Vegan Gluten Free Spring Roll Wrappers!?? Halelujah!!!

I beg your pardon as I do the happy dance! (Charlie Brown theme song music) I know, I may seem a bit ridiculous,but hear me out! For so long I have oohed and aaaahed at various spring roll recipes in magazines and on blogs. Most claimed there were gluten free versions of these fun little wrappers, but my seemingly endless natural food store search proved fruitless. That is, until now!! Low and behold on the shelf at Sprouts what did I find next to the Nori? Actual, GLUTEN FREE SPRING ROLL WRAPPERS! My quest was finally at a glorious end! Now all I had to do was come up with delicious things to put in them! But that was the fun part :) I'm sure I will have many more recipes to come in the future, but here is the very simple spring roll recipe that I came up with! These little wraps are perfect for highlighting all the wonderful, fresh, spring produce out there right now! Heaven! I'm in heaven! Now to track down the perfect sauce to compliment these bad boys.....

Simple Spring Rolls: 

Ingredients:

1 Pckg Greenland brand, rice paper wrappers

1 cup dry Jasmine rice (2 cups cooked) 

Pinch salt

1/2 tsp garlic powder 

1 small-med zucchini chopped into matchsticks

1 carrot, chopped into matchsticks

1 cup Oyster or Shitake mushrooms (I got mine from F&F farms at Santa Clarita farmers market!)

1 cup arugula

1 cup assorted fresh sprouts (I used radish and mung bean)

Optional: Gluten-free soy sauce for dipping (or other allergen free dipping sauce! Trust me, these are made for dipping! I just used spicy mustard for mine!)

 1.Cook the rice in 2 cups boiling water with the salt until nice and fluffy, about 15-20 minutes. While the rice is cooking, prep all your veggies. Stir garlic powder and any other Asian-cooking inspired spices you desire into rice, set aside to cool. 

2. Fill a round container the same circumference as your wrapper with warm water (I used a pie dish). Make sure all your ingredients are ready to go, assembly line style! One wrapper at a time, dip in hot water for 5-10 seconds until it begins to soften, transfer to a plate. (You must do this one at a time, if you stack the wrappers they get sticky and inseparable ) 

3. Add 1/4 cup cooked rice to center of wrapper. Top with 1/12th each of the veggie toppings (as you would with tacos, etc). Fold the top and bottom over fillings. Fold one side over and roll into a nice little roll shape. Repeat until you're out of rice/toppings! Dip in sauce and enjoy!

Very "Green" St. Patty's Day Sushi

So I'd like to say that I started out to intentionally make a St. Patrick's day dish, but I'd be lying. The truth of the matter is that I started making rice with the idea in mind that I would make sushi. Then after it was almost done I looked in the fridge only to find that I barely had anything left in the fridge. All I had left was a little kale, asparagus and a quickly turning sad bag of basil. I also have a ridiculous amount of pumpkin seeds in the house at the moment, so I thought maybe it would be a good time to try one of the nut cheeses in sushi! The results I must say were quite yummy, and the fresh sprouts from my garden kind of looked like mini shamrocks so I decided to post it as a St. Patty's day recipe! The rolls are decidedly green, so even though sushi is Japanese it's still festive right? It's hard for us vegans out there on days when your mother-in-law seems to have forgotten you don't eat meat and asks if you'd like to come by for corned beef. I will post a more traditional Irish recipe one of these days, but its currently in the 90s in Los Angeles, so recipes that don't heat up the oven are ideal ;p

St. Patty's Day Sushi
For the rice:
2 cups short grain white rice
1/2 cup rice vinegar
3 tsp vegan sugar

For the Sushi:
5-6 nori sheets
5-6 asparagus stalks (ends trimmed)
1 carrot, chopped thinly
5-6 small kale leaves
A handful of sprouts (I used arugula and sunflower)

For the Spicy Sauce:
1 cup raw pumpkin seeds
A handful of fresh basil
1/2 cup lemon juice or water
1 tblsp olive oil
2 cloves garlic

Cook the rice according to package directions (I used 2 cups rice to 3 cups water). Heat the rice vinegar in a seperate pot. Once boiling, add the sugar and cook/stir until dissolved, set aside to cool. When the rice is done take it out and cool it. Once cool add the vinegar mixture and mix completely. Set aside.

