Veggie Summer Rolls
- Use any type of vegetables that you have in your refrigerator. Some great fillings that also taste great in a summer roll are lettuce, zucchini, rice noodles, fruits, basil, and tempeh.
- If you have a peanut allergy skip the peanut sauce and dunk you Summer Spring rolls in soy sauce, liquid aminos (GF), hoisin sauce, or sriracha.
- The first time I made these rolls were at a party. Cut up all of the lovely fillings and place them in the middle of the table. Fill a couple bowls of water and let you guest make their own Summer Spring Rolls. It’s fun and delicious!
Veggie Summer Rolls
These Veggie Summer Rolls are healthy, refreshing, and easy to make. They can be the perfect appetizer, side, or main entree.
- 10 rice paper wrappers (GF)
- 2 carrots, peeled and julienned
- 1 cucumber, peeled and julienned
- 1 cup purple cabbage, chopped into 3 inch slices horizontally
- 1 cup lettuce, spring mix or butter lettuce chopped
- ⅓ cup fresh cilantro
- 2 stalks green onion, chopped
- 1 package of tofu chopped into 3 inch slices and baked
- 2 cups of rice noodles, cooked (GF)
- 1 avocado, chopped, optional
- 1 lime, sliced (optional)
Spicy Peanut Sauce
- 3 Tbsp peanut butter
- 1 tsp agave syrup
- 1 tsp rice wine vinegar or apple cider vinegar
- 2 tsp soy sauce or coconut aminos (GF)
- 1 tsp sriracha
- 1 tsp lime juice
- Combine all of the spicy peanut sauce ingredients in a food processor or high powered blender and blend until smooth. Pour into a small serving dish and set aside. 2. Fill a medium bowl with warm water. Place one rice paper in a bowl of water for 1-2 minutes until it becomes soft.
- Lay the wet rice paper flat on a cutting board that has been wrapped in a towel. Place 1 to 2 pieces of tofu, carrots, cucumber, cabbage, lettuce, and rice noodles in the middle of the wrap horizontally. Sprinkle sliced green onions and cilantro on top of the veggies. Beware that the rice paper rips easily so you want to be very cautious that you lay the veggies in a direction that they will not pierce the rice paper.
- Fold the top of the rice paper toward the middle of the vegetables and then the right and left side of the rice paper tucking everything in, then roll it up. The rice paper will automatically stick everything together making this process easy.
- Cut the Summer Spring Rolls in half so you can see all of the beautiful vegetables. Dunk them in spicy peanut sauce and eat immediately!
Spinach Artichoke Pizza
- Want your pizza extra crispy? Melt vegan butter and brush on the crust. Turn your oven on broil and bake for an additional 2 more minutes. Watch it closely because the pizza will burn easily.
- Don’t have a round pan? Make a rectangle size pizza, it still is pretty and taste as yummy as the round pizzas.
- Are you not vegan? Substitute vegan cream cheese for regular cream cheese.
Spinach Artichoke Pizza
This pizza is creamy, savory, and super easy to make! When I think of my favorite pizza I think of a veggie pizza with a thick, chewy crust. This spinach artichoke pizza is all of that plus more.
- 1 tsp of Agave or maple syrup
- 2 tsp of active dry yeast or 1 packet
- 1 cup of warm water 105° -110° fahrenheit.
- 1 Tbsp of olive oil
- 1 tsp of salt
- 3 cups of flour
- 1 tsp of dried oregano, basil, garlic, and thyme (optional)
- 8 ounces or one container of vegan cream cheese
- 3 cups of spinach
- 14 ounces or 1 can of artichoke hearts
- 1 tsp of crushed red pepper (optional)
- Preheat the oven to 400 degrees fahrenheit (204 c).
- In a small bowl, mix the warm water and yeast and set aside. The yeast should start to foam in the bowl of water. Be careful not to make your water to warm or the yeast will not foam correctly.
- Mix the flour, agave, salt, and warm water and yeast together in a bowl. Add oregano, basil, garlic and thyme to the bowl (optional).
- Knead dough for 3-5 minutes forming it into a ball. Add a Tbsp of water if it is still to dry.
- Cover dough with a kitchen linen and place in a dark and warm place for 30 minutes. Allowing dough to rise almost doubling in size.
- Prepare the spinach and artichoke pizza topping. Heat your small pot over medium heat and add the cream cheese. Stir until melted into a creamy sauce.
