Siracha hot sauce (optional)InstructionsOver medium heat, saute ginger in oil for 1 minute, add white part of the green onion and shredded cabbage, and cook until cabbage softens. Add tamari, vinegar to cabbage mix, and...
Healthier Guacamole More Protein and Lower Fat

Healthier Guacamole More Protein and Lower Fat

We all know avocado is a healthy fat by now, but I still cringe every time I see a recipe that calls for 3-4 avocados. I mean, it is still fat, right? So doesn’t that seem like a lot just for a snack or something? This recipe cuts out half of the fat by using peas, and it adds tons of good protein and fiber. The texture is perfect and you won’t realize it’s not 100% avocado. Use it as a dip or make a sandwich out of it for a light meal. Best part, Two meals are done in less than 20 minutes.   Print Healthier Guacamole More Protein and Lower Fat Prep Time: 20 minutesTotal Time: 20 minutes Yield: 6 Ingredients1 can (15oz) of young peas (no salt added) 1 avocado 1 roma tomato, chopped 5 tsp of fresh lime juice 1/2 tsp of salt (reduce if canned peas are salted already) 3 Tbsp of chopped red onion 1 clove of garlic, chopped 1/4 cup of fresh cilantro, chopped 1/8 tsp of black pepper Sliced Bread for sandwiches (optional)InstructionsDrain peas completely. Mash with a fork. Add avocado, lime juice, tomato,red onion, garlic, cilantro, salt and pepper. Mash with a masher or fork, until you get the right consistency you prefer. Use as a dip with chips and veggies, or spread on bread for a sandwich.2.6http://www.simplylanna.com/healthier-guacamole-more-protein-and-lower-fat/www.simplylanna.com...
Baked Barbecue Cauliflower

Baked Barbecue Cauliflower

Atlanta is known for its rich and delicious southern cuisine, with barbecue being one of the most popular foods.  I love a good barbecue sauce, too. You can get really creative with barbecue dishes at home, and they can be a lot healthier than restaurant stuff. Barbecue cauliflower has just the right texture for chewing.   Baking the cauliflower is a great way to cut down the fat content. In fat, no oil necessary.  This is a terrific and healthy appetizer or snack at any time. Print Baked Barbecue Cauliflower Prep Time: 5 minutesCook Time: 30 minutesTotal Time: 35 minutes Yield: 4 Ingredients1 head of cauliflower 1/2 cup of panko 1/2 cup of bread crumbs 1 tsp of onion powder 1/2 tsp of salt 1/4 tsp of black pepper 1 egg white 1 cup of barbecue sauceInstructionsPreheat oven at 425 degrees. Cut cauliflower in small chunks. You want the pieces to be about same size. In a medium bowl, mix panko, bread crumbs, onion powder, salt and black pepper. Put the egg white in a small bowl. Dip cauliflower pieces in the egg white one at a time, and roll them in the bread crumb mix to coat evenly. Lay the pieces on a baking sheet. Bake for about 20-25 minutes, until you cauliflower is soft and you can easily stick a fork through it. Pour barbecue sauce over caulifower pieces. Bake for another 5 minutes. Turn off oven and cool cauliflower. Serve with additional barbeque sauce if you...
Walnut and Parmesan Pesto (gluten free)

Walnut and Parmesan Pesto (gluten free)

