Spoonful of Sugar Free

Registered Dietitian

vegan

How to Make Homemade Spring Rolls

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You’ve seen them at the store or at various restaurants, and perhaps you’ve even eaten them before.

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But have you ever made them?

Spring Rolls are actually quite simple to make. Simply fill them with your favorite vegetables, herbs, and meat; roll; and eat!

Spring rolls

Homemade Spring Rolls with Spicy Peanut Sauce

~These rolls are gluten-free, dairy-free, vegan, and, of course, sugar-free! 

Spring Roll Ingredients 

  • Rice Paper Rolls (found in the ethnic aisle of your grocery store or specialty foods store, or at asian markets)
  • The following fruits and vegetables. You may use whatever you like when stuffing it. The following is simply a suggestion:
    • Cabbage
    • Carrots
    • Fruit (like mango or pear)
    • Avocado
    • Bean Sprouts
    • Herbs: cilantro, basil, or mint
    • Optional: Cooked meat or fish

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1. Prepare your filling ingredients by thinly slicing, or julienning, the vegetables. Pluck the herb’s leaves.

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2. Fill a large bowl with warm water (not hot, just warm). Take a Rice Paper and dip the entire sheet into the bowl of water and pull out immediately. The Rice Paper may still feel hard now, but it will soften up while you work with it.

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3. Place your ingredients on the middle of the rice paper sheet. Put a good amount of the filling in, but make sure there are still a couple inches around the edges to roll. I learned from my first couple tries that more is not always better.

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4. Fold the top part of the Rice Paper sheet over the ingredients.

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5. Fold the sides over the middle.

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6. Tuck in the fillings, and roll the rest tightly.

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7. Seal the rice paper with a dab of water, if needed. Repeat the above with the rest of your rice paper sheets.

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Spicy Peanut Sauce

~This sauce is gluten-free, dairy-free, vegan, and, of course, sugar-free! 

Ingredients

  • 1/2 cup creamy peanut butter
  • 1/4 cup water
  • 2 Tablespoons Tamari or Soy Sauce (Note: Soy Sauce is made with wheat, so it will not be gluten-free. Most Tamari sauces are. I recommend Bragg’s Liquid Aminos.)
  • 2 Tablespoons vinegar
  • Pinch of Red Pepper Flakes, or more to taste

Whisk together all ingredients until well-combined and serve as dipping sauce for Spring Rolls. This can also be used for stir-frys, or as a dressing for salads.

***NOTE: For those who are allergic to peanuts, try substituting almond butter to make a Spicy Almond Sauce. Or forgo the sauce altogether, and simply dip the rolls in soy sauce.

spring rolls

Don’t be scared by the long list of steps, because it is not hard at all! It is simply a process of slicing veggies, rolling, and dipping in sauce. Then, of course, you eat.

Can be served for lunch or dinner, or grab one for a quick snack. I like to think of them as salads in portable form.

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Definitely make extra peanut sauce to save for later and put on….everything.

THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:

Have you tried Spring Rolls before? If so, do you like them?

How is the weather in your neck of the woods? I thought fall was finally coming to us, but it has been mid-90s everyday this week! Oh well, I guess I’m going to have to wait a bit longer to share with you my pumpkin recipes…

P.S. My first Photo was featured on FoodGawker! Check it out HERE. 

 

Nacho Chips and Giveaway Winners

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First, thank you to everyone who entered the NuNaturals Stevia Giveaway. I wish I could give you all some! Also, thanks to NuNaturals for allowing me to host this giveaway.

The four randomly chosen winners are:

Congratulations, ladies! You will be receiving an email shortly.

Now for the recipe I promised you yesterday.

Nacho Cheeze Kale Chips

 

First, make the Dairy-Free Nacho Cheeze Sauce. 

Wash your kale and tear into chip-sized pieces. Pour the Nacho Cheeze Sauce onto your kale and massage thoroughly.

You have two options for baking the chips:

  • Dehydrator Method: The Kale chips will be raw if using a dehydrator. Each dehydrator is different, so timing will be different on each. Typically, it will take 4-6 hours to dehydrate. They are done when crisp. The dehydrator method keeps the kale chips crisp the next day. Store in air-tight container or ziplock bag.
  • Oven Method: Usually, the chips don’t stay as crisp the next day. However, they are tasty enough that you won’t have any leftover! Place kale in an even layer on a baking sheet-do not overlap. Bake at 300* for 20 minutes. Flip, and then bake for another ten. Be careful and make sure you don’t burn them!
They are light and crispy. A delicious way to get all the vitamins and minerals from the green, leafy kale.

THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:

Favorite ways to eat kale?

Do you try and eat your greens everyday? Any tips and tricks you’d like to share?

Dairy-Free Nachos

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Nachos definitely would not win the “Healthiest Snack” award with it’s deep fried chips, and greasy cheese sauce. Make a few adjustments, though, and you have yourself a satisfying meal and a great party snack.

Dairy-Free Nacho Cheeze Sauce

~This sauce is vegan, gluten-free, dairy-free, soy-free, and, of course, sugar-free! 

Ingredients

  • 1/2 cup raw cashews, soaked for 3 hours and drained
  • 1/2 cup raw almonds, soaked for 3 hours and drained
  • 5 Tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 cup dairy-free milk (like almond milk. Water can probably be substituted, but I would use only 1/4 cup and then add more if needed)
  • 1 teaspoon salt, preferably himalayan
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • dash cayenne, optional for spicy sauce

Combine all ingredients in a food processor or strong blender and blend until smooth. Add more liquid if needed to reach desired consistency. I used my magic bullet for this recipe.

You can store the extra sauce in an airtight container. The recipe makes one cup of sauce. Tomorrow, I’ll give you another use for the sauce!

Assemble Supreme Nachos:

You can simply dip some chips in the sauce right now, or you can make these Supreme Nachos.

  1. Preheat Oven to Broil setting.
  2. On a baking sheet lay out a few handfuls of your favorite tortilla chips.
  3. Top nachos with optional Hot toppings:
    1. Black beans, Chickpeas, Pinto beans, or Refried beans
    2. Organic Ground Beef, shredded chicken, or pork
    3. Sauteed Veggies (onions, peppers)
  4. Drizzle Nachos with Dairy-Free Cheeze Sauce
  5. Broil for a few minutes until golden brown. It took my oven about 5 minutes.
  6. Top with optional Cold Toppings:
    1. Sliced Black Olives
    2. Cucumbers
    3. Shredded lettuce or spinach
    4. Cilantro
    5. Homemade Salsa or chopped tomatoes and onions
    6. Guacamole
  7. Serve and Devour!

THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:

What would you top your Supreme Nachos with? Give me some fun ideas!

P.S. Tonight is the last night to sign up for the Stevia Giveaway! 

Eat Your Cookies…Outside!

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The last day of August caught up with me. September creeps around the corner. Before you know it, kids will be at my doorstep trick or treating in Ghost, Vampire, and Princess costumes. For now, let’s enjoy this last day of August by eating outside.

Enjoy the view, whip up a quick batch of cookies, and relax.

Print
Fluffy Banana Chocolate Chunk Cookies

Fluffy Banana Chocolate Chunk Cookies

~These fluffy cookies have great flavor with minimal ingredients. The bananas make them naturally sweet. Gluten-free, dairy-free, vegan, soy-free, nut-free, and, of course, sugar-free!

Ingredients

  • 2 medium-sized ripe bananas, mashed
  • 2 cups oats ground into oat flour (Simply process in blender until smooth)
  • 3 oz. unsweetened chocolate, chopped
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 cup water

Instructions

  1. Preheat oven to 350*.
  2. Mix together the bananas, vanilla, and salt until well-combined.
  3. Add in baking powder, baking soda, and oat flour and combine until mixed.
  4. Add water to help stir.
  5. Fold in chocolate chunks.
  6. Spoon by tablespoonfuls on a baking sheet.
  7. Bake for 15 minutes or until golden on top and bottom.
https://www.spoonfulofsugarfree.com/2011/08/31/eat-your-cookies-outside/

Serve hot or cold. Plain or sandwiched with Peanut Butter Cream or Coconut Whipped Cream.

The fluffy cookie sandwiched with the creamy filling tasted like a chocolate banana whoopie-pie. Only better. And healthier.
Health Benefits: 
  • Bananas: Rich in potassium, bananas help the body’s circulatory system deliver oxygen to the brain. This also helps maintain a regular heartbeat and a proper balance of water in the body. It also contains tryptophan to help relax you and lift your spirits!
  • Chocolate: Read a post about the benefits of chocolate HERE.
  • Oats: Click HERE for a post I wrote on al the benefits of Oats.
THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:
Are you going to join me in eating outside today?