In a blender combine all the spicy sauce ingredients and pulse until smooth. Set aside.

Lay out a sheet of nori, cover with rice (see my other Sushi post for more detailed instruction) Add a line of the spicy sauce across the top. Then follow with asparagus, sprouts and kale. Roll, cut and serve! Delish!

A New Kind of Vegan Lasagna! No Soy Required!

So as I mentioned in a previous post, soy no longer agrees with me. As many people with multiple food allergies can probably attest to, it is very depressing to find out you have to eliminate yet another delicious food item from your diet (Avocados, how I miss you!) So, like somebody experiencing any type of loss I went through all the stages of grief. Denial-"my stomach hurts because I'm anxious, not because I had a soy latte" Anger-"It's not fair! All the fake meats are made of soy or wheat!!! My life sucks!" Bargaining-"maybe if I only have it every once in awhile i'll be ok...."  Depression- " I just figured out what my favorite vegan latte is at Starbucks....now I have to find another one...waaaah!" And finally, acceptance-"Aha! If I buy myself an espresso machine I can steam my own milk and have almond milk lattes at home! How convenient that my boyfriend is a barrista and can make fancy drinks for me!" Ok, that last part was wishful thinking. I do have a cheap espresso machine I got at target, but it sits there gathering dust. Though Bryan does manage a Starbucks he very rarely makes coffee for me! He's usually sick of making drinks for people by the time he gets home.

There are a few upsides to having multiple food allergies. Ok...very few. I can't eat any old cupcake, so when I crave one I have to bake it and I usually make a healthier choice by the time I realize how long the cupcakes will take. So I guess that's a health bonus? One of the benefits though, is that you learn to get creative in the kitchen! (or you starve, but most of us opt to learn to cook rather than live off of microwave meals and tater tots). I had just mastered the tofu lasagna when I realized I had developed an allergy to soy, and once again I was forced to get creative! It took a few tries but I think I finally licked it. This Soy-free lasagna is now a regular in our monthly rotation of menus (ok, you got me, weekly rotation) and I can't believe I haven't shared it before. I posted a slightly different version of the "cheese" I use here in another post (Bryan's Grilled Cheese) but this is what we use the cheese for most of the time (the grilled cheeses the next day are just a bonus) If you are allergic to walnuts as my sister is, try it with the cheese used in my "Green Pizza" recipe! Different flavor but still yummy! You can make this lasagna as one large dish, but I find it more fun to do in individual ramekins! (But I think everything is better when served in fun dishware so......yeah) I also tend to change the ingredients in the lasagna based on what's left in the fridge, feel free to experiment! Without further ado, I give you a gluten free, soy free, vegan lasagna!

A New Kind of Lasagna! No Soy Required!

Ingredients: 

For the Cheese: 

1/2 cup walnuts

1/2 cup pinenuts

Juice of 2 lemons

1 garlic clove, peeled

For the lasagna: 

1/2 cup chopped mushrooms (I used Oyster but Portabello would be nice too)

1/2-1 cup chopped kale

1/2 a small onion, chopped

1/2 small japanese eggplant (these are less bitter than European varieties and don't really require salting)

1 garlic clove minced

pepper and oregano to taste

1 box gluten free lasagna noodles (I use Tinkyada brand)

1 jar organic marinara (I use Newman's Own Tomato & Basil) 

Optional: fresh, chopped basil 

6 oven-safe ramekins

Aluminum foil

** Note: If you are making a full tray of lasagna ( 9X10 pan) you will have to double this recipe!

1. Make the Cheese: Soak nuts in filtered water for at least 20 minutes (2-3 hours is ideal, or even all day. You can leave them in water in the morning and use them when you get home at dinner time). Drain in a colander  Blend in food processor with lemon juice and garlic until a smooth paste forms. It will be thick, but if you desire a more spreadable mixture you may add more lemon juice/water per your taste. Set aside. 

