Making fresh spring rolls is super easy and boy are they tasty!!! They are a great way of using up those veggies in your fridge! Bust them out, chop them up and let’s make some spring rolls!!! I like adding veggies like carrots, bell peppers, cucumber, sprouts, lettuce, spinach, parsley and cabbage to my spring rolls. The options are endless so add whatever you enjoy and that you have on hand! I always have a package of rice paper rolls in my fridge just in case I need to whip up a fast meal. I prefer using the small-sized rice paper but I sometimes buy the large size and then chop them in half once they are stuffed. Staples like this are what save me from resorting to picking up fast food on the run! 🙂
Fresh Spring Rolls
You will need:
- 1 package of rice paper rolls, I prefer the small size
- Chopped/Julienne veggies of choice
- 3 tbsp. light soy sauce or alternative
- 1 tbsp. Vegan/Vegetarian Hoisin sauce
- 3 cloves of garlic, minced
- 1 tbsp. chopped peanuts, optional
- baking dish with water
- small bowl
- serving dish or plate
- Make you dipping sauce by mixing the soy sauce, hoisin sauce, optional peanuts and garlic together in a small bowl. The longer this sits the better garlic flavor you will have … so yummy!
- Chop/Julienne veggies of choice.
- Add a rice paper into the baking dish with water and allow the paper to soften. Be careful not to over soak it because then the paper will break and become soggy!
- Transfer the rice paper to a large plate or cutting board so you can assemble the spring roll. Add a little of each veggie and some herbs if you’re using them to the rice paper roll. Remember not to over stuff it or else it wont roll up properly!
- Roll it up and place it on your serving plate or dish.
- Keep assembling as many as you like. Place the dipping sauce bowl in the middle of your serving plate or right beside it when your ready to serve them.
- If your making them ahead of time then just cover them with plastic wrap and place them into the fridge. Sometimes I make them the night before. They are a fantastic & very healthy lunch to pack up for the next day!
Are you looking for a fast and easy recipe for lunch or dinner? This is one of my favourite recipes to make! I love it because I can throw in whatever veggies I have on hand and the recipe still turns out great! The trick to this recipe is that you gotta marinate the tofu for a least a couple hours in teriyaki sauce and minced garlic. I just marinate the tofu the night before or you can marinate it before you head out the door in the morning. The tofu will be so flavourful with a great garlic kick to it! YUM!
Here’s my recipe …
Teriyaki Tofu with Chickpeas and Veggies
* 1 can of chickpeas
* 1 package of sprouted firm tofu, cut into small cubes
* 1 1/2 cups mushrooms, chopped
* 1 1/2 cups broccoli florets
* 2 bell peppers, chopped
* 1 small zucchini, cut up in medallions
* 5 cloves of garlic, minced
* 1/3 cup chopped up onion
* paprika & black pepper (add desired amount)
* 1/3 cup chopped up fresh flat leaf parsley, optional
* 3 TBSP Teriyaki sauce
* 1 TBSP naturally brewed soya sauce, optional
* 1 extra tsp of teriyaki sauce to finish off the dish
* Frying pan or wok
* 1-2 TBSP olive oil
1. Place your chopped up tofu in a bowl and add teriyaki sauce and garlic. Mix well and throw it into the fridge for at least a couple of hours. If possible give it a mix a couple times.
2. Grab a large frying pan or wok and heat the oil in it. Add the tofu and garlic. Saute for a few minutes until browned.
3. Rince chickpeas very well!
4. Add onion to the tofu and cook until softened. Add broccoli and cook for about 2 minutes or so. Throw in the chopped up bell peppers, zucchini and mushrooms. Cook for a few minutes but be careful not to over cook. Keep your veggies on the crisp side!
5. Add in the chickpeas and season with paprika and black pepper to taste.
6. Add 1 TBSP of soya sauce and 1 tsp of teriyaki sauce and combine. Add in the parsley to the dish and mix well.
7. Transfer the tofu and veggies to a serving dish. Serve on a bed of brown rice.
One of my favorite comfort foods that I grew up with is Fava Beans! I always have a bag of frozen green fava beans in my freezer because it’s a great fast dish to whip up. This is my go to meal when I have no idea what’s for dinner! Traditionally Portuguese sausage is cooked with the fava beans but because I make mine vegan I omit that. They do however have Vegan sausages on the market these days and you could add one to this dish if desired. If you’re adding it then cut it up and add it to the onion and garlic saute. With or without I think this dish is fantastic!