Walnuts are the nuts highest in antioxidants, they help promote heart health and they can help lower cholesterol. Walnuts also contain anti-inflammatory properties and are loaded with omega-3 fatty acids, which helps fight inflammation and can even help lower the risk of developing arthritis. In fact, just a scant quarter cup of walnuts has almost 95% percent of the daily recommended amount of omega-3 fatty acids. However, what’s really surprising is how few Americans consume walnuts, given their health benefits. A recent study found that only 5.5% of adults consume tree nuts like walnuts and others in the family – almonds, Brazil nuts, cashews, chestnuts, hazelnuts, macadamia nut, pecans, pine nuts and pistachios. So, if you’re looking for an elegant way to incorporate some health into your diet, whip up a quick batch of this decadent walnut pesto. Feel free to use a vegan cheese to replace parmesan if you like. Print Walnut Pesto Cook Time: 10 minutes Yield: 1 cup Ingredients1 cup walnuts 1/4 cup shredded vegan parmesan cheese Kosher salt and black pepper ½ teaspoon of sherry vinegar 1/3 cup extra virgin olive oil 2 tablespoons sun-dried tomatoes, roughly chopped (oil packed or dry) InstructionsIn a dry frying pan, cook the walnuts over low heat until they release their fragrance. Let them cool slightly. In food processor, blend together the walnuts, oil, cheese, salt, pepper, tomatoes and vinegar until desired consistency. Serve with toasted baguette or crudites. 2.6http://www.simplylanna.com/walnut-and-parmesan-pesto/www.simplylanna.com Photos by Launie Kettler...
Vegetarian Pot Stickers (vegan)

Vegetarian Pot Stickers (vegan)

If there’s anything that’s a hit with both children and adults it’s pot stickers. These little full flavored treats can be made with tofu or just the contents of your vegetable crisper. They’re as versatile as your imagination wants them to be, and even though they seem like they might be difficult to make, the process is incredibly simple and straight forward. And one part of their versatility is their spice level. When these are going to be served with cocktails, I like to make them a little spicier. But even when they are hot, it’s a fully layered heat filled with umami and sweet flavors. This recipe is as much a guideline as anything. I’ve made them with tofu, summer vegetables, winter vegetables and everything in between. The main constant is their popularity. And if you make a batch of these, I guarantee that not only will every single one disappear – people will be angling for the last one.   Print Vegetarian Pot Stickers Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes Yield: 4 Ingredients½ inch of grated ginger 5 scallions, chopped 1 large carrot, finely diced 3 kale leaves, stripped from the stalk and finely diced 2 tablespoons of bean sprouts 1 tablespoon of cilantro, diced 1 tablespoon tamari sauce (dark soy sauce) Mongolian fire oil or chili peppers (to taste) ½ teaspoon sesame oil 1 package of wonton wraps 2 tablespoons of olive oil ½ cup of vegetable broth InstructionsIn a large bowl, mix together the ginger, scallions, carrot, kale, sprouts, cilantro, tamari, Mongolian fire oil and sesame oil. Let them sit for ½...
Citrusy Green Olive Tapenade (gluten free, vegan)

Citrusy Green Olive Tapenade (gluten free, vegan)

There’s something unique but also wonderfully universal about tapenade. By “universal,” I mean that even though some of the ingredients can change (black and green olives, just black or green, parsley vs cilantro, more or less capers) it’s perfect on everything. Whether it’s just a piece of bread, a cracker, or (one of my favorites) as a dressing for salad – tapenade brings a salty, lemony, punch of flavor to everything it comes in contact with. Tapenade is a Provençal word which comes from “tapenas,” which is the word for capers. It’s very popular in the south of France, and it’s rapidly gaining popularity in the United States. You can purchase tapenade in jars, but there’s really no reason to do that. Most of the ingredients are common enough that you will have them in the refrigerator, and it takes seconds to make. Also, like most specialty items, purchasing it in a jar just means that you are throwing away money and flavor. And, making it from scratch really does mean that you can customize it to your tastes. If you like it more citrusy than salty, you can increase the lemon. If you enjoy spice, a pinch of red chili flakes is delicious in the mix. Print Citrusy Green Olive Tapenade Prep Time: 5 minutes Yield: 1 cup Ingredients1 ¼ cup of green or other variety of olives ¼ cup of flat-leaf parsley ¼ cup of olive oil Freshly ground black pepper, to taste 1 tablespoon of lemon juice 1 tablespoon of capers InstructionsCombine all of the ingredients in a food processor or blender and blend to desired...