2. Preheat oven to 450. Assemble your ingredients while oven is preheating, so they are close at hand to your ramekins. Break the lasagna noodles into squares that will fit into your ramekins. You will need 3 squares per ramekin. I used 5 noodles (They will break, but don't worry about it, just put the shards in there in a square-like shape.) 

3. Assemble Lasagnas: Put two heaping tablespoons of marinara in the bottom of each ramekin. Layer with one square lasagna noodles. Add 1-2 tablespoons nut cheese onto squares, spreading as much as you can over the noodles. Layer half the kale, half mushrooms, half onion and half eggplant on top of the cheese. Repeat.  Add one more noodle and cover with marinara. Sprinkle minced garlic on top. (There is a chance, depending upon the size of your ramekins that you will have room to do a fourth layer, just use your best judgement when deciding how many toppings per layer) 

4. Cover each ramekin with foil, pinching it tightly around edges. Bake for 45min. Remove from oven, remove foil (Carefully! There will be steam, and it will be hot!) and add chopped basil if desired. Serve al la carte or with a big salad! 

Suggested Alternative Fillings: roasted garlic, sundried tomatoes, chopped brussel sprouts. 

Super Simple Breakfast

Sometimes life just keeps sending wave after wave to keep you down. Unfortunately, my usual response is to eat. When i'm being bad and want comfort I turn to chocolate or tater tots, but eventually that kind of food (in excess amounts as is usually the case) gets you down. So when i'm being good I make healthful comfort foods, like my super simple soup or this deliciously easy breakfast recipe. It can be made with any grain you want, but I make it with Quinoa so I get my protein (plus, it's gluten free).  This grain-like seed is growing in popularity so you may be able to find it at your regular grocery store, and any health food store worth its salt will have it. You can also change around what milks you use, doesn't really matter, but I recently found out I too have a problem with soy (big surprise, since most of my siblings do!) so I use Almond milk! Dress it up however you like! Pumpkin seeds, fresh fruit, brown sugar...endless possibilities depending on your mood! P.S. I want to thank a delicious vegan restaurant, Breakfast Bowls in Santa Barbara for giving me the idea! They make theirs with Cashew milk and acai berries, but that's a bit pricey for me....and i've never been able to find Cashew milk in stores so they probably make it themselves.

Super Simple Breakfast

Serves 1-2
Be Forewarned, this is deceptively filling, you may think you only have enough for one but most of the time this is enough for my boyfriend and I.

1 cup Vanilla flavored almond milk (or preferred milk)
1/2 cup Quinoa (rinsed and drained, to get rid of any bitterness)
1tsp Agave Nectar (for sweetness, optional)
1/8 cup walnuts
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 cup fresh blueberries (or dried cranberries are very good here) OPTIONAL

1. Heat Quinoa in almond milk over med-low in a deep pot for about 8-10 minutes,stirring frequently until the quinoa is semi-clear, soft and chewy. Watch carefully, as Almond milk has a tendency to boil over! Add spices and let simmer 1 minute more.
2. Pour contents into a nice big bowl and top with agave, nuts and blueberries or any other toppings you desire.
3. Reap the benefits of a healthy, cruelty free, energy packed breakfast!

