Tag Archives: Veggie

Pan Asian Fresh Spring Roll with Veggies & Optional Cod Fish Recipe (Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Peanut-Free, Nightshade Free, & Vegan Option)

This allergy-friendly recipe for Pan Asian fresh spring rolls is a healthy alternative to the commercially available fried versions filled with little more than cabbage. It uses many of the same ingredients as my recipe for rice noodles with veggies and creamy coconut sauce (see it here), so its ingredients can be set aside without adding prep time. This makes it perfect for the next day’s lunch. It’s gluten-free, egg-free, soy-free, corn-free, peanut-free, nightshade-free, and it’s easy to make vegan and fish versions at the same time… so everyone gets what they want without worry or fuss!


Ingredients (for each fresh spring roll):

  • 2 snow peas
  • 1 teaspoon diced water chestnuts
  • 2 tablespoons coleslaw mix (or shredded cabbage)
  • 1 tablespoon diced cucumber
  • 1 tablespoon matchstick cut carrots
  • 1 teaspoon diced leeks (or onion)
  • 1 rice paper wrapper + soaking water
  • 2 peas sized dollops of fresh grated ginger (or chopped pickled ginger)
  • ume plum vinegar (or rice wine vinegar)
  • black or white sesame seeds (if allergic use hemp seeds)
  • Optional: 2 tablespoons sautéed wild-caught cod fillets
  • Serve with dipping sauces like teriyaki, coconut aminos, soyu, Chinese mustard, sweet & sour, etc…

Instructions:

Here I’ve laid out the ingredients for two fresh spring rolls (for those visually inclined individuals like myself). A big serving spoon is about a tablespoon in quantity (depending on your pattern style), but is much easier to measure long ingredients like matchstick cut carrots. One third of a serving spoon is about a teaspoon. (As an added bonus, it goes in the dishwasher!)

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Spread a pea sized amount of grated ginger onto each snow pea, and be sure place them apart from each other in the wrapper… this keeps you from feeling concentrated ginger hellfire! (Check out my Pan Asian rice noodle recipe for a picture of my oh so necessary ginger grater that makes quick work out of any root!)

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Soak each rice paper wrapper individually in warm water for about 5 seconds… until soft and pliable. Lift the wrap and lay it over a new plate. Sprinkle black sesame seeds onto the center of the wrap, and then layer on the fillings. (You can also sprinkle sesame seeds over the top once it’s finished.) Sprinkle some ume plum vinegar over the veggies.

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Next, wrap it like you would a burrito… the two ends fold toward the center, and then the long sides fold one over the other. (It’s great cooking for crafters because it’s like kitchen origami… where it’s okay to play with your food!) Place it in the refrigerator for about 1 hour to settle in before chowing down with your favorite dipping sauce. Enjoy!

Faithfully Yours,

Leigh

P.S. You can also totally just ignore my list of ingredients and throw in whatever you feel like… as in leftover take out combined with bagged salad!

Healthy Gluten-Free Carrot Croutons / Vegan “Bacon” Bits Recipe for Spring Garden Salads (Perfect for Easter, Showers, Luncheons, & Brunches)

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This easy recipe for colorful carrot croutons transforms any spring garden salad into a healthy gluten-free creation. Roasting carrot slices enhances their inherent sweetness while herbs and olive oil impart crouton flavor. Use baby carrot slices for healthy vegan “bacon” bit crunch with no cholesterol. This modern twist on old favorites is a continuation of the undercover veggie series, which makes it simple to get your little bunny to eat her carrots!

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Ingredients:

  • sliced carrots (large carrots make crouton chips, while baby carrots make bits)
  • extra virgin olive oil (to drizzle over carrot slices before roasting)
  • your favorite dried herbs & seasoning (to sprinkle before roasting, I used sea salt and dill, but try grilling spices for bits)
  • fresh garden salad (I used baby kale, baby chard, baby spinach, diced English cucumber, orange heirloom cherry tomatoes, sprouted pumpkin seeds, & chopped fresh parsley)
  • dressing of choice (try a lemon vinaigrette with a 3 to 1 ratio of extra virgin olive oil to lemon juice plus herbs like dill & parsley)

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Instructions:

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Wash the carrots, and peel the large varieties. These baby carrots are a peel-free shortcut to orange vegan “bacon” bits. Slice as many as you like, keeping in mind that they will shrink with roasting. (A cookie sheet full is enough to top 6 side salads.)

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Disperse the sliced carrots over a parchment lined cookie sheet. Drizzle them with olive oil, or generously spray them with a Misto. Sprinkle dried herbs and seasoning over them. (I chose sea salt with dill for a light garden fresh taste, but grilling spices with black pepper would be more bacon bit like.)