P.S Today is the last day to enter the Blissful Bites Giveaway, so sign up if you haven’t already!

Blissful Bites {and Giveaway!}

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This Giveaway is now closed. Winners announced here. 

When I got home from my trip, there was a package sitting on my doorstep…

The new Blissful Bites Cookbook from Christy Morgan at The Blissful Chef!

I was excited to look through the book and try the recipes. Christy wrote the book beautifully with tips and tricks, fun quotes, thoughtful insights on “bliss,” and it is all sorted into Spring, Summer, Autumn, and Winter recipes. I know exactly what recipes to make depending on the time of year and what’s in season.

I want to experiment with so many of her recipes! I decided to try the Chinese Cabbage Roll-Ups with Peanut Sauce first:

Delicious. Had a great ginger flavor, and the peanut sauce complimented it well. Reminds me of a fresher, lighter lettuce wrap from P.F. Chang’s or California Pizza Kitchen without all the oil.

Want to win a book of your own? 

One lucky winner will win a copy of Christy’s new book (U.S. and Canada residents only)!

How to enter: 

You can enter multiple times. Leave a separate comment below for each entry.

  1. Tell me your favorite vegan recipe. Add links if needed. Mine are these High Protein Cookies.
  2. Subscribe to Spoonful of Sugar Free by entering your email address in the “Subscribe” box on the right. Or follow by RSS, google reader, exc.
  3. Like me on facebook.
  4. Follow me on twitter and tweet about this giveaway. Can be something like, “I love vegan meals! @SugarFreeAlex is giving away a @TheBlissfulChef cooking book! http://spoonfulofsugarfree.com/2011/08/27/blissful-bites-and-giveaway/”
  5. Follow @TheBlissfulChef on twitter and/or like her facebook page.
  6. Blog about this giveaway on your blog.
Giveaway ends on August 31st. Good luck to everyone!
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***Disclaimer: The book and giveaway were given to me by the author and publisher. However, the thoughts and my reviews written here are my own opinion.

Plum Socca Tart with Rosemary

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Sometimes the simpler the dish, the better the taste.

Not everything has to take 3 hours to prep, 1 hour to cook, overnight to chill, and another hour to cut and serve.

 

Although sometimes the journey is better than the end result, more time enjoying the company of others with a great dish is never a bad thing.

This dish takes 10 minutes to prep, 20 minutes to cook, five minutes to cool, and less than a minute to devour!

Plum and rosemary might sound like a strange combination, but it works. It captures the sweet, the savory, and the sour all in one delicious bite.

 

 

Socca is a chickpea flatbread. It can be made in a variety of ways, but for this particular recipe it is best thoroughly-cooked with crispy edges and no custard center. Check out Pure2Raw for more ideas, or my recipe for Pesto Socca Pizza with Grilled Veggies and Chicken Sausages.

 

Plum Socca Tart with Rosemary

~Dairy-free, gluten-free, grain-free, vegan, nut-free, corn-free, soy-free, and, of course, sugar-free! 

Ingredients

  • 1/2 cup chickpea flour
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 teaspoon coconut oil (olive oil would work fine, too)
  • 4 plums
  • 1 teaspoon rosemary, dried or fresh

Preheat oven to 425*. Mix together the chickpea flour, salt, and water in a small bowl. Batter will be thin. Spread the oil on a 10-12 inch round pan and then pour the batter in the pan. Bake for 5-10 minutes or until the socca is slightly set but still soft on top.

In the meantime, thinly slice the plums. Take the socca out of the oven and layer the plums on top of the socca in a circular formation (or just throw ’em on top if you don’t care about the look!). Sprinkle with rosemary and place back in oven. Bake for another ten minutes or until the socca’s edges are brown and crispy and the plums are soft.

Let cool for five minutes before slicing. You may either slice the socca in the pan and serve or carefully lift it out of the pan and slice and serve on your favorite plate.

The leftovers taste great, too. It made for a wonderful post-workout snack.

Enjoy.

Thought-provoking, mind-prodding question of the day:

If you could bottle and save time, what would you do with it?