Super Simple Soup

Keeping it simple when things get complicated

If I had to sum up the departing year in two words, I would say it has been a "mixed bag". On the one hand I gained a lovely niece who is too cute for words. I got a new job working for the schools. No longer am I stuck behind a cash register performing the same meaningless task over and over for 8 hours! I feel like my job has real purpose now. I adopted a dog Jack, from the shelter and for my birthday Bryan bought me a bird, Gandalf. I got 3 weeks off over winter break and have been exercising and eating healthier than ever. However, on the other hand my favourite Uncle passed away this year. I only got the school job after quitting my job at a call center after a month because it caused me to have crippling panic attacks. My new job pays well but I only work 3 hours a day, causing me to be in a bit of a panic about money. I originally got two birds for my birthday, and the second one, Snow (a sweet little love bug) passed away. Jack is a good dog but has some dog aggression and now I have the added responsibility of having to walk him every few hours because we live in an apartment. So, being an anxious person by nature, I'm a bit on edge lately. It feels sometimes like I'm waiting for the other shoe to drop! 

It's at times like these that I want comfort food. And no, I don't mean I've been binging on all the candy leftover from Christmas! I crave soup! A nice warm broth with lots of oregano and sage, mixed with rice and some fresh vegetables. I could eat it all day! My basic recipe was inspired by Susan's blog at blog.fatfreevegankitchen.com but I like to think i've given it my own little twist. This simple soup is delicious with almost any veggie you can think of. I like to make one on Saturdays when I'm down to my last few bits of veggies before I stock up at Sunday's farmers market. 

Simple Soup:

1 onion, diced

3 bulbs garlic (or more if you love garlic like me)

2 celery sticks, chopped

2 large carrots, chopped

6-8 cups broth (I use 6-8 cups of water mixed with Rapunzel Vegan Salt Free bouillon cubes)

1/2 cup wild rice

2-3 leaves fresh sage, chopped finely. (Or 1 tsp dried sage)

fresh or dried oregano to taste (I use 1 tsp dried)

1 cup mushrooms (I think fresh Oyster mushrooms are the best here)

1 can garbanzo beans, drained and rinsed

1 cup brussel sprouts (or other green veggie in season like zucchini, kale, cabbage)

1/2 tsp salt (optional)

1/2 tsp freshly ground pepper 

In a large pot, add onion and garlic and cook on medium heat until onion begins to turn clear. (2-3 minutes) Add carrots and celery and let cook another 2-3 minutes. Add broth and rice, let come to a boil. Add mushrooms, beans, brussel sprouts and spices and lower heat to simmer for 20 minutes until the rice is fully cooked. Feel free to top with more freshly ground pepper before serving nice and hot!

*Note: I grow my own sage and then hang it to dry. If you have any it really does add amazing flavor to the soup. It's a simple plant to grow! I've also seen them selling bunches at the Santa Clarita farmers market for only $1. What a deal! You can dry it and have sage all winter!

Some Favorite Vegan Things

So me and my roomate Mike were sitting around the house talking about food. Now I was surprised by the fact that he, a very intelligent well read individual had not realized there were so many vegan options for cheese, milk, etc out there! I have experienced this with other people at my work as well who just seem totally lost as to where to even begin, or how they would replace the food they are used to with vegan options. So I'm taking the time today to make a list of all my favorite things :p Just a sample list, totally biased, of some vegan options you might not have heard about that are fantastic! Maybe the next time you are in the store, try one of these options in lieu of your normal choice, that's one choice toward a better life for you, the animals and the planet!

Love,

Jane

Ice Cream:

So before Turtle Mountain started making their ice cream "Soy Delicious", I thought soy ice cream was terrible!! I had only had the kind by Soy Dream which, quite frankly, I find nasty and bland. These tubs come in Ben and Jerry sizes, bigger tubs, bars and sandwich cookies! Yummo! They make them in coconut milk and almond milk now for those who have trouble with soy! 

Almond dream also recently came out with chocolate covered ice cream bon bons that are to die for! Even my aunt who is married to a butcher and is french so loves everything dairy couldn't get enough of them!

I am also quite fond of Tempt's Hemp Milk Ice Creams! The Coffee Biscotti is quite delish. And bonus, most people who have nut and soy allergies i've known have no problem with Hemp! Though, obviously know your allergies before experimenting!

