Tropical Spring Roll
#tuesdaytreat #sarahnsays #summersixteen
- pack of rice paper wrappers (found at Whole Foods)
- 3 kiwis, chopped
- 1 mango, sliced into small stick shapes
- 1/2 carton of strawberries, chopped
- 2 firm bananas, chopped
- 1 cup chopped walnuts
- zest of 1 lime
- 1/3 cup of honey
- 1/4 teaspoon vanilla extract
- Slice and chop all fruit.
- Fill a baking dish with warm water. Dip the rice paper wrap into the water for 5-10 seconds.
- Pat rice paper with a paper towel or let it sit to dry for around 30 seconds.
- Add fruit to the middle of the wrap; 8-10 slices of mango and a tablespoon each of the strawberry, kiwi and banana.
- Fold up the bottom and tuck under the fruit. Fold in each side (like you would with a burrito), then roll the wrap to the end.
- For a dipping sauce, mix the honey, vanilla extract and lime juice.
Sarahn’s Tip: If you feel like the rice paper is too fragile, you can double them up and use two instead to wrap the fruit. On the contrary, look for a thinner wrap when shopping for them; the thicker the wrap the more chewy it is.
Sarahn’s Twist: I experimented by putting mint leaves and chopped walnuts into the wrap (separately in different wraps).
Sarahn’s Taste: I love the crunch that the walnuts add to the wrap. I also love how pretty they are, almost too pretty to eat – sike! #sarahnsays
Here’s how I rolled up the rice paper…
Black Bean Soup (Vegan)
#sarahnsays #tuesdaytreat #summersixteen
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 stalk celery, chopped
- 2 carrots, chopped
- 2 tomatoes, seperated- chopped and sliced
- 4 garlic cloves, chopped
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 pinch black pepper
- 4 cups vegetable broth
- 3 (15 ounce) cans black beans
- 1 (15 ounce) can whole kernel corn
- Chop up carrots, celery, tomatoes, onion and garlic
- Heat oil in large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes.
- Season with chili powder, cumin, and black pepper; cook for 1 minute.
- Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
- Meanwhile, in a food processor or blender, process remaining can of beans and chopped tomatoes until smooth.
- Stir into boiling soup mixture, add sliced tomato to soup, reduce heat to medium, and simmer for 15 minutes.
- Serve and let cool before eating.
Sarahn’s Tip: Make sure you get the right kind of canned food (beans and corn) for the soup. If you accidentally get the wrong one, it can throw off the texture a little. It might make for a different soup though, so experiment away!
Sarahn’s Twist: I added some garlic seasoning to the soup when it was cooking and added avocado to each bowl for an additional taste (I love avocado with any and everything!)
Sarahn’s Taste: I just started to get into beans when I became a vegetarian about 8 months ago. I’m still adjusting to the texture of black beans, but I loved this soup because its well seasoned and very filling. #sarahnsays
Apple and Arugula Quesadillas
#sarahnstyle #tuesdaytreat #summersixteen
- 4 tablespoons dijon mustard
- 5 teaspoons apple cider
- 10-inch flour tortillas
- 6 large mushrooms
- 1 fuji apple, cored and sliced
- 3 cups of arugula
- 1 block of any cheese of your choice (I choose pepper jack)
- black pepper
- Mix dijon mustard and apple cider in a small bowl and mix well. Set aside.
- Slice apple into small pieces and mushrooms into small slices.
- Use a cheese grater to shred cheese.
- Place a tortilla on a non-stick pan over medium-low heat. Let sit for 3o seconds and flip over.
- Spread 1 1/2 tablespoon of mustard on half of tortilla. Sprinkle a small handful of cheese over the mustard. Let sit for one minute before sprinkling small handful of apple over the cheese. Top with a nice amount of arugula and toss on some mushrooms before sprinkling black pepper.
- Fold other half of tortilla over and gently press down with spatula.
- Cook 3 minutes on each side or until golden brown.
- Remove from pan. Slice quesadilla and repeat process as desired.
Sarahn’s Tip: Creating your own quesadillas can be so much fun because you can create it to your liking. If you want a fuller quesadilla add more ingredients on the tortilla and cook at a lower heat. If you just want to snack, turn up the heat to create a chip like texture for your tortilla and add some salsa or other dip on the side to snack with.
Sarahn’s Twist: I modified this recipe off another that I saw online. The recipe I saw included brie cheese, but I decided to substitute in pepper jack cheese and add the mushrooms.
Sarahn’s Taste: This recipe is amazing. The apple cider mustard mixes to create the perfect kick with the black pepper and the arugula was perfect for the leaf. I think I’ll experiment with this recipe over and over and continue to create new quesadillas…maybe spinach and strawberry or kale and kiwi. #sarahnsays
Parmesan Zucchini Fries
- 2 large zucchini (green squash)
- 1 cup panko bread crumbs
- 1/2 cup parmesan cheese
- 1 egg
- 1 tablespoon milk
- 2 teaspoon olive oil
- 1/2 teaspoon black pepper
- cooking spray
- Preheat oven to 400 degrees.
- Combine breadcrumbs, olive oil, cheese and black pepper into a bowl. Mix well and set aside.
- After washing, slice zucchini and cut into fries, leaving skin on.
- Beat egg and milk together.
- Toss zucchini into egg and milk mixture.
- Thoroughly coat zucchini with bread crumbs.
- Place zucchini on a foil lined pan and spray with cooking spray.
- Bake 18-20 minutes.
Sarahn’s Tip: The zucchini doesn’t stay hot for too long after taken out of the oven, so to keep them warm until ready to immediately eat you can leave them in on 150 degrees. Also, really coat the zucchini in both the egg and the bread crumbs to achieve the fry texture!
