I think everyone has a favorite version of these. Nothing beats the combination of fresh vegetables and herbs rolled together in a chewy rice wrapper.  I love bringing these appetizers to parties, at least I know there will be 1 healthy option for everyone and it’s just as easy as a vegetable tray! Clean out your fridge when you make these, using whatever vegetables and herbs you have lying around. I haven’t found a combination that I didn’t like.

Fresh Spring Rolls with Spicy Peanut Sauce

1 package rice wrappers (Can find at most grocery stores in the international aisles or at Asian markets/whole foods)
1/2 package smoked tofu (Savory or other flavor)
Vermicelli noodles, 8 oz.
Assorted Vegetables, all cut into matchsticks: yellow and red pepper, carrots, lettuce (shredded)
Herbs: Thai basil, mint, and cilantro: chopped and mixed together

Cook vermicelli or other rice noodle according to package directions. Prep the vegetables and herbs while the noodles are cooking. Slice tofu into matchsticks equal size to the vegetables. For easier assembly, I placed all of the finished ingredients into separate ramekins. When making the rolls, I just went down the line of ingredients adding a little from each ramekin onto the roll.

To prepare the rolls: fill a 9X13 casserole dish with hot water. Take 1 spring roll wrapper  and place in the casserole dish and submerge for 15-20 seconds until soft. Place the softened wrapper onto a damp paper towel. Place a small pinch of herbs in the center of the wrapper, top with vegetables and then a small handful of vermicelli noodles. If you want to make these more filling, use more of the noodles and vegetables. You decide how thick to make them. Once the are filled, take one end up and over the vegetables, tuck the sides in and roll like a burrito. Place seam side down in a separate dish or plate and continue with the next one.

Spicy Peanut Sauce

1/2 cup peanut butter
1/4 cup chopped peanuts
1/2 lime, juiced
1 pinch red pepper flakes or 1 tsp. sriracha
3 tbsp. soy sauce
1 clove garlic, minced
1 tbsp. sesame oil
3tbsp. water
1 tsp. maple syrup

Blend all ingredients together (except the fresh chopped peanuts) in a food processor or bullet. Top with fresh chopped peanuts.

Enjoy!

My favorite foods are snack-appetizer type items: soup, finger sandwiches, dips. It then goes without saying that the holidays for me are all about whipping up some yummy small bites to share with friends. I made this over the weekend and both we’re a hit,  Beet Hummus and Jalapeno Tofu Spread.

Beet Hummus

4 medium size beets, cooked*
2 tbsp. tahini (sesame seed paste)
1 large lemon, zested and juiced
1 tbsp. cumin
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. pepper

Chop beets and place in food processor of blender. Add the rest of the ingredients and blend until a smooth paste forms. Serve with sliced cucumbers, crackers, or vegetable stick of your choice.

* I haven’t tried it, but I think you could use packaged cooked beets or canned beets, drained. If you try these types of beets, let me know how it goes!

Jalapeno Tofu Spread

1/2 onion, chopped
2 cloves garlic, chopped
1 block tofu (extra firm)
3 jalapenos, minced
2 stalks celery, minced
1/4 cup vegenaise or other type of mayonnaise
1 medium lemon, zested and juiced
1/8 cup vegetable broth
1/4 tsp. crushed red pepper
1/8 tsp. cayenne pepper, optional for  little more zing!
1 tbsp. spicy mustard
handful cilantro, chopped

Saute the onion and garlic in vegetable broth for 5 minutes until onion becomes translucent. Add the red pepper and cayenne pepper and set aside. In a food processor or blender, combine the tofu, mayonnaise, cilantro, onion mixture and lemon juice. Process until a dip-like consistency forms. Be careful not to over mix, you don’t want it to be soup-like. Add the minced jalapenos and celery into the mixture and stir to combine.

Excellent with toasted bread, crackers, and carrots! I used the leftovers this week for sandwiches with arugula and grilled eggplant. Delicious!

Soup seemed like the best idea to use up my thanksgiving leftovers. Thus came two soups: cream of butternut and whirled pea soup. I don’t know which one I prefer better, the creamy, nutty taste of the butternut or the spicy split pea. Try them both! Or try hosting a soup party. We did this once and it was a lot of fun and a perfect to get friends together before the holidays.  Have everyone bring over a soup or an appetizer and dig in.

Cream of Butternut Soup

1/2 cup cashews
1 cup warm water
1 butternut squash, cubed
5 stalks celery, diced
1 yellow onion, diced
2 cloves garlic, minced
2 tbsp. sage, (fresh or dried), chopped
1 tsp. curry powder
1/4 tsp. salt
1/2 tsp. pepper
4 cups vegetable broth

Tempeh bacon for garnish, optional

Begin by placing the cashews and warm water into a blender. Puree until mixture becomes smooth, set aside. Heat a small amount of broth or 1 tbsp. oil and saute onion and garlic until translucent. Add carrots and squash and cook until tender, about 10 minutes. Add vegetable broth, curry powder and sage to the pot. Cover, reduce heat to low and simmer for 20-30 minutes. With an immersion blender or stand blender, puree soup until creamy. Return back to pot and whisk in cashew cream. Continue to stir over low heat 5-10 minutes until cashew cream is incorporated and thickens the soup. Ladle into bowls and top with crumbled tempeh bacon.

W.P. Whirled (Split) Peas Soup

Split Pea and Seitan Soup

1 package dried green split peas (I’ve also used yellow. Use what you have on hand)
1 package seitan or homemade seitan
2-3 4 0z. cans chopped green chilies
4 carrots, sliced
3 celery ribs, sliced
1 yellow onion, chopped
2 garlic cloves, minced
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/8 tsp. ginger
1/8 tsp. cayenne pepper
1 tsp. dried oregano
salt and pepper
4 cups vegetable broth or water

In a stock pot, heat 1 tbsp. oil or broth and cook garlic cloves and onion until translucent. Add carrots and celery, stir and let cook an additional 5-10 minutes. Add peas, water or broth, spices and simmer for 1- 1 1/2 hours until peas are cooked and soup has thickened. Stir, add chopped seitan and cook an additional 20-30 minutes until seitan is heated through.

* For a creamier soup like pictured here: before adding the seitan, puree the soup in batches in a blender. Return to the stove and add seitan. Cook an additional 20-30 minutes.

Enjoy!

Even though the weather is getting cooler, I’m still craving crunchy salads. I made a version of this for a bridal shower last year and it was a big hit. I think this would be perfect paired with some brown rice or cup of soup.

Tempeh Salad Lettuce Cups

Ingredients:
1 lb. tempeh
2 large carrots, fine diced
3 stalks celery, fine diced
1/2 red onion, minced
1/2 bell pepper, fine diced
3 tbsp. capers
1 red pepper, roasted and diced (or about 4 large pieces from a can)
1 bunch parsley, finely chopped 
Bibb or Butter Leaf lettuce -about 2 or 3 leaves per person

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1 small lime, juiced
2 tbsp. agave nectar, maple syrup, or other liquid sweetener
1/2 tsp. salt
1/2 tsp. pepper

Place tempeh in steamer basket, cover and steam for 10 minutes. Set aside to cool. Meanwhile, combine the rest of the ingredients except for the dressing and the lettuce cups. When the tempeh has cooled, grate with a box grater or finely chop with a knife. Add to the vegetable mixture. In a blender or by hand, combine together the dressing ingredients. Drizzle over the tempeh salad and toss to coat.

To serve: place a large spoonful of salad onto lettuce cups. Wrap and serve!