If you're in the LA area rejoice! There is now a vegan ice cream parlour! Though they use honey in some of their ice creams :( . Still its quite yummy! See my blog other blog post for the full rundown on Kind Kreme!

Candy:

Yes, these options are a little more limited, and if you dont like dark chocolate you might not be a happy camper! But I love the Krispy Kat bars at Whole Foods! Milky chocolatey goodness over coconut and nuts...yummy! Endangered species chocolate is another favorite of mine! I have yet to try many other candies that await me out there as I am watching my girlish figure!

Literature:

Veg News is a wonderful magazine publication that comes out about once every two months! Seeing it at my local Whole Foods always brightens my day because it makes me feel less alone in the world. Inside you will find leading political information, the latest in scientific discoveries, wonderful recipes, travel tips, shopping tips and basically the scoop on everything new in the Vegan world. I highly recommend picking the next one up! It's been a wonderful source of information over the years!

One of my favorite books on veganism and the reasons for switching over is Vegan With A Vengeance! This book literally converted me back to being a vegan after a depressing reversion. If you need concrete reasons to go vegan that you can tell people so they understand what you're supporting and defend yourself at uncomfortable dinner parties, this is the book for you. I love that it's backed by well educated professionals (like Harvard alumni doctors). At the very least it will give you a laundry list of reasons not to go back to meat and give those nagging doubters who question your priorities something to think on. 

Bryan's Grilled "Cheese"

My boyfriend Bryan has yet to completely convert to the vegan diet. I have yet to convince him that eggs and cheese are just as damaging to the environment as eating the animal itself. But he has gone vegetarian and eats vegan with me most days. He's also become quite creative in the kitchen! . This is one of the delicious recipes he's come up with. It doesn't taste like cheese exactly, in fact it reminds me a bit of a tuna fish sandwich...minus the fishy taste. Perhaps it'd be better if you added capers? Feel free to experiment!

 I like to make the "cheese" recipe included here for pizza and use the leftovers in these sandwiches the next day! The fake Parmesan cheese I use on the crust can be bought in the store, but I always have some homemade in the fridge (it's much cheaper to make it yourself and tastes about the same!) If you make the fake-parma at home it's great sprinkled over pasta or on salads! Even if you don't make the sandwiches the cheeses are very versatile!

Makes about 4 Sandwiches: 

For the filling: 

1/2 cup walnuts

1/2 cup pinenuts

Juice of 1 lemon

1 tbsp minced garlic

1 tbsp minced ginger

1 jalapeno pepper (small...or a few slices of jarred sliced jalapenos)

1 tblsp diced onion

1 stalk celery, diced

(Feel free to double it and keep some for pasta or pizza later!) 

For the Crust

8 slices gluten free bread (ener-g sells a tastey bread thats vegan and gf)

1/4 cup walnuts

1/4 cup nutritional yeast

1/8 tsp salt

Olive Oil or Earth Balance Vegan Butter for spreading on bread

To make the Filling: 

Soak the walnuts and pinenuts in water for about 30 minutes (you can even soak it overnight for a creamier texture but this can also be accomplished by adding a little water later if necessary) Drain the nuts and process with the lemon juice, ginger, garlic and jalapeno until creamy (adding water or olive oil until easily spreadable..or you can leave it chunky your call) Mix in onion and celery. 

To Make the Crust: 

In food processor combine walnuts, nutritional yeast and salt. Pulse lightly until crumbly mixture obtained. Spread butter or olive oil on one side of all bread slices. Sprinkle walnut/yeast mixture on the buttered side of the bread. 

To Make Sandwich:

Heat a non-stick or cast iron skillet to medium high heat. Assemble sandwiches while pan is heating. Place filling on top of the non-buttered side and top with another slice of bread (buttered side up). Place the sandwiches (one at a time unless you have a large pan) and toast on each side about 3-4 minutes (checking periodically to make sure it isn't burning!) 

Voila! A grillled "cheese" sandwich! Serve with side salad or maybe a classic tomato soup!