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Roast in a 350ᵒ oven for about half an hour… this will vary greatly depending on carrot size and oven temperament! Just keep an eye on them once the edges brown, with the oven light on. (If utilizing a dehydrator, cook them at 145ᵒ for 30 minutes, and then reduce heat to 115ᵒ for 24 hours until crunchy.)

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Spoon the crunchy carrot bits over any variety of fresh garden salad.

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Roasting makes them more flavorful than regular old carrot slices. (Find the bunny ears napkin ring craft tutorial here.)

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Bunny sandwiches are the perfect accompaniment for a carrot topped garden salad. (Cut the bread shapes with a cookie cutter before filling them.)

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The colorful carrots are a beautiful way to coordinate with any existing orange elements in your menu or décor. (See more from the leaping bunny garden party here.)

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These are not only gluten-free, but also guilt-free… because no pigs or waist lines are harmed by consumption!

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For more undercover veggies and a creamy dressing, see my Heartbeats Recipe here.

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Faithfully Yours,

Leigh

P.S. The Easter Bunny approves this message.

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(This is one of the wild backyard bunnies visiting my porch!)

Super Bowl of Chili (Recipe with Three Options: Beef, Turkey, or Veggie)

The following recipes have been recommended from Le fidèLe Designs affiliate Abe’s Market who has sponsored this article. I thought I’d pass them onto to y’all because I don’t invent recipes that include chili powder, corn, or soy… but I think there are many of you out there who would enjoy these anyway. (If you have allergies, you can try adding more beans to replace the tofu in the vegan chili, omit the corn in the turkey chili, and replace the chili powder with other spices of your choosing.)

Faithfully yours,

Leigh


Nobody wants to be stuck in the kitchen during the Big Game. Make the following recipes ahead and keep them warm until kickoff. The use of an all-natural slow cooker sauce made entirely of vegetables and seasonings speeds up prep time considerably. Using lean ground beef, turkey or all vegetables ensures a low-fat delicious meal!


(Click the link here to take an extra 25% Off Jesben Slow Cooker Sauces from Le fidèLe Designs affiliate Abe’s Market with Code: SNOWDAY until 2/1!)


Super Bowl of Chili – 3 Ways: Beef, Turkey, or Veggie:

Abe's Market Chili


SLOW COOKER SUPER BOWL OF BEEF CHILI
Ingredients:
1-2 lbs lean (90%) ground beef
1 jar (24 oz) Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce
1 can (approx. 15 oz) red kidney beans (rinsed and drained)
1 can (approx. 15 oz) pinto beans (rinsed and drained)
3 T chili powder
1 T ground cumin

Instructions:
Place meat in slow cooker.
Add beans.
Sprinkle spices over beef and beans.
Pour entire jar of Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce on top of meat, beans and spices. Cover and cook on low for 8-10 hours or high for 4-5 hours or until meat is fully cooked.
With large spoon thoroughly stir cooked chili, breaking up ground beef into chunks and then into smaller pieces with back of spoon.
Serve in bowls and enjoy!
Makes 8-10 servings


SLOW COOKER TURKEY CHILI
Ingredients:
1-2 lbs ground turkey
1 jar (24 oz) Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce
1 can (approx. 15 oz) black beans (rinsed and drained)
1 can (approx. 15 oz) yellow corn kernels (rinsed and drained)
3 T chili powder
1 T ground cumin

Instructions:
Place turkey in slow cooker.
Add beans.
Sprinkle spices over turkey and beans.
Pour entire jar of Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce on top of turkey, beans and spices. Cover and cook on low for 8-10 hours or high for 4-5 hours or until meat is fully cooked.
With large spoon thoroughly stir cooked chili, breaking up ground turkey into chunks, and then into smaller pieces with back of spoon.
Serve in bowls and enjoy!
Makes 8-10 servings


SLOW COOKER VEGETARIAN CHILI
Ingredients:
1 lb chopped portobello mushrooms
1 lb diced extra firm tofu
1 jar (24 oz) Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce
1 can (approx. 15 oz) cannellini beans (rinsed and drained)
1 can (approx. 15 oz) dark red kidney beans (rinsed and drained)
3 T chili powder
1 T ground cumin

Instructions:
Place mushrooms and tofu in slow cooker.
Add beans.
Sprinkle spices over veggies and beans.
Pour entire jar of Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce on top of vegetables, beans and spices. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Stir thoroughly and keep warm in slow cooker until ready to eat.
Serve in bowls and enjoy!
Makes 8-10 servings

Note: If you prefer less heat, chili powder can be reduced in any of these recipes by 1 tablespoon. On the other hand, if you like your chili hot, add a dash of hot sauce or cayenne pepper to taste. Also, feel free to get creative with your ingredients!