- Add the spinach, artichoke and pepper flakes (optional) and mix. Set aside.
- Roll out the dough using a rolling pin. I use parchment paper for the surface but a clean counter will work. If you notice the dough sticking add 1 tsp of flour to the surface. Fold 1/2 to 1 inch from the edge of the pizza toward the middle to create a thick crust.
- Spray your pizza pan with non stick oil and pre-bake the pizza dough for 5 minutes.
- Take pizza out and spread the pizza filling evenly on the pizza and bake for 10 minutes or until crust is golden brown. Want your crust golden brown? See recipe notes.
- Leftovers will last in the refrigerator for 2 to 3 days. Place in the freezer for up to a month.
Pad Thai Noodles
Make it Your Own
- Substitute or add any of the vegetables to the stir fry.
- For a spicier noodle dish add an extra tablespoon of sriracha to the peanut sauce.
- Do you like your dish to be more saucy? Double the Pad Thai peanut sauce.
Pad Thai Noodles
Quick and easy Pad Thai Noodles packed with savory flavors.
- 2 ½ Tbsp peanut butter
- 2 Tbsp of lime juice
- 4 Tbsp of soy sauce or coconut amino acids
- 1 Tbsp maple syrup
- 1 tsp sriracha
- 1 cup of extra firm tofu
- 2 tsp turmeric
- 1 tsp of salt and pepper
- 1 Tbsp of garlic powder
- 1 Tbsp of soy sauce or coconut amino acids
- 1 Tbsp oil ( I prefer avocado oil)
- 1 cup of green peppers, julienne/matchsticks cuts
- 1 cup of red peppers, julienne/matchsticks cuts
- 2 carrots, shredded or julienne/matchstick cuts
- ½ white onion, chopped
- 2 cloves of garlic, chopped
- 14 ounces pad thai rice noodles
- Chopped peanuts
- Green onion
- Place your tofu in a medium bowl. Dab the tofu with a paper towel to get rid of any excess liquid.
- Using your hands or a large spoon crumble the tofu. Add salt, pepper, turmeric, garlic powder and soy sauce and mix. Put aside, we will use this later.
- In a mixing bowl combine soy sauce, peanut butter, rice vinegar, sriracha, maple syrup and lime. Mix together with a whisk until smooth.
- Boil water in a large pot. Cook rice noodles according to the package directions and set aside. Recommended to cook al dente.
- Heat large pan over medium heat. When hot add oil, peppers, carrots, onion and garlic. Stir fry for 4 minutes. 6.dd the rice noodles and peanut sauce to the pan with the vegetables and stir fry for 2 minutes.
- Place the tofu in the pan and mix together. Cook for 3 minutes.
- To serve place in serving bowls and garnish with crush peanuts, cilantro and green onions.
- Leftovers will last 3 days in the fridge. Garnish your noodles after you reheat them, not before.
- Substitute fresh tomatoes for whole peeled canned tomatoes.
- Love garlic? Add additional cloves of garlic to the tomato soup
- Making this soup for the entire family? Double the recipe. This recipe will make enough soup for 3 adults.
Looking for a healthy soup fit for summertime? This Tomato Soup is fresh, creamy, and simple to make.
- 2 large tomatoes, cut in thirds
- 3 roma tomatoes, cut in half
- 1 red pepper, cut in half
- 1 russet potato, scrubbed clean and chopped
- 6 cloves of garlic
- 1 large onion, chopped
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 Tbsp water
- Fresh basil
- Homemade baked croutons
- Preheat the oven to 425 degrees fahrenheit. Line a sheet pan with foil and place tomatoes, red pepper, and garlic on the pan. Sprinkle vegetables with salt and pepper.
- Place pan in oven at 425 degrees fahrenheit and bake for 40 minutes.
- Heat a large pot on medium heat and add the chopped potato, onion, and water together and mix. Cook the potato and onion for about 10 minutes or until translucent.
- Transfer the cooked tomatoes, red pepper, and garlic to the large pot.
- Using an immersion blender blend the tomatoes, red pepper, garlic, onion and potato together until smooth. If you don’t have a immersion blender transfer all ingredients to a blender and blend.
- Divide into bowls and serve tomato soup. Garnish with fresh basil, homemade baked croutons, salt, and pepper.
- Leftovers can be kept in the refrigerator for 3 days and 2 months in the freezer.