Here’s the super easy recipe …
- Garlic, I use a lot 🙂 … like 5 cloves minced but you can use however many you like
- 1/3 cup chopped white onion
- 2 Tbsp olive oil
- Sprinkling of chili flakes
- 1 tbsp of pureed hot red pepper paste (optional)
- 1 bag of frozen green Fava Beans
- Add desired amount of paprika, Himalayan salt, & black pepper
- 1 tbsp of dry oregano, I dry my oregano from the garden & use it all winter long 🙂
- 5 cups of liquid (water, veggie broth or you can combine both)
- 1/3-1/2 cup red wine (optional)
- 1/2 cup fresh parsley, chopped
- In a large pot with olive oil add the onion and saute
- Add in garlic, chili flakes & red pepper puree if you’re using it
- Toss in the bag of frozen fava beans
- Give it a mix
- Add liquid and spices and dry oregano
- Add in wine if you’re using it
- Cook at a medium heat for about 30 minutes covered, stirring from time to time
- Adjust seasoning and see if you need more salt or pepper
- Throw in the fresh parsley for the last 5 minutes of cooking
- Serve with Bread for those who enjoy to dip it into the yummy sauce!
Note: I prefer my fava beans not to be too over done! If you prefer them to have a softer texture then cook an additional 10 minutes or so. Give one a try at the 30 minute mark and see if the texture works for you.
I really like using my slow cooker to make many different types of beans and they always turn out great! For this recipe I used black beans which happen to be my favourite type of bean. I prefer using dry beans and I soak them over night in water so I can use the next day. If I don’t get around to soaking them then I just grab a can of beans and make do. If using canned beans be sure to rinse them very well! I throw them into the slow cooker and add lots of healthy garlic , olive oil and spices. The canned beans cook up faster than the soaked dry type. Every slow cooker is slightly different and some of the newer types have many different settings. I find in mine the canned are ready in 4-5 hours on High. The soaked type will take a bit longer at about 6 hours on High. I sometimes like to “smash” my beans up when I want to make bean burritos. I will add the bean spread to my tortilla wrap, veggies and even some brown rice sometimes. I also use any left over beans as a dip for my crackers. I also like to cut up tortilla wraps into triangles and place them on a baking sheet. Then brush on a touch of olive oil on them and pop them into the oven at 350 F. Bake for about 10 minutes or until crisp and browned. I then use these tortilla chips to go with the left over black bean mixture. Yum! I think that is a great snack idea to throw together fast and the best part is it’s HEALTHY!
Smashed Slow Cooker Beans
You will need:
- 1 can of black beans or equivalent in dry and soak them in water over night
- Fresh Garlic (As much as you like but I use about 6 cloves in mine)
- 2-3 Tbsp of olive oil
- Spices of choice (I use paprika, Himalayan salt, black pepper, chili powder, dry oregano and a touch of cayenne pepper)
- 1/2 cup -3/4 cup Vegetable broth (add a bit more or add water if it starts to dry up too much during the cooking process)
- 1/2 onion diced very finely (Optional) or add some onion powder along with the other spices
- A little bunch of Fresh parsley and Thyme
- Any veggies you have on hand (I use diced tomatoes or I cut cherry tomatoes from my garden in half, bell peppers cut up in strips and lettuce or mixed greens)
- A potato masher
- Add beans to slow cooker with a couple tbsp of olive oil and spices and optional onion if desired
- Add garlic and vegetable broth
- Add fresh herbs
- Cook for approx. 4-5 hours on the high temp setting, longer if using soaked type of beans
- Once the beans are cooked turn off your slow cooker and use your potato masher to “smash” the black beans up
- Spread the black bean mixture onto a soft tortilla wrapper and add any vegetables you have on hand. Roll it up and ENJOY!
On days where I really have no idea what to cook for lunch or dinner I make stir-fry. I always have veggie’s on hand so it’s something I can whip up at any time. All you need is any type of veggies you have, garlic, onion, and veggie broth (optional). I like to serve my veggie’s on top of some brown rice. The brown rice takes a while to cook so I get that on the stove before I start prepping my veggies for the stir-fry. By the time the veggies are cooked your rice is ready too! Yum!
