VEGGIE EGGLESS ROLLS

VEGGIE EGGLESS ROLLS

Spray oil on a silicon lined baking sheet

Preheat oven to 400 degrees 

Preparation time: 30 minutes

Yield: 24 rolls

3-tablespoons grated ginger

2-cups green onions, sliced thin

3 cloves of garlic, minced

1 container (14 ounces) firm tofu, small cubes

3-tablespoons soy sauce

1-cup grated carrots

3-cups Napa cabbage sliced thin

2-cup mung bean sprouts

3-tablespoons sesame seeds

1-tablespoon arrowroot powder 

1-pound egg roll wrappers (they don't contain egg)

1-tablespoon arrowroot powder

1 recipe sweet and sour dipping sauce or soy ginger sauce

1-jar hot mustard

In a large glass bowl, mix together the ginger, green onions, garlic, tofu, soy sauce, carrot, cabbage, mung bean sprouts, and sesame seeds.  

Zap the mixture in the microwave for 3 minutes.

Set aside to cool. 

Place 1/3-cup of filling two inches above a corner of the wrappers. 

Fold sides over filling, fold bottom over, and continue to roll up.  

Seal edges with arrowroot powder dissolved in a small amount of cold water to make a paste.  

Spray silicon pad with oil. 

Place rolls on pad and spray.

Bake at 400 degrees for 10 minutes, turn and bake for 10 more minutes. 

The veggie rolls may be frozen and then brought to room temperature, and then baked.  

Serve with sauce.  

DIPPING SAUCES FOR EGG ROLLS AND POT STICKERS

SWEET AND SOUR SAUCE DIPPING SAUCE

Preparation time: 5 minutes

Yield: 5-tablespoons

2-tablespoon ketchup

1-tablespoon soy sauce

2-tablespoons vinegar

hot mustard

Whisk all ingredients together.  

Add a dollop of hot mustard to the middle of the sauce for dipping pot stickers or egg rolls.  

VEGGIE ROLL GINGER DIPPING SAUCE

Preparation time: 15 minutes

Yield: 1/2-cup

¼-cup soy sauce

¼-cup water

1-tablespoon grated ginger

In a small bowl, whisk together all ingredients.

Serve at room temperature. 

MANDARIN ORANGES AND KIWI

MANDARIN ORANGES AND KIWI

Preparation time: 10 minutes

Yield: 2 to 4 servings 

Fruit that is juicy or difficult to peel can rot in the refrigerator unless presented in a colorful easy to eat way.  

5 Mandarin oranges 

3 ripe kiwi

Peel and separate orange segments

Peel and slice kiwi.  

Place oranges in the center of a bowl surrounded by kiwi.  

Present this as a refreshing after dinner dessert.  

CHOCOLATE, VANILLA, OR CINNAMON POPCORN

CHOCOLATE, VANILLA, OR CINNAMON POPCORN

Preparation: 5 minutes

popcorn air popper

1/2 cup of popcorn kernels

coconut oil spray 

1-tablespoon vegan protein powder (chocolate or vanilla)

2-tablespoons of coconut sugar

optional:  for cinnamon use vanilla powder and 1/2-teaspoon of cinnamon

Mix together the protein powder and sugar.

Air pop the kernels.

Spray the hot popcorn lightly and immediately sprinkle with the mixture. 

ROASTED BUTTERNUT SQUASH

ROASTED BUTTERNUT SQUASH

Preheat:  375 degrees

Yield:  4 to 5 cups

1 butternut squash

Cut squash in half.

Remove seeds and strings. 

Place on silicone lined baking sheet.

Bake for 40 minutes.  

Cool squash.

Scoop out the butternut squash.  

Salt and pepper to taste.

Butter the hot squash before serving.  

BUTTERNUT SQUASH CREAM SOUP

BUTTERNUT SQUASH CREAM SOUP

Preparation time: 15 minutes

Yield: 10 servings

1 to 3-tablespoons oil1-cup onion 

1- cup chopped celery

1-carrot, grated

3-cups water

2-teaspoons of vegan bullion powder

4 to 6-cups butternut squash

3-cups plain alternative milk

salt and pepper to taste

In a pressure cooker, heat oil over medium heat.  

Sauté the onion, celery, and carrot until soft. 

Add the rest of the ingredients except for milk. 

Bring to pressure. Lower heat and cook for 3 minutes. Remove from heat and let sit for half an hour. 

Add the milk and salt and pepper to taste.  

Taking out a few cups at a time, blenderize the soup.

Reheat after blending if needed and serve.  

Optional:  grate nutmeg before serving.  

PEANUT BUTTER CHOCOLATE CHIP WHOLE OATMEAL COOKIES

PEANUT BUTTER CHOCOLATE CHIP WHOLE OATMEAL COOKIES

Preheat oven to 350 degrees 

Preparation time: 15 minutes

Yield: 4-dozen cookies

1-cup maple syrup

¼-cup ground flaxseed

1/2-cup peanut butter

4-cups oatmeal

1-teaspoon baking soda 

3/4-cup chocolate chips

In a standing mixing bowl, mix together the maple syrup, flaxseed, and peanut butter. 

Add the whole oats and baking soda and mix until uniform.   

Mix in the chocolate chips.

Drop the cookies on a silicone pads or parchment covered baking sheets.  Press the bottom of a glass on each cookie to flatten.  Use plastic film to prevent the glass bottom sticking to the dough.

Bake the cookies at 350 degrees for 15 minutes or until lightly golden.