Sarahn’s Twist: I added a little lemon pepper over the fries before I placed them in the oven and made a chili powder mayo dip that was tasty!
Sarahn’s Taste: These fries are so good. I’m glad they were so easy to make and healthy as well. They’re a great side dish alternative for my veggie lovers and you can experiment with different cheeses. Next I think I’ll try pepper jack! #sarahnsays
Watermelon Kiwi Smoothie
- 2 cups seedless chopped watermelon
- 2 kiwi, peeled and chopped
- 1 cup vanilla non-fat yogurt
- 1 cup ice
- Cut watermelon into cubed sized chunks. I used this video to learn how to cut the watermelon in a safe, easy and quick way.
- Peel kiwi and cut into slices.
- Add watermelon, kiwi, yogurt and ice to blender and mix until puree.
- Serve and add mint garnish.
Sarahn’s Tip: You might be used to drinking really sweet smoothies and depending on how sweet your watermelon is, the tang of the kiwi can we over powering. As a tip, I suggest blending with one kiwi first and then following up with more slices to your liking.
Sarahn’s Twist: I wanted to experiment with the taste so I added a little bit of vanilla extract and blended the smoothie with a few mint leaves to add a cool and refreshing taste to the already tangy smoothie.
Sarahn’s Taste: I was suprised at the unique taste of this smoothie. It’s like nothing I have had before. I added a swirl of honey to my cup and added a squeeze of lime to bring my tastebuds alive. #sarahnsays
Coconut Curried Kale and Sweet Potato
#sarahnstyle #tuesdaytreat #summersixteen
- 3 tablespoons extra virgin olive oil
- 1/2 onion, chopped
- 2 lbs sweet potatoes/yams (3-4 individual), sliced into 1/2 inch cubes
- 5 garlic cloves, pressed or minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon curry powder
- 2 large bunches/1 full bag of kale
- 1 cup vegetable broth
- 1 can coconut milk
- 1/3 cup green pumpkin seeds
- Salt, to taste,
- Black pepper, to taste
- Red pepper flakes, to taste
- 1 1/2 cups brown basmati rice
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and cook for 30 minutes, reducing heat as necessary, keeping the water boiling. Turn off the heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
- Warm 2 tablespoons olive oil in a large pot over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add sweet potato or squash, cover and cook, stirring occasionally, until the sweet potato is bright orange about 5 minutes. Transfer the mixture to a bowl for now.
- Add 1 tablespoon olive oil to the pot and raise the heat to medium-high. Add garlic, ginger and curry powder and cook, and stir constantly about 30 seconds. Add half of the kale and stir until it’s begins to wilt, about 1 minute. Stir in remaining greens, vegetable broth, all but ½ cup coconut milk and ½ teaspoon salt.
- Cover pot, reduce heat to medium low, and cook, stirring occasionally, until kale is wilted, about 12 to 15 minutes. Pour in sweet potato or squash mixture, cover and continue to cook until kale and sweet potato or squash are tender, 10 to 15 minutes.
- Meanwhile, toast the green pumpkin seeds in a medium skillet over medium-low heat, stirring frequently, until they’re fragrant and making little popping noises, about 3 to 5 minutes.
- Once the kale and sweet potato/squash are tender, uncover the pot and increase heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and sauce has thickened, 2 to 5 minutes.
- Remove from heat and stir in the remaining coconut milk. Season with salt, pepper and red pepper flakes, to taste. Divide rice into bowls, then top with kale mixture and a sprinkle of pumpkin seeds before serving.
Sarahn’s Tip: The yams can be hard to cut into cubes, so try soaking them in hot water 30-40 minutes prior to cutting them up. It will make things a little easier.
Sarahn’s Twist: I wanted to experiment with the sweet and salty taste of this recipe so I seasoned the rice with coconut milk, honey and black pepper. I also added about 2 capfuls of lemon juice to the kale and yams once removed from the heat.
Sarahn’s Taste: This recipe turned out very well. Tasty and filling. I definitely think the pumpkin seeds were a great topping for this dish, and wouldn’t want to recreate this without them. #sarahnsays
#sarahnstyle #tuesdaytreat #summersixteen
- 1 bag green beans
- 10-12 mushrooms, sliced
- 3 cloves garlic
- 1/2 package firm tofu, cut into 1 inch squares
- 2 tbsp olive oil
- 2 cups of water
- 4 green onions, cut into 1/4 inch pieces, roots and tough tips discarded
- 1/8 cup of chopped pecans
- 1 pinch salt
- 1 tbsp butter
- 1 tsp ginger powder
- 1 capful lemon juice
- 1 tbsp soy sauce
- 1 tsp lemon pepper
- pinch of crush red pepper
- Put oil and 2 chopped garlic cloves in a large pan over a medium-low heat and stir for 2 minutes.
- Add sliced mushroom, tofu and green onion to pan, let simmer for 5 minutes on medium heat before adding pecans. Stir occasionally for another 10 minutes.
- Put green beans in large pan with water and cover with lid. Once boil is reached, reduce heat to medium-low and let cook for additional 5 minutes.
- Drain pan, add butter to green beans and let butter melt.
- Add ginger powder and salt to beans and stir.
- Add lemon pepper, red pepper flakes and lemon juice to mushrooms and tofu and stir.
- Serve on plate.
Sarahn’s Tip: Cut the stem ends off of the green beans before you put them in water. They taste the same either way, but they’re easier to eat stemless.
Sarahn’s Twist: THIS WHOLE RECIPE WAS MY TWIST! I created this recipe and free handed all the seasoning! So delicious!
Sarahn’s Taste: I would have like for the tofu to be a little more cooked. Tofu is tricky, but try throwing the tofu in a few minutes before the mushroom and the green onion. You can also cook it for a shorter period of time if you like your tofu soft. #sarahnsays