- Chop up any veggies you have on hand. I like to use a variety of mushrooms, zuccini, bell peppers, sugar snaps, peas, and carrots (I like to chop baby carrots in half length wise).
- Chop up 1/2 of a large onion and as much Garlic as you like (I use about 7 cloves)
- Heat 2 tbsp of Coconut Oil & 2 tbsp of Olive Oil in a large saute pan or wok
- Add onion and saute for a minute and then throw in the chopped up garlic. Cook for a couple minutes.
- Now add the carrots and cook for a couple minutes. Add the rest of the veggies.
- Throw in a splash of veggie broth or just add in a splash of water if you don’t have broth.
- Add a splash of naturally brewed soy sauce
- Season to taste. I like to add touch of Himalayan salt (not too much if you added the soy sauce), black pepper, dry oregano, & fresh parsley from my garden.
- Sometimes I also like to add a little splash of white wine too if I have some on hand.
- Cook for a few minutes. I like my veggies on the more crisp side so I don’t like to cook them very long.
Basil + Tomatoes = Bruschetta !!!! One of my favourite things to make is fresh bruschetta. I bought two Basil plants this week and the 1st thing I did was whip up some brushetta. Basil is my all time favourite herb to use. Basil and tomato are a match made in heaven I swear!!! I add a ton of garlic to my tomato mixture because it add’s amazing flavour and it has amazing health benefits too! I don’t always slightly cook up the tomatoes but on occasion when I have an extra minute I do. I found that when I slightly cook them up that the tomato flavour really does become wonderful!
Super Easy Bruschetta
- baguette or any bread you have on hand
- A bunch of yummy Basil
- Himalayan salt and black pepper
- 6-7 Plum tomatoes or use can use a couple pints of Cherry tomatoes
- Olive oil
- Turn oven on to Broil
- Slice up a baguette diagonally or use any type of bread that you prefer. I’ve even used spelt toast to make brushetta! Brush on some olive oil to both sides of the bread slices.
- Place the bread slices on a baking pan and pop them in the oven to toast up on broil. Keep an eye on them or they will burn to the crisp! When they are toasted up then flip them to the other side and broil until browned and crispy.
- Chop up 6-7 Plum tomatoes or use my favourite a couple pints of Cherry Tomatoes sliced in half.
- Chop up enough Basil to your liking. I tend to use a lot … like at least 1 cup of basil.
- Chop up desired garlic.
- (Optional) Heat Olive Oil in a pan and add the garlic and cook for minute or so. Add in the tomatoes and cook just until the tomatoes are lightly softened. Toss in the basil.
- Add in seasonings. I use a little Himalayan salt and freshly cracked black pepper. Mix.
- Spoon the tomato mixture on top of the bread slices if serving immediately. Or keep the tomato mixture in a bowl and add to the bread when your ready to serve. Another option would be to let everyone to make their own bruschetta. You can just have the bread on a platter and the bowl of the tomato mixture beside it.
Yep the easiest and super fast recipe that pretty much everyone will enjoy!
One of my favourite vegan comfort foods is macaroni and cheese. I’m sure many people are with me on that one. Vegan or not! I’ve come across many recipes but I end up re-vamping it and adding or excluding ingredients to suit my liking. Also not all vegan cheeses are created equal as we know! It has to melt for goodness sake! My favorite vegan cheese on the market is daiya hands down. It tastes great and melts perfectly in every recipe I’ve used it for. This is my favourite recipe for maccaroni and cheese …
Vegan Mac & Cheese
- 1/4 Cup brown rice or spelt flour
- 2 cups almond milk
- 1 tsp Himalayan salt
- garlic powder to taste
- 1/4 cup vegan butter
- 1 tsp or to taste of nutritional yeast
- black pepper to taste
- Paprika to taste
- 2 cups vegan cheese
- 2 cups of brown rice elbow pasta or your favourite type
- Preheat oven to 350.
- Boil brown rice pasta.
- In a saucepan melt butter, then add flour and mix.
- Add milk and spices and mix.
- Add 1 cup cheese to the mixture. Mix.
- Drain pasta and add half of the pasta to a casserole dish.
- Pour some of the sauce over top of the pasta and add some of the cheese on top.
- Add remaining pasta into the baking dish and cover with the rest of the sauce mixture.
- Top with cheese. Bake for 25 minutes covered.
- At the 25 minute mark remove cover and broil for a few minutes until golden brown.